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Took a break from Neopolitan and attempted NY in my home oven.
Pizza

Took a break from Neopolitan and attempted NY in my home oven.

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I used bread flour and it tasted really good. Just didn't have the chew that NY usually has. 72 hour ferment – 65% hydration.

by DonJuanMair

1 Comment

  1. ReeseFoodScience

    I think better lighting and 2 photos would help me admire the pizza better. Doesn’t look like the NY pizza Ive had but absolutely looks amazing (looks way fancier than a street slice). Did you use 2 different pepperoni types? Also very curious what your oven temp was and if it was gas/electric

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