Introduction

[moefefa]

Hello Pizza Lovers,

My name is Maureen and I just joined this site today because I want as much information and assistance as possible  in my quest to make my own NY style pizza.  I love the NY style foldable pizza, but I live in the Midwest and have to travel to get one!  Seeing as how this is very inconvenient, I must learn how to do this at home. I have formal pastry schooling and am very familiar with baker's formulas and have experience in bread making. I will definitely need some advice on the recipes and techniques that will make this happen. I am not a fan of the traditional Italian Neapolitan style pizza, but more so the street-style Americanized version of it, served on a paper plate! I need some help navigating the site and suggestions where to start in the NY style forum section.

Thanks!!
Maureen

[Pete-zza]

Maureen,

Welcome aboard.

The thread that I normally suggest that new members read if they are interested in the NY style is the thread at http://www.pizzamaking.com/forum/index.php/topic,2223.msg19503.html#msg19503. Most of the action starts at Reply 8 in that thread. Since you indicated that you understand and can work with baker's percents, the Lehmann NY style dough formulation described in Reply 8 can be tailored to any pizza size and in any desired number and with any desired crust thickness. There are two dough calculating tools on the forum that allow you to do this, one at http://www.pizzamaking.com/dough_calculator.html and a second one (the one I personally use) at http://www.pizzamaking.com/expanded_calculator.html.

There is also a large collection of other NY style dough recipes at http://www.pizzamaking.com/forum/index.php/topic,11860.msg110288.html#msg110288.

Peter

[moefefa]

Pete,

Thank you for the direction, I appreciate your expertise. I am looking forward to my first attempt this weekend! Pictures may follow.

Maureen