this post was submitted on 17 Jun 2023
240 points (98.8% liked)

FoodPorn

15914 readers
56 users here now

Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!

Rules:

1. BE KIND

Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.

2. NO ADVERTISING

This community is for sharing pictures of awesome food, not a platform to advertise.

3. NO MEMES

4. PICTURES SHOULD BE OF FOOD

Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]

Other Cooking Communities:

Be sure to check out these other awesome and fun food related communities!

[email protected] - A general communty about all things cooking.

[email protected] - All about sous vide precision cooking.

[email protected] - Celebrating Korean cuisine!

founded 1 year ago
MODERATORS
[email protected]
[email protected]
240
Home baked NYC style personal pizza (lemmy.world)
submitted 1 year ago by [email protected] to c/[email protected]
16 comments fedilink hide all child comments
 

I finally nailed the crust bubbles...

you are viewing a single comment's thread
view the rest of the comments
[โ€“] [email protected] 6 points 1 year ago (1 children)

Gorgeous crust! Can you share any of your techniques?

[โ€“] [email protected] 9 points 1 year ago

https://www.youtube.com/watch?v=8qU7nRd9fiU is a good starting point for this style of pizza.

the three things i did to go from average homemade crust to this were:

  1. high moisture, cold fermented dough - 65% moisture or above, combine and let rise in the fridge for at least two days, folding it every once in a while
  2. "oven spring" - a ripping hot oven and bake surface are required to create spring and bubbles. turn up your home oven as hot as it will go (525-550F) and let the steel, stone or cast iron pan preheat until its burning hot metal. you will get a subpar result if the pan goes in room temperature
  3. pre-bake the crust - NYC pizza ovens are 800-900 degrees, much hotter than a home oven. in a home oven, the amount of time required to fully cook the crust will burn the cheese. restaurant recipes have to be adapted for home tools. at home, shape your crust and add just the sauce, then bake for a few mins. THEN remove to add your cheese and toppings, before baking fully. otherwise you'll either have undercooked crust or burned cheese every time

there's a million ways to make pizza but this is what helped me.