Don't be too complicated, and don't put too many delicious things on the crust!
New york-style pizza has a thin crust, and Arthur's steel crust pizza is very good. Ferment in the refrigerator for 3-4 days (after the first day).
If you really like pizza in new york, or you often bake bread, you must prepare a baked steel; This also helps to mitigate temperature fluctuations during normal baking in the oven. Steel is more effective than stone, but use one or the other!
New york's ingredients are very simple.
I like very simple ketchup: a combination of Rahuman (ketchup | Michael Rhulman) and/or Hazan (marcela Hazan's ketchup-fancy-Arthurian powder). I melt the butter, stir-fry a small amount of chopped onions, and add 28 ounces of tomatoes (I like crushed ones-it's simple! ), and then simmer for about 45 minutes. I don't remove onions, but finely cut onions will melt in the sauce.
? Then tear up the mosquitoes, but don't overdo it. You can add pepperoni if you like. Roast!
Remember, everything should be less and the dough should be thinned. Give it a rest if necessary.
Before cooking pizza, heat the steel at least 500 degrees Fahrenheit for one hour.
I like to make them on baking parchment, so it's easy to slide them onto steel and carry them with me (very thin! ) Peel them off.
Not necessarily true! But this is the best thing I can do to represent the style of new york. Remember-you want simplicity, not generosity.
Baked pizza was invented in 1980 in Providence, Rhode Island. There are some limited forms of exploration in new york. Later versions of Vincent Scotty have been closed in Greenwich Village and scottie, and menus continue to be provided in front of murals. Coal is a specialized pizza shop. It has a branch in the Bronx, which is now closed, but there is another branch in Westchester. Recently, Vinoteca, a pizza, opened for a short time, and closed soon after it served baked pizza in Union Square.
Baked pizza was invented in 1980 in Providence, Rhode Island. There are some limited forms of exploration in new york. Later versions of Vincent Scotty have been closed in Greenwich Village and scottie, and menus continue to be provided in front of murals. Coal is a specialized pizza shop. It has a branch in the Bronx, which is now closed, but there is another branch in Westchester. Recently, Vinoteca, a pizza, opened for a short time, and closed soon after it served baked pizza in Union Square.
Detroit style
Similar buildings proliferated in new york Square, bringing cooking pots from Detroit de stijl, which is said to have been originally rebuilt by factories instead of special cooking equipment. The dough baked twice gives pizza bread a crispy appearance and chewiness, and sometimes it is coated with butter. Just like new york's grandma's pie used to be in cheese sauce.