Yet another pizza experiment last night. This one was NY Style (as always), with a 2 day cold ferment dough made with All Trumps high gluten flour (unbleached).
Topped with Grande East Coast blend cheese (half part-skim, half whole milk mozzarella), Ezzo pepperoni.
Flour, cheese, and pepperoni were from PennMac. This one definitely resembled the pizza we grew up with. The underside was crisp, the texture chewy, very thin and very "floppy". The cheese especially tasted exactly like we remember of the pizza from our "yout' "
True NY Style!
And after the pizza came off, I put a loaf of Artisan Bread in 5 semolina bread on, shut down the Egg, and let the residual heat do my baking.
Egging in Denton, Texas