Comments on: New York-Style Pizza

By: SteveB

SteveB — Mon, 29 Apr 2013 20:19:36 +0000

Hi Lavanya,

A 100% hydration starter should work fine as long as the proper adjustments are made.

By: Lavanya

Lavanya — Mon, 29 Apr 2013 19:58:15 +0000

This is exactly the type of recipe I am looking for. Does the starter have to be at 50% or can I use my 100% starter if I adjust the flour and water amounts in the final dough? Thanks.

By: SteveB

SteveB — Thu, 15 Nov 2012 00:59:48 +0000

Hi Sarah,

Sir Lancelot flour is King Arthur’s brand of high gluten flour. Any high gluten flour should work fine in this recipe. If you can’t find high gluten flour, then King Arthur bread flour can serve as a suitable substitute. Just be sure to adjust the amount of water added during mixing accordingly.

By: sarah

sarah — Wed, 14 Nov 2012 19:32:58 +0000

can u pleaseee tell me where i can find this flour from? the king arthur one or tippo 00 flour please ur pizza looks amazingggggg

By: MSG

MSG — Tue, 25 Sep 2012 16:58:59 +0000

What you are looking for is called a Saltillo tile. They should have them at most Home Depots. They only cost about a buck or two. I’ve been using one forever for pizza making. I keep it in a gas grill and heat it up for half an hour before tossing pizzas on it. One thing you should know is that they WILL crack and break apart. It’s fine. They are still usable in that state. However, you should put them on a separate grill instead of reassembling the pieces like a puzzle every time you want to cook pizza.

By: charlie

charlie — Thu, 13 Sep 2012 15:13:41 +0000

just want to add ive been making pizza at home i also worked in numerouse pizza joints i found a thick pizza stone i turn on broiler for an hour i accualy flip the stone over so that it gets super hot then before i cook pie i flip it over and turn oven down to 500 for another half hour i hand toss my dough then i take some liquid gold easy to make 4 whole garlis bulbs cleaned and semi chopped up put into a bakeware pan sprinckle with a pinch of salt then i add 2 cups of very good first cold pressed olive oil then bake in oven at 325 for 55 minutes i then remove from oven take a potatoe masher and mash garlic becarefull oil is very hot i then take a pinch or two depending on your taste of red pepper flackes over the oil then replace back into oven bake an additional 25 minutes remove from oven cool then place in a mason jar in refrigorator last for weeks you can use it on all sorts of stuff ive even used it in my morning breakfast frying up some hash browns baked chicken rubs etc well back to pizza spoon some garlic oil over the dough make sure you mix it good before each use spread out all around dough then add sause and fresh mozzarrilla chesse the pie comes out smelling great also cooks more like a thin crust cracker was the best pizza i have made yet my daughter in law and grand kids loved it dont forget to try that liquid gold as a dippiong sauce for bread makes great garlic bread and just use your imagination and dont wory you’ll make more

By: SteveB

SteveB — Wed, 01 Feb 2012 00:45:46 +0000

Hi Alex,

The dough should be mixed to full development, as judged by the ability to pull a thin, translucent window using the windowpane test.

By: Alex

Alex — Tue, 31 Jan 2012 04:57:44 +0000

Hey Steve,
Just wanted to say you got a great site here and as a fellow ‘breadie’, I have found a ton of great info on here. Tonight i did some pizzas using the technique described here ( long mixing period followed by scaling and shaping the individual pieces) and loved the results. The dough came right out of the oiled container and pretty much begged to be stretched with minimal coercion. Probably the best pizzas I’ve ever made! One question though, what am I looking for in terms of gluten development during the long mixing period. Windowpane? Or not quite that much? I also used sourdough, which made it a bit stickier but still totally workable. Thanks again. Alex

By: Amber

Amber — Wed, 15 Jun 2011 21:04:33 +0000

So I just came across your blog and am so excited to try out some of your recipes! I love well made bread. I don’t look for recipes that are easy or quick – just what is best. Thanks for sharing your knowledge with us all! I too go on a obsessive quest finding the best recipes and methods

By: Brent

Brent — Tue, 05 Apr 2011 02:40:37 +0000

Thanks Steve. I have a thin one I bought at the grocery store, but due to it’s “thinness” it doesn’t respond well to heating and cooling. Our first one cracked; we are on #2. I know what you are thinking, and no, we did not put it in cold water. We have always allowed it return to room temp before wiping down and putting it away. I may have to open the wallet and buy something decent. Thanks again, and if any of your other readers can chime in with where they have specifically bought their stones, please do. I am looking for what is often described as an unglazed quarry stone.
Happy baking!