April 13, 2018 - 8:33pm
Brooklyn syle pizza pie
After a couple of really good attempts to recreate a Brooklyn style pizza, I had a couple of disasters. Trying to slide a 16" dough disk onto a 16" steel proved to need more precision than I could muster. I was ready to quit, when my wife reminded me how good the pies were before I got the steel. On her advice I combined the two methods. Pizza screen on the steel.
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How would you categorize Brooklyn style pizza as opposed to NY style?
Looks tasty!
Good morning Ms. Babies.
Being that I was born and raised in Brooklyn, I am more than a little bias. I believe that Brooklyn pizza is the quintessential, N.Y. pizza. That being said, all good (or otherwise) for that matter, NY pizza possess some shared and very distinct attributes. At this moment in time, with the popularity of all the rage Neapolitan pizza restaurants, there is something of a debate as to what the definition actually is. Here is how I categorize N.Y. style pizza, (not pizza that happens to be made in N,.Y.) Fist and most important is how it is served, N.Y. style pizza is pizza by the slice. second is the size, N.Y. style pizza is a large pie, 18' inch would be a min. for a pizzeria pie. Next the ratio of sauce to cheese, will give a molted look to the pie. NY pizza is thin, unlike your "American" style Papa John and such. IMHO the very tasty in their own right 12" traditional Neapolitan wood cooked pies, can not be considered N.Y. style. That is this one pizza lovers opinion. Smile. Thank you for your question, I enjoyed responding.