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OT: NY Style Pizza on the Roccbox

Gozney (the makers of Roccbox) posted this recipe awhile ago for more of a NY Style pizza (cooked at lower temps compared to a Neapolitan):

The dough takes a bit of effort to make, as it blends three different flours.  But other than that it’s pretty easy.   I’m not sure I had exactly the right types, but I think I got close:

I made a few of them.  Cook times were right around 4 minutes at 660 degrees. The crust is great.  I think I prefer it to the standard Neapolitan style - quite a bit crispier.  

You could easily do this on the BGE, and I bet it would come out great.  That’s sliced Iberico chorizo instead of pepperoni, and man is that pretty damn good as well.

I look forward to making this for a group of close friends soon...
"A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

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