This is my go dough recipe. Typically use for New York-ish style pizza, but it’s very versatile, forgiving, and flat out delicious. It is 48-72 hours of total fermentation. Recipe and tips below! For two-14 inch pizzas: 400g flour - 280 bread flour/120 AP flour 260g water (65%) 1.2g yeast (.3%) 10g salt (2.5%) 8g oil (2%) 8g sugar (2%in home oven or 5% higher heat oven) TIPS: I Ball the dough the day before pizza. But you can ball 3-5 hours on the day of making pizza as well. I typically

Authentic Chicago pizza made in NY style pizza shop 😉 #pizza #fyp #chicago #comedyreels #skit | Lugo's Pizza of Muskogee

Alright, folks, let’s settle this debate once and for all… New York pizza vs. Chicago pizza! 🍕 New York’s got the thin crust, but Chicago’s got that deep dish that’ll make you take a nap after one slice. 🤔 So, which one’s the real winner? Drop your vote in the comments—just don’t try to fold that deep dish like a New York slice... it’s a whole situation! 😂🍕 #PizzaWars #NYvsChicago #SteveHarveyEats | Steve Harvey