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A comment on Jeff Varasano's Famous New York Pizza Recipe (2008). Parent comment

Re:Jeff Varasano's Famous New York Pizza Recipe (2008) by jclem on Monday May 08, 2017 @07:30AM (#14290706)
Pizzaiolo is good, reminded me of Paulie Gee's and Speedy Romeo, both of which are places in Brooklyn I really like.

I always find Una Pizza Napoletana extremely soft and doughy, and personally I think it's really overrated. Maybe I've just gotten bad pies on the two occasions I've tried it.

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Re:Jeff Varasano's Famous New York Pizza Recipe (2008) by diego_moita on Monday May 08, 2017 @10:46AM (#14291922)
> Una Pizza Napoletana extremely soft and doughy

This is just hilarious. Compared to NY pizza, "soft and doughy" is what most pizzas in Naples and Rome are. That's precisely the original concept.

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Re:Jeff Varasano's Famous New York Pizza Recipe (2008) by jclem on Tuesday May 09, 2017 @01:22PM (#14301993)
I'm not comparing it to "NY pizza", if you're referring to common pizzeria pizza. Compared to other Neapolitan pizzas, I have found Una Pizza Napoletana to be really doughy, even on the outside.
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Re:Jeff Varasano's Famous New York Pizza Recipe (2008) by subpixel on Monday May 08, 2017 @08:39AM (#14290996)
I agree - not about Una Pizza in particular but about the Neopolitan style in general.

When pizza crust resembles naan (overly soft, pliable after baking) things have gone too far.

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Re:Jeff Varasano's Famous New York Pizza Recipe (2008) by shaklee3 on Monday May 08, 2017 @08:59AM (#14291086)
This is from the Italian 00 flour. I think it's a nice alternative.
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Re:Jeff Varasano's Famous New York Pizza Recipe (2008) by blehn on Monday May 08, 2017 @10:04AM (#14291516)
It's not from the flour — most of those other places use 00 flour as well. It's from the dough not being stretched as thin.
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Re:Jeff Varasano's Famous New York Pizza Recipe (2008) by shaklee3 on Wednesday May 10, 2017 @01:13AM (#14306052)
It's from the flour.
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