{"id":381,"date":"2024-08-21T22:51:30","date_gmt":"2024-08-22T02:51:30","guid":{"rendered":"https:\/\/50for50tony.me\/?p=381"},"modified":"2024-08-21T22:51:30","modified_gmt":"2024-08-22T02:51:30","slug":"ny-pizza-brian-langerstrom-version","status":"publish","type":"post","link":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/2024\/08\/21\/ny-pizza-brian-langerstrom-version\/","title":{"rendered":"NY Pizza (Brian Langerstrom Version)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">In my never ending quest to perfect a NY pie I sometimes try popular Youtube \/ Instagram recipes that have gone viral in order to test them against my standard Pie (Tony Gemingnani NY pizza dough). This pizza dough wasn&#8217;t too finicky and was easy to open but I found the flavor lacking &#8211; the dough just didn&#8217;t have the flavor I expect with a NY pie. It might have been the flour I used or some other step in the process but the tried and true dough I use for NY pie is a rock star and it will be hard to top it (Always open to trying!)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The sauce wasn&#8217;t very tangy and the flavors were muddled (I used good tomatoes) &#8211; sticking to just milled tomatoes is hard to beat &#8211; I know it&#8217;s missing.. something.. and one day I&#8217;ll find it. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Overall, a respectable entry but not enough to move my standard NY Pie formula off it&#8217;s perch as #1 <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In my never ending quest to perfect a NY pie I sometimes try popular Youtube \/ Instagram recipes that have gone viral in order to test them against my standard Pie (Tony Gemingnani NY pizza dough). This pizza dough wasn&#8217;t too finicky and was easy to open but I found the flavor lacking &#8211; the&hellip;<\/p>\n","protected":false},"author":1,"featured_media":382,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-381","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pizza"],"_links":{"self":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/comments?post=381"}],"version-history":[{"count":0,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/posts\/381\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/media\/382"}],"wp:attachment":[{"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/media?parent=381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/categories?post=381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tonypanariello.com\/blog\/wordpress\/index.php\/wp-json\/wp\/v2\/tags?post=381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}