I’m off to New York this week so I’ll leave you with this post from last year. I can smell the pizza already!
The idea of making a New York style pizza at home is a dream…no…more of a fantasy. Their crust is so much better than anything I can make. Is it the wood fired pizza ovens that can get up to 1000 degrees (our ovens maybe get to 550)? Or maybe the starter yeast and flour? Some even say the water (ridiculous). All I know is the crust makes the pizza and New York City’s crust reigns supreme. I love New York…pizza!
A Pizzaiolo who seems in the know
Has a method to take his yeast slow.
He’s keen to advise
An overnight rise
As the secret is all in the dough.