This dough is one of the most difficult to work with, with a 90% saturation rate, you end up with a very sticky dough that bakes into a deliciously crusty bottomed focaccia. I like to top it with rosemary and sea salt. For a fun variation, try topping it with tomato sauce and pizza [...]
New York style pizza can be a real challenge for a home cook – the biggest challenge being the crust. Most traditional ovens lack the horsepower to properly develop the crust. On this episode, you’ll learn tricks to a crunchy crust that doesn’t sacrifice the ooey gooey topping.
Video Part one:
Video Part two: