I'll be honest never been to New York. But this my best understanding of New York pizza and tastes pretty good no matter what, considering I'm using a conventional oven.
Start with the yeast and one tsp of sugar and 1/4 cup of warm water. Wait five minutes to see if it blooms. When it does, add the rest of the sugar and water. Add the salt and olive oil. Stir that up to be consistent. Then start with five cups of flour. Using the stand mixer with a dough hook, mix on low for four minutes. Then add flour, 1/2 cup at a time as it mixes. It needs to be a little sticky, but not so much that when you poke it with it sticks real heavy to your finger. Don't go past 7 1/2 cups. Then mix on low for another five minutes. Poke it again. Then pull some dough out and stretch it. It will stick to your hands, so use a bit of flour. When you stretch it, you should be able to stretch it out thin enough so you can see light though it.
The dough will make (4) pizzas 12" diameter. So I put 2-3 tbsp. of olive oil into four separate bowls and coat the bottom and sides using a brush. Break the dough into four balls. Don't work them too much, but the tops should be smooth. Each ball goes into a bowl let rise for 48 hours into the refrigerator.
As for the sauce, remove the whole tomatoes and discard the sauce in the can. Add a six oz can of good tomato paste and blend until you get it a smooth as possible. With the whole tomatoes it will still be a little chunky, but that's good. Add the 1/4 cup olive oil, dried oregano, garlic salt and couple of pinches or pepper. I like the sauce a little salty so I add a little more garlic salt. When it is salty, I think it pairs better with a frosty mug of beer. Blend well in the stand mixer and store in the other bowl with dough.
I let the dough rise for a minimum of 48 hours. 24 hours would work out I imagine, but the sauce also will taste better if it pulls together in the refrigerator 48 hours, so I make dough and sauce on a Thursday evening if we are making pizza on a Saturday evening.
When ready to make pizza I pull the dough and sauce out and let it sit while the oven heats up. Put the pizza stone in the oven and heat on the highest setting for an hour. Even if the temperature light goes off, let it heat up the stone for the full hour. When you get close to the hour get the flour out and dust the peel. When you pull the dough ball out it will have risen and because of the size of the bowl will have formed a nice smooth top and sides, slightly textured bottom. Flip smooth side down on the peel, the textured bottom will now be the top of the crust. This is important because the smooth side will slide off the peel and textured side will hold the sauce. On the floured peel, form a ridge around the outside of the dough ball. Then using a somewhat gentle touch I work around the crust spread it out away from the center. I use both hands only the fingertips. I make a "w" with my thumbs and when spreading the crust I spread it away from the thumbs. I shake the peel occasionally to make sure the crust isn't sticking. If a tear the crust I use a pinch off the side to fix it. Still working on my technique to avoid that. After I have the crust formed into a 12" diameter, I add a little under a cup of sauce. The recipe makes a little under four cups, so proportion it out evenly between the pizzas. Then add 1 cup of Mozzarella cheese. Add whatever additional toppings you want. When I slide the pizza onto the stone, I shake it off the peel, until enough of the pizza is on the stone that I can just pull the peel out from under the pizza. It should only take a five minutes or so. My oven I take it out at seven minutes. It will be done when the crust is golden brown and even a little dark. The cheese will be melted, even with some dark spots as well. I pull the rack out then pizza is done and slide the pizza directly from the stone onto a cookie rack. After ten minutes you can transfer the pizza to a cutting board and cut into six pieces.
A few notes. I got this off YouTube, so credit where credit is due. https://www.youtube.com/watch?v=lzAk5wAImFQ&t=154s
I modified it a bit to my taste and convenience. I use the dry yeast packets because I don't make bread or dough enough to justify the jar or yeast. So depending how you like the crust, you could reduce that. My crust turns out a little thicker. You will also need a few special items. I tried this first with regular bowls and Tupperware and didn't like the consistency of the crust from one pizza to the next. I got four (4) 7 cup glass bowls with covers from Anchor for the four dough balls and another 4 cup bowl for sauce and it worked out great. You also need a pizza stone and pizza peel. Get them big enough to make a twelve inch round pizza, but bigger is fine of course. You can add whatever additional toppings you want. However whenever playing with the ingredients for the crust and sauce, I make a plain cheese. I think the basis of a good pizza should be just the right proportion of crust, sauce and cheese. The extra toppings will mask the flavor of the sauce and crust. This is a controlled experiment, after all.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 901 | ||
Calories from Fat: 196 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 72.6mg | 22 % | |
Sodium 1530.3mg | 53 % | |
Potassium 570.5mg | 15 % | |
Total Carbohydrate 152.2g | 45 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 149.8g | ||
Protein 29.6g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 901
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