4 ms·
pizza ovens rely on a chain of different skills that all must be done well or the pizza comes out poorly. correctly making the dough, correctly topping it, gett
by joshu 4y ago
pizza ovens rely on a chain of different skills that all must be done well or the pizza comes out poorly. correctly making the dough, correctly topping it, getting it to slide off the peel correctly, putting it in the right place in the oven, rotating it correctly, and probably several things i'm missing. it leads to an enormous amount of frustration; i haven't gotten something i would consider "good" even once yet.
- kenjilopezalt 4y agoThis thin crust recipe is time consuming but actually solves a lot of those problems. Rolling witb a pin and letting it dry out overnight actually makes it really easy to slide off the peel.
- joshu 4y agoI will try this but as a native New Yorker I just want to get the style I am most comfortable with working first. I have never even had the Chicago thin-style pizza, actually. Someone got me a “super peel” which has a cloth gadget to drop the pizza. I wonder if it will work or incinerate. (PS I am one of the people that matched your donation on twitter a few years ago. I miss you there but in retrospect leaving was a good idea.)
- shaklee3 4y agosuperpeels work wonders. I've had mine for about 6 years.
- kenjilopezalt 4y agoI’m a New Yorker as well. For NY style I strongly recommend getting a wooden peel and a metal peel. Wood to launch and metal to turn and retrieve. You also need to top and launch fast to keep the dough from sticking.
- AlbertCory 4y agoThe owner of Cicero's actually told me they use a rolling pin.