This is the recipe I used for my cratered dough! I’m gonna try baking it tonight. I haven’t looked at the dough since I got back (from my first shift at my new job. More on that in the “off-topic” threads!).
This is the recipe I used for my cratered dough! I’m gonna try baking it tonight. I haven’t looked at the dough since I got back (from my first shift at my new job. More on that in the “off-topic” threads!).
This pizza crust was perfect! Even picky Mark said so! I topped it with a quick and dirty sauce and store-bought shredded cheeses, plus a sprinkling of the usual spices (I forgot sliced garlic though, ******). I know the store-bought shredded cheeses are verboten, but the crust was so flavorful; a little sweet, a little salty, thin to the edge, which was a bit thicker and chewy, that the sauce and toppings hardly mattered!
Here’s a pic of that near-perfect ‘za! This one was all about the crust. Like I said above, everything else was “quick and dirty!”
View attachment 30338
And with all the variations I’ve looked at for “authentic” NYC style pizzas I’ve researched, I’ve never seen one that included potato in any form!
The potato makes the crust airy. Otherwise the crust would be extremely heavy and unappetizing.