12Oct
By Marco Delgado- The Oven
- 3 Min Read
How We Get A Crisp New York Bottom
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A good slice holds its shape when you fold it. That is all the bottom has to do, and it is everything.
Marco Delgado
Three Rules From The Deck Oven
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- Hot Stone
- The deck sits at 650°F before the first pie goes in
- Cold Dough
- Three days in the fridge before it is stretched
- Thin Sauce
- A thin coat, so the middle never goes soft
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Marco Delgado
Head pizzaiolo at Sliceria East Village since 2010. Lorem ipsum dolor sit amet, consectetur adipiscing elit, aenean commodo ligula.
Tried the three-day dough at home. It felt long; the bottom was worth it.
ReplyNext time put the stone in an hour before. Hotter is better.
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