Reply to Why is so hard to find a great NY-style pizza outside of New York ?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Have you tried making your own? I’ve had great results with this recipe in both a 500 degree oven  on a stone and in my Breville Pizzaiolo (a fabulous I’d extremely pricey device). The latter has a preset temperature and time for NY style pizza. [/quote]

You can't make your own.

Household ovens will never get hot enough. [/quote]
Sure you can. [b]Ny style pizzas are usually cooked at between 500 and 550.[/b] Easy to achieve with most household ovens and a stone or baking steel. The Breville goes up to 750, which is a bit short of what you’d need for an authentic Neapolitan pie, but still produces an amazing pizza. Ooni ovens get up to 950, more than hot enough for Neapolitan. [/quote]

I thought it was 700+.

I have a stone and an oven that reaches 550. I can make tasty pizza at home. It is NOT NY pizza. Not even close. [/quote]
The temperature depends on the style/type of pizza. And your outcome is going to depend a lot on the recipe you use and how well you handle your dough.  The serious eats recipe posted above is great, as is the one from Roberta’s in Brooklyn from the NYT cooking site. Also you need to find full fat mozzarella in block form for grating. Even if your home cooked version doesn’t match your memories of your favorite NY place, fresh from the oven it will be better than most anything you can get here. [/quote]

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