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New York Style Pizza – (Free Recipe below)
Description Note: Using a food processor ensures that your dough is properly developed without over-oxidizing, which can affect flavor. To scale up, make dough in separate batches in food processor. Do not try to process more than one batch at a time. New York Style Pizza About This Recipe Yield: 4 to 6 (makes 3 pies) Active time: 30 minutes Total time: 24 hours Special equipment: Food processor This recipe appears in: The Pizza Lab: New York Style Pizza at Home (Or How I Became a Food Processor Convert) Rated: Ingredients 22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting 1 1/2 tablespoons sugar .35 ounces kosher salt (about 3 teaspoons) 2 teaspoons instant yeast 3 tablespoons extra-virgin olive oil 15 ounces lukewarm water 1 batch New York Style Pizza Sauce 1 pound grated full-fat dry mozzarella cheese (about 4 cups), placed in freezer for at least 15 minutes Procedures 1 Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2 Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpayne test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5. 3 At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume. 4 1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel. 5 Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.
My Style
Just follow these pro tips from chef Carlo Mirarchi of the famed Roberta’s in Brooklyn.
Recipe
This homemade pizza is even faster, easier, and more delicious than delivery.
Baking
This Homemade Pepperoni Pizza has everything you want—a great crust, gooey cheese, and tons of pepperoni. The secret to great pepperoni flavor? Hide extra under the cheese! Who needs delivery?
Proscuitto and Pear Pizza with Rosemary Olive Oil Pizza Crust – (Free Recipe below)
Description Proscuitto and Pear Pizza with Rosemary Olive Oil Pizza Crust YIELD: 1 Pizza PREP TIME: 30 Minutes for Pizza Toppings, 1 Hour 15 Minutes for Crust COOK TIME: 12-15 Minutes TOT
AL TIME: 1 Hour 45 Minutes PRINT RECIPE Ingredients: Dough 1 tsp Yeast ¾ cup Water, between 100-105 degrees 2 ½ cups Flour ½ tsp Salt 1 tsp Rosemary, dried or fresh 1 clove Garlic, minced 3 Tbsp STAR Rosemary Olive Oil Cornmeal for rolling dough Pizza Topping Fresh Mozzarella, sliced thinly 1 Pear, thinly sliced 1/3 cup Gorgonzola, crumbled ¼ cup Caramelized Onion 2 ounces Prosciutto, thinly sliced and fried 2 Tbsp High Quality Dijon Mustard 2 Tbsp Honey Directions: In a small bowl add warm water and sprinkle the yeast over the top. Let the yeast bloom for 5-10 minutes until it becomes foamy. While the yeast is blooming, combine the flour, salt, rosemary and garlic in a large mixing bowl outfitted with a hook attachment. With the mixer on low, pour in the STAR Rosemary Olive Oil until combined. Next, slowly pour in the yeast/water until the dough starts to come together. Turn the mixer onto medium once the dough starts to form and knead until smooth. Cover the bowl with plastic wrap and place in a warm, dark place to rise for 1- 1 ½ hours. Preheat oven to 450 degrees. On a piece of parchment, sprinkle heavily with cornmeal. Using hands, press dough out until very thin and even. In a small dish, whisk together Dijon and honey until smooth and spread evenly over dough as a sauce. Top with remaining ingredients, mozzarella cheese, thinly sliced pear, caramelized onion, prosciutto, and gorgonzola cheese. Pull the parchment paper and pizza onto a baking sheet and bake for 11-12 minutes or until the crust is golden brown and cheese is bubbly and browning. Remove from oven and let rest 2-3 minutes before slicing. Serve immediately.
Recipes
A great hack for easily creating stuffed crust pizza at home!
recipe: pizza
