You guys have probably had this thread a thousand times but here we go again.
I'm trying to make a NY style pizza, I'm specifically trying to get the dough right, my oven goes up to 500F and it has a broiler too, recently I moved up from cooking at 400F to 500F and the results are magnificent, but I know I'm still not quite getting it right, any suggestions?
every guide to pizza making I find focuses on everything but the temperature/baking, which is arguably the most important part
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Also, would making it on a pizza stone work? I know steel plates are ideal for NY style but I just don't have one right now lol
Post your dough recipe and method of baking.
I've now acquired a hankering for pizza this weekend.
Oh, and butter/oil your crust. It's looking dry.
not mine, lol.
I've used pre-made shells so far (I know it's gross I'm gonna switch to at the very least pre-made dough ASAP) but I preheat the oven to 500F bake, get it in there, middle rack, let it go for 8 minutes about, and pull it out, and that gets it pretty good but I could get it better.
I also made sure to butter the crust a lot.
what're you doing for sauce?
Using Ragu so far, lol, I might not mind making my own sauce too, but so far the taste using all premade stuff for me is fine, it's just that I want to know how to get the dough right, since I always get it either undercooked or burnt
meh, i find the dough and the sauce don't really matter as long as you get the oven temperature right, so keep experimenting and you'll have perfect NY style pizza in no time
What do I do to improve my sauce seasonings?
The pizza I make at home has significantly improved by cooking in a cast iron pan.