The water is important but flower is not flower. NE pizza crust is made with high gluten flower. Many places outside of the NE use all-purpose flower. Big difference. Also the temperature the pie is cooked at is important as is the surface it’s cooked on.
I went to college with a guy whose family owned 2 pizza joints in NY who told me this when we were complaining about the pizza we were able to get in near school.
If you are ever in Dallas and need it NY, Serious Pizza on Elm St. is the real deal.
The water is important but flower is not flower. NE pizza crust is made with high gluten flower. Many places outside of the NE use all-purpose flower. Big difference.
Exactly. Look into the flour they use in Italy. Same thing - high gluten.
BTW - I've made several thousand pizzas over the course of my lifetime.
I have my own dough recipe (thick crust) from the place I worked in college.
I stole the Pizza Hut sauce recipe and enhanced it. They have packets that you add to the #10 cans of tomato sauce/paste.
I analyzed one of the packets. The secret ingredient?
Parmesan cheese. :)