I've recently started prebaking the crust just a min and then decorating it. It does puff up a bit which is good but not NY style. Anyone have success making NYC style pizza at home and do you dock the crust to keep it kind of flat and floppy?
I've got some dough that's been in the 'fridge for 3 days and waiting for it come to room temp now.
Sam is a trusted home cook.asked over 5 years ago
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