New York-Style Pizza
📕 Cookbook: Binging with Babish
📄 Pages: 31-34
📝 Rating: ⭐⭐⭐⭐ (4/5)
Overview
🍽️ Serving Size: Makes two 14-in pizzas
Cooking Details
I didn’t need the semolina flour or pizza peel because (per Jacob’s suggestion) I instead worked the dough on a piece of parchment paper. I kept the pizza on the parchment paper so I could easily transfer it to and from the pizza stone. Our oven never finished preheating, but I do think it was close to 550.
Food Review
The pizza wasn’t New York-style thin, but it was still very good.
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