Take a Bite of the Best New York Style Pizza!
For this installment of our pizza series, we tackle the New York Style Pizza. Thin, chewy, but crunchy, with a thick sauce that is thinly applied and a mixture of cheese which produce that delicious orange oil that screams NY Style Pizza.
For the dough:
1 t active dry yeast
1 t sugar
¼ cup warm water
2 cups warm water
1 T sugar
1 T salt
¼ cup olive oil
5 cups bread flour, plus more as needed
1. Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour.
2. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl.
3. Age in the refrigerator for at least 24 hours or up to a week.
SAUCE:
28oz can whole san marzano tomatoes (drained)
2 cloves garlic, whole, smashed
pinch chile flake
1/4 cup Olive oil
1T minced fresh oregano
1 t salt
1 t sugar
TOPPINGS:
Parmesan for dusting of the sauce
12 oz part skim mozzarella
12 oz full fat mozzarella
12 oz fresh mozzarella
pinch of salt to finish pizza before baking
Cooked Italian Sausage (large chunks)
Pepperoni
Grate part skim and full fat mozzarella on the large holes of a box grater and mix together.
TO ASSEMBLE AND BAKE ONE PIZZA:
1. Allow dough balls to come to room temperature.
2. Preheat oven with pizza stone on the lowest rack of the oven to 550 degrees.
3. Once your oven hits 550F, let the pizza stone heat for 1 hour
4. Flour top of a dough ball and flip onto a floured surface.
5. Shape the pizza dough into 12” round and build a lip on the edge.
6. Once shaped, carefully flip onto the front of a floured pizza peel dusted with cornmeal.
7. Spread the pizza sauce to your desired thickness leaving about 1/2″ of exposed dough around the edge. Work fast and don’t go too heavy or the dough will stick to the peel.
8. Dust the sauce with parmesan (we used our Magic Cheese blend).
9. Add mozzarella blend (the part skim and full fat), the Italian sausage. pepperoni, or topping of your choice.
10. Shimmy dough on peel to be sure it’s not stuck.
11. Add about 3tbsp of fresh mozzarella and a pinch of salt.
12. Load onto well-preheated pizza stone and let bake for about 6min at 550 degrees. Serve and ENJOY!
Equipment used:
Char’s beloved 26 year old KitchenAid Pro Series 6 Quart Mixer
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