Thick and pillowy upside down Sicilian inspired by L&B Spumoni Gardens in Brooklyn.
The dough is 65% hydration, with 4% oil. I cooked it in a 10×15 quarter sheet tray. 825 grams of dough, enough for 5.5 grams of dough per sq inch, which made for the perfect thickness
I’m pleased with how it came out, with one exception, I overcooked it a bit, and the crumb wasn’t quite as moist as I would’ve liked. The bottom was well browned and crunchy, and the crumb was light and tender enough. There was a satisfying amount of sauce and cheese, with that pleasant “sauce first” eating experience you get with an upside down slice.
I owe a debt of gratitude to Joe Rosenthal for helping me to make true NY style pizza. Before one can make something, one has to know what one is making, and to make it well, one has to understand the details and nuances of said thing. Joe Rosenthal goes into detail about NY style pizza, what it is and how to make it, and he leaves no stone unturned. Thanks to his tips, procedures, and dough formulation I’ve been making excellent NY style pizza at home.
Here are two recent examples of my homemade NY style pies.