Some Tips for New York Style Pizza at Home

There are two types of home cooks in this world: those who have trudged down the path to pizza perfection and those who have not. If you're in the club, you intimately know the struggles for ever-higher oven temperatures and endless experimentation to determine the optimal placement of your pizza stone. You've likely dabbled in 00 flour and spent far too much money on tomatoes shipped straight from Italy. If you're not in the club, you're missing out on some potential frustration but also the great reward of having a home that smells like freshly baked pizza.

I've had my own struggles with pizza, so this video posted on YouTube by Cooks Illustrated jumped out at me recently. Narrator Christopher Kimball calls the pie at Di Fara Pizza in Brooklyn the best pizza he's ever had, a big claim considering the number of pizzerias in New York City alone. Toward the end of the clip when he actually tastes the pie in question you can see how the slice stands straight out to the side as he picks it up. The crust looks thin, crisp and structurally sound. It looks delicious.

Make sure you check out the whole video because the best part is owner Domenico DeMarco bragging about his pies. Secrets include a 1,000-degree deck oven (is that possible?) and fresh ingredients shipped straight from Italy. There are also 50 years of experience built into each pizza -- try finding that in and around Dallas.

Right now my favorite local NY style pizza is served at Italia Express on Cedar Springs Road, but Jay Jerrier plans to bring a similar pizza to Oak Cliff later this year and he's no slouch.

See also: The Oak Lawn Pizza Wars: Italia Express Is Ready For Battle

Or maybe you're inspired now to try some pizza making in your own home. Check out this video that argues your pizza stone belongs not on the bottom of your oven as many recipes recommend, but up near the top, where the enclosed space more accurately mimics a commercial deck over. Good luck getting yours up to 1,000 degrees though.

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Scott Reitz
Contact: Scott Reitz