The best pizza i've ever made - homemade new york pizza 4k
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Date: 2020-05-27
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Comments and reviews: 9
Sammy
I've been doing something similar with my sauce, but i used Italian style stewed tomatoes, drain, and hand dice them (for some reason the stewed Italian style tastes better then the pre diced Italian style, and a can of puree. Mix all in a bowl and add fresh grated romano and parmesan. Usually 1 can of each per Chicago deep dish, i make. Also with the dough i add 1/2 cup of corn meal, and half stick of melted butter, and then also butter the shit out of the pan, and when i put in pan, i butter the dough on top before adding cheese and sauce. I got family and friends asking for my deep dish pizzas.
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I've been doing something similar with my sauce, but i used Italian style stewed tomatoes, drain, and hand dice them (for some reason the stewed Italian style tastes better then the pre diced Italian style, and a can of puree. Mix all in a bowl and add fresh grated romano and parmesan. Usually 1 can of each per Chicago deep dish, i make. Also with the dough i add 1/2 cup of corn meal, and half stick of melted butter, and then also butter the shit out of the pan, and when i put in pan, i butter the dough on top before adding cheese and sauce. I got family and friends asking for my deep dish pizzas.
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Christopher
You rock man. so very, VERY hard. There's not a recipe of yours that hasn't made my mouth water and upon making them for myself, ALWAYS deliciously delightful. Oh, and the mess you made with the flour is NOTHING compared to the INSANE train wreck that results from my usage of flour! A friend actually pointed out that flour was behind my EAR. It's like an atomic flour bomb went off when I'm done (often referred to as an AFB. anyway, thanks for your awesomeness.
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You rock man. so very, VERY hard. There's not a recipe of yours that hasn't made my mouth water and upon making them for myself, ALWAYS deliciously delightful. Oh, and the mess you made with the flour is NOTHING compared to the INSANE train wreck that results from my usage of flour! A friend actually pointed out that flour was behind my EAR. It's like an atomic flour bomb went off when I'm done (often referred to as an AFB. anyway, thanks for your awesomeness.
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Glenn
No doubt the ingredients were quality but the cook on that pie was not cooked enough. I call that peckerwood pizza, it needs to have char and be crispy to be NY pizza! Split the dough in two (two balls) make smaller pizzas and cook them using a peel on either a stone or baking steel that has been prewarmed. Pizza will be dark and crispy, an entire different level of flavor!
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No doubt the ingredients were quality but the cook on that pie was not cooked enough. I call that peckerwood pizza, it needs to have char and be crispy to be NY pizza! Split the dough in two (two balls) make smaller pizzas and cook them using a peel on either a stone or baking steel that has been prewarmed. Pizza will be dark and crispy, an entire different level of flavor!
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Vertisce
I stopped using metal pizza pans after I found this stone pizza plate that I spent something like 40 on. Worth every penny! I put it in the oven while the oven is heating up so that when I am ready, I put the pizza directly on top of a really hot stone plate and then put it in the oven. Makes the crust so perfect and crisp on the underside doing it this way!
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I stopped using metal pizza pans after I found this stone pizza plate that I spent something like 40 on. Worth every penny! I put it in the oven while the oven is heating up so that when I am ready, I put the pizza directly on top of a really hot stone plate and then put it in the oven. Makes the crust so perfect and crisp on the underside doing it this way!
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Michael
Sam, Buddy. I grew up in Brooklyn, 1960-70's, 1: Never seen any pizzeria use corn meal, oil yes, corn meal no, 2 Never seen a pan used, slide the pizza from a wooden paddle into a hot oven steel surface, 3: it's under cooked, 4: if the cheese does stretch and string out when you bite, it that's not enough cheese. Regroup, try again. Good luck paisano.
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Sam, Buddy. I grew up in Brooklyn, 1960-70's, 1: Never seen any pizzeria use corn meal, oil yes, corn meal no, 2 Never seen a pan used, slide the pizza from a wooden paddle into a hot oven steel surface, 3: it's under cooked, 4: if the cheese does stretch and string out when you bite, it that's not enough cheese. Regroup, try again. Good luck paisano.
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Jim
Sam, I love ya brother, but as someone from just on the Jersey side of GW bridge, I have to give you a fail on this one. Questionable dough, under cooked crust and the only thing you put in the sauce was garlic & red pepper flakes? I've tried a lot of your recipes, and they've been great, but I think I'll pass on this one.
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Sam, I love ya brother, but as someone from just on the Jersey side of GW bridge, I have to give you a fail on this one. Questionable dough, under cooked crust and the only thing you put in the sauce was garlic & red pepper flakes? I've tried a lot of your recipes, and they've been great, but I think I'll pass on this one.
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Kevin
Good save on the pizza. I would have just taken it off the pan and put it on the rack. Also. as a former pizza slinger. The sauce makes the pizza. Then when building. flat meats, flat veggies, bulky meats, bulky veggies. then cheese. The cheese keeps everything else on the slice.
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Good save on the pizza. I would have just taken it off the pan and put it on the rack. Also. as a former pizza slinger. The sauce makes the pizza. Then when building. flat meats, flat veggies, bulky meats, bulky veggies. then cheese. The cheese keeps everything else on the slice.
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Kyle
Looks like a standard football pizza, Frankie. Little undercooked, you know I usually like my pizza a little overdone but this is how they make it so this is how we eat it, one bite everyone knows the rules. Little tang. I mean its ok, nothing to right home about. 6. 6 Frankie.
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Looks like a standard football pizza, Frankie. Little undercooked, you know I usually like my pizza a little overdone but this is how they make it so this is how we eat it, one bite everyone knows the rules. Little tang. I mean its ok, nothing to right home about. 6. 6 Frankie.
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Guest
Pizza isnt something you figure out that easily. It takes practice. It's easy to get the right sauce/cheese/toppings, but the dough/crust aspect is easy to get wrong, it takes practice. It can be done at home, but you must do your homework and practice like anything else.
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Pizza isnt something you figure out that easily. It takes practice. It's easy to get the right sauce/cheese/toppings, but the dough/crust aspect is easy to get wrong, it takes practice. It can be done at home, but you must do your homework and practice like anything else.
reply
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