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 makes such a difference in crust charectaristics or are the recipes fundamentally different? Thanks -Steve
Steve;
The New York dough formula that I have in the RECIPE BANK is correct for deck, air impingement, and wood/coal fired ovens. Just make sure you delete the sugar from the formula. With the high baking temperatures used to make these pizzas sugar in the dough wil only cause charring.
Tom Lehmann/The Dough Doctor