So, for years my wife and I have been trying different recipes for NY style pizza at home. Over the last two months or, so we’ve been playing around with a final recipe. The irony here is that there are no pictures! But, next time we do make it, we’ll put one up. Now to give credit where it is due. The recipe we followed may be found here at Feeling Foodish.
Feeling Foodish does a wonderful job of providing a step by step recipe. Additionally, there are plenty of tips provided which I will honestly just include as part of the recipe here. Please try it! You will need to buy a scale, a pizza stone and pizza peel(optional but actually useful). We own the following scale purchased from Amazon. Finally, don’t, DO NOT, DON’T think about, using a rolling pin. We did this and the pizza, well…..we ate it but it didn’t look like normal pizza, but rather a teenage mutant ninja pizza! Pizza, like our lovers, requires the tender loving care of our hands. 😉
OK. Here we go. I’m going to keep it simple, and include the days of refrigeration time.
Day 1: Make Pasta Sauce and make pizza dough!
The recipe for the pasta sauce may be found here! However, it is also below for your convenience.
Part A. Make Pasta Sauce
Pizza Sauce Recipe
- 2 tablespoons olive oil
- 3-4 garlic cloves, minced
- 1 teaspoon oregano + approximately 1 tablespoon, or to taste
- 1 teaspoon basil + approximately 1 tablespoon, or to taste
- 1 28oz can crushed tomatoes
- 1 12oz can tomato sauce
- 1/4 cup water
- 1 teaspoon brown sugar or granulated sugar
- Salt and pepper to taste
- Heat olive oil.
- Add garlic and lightly brown. Add oregano and basil. Stir.
- Now quickly add crushed tomatoes, tomato sauce, and water. Stir.
- Stir in sugar.
- Stir in oregano, basil, salt, and pepper.
- Bring to a boil and then simmer for about an hour. (During this hour make the pizza dough!)
- After cooling, place sauce into a container and place into refrigerator.
Part B. Make Pizza Dough
Pizza Dough Recipe (WEIGH YOUR STUFF!!!!!!!!!!!!!!!!!!!!!)
- 796 grams of flour (approximately 6 cups)
- 3.5 grams of dry yeast (approximately 1 teaspoon)
- 13 grams of sugar
- 10 grams of salt
- 493 grams of water
- 11.8 milliliters (mL) of olive oil
- a stainless steel mixing bowl; your hands, a fork or a mixer of some type handheld, stand mixer whatever makes you happy to mix with
- To your mixing bowl add the 796 grams of flour, 3.5 grams of dry yeast, 13 grams of sugar, 10 grams of salt and MIX VERY WELL with a fork, your hands or a mixing device…what matters is that you MIX WELL! Then stop.
- After the flour, yeast, sugar and salt have been mixed well, continue to mix and add the water gradually, each time allowing the flour to incorporate the water. Continue to mix until you have added all the water to your flour. Then continue to mix and add the 11.8mL of olive oil. At this point you will notice that the ingredients have taken on a different consistency. Continue mixing for 10 minutes.
- Then take out the dough and knead the dough for 2-3 minutes. Then, to a new stainless steel mixing bowl, use a napkin (paper towel) and add some olive oil to coat the entire inner surface of the mixing bowl. Once the surface is coated, place the dough into it. Allow it to rest at room temperature for 30 minutes. After thirty minutes, cover with a wet towel and place into your refrigerator for at least two days. (That’s right, you need to wait at least one full day, but two days, in our hands is best.)
Day 2: Cut dough and roll into balls!
- Take another container and coat it with olive oil. Preferably it should be a rectangular container. You will also need plastic wrap for the end.
- Take the now, very large piece of dough and cut it up into either two, three or for equal parts. Grab each piece and roll into a ball. Please see this video for specifics which starts at time 8:14 in the video. You don’t need to. watch the whole thing!
- Then after you have rolled up each ball, put into a container that should also be coated with olive oil. Once you have placed all of your dough balls into the container, cover it with plastic wrap and place into your refrigerator for at least one more day.
Day 3: You can wait patiently or begin pizza making process!
1. You can wait patiently or begin to make your pizza. If you can’t wait, just see the directions on Day 4.
Day 4: Make the pizza!
- 1 pizza dough ball
- a small amount of flour
- pizza sauce
- whole milk shredding mozzarella (Galbani)
- pizza stone
- pizza peel
- oven at 550 degrees Fahrenheit
- Place pizza stone on bottom rack and turn oven on to 550 degrees Fahrenheit for at least 1 hour.
- Shred a bowl full of mozzarella during that hour wait.
- After 1 hour, take out pizza dough. Add some flour to a surface and place dough on it and add some flour to the dough ball as well. A quick tip is to use parchment paper! Place your parchment paper down and add some flour to it. This is a bit tricky as the dough will shrink, so you have to be patient.
- Then begin to stretch out your pizza. Watch this video to see how to stretch out your pizza dough. You can scroll to 50 seconds and begin watching from there!
- After your pizza dough is stretched out to your liking, add pizza sauce. Then add your shredded mozzarella cheese to your liking. Then if you like pepperoni, add enough to your liking.
- Place pizza onto pizza peel and put pizza onto pizza stone. Close oven and bake for 9-10 minutes. You may turn the pizza after the first six minutes to help to cook evenly.
- After the full 9-10 minutes, take out your pizza, cut it and enjoy the cheese pull and the pizza!!!!!
Please leave your comments below if you try this recipe!
Until next time. Same bat time. Same bat channel.