Thin Crust Pizza – simply delicious thin crust pizza. Who doesn’t like a NYC slice? the kind that you can hold in one hand, while eating an italian ice in the other. The visual takes me back to one of my first foodie love affairs.
When 25 cents would get you a slice and ice from Joann’s pizza located on the corner of 37th Street and broadway. Those are one of my good memories. Joann’s pizza was thin and had just the right amount of sauce and cheese. It would fold up in half so you can eat it on the go.
Making Thin crust pizza
this is a subject that everyone has an opinion. Pizza Purists ( those pizza makers who originate from NY who swear that the NY state water is an important factor in the flavor and crispiness of the crust. The Food Lab which has a very interesting blog has a very detailed testing done on this very question…. Is Good Pizza really all about the water? they and others have actually thought the mineral content of water might have an effect on the properties of bread dough. There’s got to be something to this because there are so many good pizza’s in NY. Not so much outside of NY. I know a few good places in So. Florida who make amazing pizza, and they also say they use NY water for the dough.
Well, I’m not going to say this dough is NYC standard, but it’s pretty damn good, and way better than what you’ll find from the national chains or the local strip mall pizza shops.
Making Pizza dough:
Use the best ingredients.
Always use the freshest ingredients
Have everything scaled out prior to cooking, baking. This is called mise en place. (French- Everything in its place)
Below is a pictorial of making the dough, the recipe can be found below.