Chau, you went with a Totonno's style topping and 'loved' it? Could you twist the knife in my back any further?
Scott, you need to make a trip down here so I can make pizza for you. I'll be sure to top a few NY slice style crusts with Totonno's AND DiFara's style toppings and you will love it!
Seriously, that is the fun of making pizza at home. You can do whatever you want right? I have been doing the Totonno's style cheese pizza here and there ever since member Pizzablogger introduced me to it via Youtube and I must say it has a significantly different taste, texture, and experience compared to a pie that is topped with the same sauce and cheeses. It's just a really nice change up once in a while. You can understand that I'm not so faithful to one style or standard. Even though I said a Totonno's style pie, the only similarity is the way it is cheesed and then sauced. What makes my pizza different from Totonno's is the crust is completely different from theirs and my sauce is spiced as opposed to just tomatoes, although I do sometimes use a NP sauce for NY pizza. I also use a mixture of fresh and block cheeses whereas they use just fresh mozz. So similar but not the same. Seriously, though, you are a such a badass. I really hope, at some point, you can make the trip up to NY and compare what you're doing with the real thing (and see how superior yours is).
Thanks Scott - I appreciate it. I'll always remember that it wasn't long ago that I was starting out and needed a lot of help and how you always took the time to explain things to me. I always felt free to ask you questions and I always felt that you gave me your honest opinions. It was very encouraging and motivating to me to keep pushing the limits because at that time I did reach out to a number of people via PM for help and got very few responses. Either because they didn't know or didn't want to help a new guy. No promises, but I might be able to be up there for a few days the first week of March. I'll know more soon, but if I can go, hopefully I can get a few members to meet up for pizza.
We can even make dough if you want and if time permits.I'm happy that you're happy with the extra crunchy crust, but I have to admit, within my parameters, I think it might a bit too rigid. The pizza in the last video haunts my dreams- this one is beautiful, but, for me, personally, it doesn't have quite as much impact. Doesn't the additional crunchiness give you a slight loss in interior moisture?
The extra crunch is only temporary and it too softens as the hot pie sits on the plate. So in the end it's not much different from the other pie, especially b/c these slices are so thin. On the thicker old school NY style, the crunchiness hangs out a bit longer but not much. And this is the bottom crust we are talking about. The rims are very similar in texture and moisture between this one and the previous one. These rims were a bit darker b/c of the LBE environment. If I had baked them in the home oven or the wfo, it wouldn't be so dark. The shortening in the dough really prevents the crust/rims from getting too dry or crunchy regardless of the crust coloration. So no lost in interior moisture. Below is a shot of the bottom of that Totonno's styled pie. It was baked at a slightly lower temp and the bottom was quite a bit softer than the 2nd pie initially. They both ended up the same after sitting and it too was quite good.