New York Pizza Take Two
by Cory on February 1, 2020 12:15 AM
I made a second pizza today. I didn't fuck up the dough stretching this time. Just leave it in it's original shape on top of a flour'd surface to come to room temperature and everything'll be fine.
So, at least this time, it's round and takes up most of the pan.
The crust is browned nicely and has some cracked flour on top. It's surprisingly authentic looking.
This looks like a legit pizza????
The bottom is soft and not browned. It's fully cooked though, just floppy. I figured out why people need pizza stones and special ovens now. Also, I took a look at the assembling part of the recipe again, and it says "Place your pizza stone in the oven and preheat at 550 degress for at least 1 hour". Whelp. Somehow I've never read this sentence before, but now I need to figure out a way to get a pizza stone/oven/peel setup.
- The recipe says you can cut the big dough ball into 4 dough balls, but I think this makes them too small for even a 14" pizza. The recipe says when warming the dough, it's supposed to double in volume, but it totally doesn't do that. I'll probably try cutting into 3 pieces and then 2 if even that's not enough.
- Spread the flour out better on the bottom...
- Get a fucking pizza stone, maybe? Which means I'll need a peel and I can't use the aluminum pan I bought either.
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