NY Style Pizza Online and Hands On
San Francisco, CA
Making thin crusted pizza from scratch is an amazing experience. Combining flour, water and yeast to produce a wonderful, elastic dough amazes me, still, to this day. There is a playful, extremely satisfying aspect to stretching it correctly, using just the right amount of toppings and pulling out of the oven with the right combination of crunchiness and airiness. It brings me memories of eating “pizza a la piedra”, as it is called in my native Buenos Aires, as a teenager. A surprising alternat...
NY Style Pizza: Margherita and Pesto
About 4 cups flour - either pizza, bread, or all purpose flour 1 tbsp yeast 1 tbsp salt 1 tbsp sugar 1 cup olive oil 12 slices low moisture mozzarella (per pizza) or a bag of shredded low moisture mozzarella 1 can of good quality tomatoes 1 clove of garlic 1/2 cup olive oil 1/4 cup parmesan cheese 2 cups of fresh basil or 4 tbsp of dried basil 1 tbsp pine nuts (or other meaty nuts like walnuts or pecans)