I’m just starting out have a few questions on how to nail a NY style pizza in a home oven.
1) How do I get the middle to get as crispy as the crust?
2) Should I pulse blend the Bianco Dinapoli whole peeled tomatoes or crush by hand?
3) Should I shred or slice the Grande Mozzarella block I have?
4) If I’m using a Pizza Screen before transferring to steel, how long will it take to set?
5) What are the pros and cons of doing sauce on top of cheese in home oven?
Thanks so much for any input!
by nbaphilly17