Pizza Making Forum

Pizza Making => Thick Style => Topic started by: aSliceofHeaven on September 25, 2015, 10:42:59 PM

Title: Brooklyn Style pizza
Post by: aSliceofHeaven 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. 
Title: Re: Brooklyn Style pizza
Post by: Jersey Pie Boy 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!
Title: Re: Brooklyn Style pizza
Post by: aSliceofHeaven 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.
Title: Re: Brooklyn Style pizza
Post by: Jersey Pie Boy on December 02, 2015, 02:22:30 PM
Did you use a special pan for this, ie steel, i inch deep?
Title: Re: Brooklyn Style pizza
Post by: aSliceofHeaven on December 03, 2015, 12:19:46 AM
I used 16 x 16 x 1 coated pan from restaurant depot. 
Title: Re: Brooklyn Style pizza
Post by: Jersey Pie Boy 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..
Title: Re: Brooklyn Style pizza
Post by: icemanxp300 on April 22, 2018, 07:08:24 PM
Hi, any chance you know how much that dough ball weighed for this thickness?