I am really late with my Baking Partners post. This month was New York Style Pizza and I loved doing this challenge. This is by far the best recipe for pizza I have ever made. Below is the exact recipe however with the sauce I did add extra garlic and red pepper flakes and instead of halving the onion I did dice the onion (I love onions). I'm all about free-form when it comes to the dough.
New York Style Pizza Sauce
1 28 oz can whole peeled tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
pinch of sugar
pinch red pepper flakes
kosher salt
2 six inch springs fresh basil with leaves attached
1 medium yellow onion, peeled and split in half
Yield 4-3 makes enough for 2-4 12 inch pies depending on how much sauce you like
Active Time: 15 mins
Total Time: 2 hours
Special Equipment:
Food mill, food processor or hand blend
Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes and a large pinch of salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil, onion and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
New York Style Pizza Crust
http://feelingfoodish.com/the-best-new-york-style-pizza-dough/
To see a video and to read the 14 Tips for success click on the link to the website
This recipe makes 4 14” pizzas or can be halved to make two 14” pizzas
Author Marie B, Feeling Foodish
28oz (6 cups) all-purpose flour
17.4 oz (a little less than 2/14 cups) water (cool to room temp)
1 teaspoon instant dry yeast
2.5 teaspoons salt
3 teaspoons olive oil
Instructions:
1. Place water in mixing bowl
2. In a separate bowl, mix salt and yeast into flour
3. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated
4. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
5. Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
6. Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weight 11.5 oz) and place in a sealed quart-sized container or freezer bag and refrigerate overnight or up to 72 hours (after much experimenting, I have concluded that I like 3 days best)
7. The following day, remove your dough balls within 1 or 2 hours of baking and allow the dough to
come to room temperature (the dough will tend to blister more if the dough has not been allowed to come to room temperature)
8. In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on
thickness of your stone and your oven’s power) for at least 1 hour
9. Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or parchment paper) and top with sauce, cheese and other toppings of your choosing
10. Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned and cheese has melted but not burned.
Notes: Weighing the flour is highly recommended. Using a cup to measure will typically yield
inaccurate results, plus different flour brand have different weights. If you want to use the doughthe next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead 4 to 5 minutes, low speed or hand knead. if using King Arthur flour it is 6.5 cups of flour)
With the extra dough I made a pizza with a pesto base and mushrooms and chicken apple sausage
Until Next Time,
Pam
