My wife asked me to find a good dough recipe for NY style pizza, so I browsed the internet and found this forum. What a wealth of information !!! Anyways, I made a batch of dough and it was pretty good the first time out. Since then, I've been making dough on Thursday night before bed for Friday night's dinner. Other than trying to get the softness/elasticity of the dough down and consistent, it has been fairly easy for me. I make the dough, my wife forms it, then I top it. We have an oven that will get to 650 degrees, but I'm liking it better around 550 degrees or so. At 600+, the cheese tends to brown a bit too easily for my taste. My pizza stone is 14" and I bought a peel to go with it. I've been using Contadina crushed tomatoes with Italian herbs, which I add some garlic powder to. Then I use some Kraft grated Parmesan before I top with Sargento 6 cheese pizza blend. To our taste, it comes as close to a Papa Gino's pizza as anything could. I should mention that we LOVE Papa Ginos !!! From what I have seen, It seems to be the sudden heat from the stone that puffs the dough and causes the bubbles, which my wife likes. I think we've been doing pretty darn good !!!
Here's the second batch, baked at 550 for 6 minutes. The crust could have been thinner but the taste was fantastic. Below it is what the crust texture looked like. Third picture down is a fresh tomato pie that I made and baked at 650 degrees(third batch), that's why it is so brown. I gently brought some extra virgin up to temp with about 3 large cloves of garlic sliced paper thin. Then I shut the heat off and let them soften. I painted the crust with that and laid on the soft garlic pieces. Next was some fresh tomato from the garden, sprinkled with some oregano and basil. Last, I sprinkled some dry Parmesan and then topped with our pizza cheese mix . It baked about 5 minutes. The next picture down is the crust texture, nice and airy on the outside edge. It was downright tasty !!!
So what do you all think ??