I wanted to try pizza and my wish came true when my friend and family finally took me to the Farmers Market on my last day in LA. The Farmers market there is quite similar to our wet or flea market here but much more better in terms of cleanliness and air ventilation due to cold weather.
As planned, came lunch time, we queued up at Pasty D'Amore's Pizza, a stall located inside the market. This is one of the oldest stall selling legendary New York pizza baked in the original brick oven and also other stuffs such as spaghetti and etc.
2 slices of Pepperoni, Hawaiian and Pepperoni + Sausages + Mushroom thin crust pizzas for the four of us.
I had my pizza with Pepperoni + Sausages + Mushroom toppings. This New York style slice was cut from a medium size pizza freshly out from the hot oven. I get the nice charred taste from the crust with plentiful melted cheese and generous ingredients i.e tasty cut ring sausages, salami and cut mushroom. With a hot cup of coffee, this totally complete my pizza craving.
Tips to make good pizza dough from the owner of this stall
The hard part of making a good pizza is knowing how to mix the right ingredients into the dough. They’re simple, but you have to know the amount of water to put in so the dough isn’t too hard, soft or sticky. It’s hard for some people to learn. The dough reacts to your hands immediately.
It takes practice. You have to press it down, turn it, press it down, slap it. Then you put it on the other side of your palms, on the back of your hands, away from each other, to stretch it. And keep stretching it. You could toss it up and some guys do, it helps make it round and spread it out. Then you put it on the board and flour the board a bit. It’s pretty easy getting the cheese and sauce on it, but the other problem is getting it off the paddle and into the oven. That’s why flouring the board the right way is important because if it doesn’t slide right off, you could mush it into itself and then you have to start over.