Author Topic: NY Crust with lots of goodies  (Read 1405 times)

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Offline billneild

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NY Crust with lots of goodies
« on: March 19, 2006, 11:21:15 AM »
This is my third NY crust attempt.  I did a cold ferment, but only for about 9 hours.  The crust was crisp, foldable and had lots taste.  The hydration factor (63%) makes a world of difference both in how it comes out and how easy it is to work.  I used a half TB of EVOO and may cut that back a little more.  This is a 15" pie at 585 degrees for about 6 minutes on a stone with parchment paper.  It's overloaded, but that's the way she likes 'em.