New York Style Pizza from Beginning to End

[Marauderer]

Thanks for the input Huskee. I hope to have the Blackstone up and running next week and will try that. I am not sure I can improve much on what I have done and don't want to spend hours and days looking for the perfect pizza. I will be doing four pies this next week. It should be interesting. I think it is mostly technique now.

[Huskee]

Nice job as always Barry, you do a good job on a thorough informative post. You have me salivating for a good pizza too like DWC.

We have that same Tupperware pastry sheet. Oh, and an out-of-round pie looks more authentic. Any nice wood-fired pizza place I've ever been to has them that way. I think it makes look more homemade and not stamped by a machine. Nicely done!

[Marauderer]

It is definitely an interesting site. Not as good as the "Pit" but a good site.

[DWCowles]

Yeah buddy, we need to go to Barry's house for the pizza party....I will bring the keg

[W.A.]

Thanks for sharing the pizzamaking.com website! Another site for me to spend hours on trying to pick up new ideas.

[Marauderer]

And??? what are you eating Jerod?

Darn comment on the wrong post. Oh Well!!

[Marauderer]

Oh yes, there is some great hunting up in that area.

[Marauderer]

I haven't got the part for the Blackstone yet. Hopefully next week. It is suppose to cook up to 900*F. Wow, I will try it but, unless is is significantly better than the Weber gasser or the kitchen oven I will probably sell it and make room for something else. The kitchen oven I can build a lower and upper stone. I am going to try that on the weber as soon as I can get some fire bricks to support the upper stone.

[Dewesq55]

That's beautiful country up there.

[Marauderer]

Although I lived in the Saratoga Springs/Ballston Spa area for about a year back in the middle of the last century and really liked it up there.

[W.A.]

I will have to try it now.

[W.A.]

Barry, Did you use that rotating stone device you purchased a little while back? Pizzas look great by the way.

[Jerod Broussard]

neato mar..typing one hand..eating

[W.A.]

Bought many a slice in Manhattan with bubbles in the crust. All great pizza. I poke them while cooking.

[Marauderer]

Barry, if you want real NY pizza (or bagels), you have to use NY water in the dough.

I don't know if my genes are strong enough to absorb the NY water!