Interesting phenomenon using a New York Style Pizza dough

[RTflorida]

Re: Interesting phenomenon using a New York Style Pizza dough

I regularly cook pizza around 900 degrees...and YES, keep it light and keep it moving (I rotate every 30 seconds for the 90 seconds or so it takes).
took me a while to get my wife to "lighten up" her pizzas, she likes it thin but loaded with sauce and fixens, after a few stinkers, she got the message. Now we saute some of our toppings in advance and save the heavy sauced pizza for last and go a bit thicker at 700 - 750...works for us.

RT

[gjbingham]

Re: Interesting phenomenon using a New York Style Pizza dough

I used a pizza stone for a few years. A big heavy one from King Arthur Flour, I believe. I think I occasionally had similar problems, but it always seemed to be a mystery to me as well. I'm pretty sure I used 550 degrees F as a cooking temp. Sometimes they were perfect, sometimes a bit underdone. I'm guessing that since I used the same toppings over and over again, it may have been the quality of the dough that contributes to the problem - a big guess!

[Alfredo]

Re: Interesting phenomenon using a New York Style Pizza dough

John Fahle,

I believe this is what Acoma was referring to: The 1-Hour Brick Oven

[Acoma]

Re: Interesting phenomenon using a New York Style Pizza dough

Thanks Alfredo.

[alcapone]

Re: Interesting phenomenon using a New York Style Pizza dough

ya you use olive oil and lightly spread it all around including edges. especially in the middle this helps it to cook thru

[alcapone]

Re: Interesting phenomenon using a New York Style Pizza dough

forget what everyone is sayin, you can go as thick as you want just use the olive oil and it will help to cook thru 450 for 15 to 20