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Hi Tom, regarding the pizza in NY, are the dough recipes for the coal fired oven places such as Grimaldis and Patsy’s roughly the same as the deck oven NY slice joints. Taking into account that there are variations from location to location, I am wondering if it is just the oven and temp that...

Hello Tom, Right now I use a recipe similar to your ny style recipe to make a ny style crust and it is very good. I am now interested in developing a good deep dish crust so I am using your suggested deep dish recipe as a starting point. I see that the basic differences are a weaker flour, a...

Hi Tom, I use a dough formula very close to your NY style formula to make a NY style pizza. I am intereasted in developing a deep dish pizza so I am starting with your suggested recipe. I see in your suggested recipe that the basic differences are a weaker flour, more sugar, a little more yeast...

Tom, I use a formula that is very similar to your NY style formula posted in the recipe bank. I use a smidgen more yeast and a pinch of sugar but aside from that, no difference. In that dough recipe, what differences should be expected in the finished crust between 60% water and 65% water? Also...

Tom, I think I need about a 1/2 hour phone consultation to troubleshoot some dogh issues I am having. Is this someything you do? If so, what are your rates and what is the procedure? Thanks for all your help, Steve