Brooklyn Style pizza

[aSliceofHeaven]

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. 

[Jersey Pie Boy]

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!

[aSliceofHeaven]

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.

[Jersey Pie Boy]

Did you use a special pan for this, ie steel, i inch deep?

[aSliceofHeaven]

I used 16 x 16 x 1 coated pan from restaurant depot. 

[Jersey Pie Boy]

Thanks...was just there; guess I have to go back. What a shame    I'm like a kid in a candy store there..

[icemanxp300]

Hi, any chance you know how much that dough ball weighed for this thickness?