Quote:
Originally Posted by DonH57
I agree about a true NE?NY style pizza. I suppose the hardest part would be getting the true flours, meats, cheeses, and sauces from suppliers in New England and New York. Just hungry thinking about it!  |
You can get almost everything online, but probably in quantities you may not want.
The sauce will be in #10 cans, the flour (bromated high gluten) will be in 25 or 50 lb bags. Most higher end shops use Grande Mozz which is usually only available from food service companies.