For awhile now I have been pondering what the correct ratio is for a 16" NY-style cheese pie. I've read over at the FoodLab on Slice.SeriousEats the suggestion of 2/3 cup of sauce to 1/3 cup of grated mozzarella.
Well, that doesn't really tell me much but its a start.
The look I am after is the 'classic' look of a NY street slice, the ones where some of the sauce 'shines' through the cheese or the cheese shows a few red spot of sauce, like the pics below. I have only achieved this once http://www.pizzamaking.com/forum/index.php/topic,8093.msg119635.html#msg119635
but did not write down how much of both, cheese & sauce, I actually used.
I am also pretty sure that in order to achieve the street slice look, the baking time has to be taken into consideration. Currently my bake times are about 8 mins at 600°. I might try 6 or even 5 mins and see how it turns out.
Does anyone else have an idea, tips or tricks on how to get the cheese/sauce ratio down?