I went home last night and using some of my high gluten dough tried a Greek style pie.
The result looked like what I'm after - but the crust did not have that slight crispiness .
I will try with a dough from AP flour next. I went a step furhter and greased the pan with whole butter.
I believe that the Boston style Greek bar pizza is probably VERY close to the on I am seeking.
I really need to hear from some upstate NY pizza freaks - this way I can compare and sift through all of the info - and really dial it in.
ANYONE FROM SYRACUSE OUT THERE?
Incidentally - I grew up in New Jersey,where we take our pizza as seriously as those from NYC. Our Sicilian style was probably the best Ive EVER had.
In Trenton there used to be a place called DeLorenzo's - which served a famous pie that they called Tomato Pie. Frank Sinatra always came there - when he was in Jersey and the walls were covered with photos and autographs of famous stars who ate there. It was the best Neopolitan style I've EVER had ANYWHERE.
Three Brothers Pizza( on the boardwalk was laways a great place for Sicilian by the slice. I miss it alot.
But this request for Greek style from Upstate NY is something quite different - I appreciate your help.
I will continue to hope for an UPstate connection.