Author Topic: New to NY  (Read 295 times)

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Offline Don Cornicone

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New to NY
« on: October 09, 2016, 06:05:28 PM »
So I decided to try and make a NY style dough.  I started off with Neapolitan sourdough because the first thing I ever read was Verassano.  I ended up here and been working on it.  I like it, but I have been thinking down the road with opening a place someday and doing takeout....and I just can't do it with Neo.  Plus I jut think in small town midwest because its different it would be labeled "wrong".    So yesterday I made my first NY dough.  Baked it today as high a my oven will go 550...with baking steel.
well.............I think I am hooked.  I really liked it, dare I say more than Neapolitan.  I think I will still do my white ones and Margarita with Neo, but everything else from here on out, I'm going NY. 

Offline rparker

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Re: New to NY
« Reply #1 on: October 09, 2016, 09:55:11 PM »
So I decided to try and make a NY style dough.  I started off with Neapolitan sourdough because the first thing I ever read was Verassano.  I ended up here and been working on it.  I like it, but I have been thinking down the road with opening a place someday and doing takeout....and I just can't do it with Neo.  Plus I jut think in small town midwest because its different it would be labeled "wrong".    So yesterday I made my first NY dough.  Baked it today as high a my oven will go 550...with baking steel.
well.............I think I am hooked.  I really liked it, dare I say more than Neapolitan.  I think I will still do my white ones and Margarita with Neo, but everything else from here on out, I'm going NY.
Sounds like a really good "pizza moment".  8) 8) 8) 

- Roy

Offline NYCook

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Re: New to NY
« Reply #2 on: October 10, 2016, 09:05:55 AM »
So I decided to try and make a NY style dough.  I started off with Neapolitan sourdough because the first thing I ever read was Verassano.  I ended up here and been working on it.  I like it, but I have been thinking down the road with opening a place someday and doing takeout....and I just can't do it with Neo.  Plus I jut think in small town midwest because its different it would be labeled "wrong".    So yesterday I made my first NY dough.  Baked it today as high a my oven will go 550...with baking steel.
well.............I think I am hooked.  I really liked it, dare I say more than Neapolitan.  I think I will still do my white ones and Margarita with Neo, but everything else from here on out, I'm going NY.

I would stick with the NY Style for the White Pie, but thats my favorite. There are some pics posted from a week or so ago of a NY Style white pie i made.
I use natural starter for my NY Style pie. I see no reason not too.