I have been improving my pizza game with my Gozney home oven for about 18 months now. I have really enjoyed the journey and have made some really solid pizza's.
Of course I have my go to.
Typical is Julian Sisofo, puffy poolish pizza. I let the dough rest once done and then cold ferment for 3 days. Sauce is high quality tom sauce, then add garlic, basil, salt and oregano.
Toppings vary. I have been happy with my pizza.
That is until I went to John's on Bleeker St. in NYC.
This pizza blew me away.
Crispy crust, sauce was amazing. It was light and not a heavy pizza. The crust at the end was not chewy but definitely crispy and crunchy.
HOW DO THEY DO IT?
I had pizza a couple other places in NY and the dough is so crispy.
I do realize I am making a Neo style pizza, but has anyone had success in a home oven making a good NY Style pizza?
What dough recipe do you use?
Now I just want to go back to NY just to hit up a few spots.
by SortGroundbreaking64