Re: Tom Lehmann’s NY Style Pizza
Quote from: gcpizza on January 18, 2025, 02:06:04 PMThe dough for NY Style pizza is generally not docked, and it’s not parbaked.
You haven’t provided enough information as to how you are creating your pizza for anyone to provide help.
People here will likely be able to provide you some guidance to help you solve this problem if you describe in more detail the equipment, ingredients and methods you are using to create your pizza. Be as complete as possible as the more detailed you are, the easier it will be for someone to help you. Photos can be used if it’s difficult to adequately describe the problem.
I plan on using the recipe below, doing the mixing/kneading by hand. Same ingredients…although I may use KABF. I’m using a standard home oven at 475-500F.