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Varasano's NY Pizza

Comments

  • Large Marge
    Large Marge Posts: 404
    I've been to Varasano's new pizza restaurant on Peachtree in Midtown ATL-- if you're a fan of NY pie it's a must-go. He does a great job.

    This is a crazy complicated website to follow! I have gone ahead and gotten the Sourdough book he recommends, I'm very interested in trying a starter culture for my pizza dough, instead of the standard "3-4 cups flour, 1 pack instant yeast, sugar, salt and water"...and curious if the pizza crust really makes that much of a difference. The real problem is time. We're talking at least a day+ to get to a batch of dough, where the quick rise method gets you cooking in one afternoon.

    anyone done a starter yeast culture pizza dough yet? When I finally get around to it I'll post pics of a comparison bake-off with the crusts...
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  • fishlessman
    fishlessman Posts: 34,597
    the heat plays a huge part with this recipe. i still havent made the crust yet but even storebought dough is better cooked at temps above 900. if you attempt this recipe you need dome clips because the bands get loose enough that the dome could fall out. cw on the primo forum has pics of what you need. you cant make this pie if you value gaskets unless your using a cemented rutland or coltronics. at 1200 dome temps a blue fireball hovers over the pie creating higher heat from above the stone :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Carbonizer
    Carbonizer Posts: 188
    I have started the Ischisa culture from sourdo.com which is linked on his website.
    But due to my neglect, they have died and I can not revive.
    If you get the culture--try starting only 1/2 the package and you will have a back-up. There is some work involved keeping the culture alive and re-producing but it's worth it. From a small batch you could keep starting additional containers untill you have as much culture as you want.
    I think the biggest differance is the taste of the dough the sourdogh doesn't seem to affect the rise.
    Have patiance--I e-mailed Jeff with some questions and he told me it took him 200 or so pizza's to get it right. Still counting here---
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