New York-style pizza
Serves 4
Directions
- 1Bloom the yeast in a stand mixer bowl with a teaspoon of sugar and a quarter cup of warm water and wait five minutes
- 2Put in two more cups of warm water, a tablespoon more sugar, a tablespoon of salt, a glug of olive oil, and five cups of bread flour to start with
- 3Knead in the mixer with the dough hook attachment
- 4Wait until it comes together into a reasonably smooth solid mass and poke it; if it is really sticky add more flour
- 5Knead until you can stretch out a little chunk of it so thin that you can see light through it
- 6Rip the dough into four chunks
- 7Roll each of those chunks into a smooth, even ball
- 8Rise each ball in its own oiled container
- 9Toss the ball around in the oil and then use it to grease up the sides of the bowl or the tupperware
- 10Cover them up and put them in the refrigerator; a long slow rise in the fridge is what gets you the best flavor and texture; 24 hours is the bare minimum
- 11Fish the whole tomatoes out into a bowl and throw away the liquid; you could just squish them with your hand but I like a smooth texture so I use my stick blender
- 12Put in a pinch of sugar, a glug of olive oil, and a lot of dried oregano and then two or three tablespoons of tomato paste
- 13Stir it up and add more tomato paste until it looks just thick enough to you, and then put it in the refrigerator
- 14Place pizza stone on upper middle rack position in the oven
- 15Preheat to the highest temperature that your oven's got, let it sit and preheat for one full hour
- 16Chop the string cheese in small pieces and grate some parmesan
- 17Dust the pizza peel with coarse ground whole wheat flour
- 18Stretch out the dough with your hands to see light through it
- 19Lay it down on your peel and work fast
- 20Put your sauce on and then the parmesan layer, then put on your mozzarella
- 21Pick up the peel and shake it back and forth to make sure that the pizza is going to release when you take it to the oven
- 22Bake in the oven for five or six minutes
- 23Pull the pizza out with a pair of tongs right onto a cooling rack
- 24Transfer pizza to your cutting board
- 25Cut the pizza into quarters
Ingredients
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 0.25 cup warm water
- 2 cups warm water
- 1 tablespoon sugar
- 1 tablespoon salt
- 0.25 cup olive oil
- 5 cups bread flour
- 28 ounce whole San Marzano tomatoes
- 0.25 cup olive oil
- 0.5 teaspoon sugar
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 6 ounces whole-milk, low-moisture mozzarella
- grated parmesan
Equipment
stand mixerdough hookbowlstupperwarecan openerstick blenderovenpizza stonepizza peeltongscooling rackknifecutting board
Tips
- Aging dough in the refrigerator for at least 24 hours or up to a week
- Preheating the pizza stone on middle rack with maximum temperature for one hour
- Resting the pizza on the rack helps keep it crispy.
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