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Author Topic: the dough recipe of Cortese Binghamton, NY  (Read 411 times)

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Offline fkulik

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the dough recipe of Cortese Binghamton, NY
« on: December 02, 2011, 03:06:19 PM »
Frank now from the desert of Scottsdale, Az. Addicted to Pizza from Childhood
Looking f :)or the dough recipe from Cortese Restaurant in my home town of Binghamton, NY.
It is flaky and light 
« Last Edit: December 02, 2011, 03:08:56 PM by fkulik »
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Offline scott123

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Re: the dough recipe of Cortese Binghamton, NY
« Reply #1 on: December 02, 2011, 03:25:36 PM »
Welcome to the forum, Frank.

This page here:

http://rochesternypizza.blogspot.com/2010/08/cortese-restaurant-binghamton.html

Talks about the crust being 'biscuit-like' and that it's rumored that the owner adds biscuit mix to the crust. It's also, apparently, a recipe that he got from his mother.

Hopefully one of the forum members lives in the area and can chime in, because this sounds like an especially hard recipe to reverse engineer.
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