You did it again, Norma. Well done. Sometimes truly fantastic pizzas can be hard to recreate, but not in this case.
You might look at this and see crust, sauce and cheese, but I see green. Lots and lots of green This is the caliber of pizza that I tell people will make them millionaires in 5-7 years (in most areas). That's full time, of course, so with your schedule, you won't be raking in quite as much, but if you switch to selling this pizza (or sell both) and don't see a sharp increase in sales, I'll eat my hat.
Winner winner chicken dinner
Although the pizza did turn out well, I am not sure this is the best formulation or ferment times for a NY style pizza. The crust was very good tasting, but I wonder how a longer cold ferment would work and also am curious about decreasing the oil amount a little and see if that would help or hurt.
This dough was so easy to open, and I guess that was from the high oil amount, but I am not sure. I would think a real NY style dough could be tossed and twirled, but I donít think this one could be. Even the mix time changed the dough, so I wouldnít know whether to mix a little longer or a little shorter.
I am glad you see green with the pizza though.
I wonder how well this dough could be made into other pizza related products. I use the preferment Lehmann dough for Greek Style pizza and also other products. I am going to try this dough again next week, maybe with a one or more tweaks. If I remember next week, I also will take a video of how the preferment Lehmann dough pizzas sound when sliced. They sound about the same, but are a little thicker.
I wanted to ask you since you know so much about NY style pizzas just how is the best one, or better ones you have ever tasted in crumb structure, crunch, chewiness, etc. and how you would describe each characteristic?
Lol, Winner winner chicken dinner was funny! The sauce and cheese were just my regular sauce and blend of mozzarellas I normally use. I also guess bromated flour also helped this pizza, even though I hate to admit it.