pizza: I know about high glutin flour. I know about proofing the dough. But how come the pizza I make in my residential oven does not have the same thin buttery crust as a pizza restaurant? Is there some trade secret?|||Traditional New York Pizzeria Dough & Sauce Recipe This recipe was created in Venice, Italy, and has been served by The Mini Italia, New York Pizzeria since 1956. INGREDIENTS: Dough Ingredients: 1 cup lukewarm water 2 tablespoons milk 2 teaspoons brown sugar 1 teaspoon salt 1 tablespoon shortening 1 tablespoon corn meal 1 tablespoon extra virgin olive oil 1 package yeast 3 cups all-purpose flour or unbleached white flour Sauce Ingredients & Prep: Combine the following ingredients in a sauce pan and cook into a smooth sauce, on medium heat, stirring regularly. Then, refrigerate or cool to room temperature before applying to the pizza. 2 cans (14.5 oz.) Roma or Furmano's Whole Peeled Tomatoes* 1 can (14.5 oz.) Roma or Furmano's Pizza Sauce* 1/4 teaspoon dried oregano, crushed 1/4 teaspoon dried basil, crushed 1/4 teaspoon dried marjoram, crushed 1/2 teaspoon California Garlic salt 1/4 teaspoon Cayenne black pepper Cheese & Toppings: 2-3 Cups Shredded Mozzarella Cheese Your favorite toppings DIRECTIONS: Dough Preparation In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute. Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes. Add the remaining flour and mix it with your hands. Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes. Form the dough into a ball and place it in a covered bowl at an ambient temperature of 70掳F-85掳F. Let it rest about 45 minutes to 1 hour. Push down the dough and make a 12" to 14" circle with your hands or a rolling pin, if you prefer. See more specific instructions for Panning the Pizza Dough in our "How To Make Pizza" section. Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes. Assembly & Baking Preheat your oven to 400掳F. Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough. Spread the pizza sauce, mozzarella cheese and your favorite toppings on the dough. Place the pizza into the oven on the lowest rack, reduce your oven temperature to 375掳F, and bake about 8 to 10 minutes, or, until the crust has browned and the toppings are bubbly. NOTES: *The original recipe called for these brand name tomato products. Substitute with your own favorite brand, as necessary.|||of course but we'll never know.|||New York-Style Pizza Crust Recipe 2/3 cup water (11O掳F to 115掳F) 1 teaspoon sugar 1/8 ounce fast rise yeast or active dry yeast 1 3/4 cups all-purpose flour or bread flour 1/2 teaspoon salt 1 tablespoon cornmeal (optional) Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy. Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk. Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter. Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired. Press dough into pan. Preheat oven to 5OOF. Follow directions for individual recipes, baking pizza on bottom rack of oven. New York-Style Pizza Sauce Recipe Easy to make and tastes better than store-bought. 1 (14 1/2 ounce) cand diced tomatoes with juice 1 (6 ounce) can tomato paste 12 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh basil (or 2 t. dried) 1 1/2 teaspoons dried oregano 1 1/2 teaspoons sugar 1/2-1 teaspoon minced garlic 3/4 teaspoon salt (or 1 1/2 t. kosher salt) In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt, if needed. Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Bring to room temperature before using|||You can't get NY style pizza or Bagels outside of NY because they use the Tap water there and it just tastes better, rises better and makes for a better consistency. I actually know of a bagel shop in Miami where they have NY tap water shipped down to them for use in making bagels. Not to mention the fact that most restaurants use large ovens or even brick ovens which do help... Try squirting water into the bottom of the oven during the cooking process, try corn meal or flour on the bottom and use a stone.