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Soggy Crust
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Started this discussion. Last reply by Tony Pizzeria Jul. 26, 2008.

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A retired pasta maker and caterer, living in sunny sun city arizona. I have recently started to try and create the NY style pizza I grew up with as a kid in New York.

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I think I got the sogginess solved. Did a Pete-zza Lehmann dough yesterday (no culture). Just for the heck of it I split the recipe in half and decided to bake 1 in the oven and one in the 2-stone. As recommended by Willard I started at 650 and went to 725 cooked in 3 1/2 minutes… Continue

Posted on July 16, 2008 at 2:38pm — 2 Comments

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At 2:40pm on May 19, 2008, Tony Pizzeria said…: About an 1-1/2 thick. I will look up the recipe and post it

At 2:39pm on May 19, 2008, Tony Pizzeria said…: About an 1 1/2 thick I will look up the recipe and post it.

At 2:34pm on May 19, 2008, Willard said…: Do you have the recipe for the Foccacia that you could post in low profile breads? Also, how thick is it ? looks good -wg