ok. i just had something of a semi-religious experience. i visited this pizza joint by my new place of employment for the first time yesterday. wow. that was some tasty pie.
i had to say that i was most impressed by 2 main characteristics of the pie. one was the lightness and airyness of his dough. (actually i'm finally able to acheive this @ home).
and 2, there was an incredible 'snap' to the bottom of the crust. again, the top was light, soft and airy. but the bottom had this thin, almost cracker-like crust on it that caused it to crack like the san andreas fault when you folded it (ala NYC).
anybody able to acheive this @ home yet? if so, can you give me some pointers?
btw, he was using standard baker's pride ovens, at around 600 degrees (so he said). and he put the dough on screens for the entire duration of the cooking. he also said he used only flour, yeast and water in his dough, along with extra virgin olive oil. and 'the highest quality ingredients'. he said he used high gluten flour, purified water, and an overnight rise.
standard stuff really.
he pulled the dough off a tray that was covered in plastic and sitting under the counter in a storage container.
also, i ordered 2 slices and they were from an already-cooked pie sitting out (just like so many street-pie places do) and were re-heated in the oven. could this have contributed to the snap? i've reheated pizza @ home on a non-stick pan before which also gave it a similar snap. perhaps this is it?
that's about all i know.
if anyone has ideas, please share.