So I decided to try and make a NY style dough. I started off with Neapolitan sourdough because the first thing I ever read was Verassano. I ended up here and been working on it. I like it, but I have been thinking down the road with opening a place someday and doing takeout....and I just can't do it with Neo. Plus I jut think in small town midwest because its different it would be labeled "wrong". So yesterday I made my first NY dough. Baked it today as high a my oven will go 550...with baking steel.
well.............I think I am hooked. I really liked it, dare I say more than Neapolitan. I think I will still do my white ones and Margarita with Neo, but everything else from here on out, I'm going NY.