Made with a hand-tossed crust and served as large individual slices, New York-style crust is crisp at the edge, thin, and pliable enough to be folded in half for eating.
Best Flours for your New York Style Pizza:
Kyrol® Premium High Gluten Flour
A long-time favorite of pizza operators, Kyrol is a premium high-gluten (14% protein) flour with the dependability and consistency needed to deliver pizza after pizza. Kyrol is used by competitors in the World Pizza Games.
Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max Pack sizes: 50 lb. bag
A premium high-gluten flour that operators in the Northeast US have relied on for generations. This 14% protein flour works well for long fermentation doughs, has high absorption, and can tolerate mixing and handling.
Protein: 13.7-14.3% Ash: 0.54 Moisture: 14.3% max Pack sizes: 50 lb. bag
