Re: Tom Lehmann’s NY Style Pizza
Is this style of pizza ever docked? Whenever I make one of those refrigerated/frozen store doughs (Birrittellas/ Papa Sal’s), it gets big bubbles otherwise. Can par-baking contribute to this?
- Re: Neapolitan Pizza and G3 Ferrari (modified) electric oven.
- Re: Help! Trip coming up. Where to find sourdough spots in Naples?!