Re: Trying to duplicate Buffalo, NY style pizza

Had to make pizza for the Bills game. Used the Buffalo cookbook recipe posted earlier in this thread for the dough. Followed it as written. Overall pretty satisfied with the dough, but used quarter sheet pans instead of 18″ rounds and planned to divide the recipe into 4 balls instead of two, but it cooked up thicker than we wanted so ended up splitting it into 5 pans. In the future I would probably divide it into 6 pizzas because we generally prefer a little thinner crusts.

Baked on a baking steel in an Anova precision oven at its highest temperature (482F). Removed from pan and cooked right on the steel for the last 2 minutes. 

Also first time using Battistoni Cup & Char spicy original, and was happy with the flavor. 

For the sauce I used 6in1 tomatoes and added some spices but I wasn’t happy with the flavor so am just going to forget that recipe. 

Go Bills!