Completely agree with the reader comment! Your NY style pizza crust recipe is the best. I’ve been making it for months now (since I was able to get my hands on some King Arthur high gluten flour from the bakers supply shop you pointed me to). I’ve been back there a few times to pick up 10 lb bags of that flour and I just keep flying through them making this pizza crust and your NY bagel recipe you have on ATK. My 14 year old nephew who’s obsessed with pizza says it’s the best pizza he’s had (i use my own sauce and cheese blend). Says it’s better than the pizza shops and I should open my own. Also tells his mom (my sister) about it, and when she offers to make pizza at home, he says “don’t bother, it won’t be as good” 😂 . I switched it up last week and made a Neapolitan pizza, which I haven’t done since I started making your NY crust recipe, with some King Arthur 00 flour. Still good, but yours is better!
Yay for the Ooni!! We’ve been trying to perfect our pizza on it for a while now. Your bar pizza class helped a lot and I think we *almost* have it down. The problem we have is that myself and my children don’t like charred pizza crust, which is where the Ooni shines.
At this point my husband bakes the pizzas in the Ooni until it looks like how we want it, then he finishes it in the grill. That allows the bottom to really get nice and brown.
I’m very interested to hear how your tests come out!
Completely agree with the reader comment! Your NY style pizza crust recipe is the best. I’ve been making it for months now (since I was able to get my hands on some King Arthur high gluten flour from the bakers supply shop you pointed me to). I’ve been back there a few times to pick up 10 lb bags of that flour and I just keep flying through them making this pizza crust and your NY bagel recipe you have on ATK. My 14 year old nephew who’s obsessed with pizza says it’s the best pizza he’s had (i use my own sauce and cheese blend). Says it’s better than the pizza shops and I should open my own. Also tells his mom (my sister) about it, and when she offers to make pizza at home, he says “don’t bother, it won’t be as good” 😂 . I switched it up last week and made a Neapolitan pizza, which I haven’t done since I started making your NY crust recipe, with some King Arthur 00 flour. Still good, but yours is better!
P.S. loved that post about the peperoncini guy
Yay for the Ooni!! We’ve been trying to perfect our pizza on it for a while now. Your bar pizza class helped a lot and I think we *almost* have it down. The problem we have is that myself and my children don’t like charred pizza crust, which is where the Ooni shines.
At this point my husband bakes the pizzas in the Ooni until it looks like how we want it, then he finishes it in the grill. That allows the bottom to really get nice and brown.
I’m very interested to hear how your tests come out!