Bertie Doe wrote:
> "Moka Java" wrote in message
>
>> Never had a Papa John's pizza but John's on Bleeker St. is a personal
>> favorite. I don't have the talent to toss a pizza but stretching, using
>> the weight of the dough, works fine. The recipe I use has olive oil in
>> it. I prefer a thin, crisp crust.
>
> Yep, I'm with you on that, when I used to buy them from the s/mkt, I much
> preferred the thin crispy crust.
>
> When I try one at home, I assume I use half the recipe and use a roller, to
> achieve thin crispy. Would a tray of water help?
>

Tray of water? Where? IIRC John's on Bleeker has a coal fired oven at
something like 700f+. The raw dough is slid on to the very hot clay
tile floor of the oven and is done in minutes. Typical NYC pizza is
stretched, not rolled. The dough is springy, it laughs at rolling pins.
JTs crust, with the 2nd rise after rolling, is bread like. Sicilian
style pizzas are stretched into rectangular pans and given a 2nd rise.