Of New York Pizza Crust #
April 28th, 2008 | In Worth Knowing
Last week, Mario Batalli’s seemingly-bogus claim that pizza in New York was unlike anywhere else because of the city’s water got a lot of play. Thankfully, Mr. Kottke’s gathered some sensible rebuffs to this theory, the best of which is:
There are a lot of variables for such a simple food. But these 3 FAR outweigh the others:
1. High Heat
2. Kneading Technique
3. The kind of yeast culture or “starter” used along with proper fermentation techniqueAll other factors pale in comparison to these 3. I know that people fuss over the brand of flour, the kind of sauce, etc. I discuss all of these things, but if you don’t have the 3 fundamentals above handled, you will be limited.