We used the NY pizza recipe from the recipeís section. pizzamaking.com/newyorkstyle.php) And, the one big thing has really been coming to understand that we need to measure everything we use. Before it was just ďthatís about a cup and a halfĒ and now itís ď brush that little bit off, it needs to be exactly 200gĒ Ė so thatís really helped us to make good dough.
Also, another lesson learned has been cold fermentation. My brother and I have worked at pizza shops, namely the big four, and never really thought anything about the fridges besides just storage. Come to find out the fridge is for more than just hiding from the boss! So with this dough we let it sit for 24 hours in the fridge and then let it proof and warm up for an hour or so Ė when itís ready to toss, itís absolutely glorious!
We were making sauce in the style you would with lasagna, cooking it with wine, reducing it down and letting it simmer for a couple of hours. It was ok, but it didnít taste like NY pizza sauce. Come to find out the canned tomatoes, garlic powder, various dried herbs, onion powder, bit of sugar, salt and pepper Ė pureed and then painted on cold was far superior in taste and way easier to make.
We started off with using a mixture of cheeses that Alton Brown suggested in his pizza show, namely Monterey Jack, Mozzarella and Provolone. Iím not a huge fan of provolone which to me tastes a bit like mozzarella and swiss, and the Monterey jack just didnít seem to belong. So, after reading some posts, I just started using straight up shredded mozzarella and it seems to be better Ė more consistent texture and taste. (If anyone would like to share a particularly delicious cheese mixture I would love to try out stuff that works for you guys!)
Baking techniques, mainly just making sure that the pan we are using (cheap little pizza pan) is dusted with semolina so the dough doesnít stick, havenít had a dough stick yet! I have a feeling that when we receive our pizza stone or start to make Chicago style we will be in need of some tips and tricks. Watching youtube videos about how to toss pizza has been really helpful in just making a uniform crust.
So, thatís pretty much where we are now and how we got there without pictures! But, thatís not really fun Ė Iíll be sure to post what the pies look like as soon as Iím able.
- Gruff Brothers