Hey folks.... Made my first NY style pizza tonight... well the dough was NY style.. but I topped it more like a chicago style(sliced Moz, Pepperoni, Diced Tomato, Parmesan. cheese, basil) . It was good, actually... In my opinion (and my wife's) really good.
I used a recipe I found on the forum under a thread that had a collection of recipes found around the internet. I used it because I wanted something quick that I could mix and proof if less than 4 hours.
As I said, it was good, but the crust wasn't as.... "poofy"? as I'd like..... I'm looking for something similar to Papa John's... the taste was close, but I still need a fluffier crust. Could I solve this by letting it proof longer? or perhaps proof, stretch/pan the dough, then proof some more? I'd like to try the lehman recipe when I get a bit more time.
I guess the root question here is.. what characteristics will dough have that has been proofed quickly vs. dough that has proofed slowly.