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(Some Guy)   NY style pizza is about the dough and the flour not the water. RIP California pizza guy   (sonomamag.com) divider line
    More: Interesting, Sonoma County, California, Fred Poulos, Santa Rosa, California, Bread, Sebastopol, California, founder of Mombo, New York-style pizza, California State Route 12  
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533 clicks; posted to Food » on 18 Jun 2020 at 7:25 PM (13 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



8 Comments     (+0 »)
 
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2020-06-18 7:40:11 PM  
AND the technique...without the proper mixing and kneading technique to develop the gluten, you don't have NY pizza.
 
2020-06-18 7:47:53 PM  
How the fark do you make dough without water?
 
2020-06-18 9:25:40 PM  
Interesting he tried to start a pizza place in occidental. Nobody can compete with negri's. RIP pizza man !
 
2020-06-19 12:01:34 AM  

FrancoFile: How the fark do you make dough without water?


d3czfiwbzom72b.cloudfront.netView Full Size
 
2020-06-19 10:43:07 AM  
That NY pizza is so floppy you could use it as a tortilla.

Wait, that's perfect. Fetch me the poorly-assembled wooden booth at a fair! Pizza Tacos!

/what's that? there's no fairs because of a virus. f
 
2020-06-19 10:59:40 AM  

casual disregard: That NY pizza is so floppy you could use it as a tortilla.

Wait, that's perfect. Fetch me the poorly-assembled wooden booth at a fair! Pizza Tacos!

/what's that? there's no fairs because of a virus. f


RenFests are more authentic, because we have a bona fide plague.
 
2020-06-19 3:33:15 PM  

Tarl3k: AND the technique...without the proper mixing and kneading technique to develop the gluten, you don't have NY pizza.


It takes years of practice to learn the fine art of scraping a thin layer of tomato paste into a cardboard circle, soaking it in oil and baking until soggy yet warm.
 
2020-06-19 6:14:19 PM  

mathamagical: Tarl3k: AND the technique...without the proper mixing and kneading technique to develop the gluten, you don't have NY pizza.

It takes years of practice to learn the fine art of scraping a thin layer of tomato paste into a cardboard circle, soaking it in oil and baking until soggy yet warm.


I suggest you actually try good NY style pizza...the pizza I had at Grimaldi's in Brooklyn a few years ago was amazing, and would take me at least a couple of years to get close to replicating...and I'm a chef.
 
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