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New York Style Pizza
I tried the cooks illustrated recipe today and it was great but cooking it for almost 12 minutes. Seemed a but dried out. This almost is a clone and says 12-15 min! Is it possible to cook with broiler for part and finish in skillet? Or some other method to speed up cook time? Also my food processor says to use dough blade for any flour recipe over 17.5 oz. Should I obey?
LaRosa's: A Tradition Cincinnatians Should Not Be Proud Of
it's a shame you never got a chance to hit flying pizza. uber-nice NYC style - not in in the same park as larosas. talking major league vs class a
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One idea on balling after the cold rise is to let it rise 1 day as a single mass and then ball up and let rise another couple of days. That way you get the advantage of reducing oxidation and also allowing single ball relaxation.