Author Topic: New York Style Using Pan & Broiler/Grill Technique  (Read 185 times)

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Offline Redrevilo

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New York Style Using Pan & Broiler/Grill Technique
« on: August 16, 2016, 05:40:22 PM »
Used half 00 flour and half AP

Made the dough and let rise in fridge for 3 hours then rolled into balls and let rise in fridge for another 2 hours

Opened up the dough balls and placed in a hot cast iron pan, topped with a marinara sauce and mozeralla and Parmigganio, basil and chorizo

Then placed under broiler/grill until browned

« Last Edit: August 16, 2016, 05:43:24 PM by Redrevilo »