"notbob" > ha scritto nel messaggio
. ..
> Ran across this awesome pizza website. It's a one ricipe effort, but the
> guy has definitely done his homework. Goes into great detail on the
> dough making and tomato selection/prep. This is the first website
> I've seen that actually shows pics of the wet dough style I've read
> about for authentic NY thin crust pizza. Also has a rundown of NYC pizza
> joints.
>
> Warning: I dare you to read this page and not want some pizza!
>
> http://www.employees.org/~dwing/pizza/recipe.htm
>
> nb

Yes, it's true! I've read all and I understand that the guy who made this,
is very fond of pizza.
I have seen he use (if I've understood well) a bit of sourdough (or poolish)
for its pizza...
Once upon a time I have made my pizza with sourdough and it came very well,
like the neapolitans style (with a high border, which the neapolitans call
"cornicione", all around). Although, it's a pity they generally leave the
"cornicione" in the dish without eating it
It's just for this reason that many people prefer the "thin" pizza (which we
call "roman style") to the "high pizza".

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Pandora