So I made an attempt to make NY style pizza at home. There is a small story to go with this recipe. I attempted this recipe three consecutive times. It is is NO WAY perfected. However, the third time did produce a very good tasting product. I love NY style pizza. I miss it. There are only a few places in LA that offer NY style pizza that is very similar to NY pizza. I think the sauce is very close. Kat has perfected it for general consumption with a variety of pastas, but we are trying to tweak it for the pizza. My first attempt, I actually had a hole in the pizza. The second attempt the pizza sauce had anchovies and the dough did not rise. The third attempt was the best…but only close. However, if you try this recipe you may like it.
Who knows? [The shaddow knows!]
Ok. Back to pizza making.
Below you will find the recipe. Enjoy!
1. Get a small bowl and add 2/3 cup of filtered water. Then warm it up in the microwave. It only needs to be slightly warm….NOT HOT!
2. Add a packet of Fleischmann’s pizza crust yeast. Then add a teaspoon of sugar. Mix well. When the yeast are activated you will see bubbles!
3. To a mixing bowl add:
(a) 2 cups of flour (plus a additional 1 and 1/2 cup of flower later!) [Total 3 and 1/2 cups needed]
(b) 1 and 1/2 teaspoon of salt
(c) 1/2 tablespoon of sugar
(d) 1 large egg
(e) 2 tablespoons of olive oil
(f) 1/3 cup of water
(g) then add the pizza crust yeast/sugar/water mixture
4a. If you don’t have a mixer or kitchen aid, mix the contents in the bowl with your hands and mix well (put some flour on your hands!!) until it begins to form a sticky playdoh consistency mass. Add 1 and 1/2 more cup of flour as you mix to help the dough to take the shape of a ball. Then put some flour on a board or clean surface and transfer the dough to for additonal kneading. Once you have a ball that is somewhat flexible you are done. Place the dough on a plate that was wiped with some olive oil. Cover the dough with paper towels for about 20min at room temperature.
4b. If you have a mixer, or kitchen aid, mix the contents at setting 1 for 2 minutes. Then add the remaining 1 and 1/2 cup of flower and then allow to mix at setting 2 for 8 minutes. Put some flour on your hands and remove the dough from the mixer. Place the dough on a plate that was wiped with some olive oil. Cover the dough with paper towels for about 20min at room temperature.
5. After 20 minutes, remove the paper towel and cover the dough with saran wrap and transfer to a refrigerator for at least 2 hours. At this point you can either continue or allow continue the next day. Your dough will rise!
6. Take the dough out of the fridge and allow it come to temperature for 5 minutes. Roll the dough. If you are making a 16 inch pizza, you will need 12 ounces of dough. At this point you can cut the dough with a knife and take what you need. [I will provide another receipe for garlic knots that you can use the remaining dough for!!]
7. Roll the dough with a rolling pin or expand with your hands to make the dough look as you like. Make sure to leave an area for the crust! Be careful not to make too thin as this will result in a hole in your pizza! [I did this the first time!]
8. Set your oven to 500 degrees! You can also use 550 degrees.
9. You can make your sauce and you don’t have to cook it. Please see this recipe for our sauce. You don’t have to cook it! The sauce should be somewhat sweet. So lay off adding to much salt. You can add sugar to make it the slightest bit sweet but NOT too sweet!!
10. Then you can add 1 ladle of sauce. You don’t have to add that much sauce. You can also eyeball it and just cover enough of the surface of the dough.
11. Afterwards, you will need to shred some whole milk mozzarella. I use the Galbani shredding mozzarella and I shred it myself. You will also want to use whole milk mozzarella. Then place the cheese to your liking over the sauce.
12. Then add any additional toppings to your liking. We enjoy pepperoni. For that purpose we use Margharite Pepperoni.
13. Place your pizza into an cookie sheet or pizza sheet and place into your oven for 5 to 6 minutes at 500 or 550. Then carefully open the oven and rotate the pizzand and place it directly on the rack (and make sure to have something to collect stuff just below the pizza!). Close the oven and allow to cook for an additional 5 to 6 minutes at 500 or 550.
14. Carefully take out the pizza and place it into the cookie sheet or pizza sheet.
Let it cool very briefly. Then get your pizza cutter and go to town! Then take a piece and watch for the “cheese pull!” If you have “cheese pull” I think this will be very satifying! We hope you will enjoy this recipe!!! It needs some adjustments so an additional post will follow in the near future with any adjustments and modifications!
That’s it. Thank you for reading. Until next time. Same bat time. Same bat channel!
Live long and prosper!