![]() ![]() ![]() Some even call the area’s water the “ champagne ” of water! Chefs outside of New York don’t subscribe to that thinking, and neither do I because this crust is just like a slice from NYC! What You Need To Make New York Style Pizza Some people say that the water in New York is what makes NY-style pizza so delicious-some restaurants even have New York water sent to them across the country for that “authentic” taste because of the water’s pH balance. The dough is topped with just a thin layer of sauce, and dry, shredded mozzarella is used instead of fresh, which gives you a more even melt and those lovely browned spots of cheese. The crust at the end should be a bit thicker, but the middle should be thin and soft enough to fold. Unlike Neapolitan crust, it is thin, crisp, and less bubbly. New York Style Pizza is defined by its crust. ![]() Honestly, I’m not sure I’ll rely on takeout pizza again! Pair this dough recipe up with my 5 Minute Pizza Sauce, some mozzarella, and your favorite toppings, and you’re good to go! The raw dough also keeps wonderfully in the freezer, so you can make pizza whenever you want! And the best part is, the dough is so easy to make! It’s made with super simple ingredients, too: I use bread flour (but you can use all-purpose flour as well), some sugar, some sea salt, instant yeast, and just some water and oil! This isn’t like a Neapolitan pizza -it has a thin, crisp crust, which is essential to a pizza if you ask anyone from the city. ![]()
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