Author Topic: Frustrated New Member  (Read 419 times)

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Offline Frustrated

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Frustrated New Member
« on: December 06, 2011, 05:45:26 AM »
Hello all!

Brought up on N.Y. Pizza. Love the stuff. The great flavor of the dough which we were told was from the water.  It can't be because we have found the same flavor in Pizza dough made in Vegas and even in Bangkok. We're thinking it is in the fermentation process. Not sure though!!! How can we get that great N.Y. flavor dough???   ???


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Re: Frustrated New Member
« Reply #1 on: December 06, 2011, 11:13:27 PM »
It's not the water. It's bake time and it's flour. The shorter the bake time, the more authentic the taste- and bromated pizzeria flour goes a long way as well.