Jeff Varasano's Famous New York Pizza Recipe (2008)

There is some good stuff in this recipe. It's a great starting point for learning. I built a wood burning pizza oven and have been doing experiments for 5+ years, and what I've discovered is only certain things make a taste-able difference. 1. Oven. 900 degrees baby. Pizza cooks fast, and tastes delicious. You can get the "leoparding" on the edges. 100% worth it if you have time and space. 2. Yeast. Get the Ischia: https://www.amazon.com/Italian-Ischia-Camaldoli-Sourdough-Cu... it's a very light…

Awesome. Apparently my dough has been too dry my whole life. I love this point he makes: Specialty flour is not a huge factor in this process. It's like when you see people arguing about the relative merits of 2 different tensions pulls on $1,000 tennis rackets, meanwhile they go out and miss the ball by 8 feet. Forget it. Maybe if you are making pies at the 99.8th percentile and you want to move to the 99.9th, then you…

At first I thought this was spam, due to the ads atop the page. Then I saw the following: > Sally's Apizza in New Haven, CT. Aside from NYC, New Haven is probably the best pizza town in the U.S. There are at least 10 pizzerias there that are better than every pizzeria in my home of Atlanta. New Haven sports many styles of pizza, all good, but this is the quintessential "New Haven Style". No other town I've been…

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