In reply to Deb D'Zio. Other than practicing with a floured pizza peel I’d say stick to the parchment - according to Cooks Illustrated You can use up to 500 degrees which is a good temp to bake
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Comment on The Best New York Style Pizza Dough and 14 Tips for Success!! by Marie and more...




Comment on The Best New York Style Pizza Dough and 14 Tips for Success!! by Marie

In reply to Deb D’Zio.

 
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Other than practicing with a floured pizza peel I’d say stick to the parchment – according to Cooks Illustrated You can use up to 500 degrees which is a good temp to bake

      
 

Comment on The Best New York Style Pizza Dough and 14 Tips for Success!! by Deb D'Zio

I’ve made this once before and my family loved this recipe. I had major issues transferring the pizza to the oven. I read that you can use parchment paper. The box says it is good to to 440° but this recipe is for 550°.

 
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Do you have any suggestions on a temp/time difference? I’ll be using a cast iron pizza pan is that makes a difference.

We’re planning to make pizza tomorrow and then with the remaining dough make calzones Wednesday 😀

      
 
 

Comment on The Best New York Style Pizza Dough and 14 Tips for Success!! by Marie

In reply to Arianne Weldon.

Hi! I got your email and I think I was confused…you can simply stretch the dough out less (and end up with slightly thicker pizza) or use the link to the dough calculator (see notes in recipe card) using the bakers percents listed (see notes in recipe card). Also note that I believe the dough calculator link can only be used on a desk top or laptop computer (no mobile)

      
 

Comment on The Best New York Style Pizza Dough and 14 Tips for Success!! by Arianne Weldon

We loved the recipe! Is there a way to make this for 12 inch pizzas instead of 14? It was delicious but we have a 12 inch pizza stone so hope there is a way to easily adjust?

      
 
 
 
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