Author Topic: Brooklyn Style pizza  (Read 1697 times)

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Offline aSliceofHeaven

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Brooklyn Style pizza
« on: September 25, 2015, 10:42:59 PM »
Here are a few pics of a pizza made tonight.  Used my regular dough which is not as thick as a sicilian.  The dough is par baked for 6 minutes at 450 degrees then cooked with toppings for another 6 minutes Cheese on the bottom then sauced on top. 
« Last Edit: September 25, 2015, 10:50:19 PM by aSliceofHeaven »


Offline Jersey Pie Boy

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Re: Brooklyn Style pizza
« Reply #1 on: November 07, 2015, 09:42:17 AM »
Heav,

Don't know how I missed this beauty..I think I'd love this. So what is your regular dough, and how much was need in the pan to get this thicknes, which seems about perfect to me. Olive oil in pan? Oil heated at all before adding dough or just room temp?

Thanks!

Offline aSliceofHeaven

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Re: Brooklyn Style pizza
« Reply #2 on: December 02, 2015, 12:47:19 PM »
Thanks!  I use the New York style dough from the pizza bible and use a tf of .09.  The dough was proofed in fridge in the pan and proofed at room temp for 2hrs before baking.  I used canola oil in the pan.

Offline Jersey Pie Boy

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Re: Brooklyn Style pizza
« Reply #3 on: December 02, 2015, 02:22:30 PM »
Did you use a special pan for this, ie steel, i inch deep?

Offline aSliceofHeaven

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Re: Brooklyn Style pizza
« Reply #4 on: December 03, 2015, 12:19:46 AM »
I used 16 x 16 x 1 coated pan from restaurant depot. 

Offline Jersey Pie Boy

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Re: Brooklyn Style pizza
« Reply #5 on: December 03, 2015, 06:32:14 AM »
Thanks...was just there; guess I have to go back. What a shame :-D   I'm like a kid in a candy store there..