Re: Tom Lehmann’s NY Style Pizza

Quote from: Pete-zza on Today at 11:32:45 AMMrPibbs,

In addition to what you learned from Craig and the article you cited, I should add that close to two years ago another member, Kman, also asked whether 00 flour could be used to make the New York style. I responded to Kman in this post:

Reply 1269 at Tom Lehmann’s NY Style Pizza – Page 64 (pizzamaking.com)

You will see that the above post includes a few links. You might want to check them out since they add a lot more detail on the subject at hand.

Since you mentioned that you would like to make a sourdough version of the NY style, several years ago (back in 2005). when I was an amateur pizza maker, I tackled the sourdough issue for the NY style. Here are a few of the posts:

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