1 hour ago, Chris Hennes said:
Obviously, this will be a week of New York-style pizza at my house. The first major correction I'm making to the Modernist recipe is simply to use less dough. They call for 400g for a 14" pizza, but my problematic earlier pizzas seemed to have too much crust (at least, as compared to Joe's), so I dialed way back, to 300g, for the same size pizza. I left all other variables the same, to the extent possible, though I think another hour at room temp (this is one-day cold-proofed dough) would have been beneficial, and is probably more like what I did before. Still, this is moving in the right direction.
How are you cooking it? Koda 16? Preheat level and time? Doing the low flame thing?
How about opening the skin? Top of dough ball becomes bottom of pizza? This video is helpful -
I didn’t find the 400g dough ball to be a problem, but definitely something worth looking at.
Enjoy this week!