New York Style Pizza
Makes (2) 16″ pizzas
INGREDIENTS for EACH pizza (do each one separate):
4 cups AP flour (King Arthur good choice)
1 cup + 2 tbsp luke warm water
3/4 tsp instant dry yeast
1 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp pecorino romano cheese
1 1/2 tsp olive oil
1 can Don Pepino pizza sauce
1 tsp oregano
1/2 tsp sugar
6 slices Sargento’s Ultra Thin Provolone
Sargento’s Off the Block shredded mozzarella or mozzarella-provolone
couple teaspoons pecorino romano
other toppings you desire
Place water in mixing bowl
In a separate bowl, place the four, salt, yeast, sugar, seasonings, mix around with a spoon or fork.
Add the flour mixture to the mix. Mix on low with dough hook attachment until it it is fully incorporated. If it is not, stop the mixer, mix it up with your hands to get the little pieces. Then mix again with the dough hook (If you do not have a mixer with a dough hook, you can do by hand.
Add the olive oil.
Turn up the speed one notch and mix for roughly 2-3 minutes.
Move to a medium sized oiled bowl. Cover tightly with plastic wrap and place in frig for 48 to 72 hours)
On day you are making, 1 hour before baking, turn oven to 500 degrees. Place bowls of dough on counter.
After 1 hour, lightly oil your pans (I use 2 16″ pans).
Hand stretch the dough, do not roll!
Mix your sauce.
Very important; Do not use much sauce. It will make a soggy pizza. Spread very thin!
Sprinkle with pecorino romano
Lay 6 slices of Sargento’s Ultra Thin Provolone around, one in the middle
add your toppings
Any leftover sauce, place in an airtight container in frig for next week.
Bake roughly 10-12 minutes. If you make two, put one on top rack in back corner and one on bottom rack opposite corner torward front. You may have to rotate the bottom pizza, turn it so the back of the pizza is now in the front.
I bought one of these pizza wheel cutters. Absolutely love it. It cuts through fantastically.
Hope you enjoy. Post your comments, good or bad on Facebook or my blog, appetitelove.com.
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