Being a former baker, I appreciate you sharing your killer recipe @Killa12345
It takes a lot of time and ingredients to come up with something like this. I usually use King Arthur, but I’ll have to give All Trumps a try. Protein content is super important for that crispy crust!
You have a lot of helpful tips in there that really step up basic dough in an easy way that most people wouldn’t think about, like the fridge ferment. I also like @pdxcanna’s comment about the poolish, I love a good ciabatta and it could make an interesting pizza dough. Focaccia is my go-to lately.
Been a while since I made a pizza, might have to do that this week now.
i kinda stole most of it. The dough is very much a mixture between joes in NYC and Johns of bleecker. Same with the sauce. Just a little different for my taste but Its really the inbetween of what i think 2 of NYC best pizzas. I use slices right off the brick like they do it at lucali’s. i like the sauce at gramaldis and how they put it on the pies.
Its really my favorite parts of my favorite pizzerias. Lot of this stuff just came off pizza forums i studied while testing all this stuff. Spent a lot of my childhood hanging in NYC and i wanted to have that taste at home.
I doubt it’s the same as eating in that old bank building in Brooklyn. What a great spot for a pizzeria. Them people turn out soo many pizza a day it’s sick.
Same with eating lucali here in Miami. Nothing like eating it in Brooklyn but you don’t have to line up at 4 either. You can get a pizza there real quick.
Tried pizzas in Naples a few years ago. They claimed it was the birth place of Pizza. Not sure about it, but tasted very good, so different with the ones in US
That final pic of the whole pie looks like absolute perfection. I’m going to have to give this a whirl myself soon. Been working on the homemade salsa journey recently but I see a pivot to pizza in my future.
Is the sauce recipe as easy as mixing the ingredients together and doing a little warm up on it? I am wondering about the bay leaves as you usually do not leave them in. Should I just simmer the ingredients and take the leaves out after?
