First time trying Charlie Andersons new york pizza recipe. Messed up the weights slightly but overall it was pretty good. Maybe little bit too chewy. Went in for another 60 seconds after cooling down for maximum crisp, picture was taken before.
by Whole-Amount-3577
17 Comments
Looks really great, you will meet neighbors you didn’t know you had.
Nice work! 👍🏼
Nice
Looks great 👍
Looks tasty!!!!
Looks like delivery lol. Well done!
Looks great! Really. I’ve found that if you use Charlie’s methods there is definitely some leeway, so keep doing what you’re doing.
Looks delicious!
Nicely done
Do you guys deliver?
Looks good. I have a pizza recipe that me and the kids would make
Looks good 🔥
Beautiful pie
👍👍👍👍👍
Fantastic!
I love Charlie’s channel. My current favorite dough recipe is one that I tweaked from [this video](https://www.youtube.com/watch?v=1O66MZS-HlM) where he visits *St. Francis Apizza* in Cincinnati, OH. The proprietor, Alex, explains a lot of interesting dough tips he learned from the legendary Brian Spangler at *Apizza Scholls* in Portland, OR.
Basically, it’s a 14-16 hour room temp poolish. It’s super flavorful without the need for 72-hours of fridge space which is good because my wife was getting ready to divorce me if I put one more dough container into our tiny fridge.
Well, *I* I want to eat your pizza and, personally, that’s all that matters to me. I’d say you’re doing well.
Looks delicious,good job