This is Episode 4 of my quest to recreate the ultimate New York pizza slice at home. You can watch the full series here:
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Work With Me👇🏼
✉️ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week
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🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time
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🍕 My Final NY-Style Pizza Recipe
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🍕 Equipment Used in This Video
Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): [ Ссылка ]
Wooden Pizza Peel (mine is 16"x18"x26") : [ Ссылка ]
King Arthur High-Gluten Flour: [ Ссылка ]
Original Baking Steel (more affordable alternative to Baking Steel Pro): [ Ссылка ]
Pizza Stone (Not as effective as Baking Steel, but significantly cheaper): [ Ссылка ]
16" Pizza Screen (the size I used in this video): [ Ссылка ]
14" Pizza Screen: [ Ссылка ]
Cake Pans: [ Ссылка ]
Biodegradable Dough Covers: [ Ссылка ]
Dough Whisk: [ Ссылка ]
Cooling Rack: [ Ссылка ]
🎥 Oven Calibration Video (works for some GE oven models): [ Ссылка ]
Pizzamaking.com Thread About Joe's Pizza: [ Ссылка ]
📃 TABLE OF CONTENTS
0:00 - A quick way to achieve higher oven temperatures
0:50 - Another (even more important) factor to consider
2:44 - Learning to shape the dough properly
6:39 - Something still isn't right...
9:21 - Taking a new approach
10:46 - Putting the "best" methods head-to-head & choosing a winner
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