I've been following this great forum for about a year now, learning and focusing mainly on the Pizzarium thread.
I think the pizza resulting from that kind of workflow has become my abnsolute favourite but recently I've started thinking "ok you've been baking this stuff like crazy for a year now, let's try something new!".
The second pizza type which caught my interest was the NY style, which seemed viable for my electric oven.
So after reading up a bit, yesterday I've decided to give this pizza style a try and I wanted to share the results with you.
I have to admit that I was quite worried because I'm used to a strong rising with the usual pizza I make and this dough hadn't risen a lot at all, so I thought it was going to the trash but luckily it was not the case.
Anyway since I didn't want to waste any ingredients I topped it very lightly with some basic tomato sauce and some fresh caciotta, adding some capers and anchovies once out of the oven.
I would have liked it more browned but maybe it's because I don't have a pizza stone. Or should I cook it more (I cooked it for 10 minutes at 480F).
For a first try I think it was quite good actually!
Very different from my usual pies, more pizza-like (less bready).
The dough was a little too much elastic (while spreading it out), any suggestion about how to counter that?
The recipe I used for two pizzas was as follows:
0 flour 385g
IDY 1,5 g