I had posted about my trip to NY and tasting a Rizzo’s square slice of pizza at Reply 19 second picture down http://www.pizzamaking.com/forum/index.php/topic,16573.msg161681.html#msg161681
and had bought two dough balls at Rizzo, Astoria, Queen NY, when I visited Rizzo’s, and had posted about them at Reply 21 second pizza down http://www.pizzamaking.com/forum/index.php/topic,16573.msg161683.html#msg161683
Last week I had tried one of Rizzo’s dough balls that I had frozen made in a steel pan that I posted about at Reply 88 http://www.pizzamaking.com/forum/index.php/topic,16573.msg162490.html#msg162490
This week I decided to use the last frozen Rizzo’s dough ball to make a NY style pizza without a pan. I left the dough ball defrosted at market for one day. The dough felt drier than my NY style doughs, but was very easy to open. I never felt a dough the same as a Rizzo’s dough ball. It makes me wonder just how low the hydration was of this dough ball. The dough ball was stretched to 18” and then made into a pizza. I was surprised that although the rim wasn’t as high as my normal NY style doughs I use, that there was an open crumb structure.
I have no idea on how Rizzo’s makes their dough balls, but they didn’t feel like any oil was in the dough, but I could be wrong about that. The crust did brown and I think this might have been the thinnest NY style pizza I made so far. I also wonder what kind of flour Rizzo’s uses and what other percents for other ingredients they use in their dough balls.
The dressings for Rizzo’s NY style pizza were my blend of skim milk mozzarella and whole milk mozzarella, my regular sauce, and onions that I caramelized.
The dough ball in the first picture looks oily on the top of the dough ball, but that was from me oiling the dough ball a day after I froze it. I didn’t want it to dry out.
What a different NY style pizza.