Growing up in Brooklyn New York there were no shortage of pizzerias and they were almost all good. The few times I had Pizza outside of New York it just didn’t taste right. Now most New Yorker’s will insist that it is the New York City water that makes our Pizza and Bread taste better then anywhere else, but it’s simply not true.
In this video tutorial I will show you how to make a pizza that takes me back home to New York City. And you will learn that the secret to any dough or pizza dough is in the fermentation time. I have found that most restaurants, bakeries or pizzerias outside of New York or Chicago simply don’t take the time to let the dough ferment and therefore the flavor simply isn’t there.
I will show you start to finish how to make the dough, the time to ferment for the best flavor. And the type of ingredients and toppings I enjoy on this Pizza. If you like Pesto on your Pizza click the word Pesto and I will show you how to make it.