Author Topic: NY Crust with lots of goodies  (Read 1154 times)

0 Members and 1 Guest are viewing this topic.

Offline billneild

  • Supporting Member
  • *
  • Posts: 130
  • I Love Pizza!
NY Crust with lots of goodies
« on: March 19, 2006, 11:21:15 AM »
This is my third NY crust attempt.  I did a cold ferment, but only for about 9 hours.  The crust was crisp, foldable and had lots taste.  The hydration factor (63%) makes a world of difference both in how it comes out and how easy it is to work.  I used a half TB of EVOO and may cut that back a little more.  This is a 15" pie at 585 degrees for about 6 minutes on a stone with parchment paper.  It's overloaded, but that's the way she likes 'em.

Bill