Directions: |
Directions:For the dough:
1. In a medium bowl, stir together the water and yeast. Let rest until the yeast bubbles, about 5 minutes;
2. In a large mixing bowl, mix 3 cups of flour and salt. Add yeast mixture and 1 tablespoon oil and stir together to form a sticky dough;
3. Knead dough, adding remaining flour a little at a time until dough becomes a smooth elastic ball, about 6 - 9 minutes. Or, use an electric mixer with the paddle attachment to first combine ingredients and then switch to the dough hook. Add flour a little at a time until dough comes away from the sides of the bowl, about 3 - 5 minutes.
4. Coat a medium bowl with 1 teaspoon of oil. Turn dough into bowl and cover with plastic wrap. Let rise until it doubles in size, about 30 minutes.
5. Rub remaining oil all over a 13"x18" rimmed baking sheet until it is thoroughly coated. Turn dough onto baking sheet and stretch it with your fingers a little toward edges of the baking sheet. Don't overstretch it and be careful not to tear-don't worry about it reaching all the way to the edge yet.
6. Cover baking sheet with plastic wrap and let stir until dough expands to nearly reach the edges, about 2 hours.
7. Preheat oven to 450º F.
8. Uncover baking sheet and with oiled hands, gently stretch dough to the edges and corners of the baking sheet.
For the sauce:
Mix all the above ingredients together and DO NOT COOK.
9. Top dough with sliced or shredded mozzarella cheese;
10. Spoon sauce over cheese;
11. Sprinkle a pinch of oregano over the pie;
12. Sprinkle the top of the pie with the locatelli.
13. Bake until cheese in the middle of the oven until the crust brown, about 15 minutes. Raise oven to 500º and cook about another 8 to 10 minutes. Let cool for 5 minutes before slicing into squares. Keep checking oven to make sure pizza does not burn. Every oven is different so be careful. |
Personal
Notes: |
Personal
Notes: This is the closest tasting recipe to my mother's pie. When Bob and I lived in New York, I rarely made dough because we were surrounded by pizza shops that made wonderful dough and it was so easy to just go buy the dough and then make the pie but since we moved to Florida the dough in the shops here is more of a flatbread. So, I went back to making my own dough and I tested many different recipes to find one closest to my mother's. This one has the same taste and texture as my mom's and is what I would call real, Brooklyn, NY pizza! It is easy to make so enjoy. The dough part of this recipe was written by someone by the name of Devorah Lev-Tov. I do not know who she is but she really nailed it.
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This recipe for Sicilian Pizza (New York Style) is from