How To Make New York Style Pizza

[mowambo1]

Shame on you Tom Lehmann for trying to teach and probably sell your equiptment and shady ideals of what a NY pizza is supposed to be to unsuspecting small business owners who then will go back to their respective states and rip off the general populous either knowingly or unknowingly.

[brzklt]

I'm from Seattle, and even I know this isn't a New York style pizza

[JOMO59]

Not a NY pizza. Take it from a 50 year old New Yorker! This resembles Domino's version what what they consider "NY style". This resembles what "kosher style" vs. "kosher" is to Jewish cooking!!! 485 degrees also seems low compared to the 550 - 700 degrees normally used in traditional and brick ovens. An artisan cooking stone as a base instead of that mass-produced pizza thingie with air holes would also have been nice. And that automatic conveyer belt gizmo is too Pizza Hut for my taste!

[raby760]

No where close to a NY pizza. Should be 14 to 16 inches, and the finished pizza doesn't look like pizzas here in NYC. It looks more like a Domino's pizza.

[gratemybuttocks]

crap

[scoobanny]

which cheese do you use? i mean the basic one.

[scoobanny]

which cheese do you use? i mean the basic one.