"sf" wrote
> piedmont wrote:

>> ah ha moment with pizza dough after months of reading what seems like a
>> lot of over kill from some that professed they had 'THE' way to make
>> Brooklyn style pizza dough. When I, on a whim decided to use the Italian

> Keep on doing what you're doing, the point is to please yourself not
> people who will never taste it. My aha moment this week was grinding
> a little salt on the very edge of the pizza (the part with no sauce).
> OH, my god - that was good! Everybody commented about how much they
> liked it... and it was pretty too.

Yup! I like to thin crust crusty them then roll a little bit of cheese in
the edges with minced garlic and minced olives. Suits *us* well.

> BTW: what distinguishes Brooklyn style pizza from everything else?
> Are you thinking of a particular pizzeria or is this a general style?
> Is it based on Roman style, Sicilian style, somewhere else....

Not sure but it sounds like he wants a thin crust or a crunchy sort of
medium, possibly with a little oil added. Most ABM french or italian
recipes would be pretty good for this. You just do the first mix to a good
doughball with one rise then make pizza. I add olive oil for texture and
crunch as it bakes.