Reply to "Making pizza at home, thin crust NY style"

If you're talking about a true wood-fire oven that can get up into the 900* degree Fahrenheit range, you'll have to reduce the temperature a ways to cook a NY style pizza.  Any dough with sugar in it will burn at the high end temps of a true wood-fire oven.  For Neapolitan style dough without sugar in it, I cook in the 900* range and can do a pizza in about 90 seconds.  When I do a traditional style American dough pizza, I reduce the heat to the 500* degree range and let it go for 7-10 minutes or so. 

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