Hey kids - I've developed with your help a fairly decent hand formed thin crust pizza.
I recently ate a pizza at Bleeker St Pizza called Nonna Maria which is similarly topped to
a grandma pizza (plum tom/fresh mozz/roasted garlic/fresh basil/EVOO etc except this
was on a gorgeous thin, crisp, and airy, but not chewy hand tossed round skin. It reminded me
of a pizza I used to get in Brooklyn called Originals - fantastic. Now I am a sucker for Grandma
Pizza so I really liked this, but the dough was really nice. Brings me to this question. How to get
my dough lighter, fluffier, more crisp. Not chewy, doughy, crunchy (bad) crisp = good.
Unfortunately with pizza as subjective as it is. I cannot accurately describe these textures tastes.
Maybe a knowledgeable Manhattan resident would be interesting in truckin down to Bleeker and 6th Ave
to try a slice and post their comments. If anyone else has an idea please post it up.
For some crazy reason I'm thinking their using a lean fairly fry 58-60 percent dough.