Bertie Doe wrote:
> "jt august" wrote in message
>> In article <> Janet Wilder <wrote:
>>
>>> jt august wrote:
>>>
>>> A little OT: I'd be ever so delighted if you could share your airtight
>>> plastic bag pizza dough recipe.
>>>
>>> TIA,
>> http://groups.google.com/group/rec.f...ad/thread/f2ef
>> a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august
>>
>> Posted this back in 1996. I used to work for Big Cheese Pizza in one of
>> their St. Louis franchise stores in the 80's, and the pizza crust is
>> spot on. We let the dough proof in a draped closed plastic bag, because
>> we found any significant air exposure impacted the flavor in a negative
>> way. By the same token, if the bag was sealed, it inflated and popped.
>>
>
> I will try your pizza recipe over the Xmas break jt. We bought a clay pizza
> stone from Amazon last week - mainly for bread, but I've got tins of Italian
> chopped toms and maybe tomorrow the s/mkt will have some fresh basil. BTW
> your link is broken, see how half isn't underlined. No worries here's the
> tinyurl version
> http://tinyurl.com/42er2e
>

Try a slower rise in the fridge, say overnight and then some. Not that
I know anything about how NYC pizzerias make pizza dough.