The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza In Today's NYT

BethJ's picture
BethJ

Pizza In Today's NYT

I always enjoy a good article about pizza (great photos here, too).  I think for my next pizza making session, I will give it a try (cheese first, then sauce) ...

https://www.nytimes.com/2018/11/06/dining/mamas-too-review.html?action=click&module=Well&pgtype=Homepage&section=Food

 

 

 

mutantspace's picture
mutantspace

good one - what a brilliant idea - im going to try to for sure - let us know what the difference is like - ill do the same

BethJ's picture
BethJ

... by saying it has been about 30 years since I've been to NY and had an authentic slice from an authentic slice joint, and my memory is therefore tainted by time and trouble  :) .   What I remember, however, is that neon orange color of baked cheese, the amazing crust, and the lovely sauciness which West Coast pizza joints didn't seem to understand at the time (this has since changed).

This version from the article - using low moisture cheese and sauce on top of the cheese - was good.  Very good.  We'll probably make it again.  The sauce is our own home-made (we make it from our own tomatoes).  I used the recipe for Roberta's Pizza Dough for the crust.

 

 

 

 

 

 

BethJ's picture
BethJ

re NY pizza slice:

https://www.nytimes.com/2018/11/15/nyregion/best-pizza-slices-nyc.html

Some interesting ideas here to try.