09/08/2026
π½ NYC Style π½
Last couple of pizza nights Iβve been playing with some 16 inch NYC style pizzas in the Gozney | Outdoor Pizza Ovens Arc XL π₯
Slightly different dough recipe to my normal Neapolitan ones; bread flour, wholewheat flour & 00 Caputo with fresh yeast and a touch of olive oil. 63% hydration gives good lift on the crust and when baked for 7-8 minutes a really good pie at the end. Still some tweaks to make but weβll get there soon π
Last night I cooked a couple of upside down pizzas taking inspo from Rich in the Gozney | Outdoor Pizza Ovens cookbook, IYKYK ππΌ
Finally did some classic pepperoni, whipped lemon ricotta & finished with hot honey ππΆοΈ
Lots more NYC pizzas to come, loving this style right now π½
Ciao from Ben @ Pinfold Pizzas π