How to make a NY Pizza

There’s a few things that I really miss about living/working in NY, compared to Mountain View. One of them is the fact that everything just dies after a certain hour, as slightly exaggerated in this entry.

The other big problem is that it is pretty hard to get decent pizza.

Amici’s is pretty close… but… well… something’s amiss. Maybe it’s the price, the size, or the fact that there’s no wax paper or a guy named “Gino”.

One of my favorite blogs, Slice has apparently reverse engineered a NY pizza… whoa!

Pizza Recipe

This pizza is modeled after Patsy’s on 117th street in NYC. I have been working on this for SIX years, but FINALLY I can report that I have achieved my goal. Many people have tried my pie and swear it is not only the best pizza they’ve ever had, but a clone of the original Patsy’s recipe. This pie is incredibly light and perfectly charred. It took just 2 minutes and 10 seconds to bake at 825F.

The first secret?

1- It’s all in the crust. My dough is just water, salt, flour and yeast. I use no dough conditioners, sugars, oils, malts, corn meal, flavorings or anything else.

The second secret is getting your standard oven to produce 825F heat. You have to read the article to see how he did it. Pretty darn clever.

Anyone want to give this a try and invite me over for a tasting?