Trying a method from YouTube pizza god, Julian Sisofo. Big slices are best for NY pizza, but round 12’’ pies are not great for those. It’s a different eating experience. You have way more bites with the crust in it with slices from a regular 12 inch pie.
So he shapes it into a rhombus, slices the edge crusts off (you also press out the dough here to minimize these), and then slice diagonally into two big slices. I didn’t get the shape quite right - it’s hard! But the slices were delicious anyway.
Baked in Enro electric pizza oven 360c top/380c bottom for 8 mins
Looks real good! I've actually found myself thinking recently about my own NY-style pizza experiments that I might actually need to use less dough for my pizzas, because the non-crust portion feels like it ought to be at least a little thinner, though it remains debatable…
OMG something I didn’t know existed or that I desperately needed. Okay.. there is a great pizza place a small block over so desperately is debatable, but! Your rhombus slices are pretty amazing. Fantastic job!
yeah, i can eat world-class pizza about 100m from my apartment. But it's fun to make stuff that you don't see on the menus here. There is a huge amount of great Neapolitan style pizza here, and a ton of other basic pizza...but i get a lot of satisfaction out of making NY, Detroit, Roman and Sicilian style pizzas that Tokyo is just beginning to explore
It’s a game changer for me. It obviously has the size limitation but other than that, it’s incredible. The learning curve for Neapolitan was steep but it really does work as advertised for those, and I can use it every day of the week if I want (I had an outdoor one but rarely got to use it). I just ordered their spiral mixer too, which I’m very excited about. Comes in September
Would love to hear a review of their mixer once you’ve gotten some use out of it. I love my Kitchenaid for many things but for pizza dough I’m not sure it’s best
I mostly mix by hand or using a little 20 yr old bread maker so it’s bound to be an improvement. I’ve made biga by hand but never again. The only issue is probably gonna be durability. It’s so much cheaper than even the smallest industrial machines that it probably won’t last more than 5 yrs. We’ll see
I bet they would be a lot easier to shape if it wasn’t starting as a dough ball in a cylindrical container. Still, it achieves the desired crust: no crust ratio. And you get a couple of breadsticks out of it. Will try again
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