I’m no baker, but I’ve been following this recipe for a while (Thanks Kev!) to make my pizzas. But, I’ve never had a peel, the compulsary stone, nor imported yeast. In Buffalo, very much to my chagrin, NYC style pizza by the slice, or by pie is non-existant. I have to make do, and make pizza. As a proxy for the pizza stone, I’ve been using a cast-iron pan and have been fooling around with different temperatures/times to make the bottom crispy, and the inside chewy and bubbly. Kottke nodded me off to Serious Eats’ latest post on making the Neopolitan at home. The article addresses many of the problems I’ve been running into, and gives some very helpful scientific clarification. And the recipe doesn’t require a pizza stone. I thought I’d share.
