This is the recipe I used for my cratered dough! I’m gonna try baking it tonight. I haven’t looked at the dough since I got back (from my first shift at my new job. More on that in the “off-topic” threads!).
New York Style pizza crust recipe.
- Thread starter Barryl.ashworth
- Start date
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This pizza crust was perfect! Even picky Mark said so! I topped it with a quick and dirty sauce and store-bought shredded cheeses, plus a sprinkling of the usual spices (I forgot sliced garlic though, ******). I know the store-bought shredded cheeses are verboten, but the crust was so flavorful; a little sweet, a little salty, thin to the edge, which was a bit thicker and chewy, that the sauce and toppings hardly mattered!
I’ll upload a pic when (and if) my stupid camera recharges.
You’ve gotta try this dough!
Andy M.
Certified Pretend Chef
I've use this recipe a couple of times and we like the texture and flavor of the crust it makes. I divide the recipe in half and get two 16" crusts out of it.
Sir_Loin_of_Beef
Chef Extraordinaire
The potato makes the crust airy. Otherwise the crust would be extremely heavy and unappetizing.
Mad Cook
Master Chef
What is different about New York pizza that makes it "heavy and unappetising" ? How is is different from other pizza dough?
