Whisky
is one Smokin' Farker
I am generally a Neapolitan pizza guy, but every once in a while I like to switch it up. I have a Pizza Party Ardore oven, with the factory Saputo biscotto floor in it. That floor is for very high heat, NP style cooks. So I got a custom cut cordierite stone to fit in for other styles. I did 2-12" NY pies around 600 degrees, then I pulled the stone and cranked the oven to over 900 to cook the two NP pies. The NP weren't that good, as I had to remake my dough that same morning (measuring error) so it didnt have the good characteristics of my 48hr dough.
The NY turned out well. I used 7-11 crushed tomatoes that I stick blended with some spices to get that thinner NY sauce. The cheese was Grande East Coast Blend which I got from a food distributor a while back. I cut the one 12" pizza in a way to resemble big NY slices.
Ive never been a simple topping pizza man. But they say if you can make a cheese pizza taste great, you can only build it up (and better) from there. Both my wife and I liked the NY cheese the best (never thought I'd utter those words). Quality ingredients matter!
Sent from my SM-G955U using Tapatalk
The NY turned out well. I used 7-11 crushed tomatoes that I stick blended with some spices to get that thinner NY sauce. The cheese was Grande East Coast Blend which I got from a food distributor a while back. I cut the one 12" pizza in a way to resemble big NY slices.
Ive never been a simple topping pizza man. But they say if you can make a cheese pizza taste great, you can only build it up (and better) from there. Both my wife and I liked the NY cheese the best (never thought I'd utter those words). Quality ingredients matter!
Sent from my SM-G955U using Tapatalk
