02/04/2026
Crunch that speaks before the first bite💥
Today I finally gave my very first NY-style pie a shot and that was lunch. And honestly? It was a banger. Not perfect, not fully where I want it yet, but for a first attempt… I’ll take it. This one’s all about practice, and I can already see where it’s going.
Baked in my trusted electric Effeuno oven at 350°C for around 4–5 minutes, longer bake, lower temp than what I’m used to. Topped with hand-crushed peeled tomatoes and low-moisture mozzarella to get that proper NY-style balance and structure.
Now I’m curious… can you spot what makes this one different from our usual Neapolitan? 👀 Let me know in the comments