Author Topic: First try NY style pizza - dough problems  (Read 3696 times)

0 Members and 1 Guest are viewing this topic.

Offline theppgcowboy

  • Registered User
  • Posts: 448
  • Location: Montana
Re: First try NY style pizza - dough problems
« Reply #25 on: July 15, 2012, 01:17:33 PM »
Check out the dough tools on the opening page, wonderful tools for everything.

Offline PizzaSean

  • Registered User
  • Posts: 175
Re: First try NY style pizza - dough problems
« Reply #26 on: July 31, 2012, 01:53:44 AM »
mmm mmm mmm looking better and better!

the sauce and cheese look awesome towards the end! what are your choices for those?

Offline awol567

  • Registered User
  • Posts: 17
Re: First try NY style pizza - dough problems
« Reply #27 on: August 01, 2012, 09:57:31 PM »
Hi everyone, sorry for the late reply I've been extremely busy lately.


My cheese is Rio Briati low-moisture full-fat mozzarella, freshly grated for the pie.  

While the sauce looks decent, I think it's missing something that's preventing my pies from tasting 100%.  I followed the general structure from this site

The only differences are that I use

- Hunt's crushed tomatoes
- Salted butter
- Sea salt
- No fresh basil (but I just found a place that sells it as well as fresh oregano, so I plan on using them regularly from here on out)

I haven't experimented too far from this current setup...

    28 oz. crushed tomatoes
    1 tablespoon dried oregano
    1 tablespoon dried basil
    1 teaspoon red pepper flakes
    2 cloves garlic, minced
    1 tablespoon butter
    1 tablespoon olive oil
    1 yellow onion, split in half
    1 teaspoon sugar

...following the instructions on the website provided.  Any advice would be great!  I'm still working toward a pie as close to tasting like NY as possible.  Thanks!
« Last Edit: August 01, 2012, 09:59:24 PM by awol567 »