Hi guys, this is my fourth attempt at NY pizza at home. Any thoughts?
Last time honestly my crust came out better. I was using sourdough starter, but I've since given up on sourdough starter because I find it to be way too much work. I also think I maybe didn't put enough sugar in the dough this time, and I did use too much instant yeast. I also need to work on my crust like the part where you hold the slice. Overall, my dough is my weak point. Working with what I got, 8mm 40cm x 46cm pizza steel and a 250°C oven. But I am finding that practice makes perfect! I finally got a really round pie.
Whole milk low moisture mozzarella, not pre-shredded, pecorino romano, crushed tomato sauce (not pre-cooked), meatballs (till I ran out). Topped with more pecorino, half the pie has red pepper flakes. Cooked on some semolina flour.
by KYpeanutbutter
3 Comments
Nothing beats using a pizza oven at much higher heat.
Need more heat, how hot can your oven go? Cooking on anything? Pizza steel or stone?
How long are you pre heating your steel for?
My home oven only goes to 275 C but I find pre heating for 45 minutes – 1 hour gets a decent undercarriage. At 250 C I would say pre heat it as long as you can (1 hour minimum) to try build up the heat.