Directions: |
Directions:1) Using a stand mixer, add water and oil to mixing bowl.
2) Add 1 c of bread flour
3) Add salt, sugar, and yeast to the top of the flour (do not add to liquids). Cover with the additional cup of flour.
4) Using the paddle attachment, mix on low to slowly combine all ingredients until dough is formed.
5) Stop mixer, attach dough hook and spray hook with non-stick cooking spray, and set your mixer on medium and knead for 15mins (if doing by hand, this step will take upwards of 30mins).
6) After 15mins, pull a small piece of the dough off and try and make a tiny little pizza dough in your hand. As you stretch it out, if it tears or cracks, then you need to continue kneading for another 5mins. If a thin membrane is formed, hold it up to the light and see if you can see your finger through it....if so, proceed to the next step.
7) Roll the dough into a ball on the countertop, pull from the sides to the back so a single, taut membrane of dough comprises the surface....place into a glass/metal mixing bowl, cover with about two teaspoons of olive oil....swish it around to cover the dough and the bowl with the oil. Place a piece of plastic wrap over the ball itself, do not try and cover the bowl.
8) Place in the refrigerator for 18-24hrs (do not let rise as you would most breads/doughs).
9) Remove from refrigerator and place the dough ball on the countertop. Using a knife or a dough cutter, split the ball into two halves. ***Note, this is a good time to begin making the sauce.
10) Wet your fingers and slide your hands across the counter to moisten the surface. Now, just as you did with the large ball, roll each half forming a ball, folding it back on itself so a single membrane stretches the entire surface. Once formed into a tight ball, cover with a tea towel and let rest for 30mins. With the other half, roll it too into a ball - if cooking, cover it as well, if storing, spray some non-stick cooking spray into a Ziplock bag and store in the fridge for up to 5 days.
11) Place pizza stone into a cold oven (on the bottom of the oven if you have gas, bottom rack for electric) and set oven to 500° for 30mins. (If you do not have a pizza stone, you can use the bottom of an upturned cast iron skillet - preheat as directed for the stone).
12) While the oven is preheating, bring out a pizza peel or small cutting board and lightly dust it with flour. Using the butt of your hand, press the ball into a flat shape...pick it up and begin to form the crust by pinching about an inch in from the edge, spinning in a circle letting gravity pull at the dough, stretching it downward. Place a small amount of corn meal on the peel to aid in removing the pie from the peel.....If you are uncomfortable spinning dough, place it on the peel and while holding it in the center, begin stretching it outward towards the edge of the peel.
13) Once the adequate size has been attained, let rest and rise for approximately 20-30mins before saucing.
14) Before saucing, take a small amount of olive oil and using a brush, lightly oil the outer inch of the dough. This will aid in the browning of the crust while it cooks. Using only about 3-4tbsp of sauce, spread thinly across the pie...do not over-sauce or your toppings will slide completely off the pie.
15) Sprinkle your favorite grated cheese(s) over the top of the sauce and add your favorite toppings (see note below).
16) Using the peel (or cutting board) slide the pizza onto the stone in the oven and cook for 7 minutes at 500°.
17) Remove and let rest for 3 minutes before cutting. |
Directions: |
Directions:1) Empty a 28oz can of crushed tomatoes into a saucepan and heat on the stove on a medium-low temp.
2) Add salt, sugar, oil, garlic, vinegar, Italian seasoning, pepper, parsley and crushed red pepper.
3) Once simmering, turn heat to low and simmer uncovered for 45mins or until the sauce has reuced and thickened - stir often as it simmers...if you have a wire splash guard, use it or enjoy cleaning small droplets of tomato sauce from every corner of your stove top. |
Personal
Notes: |
Personal
Notes: A stand mixer, pizza stone and pizza peels are almost essential to making this - you will be rewarded as this is the best pizza I've ever had. The crust and sauce are perfect.
NOTE: if using pepperoni and/or mushrooms, it is best to sweat them in the microwave before adding to pizza. This will cut down on the excess moisture from the mushrooms and the orange grease that is synonymous with pepperoni. Place 2 paper towels onto a plate, line up your sliced pepperoni/mushrooms on this paper towel, cover with two more paper towels and place a second plate on top of them. Heat on high for 30 seconds in the microwave.
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This recipe for THIN CRUST PIZZA (New York style) is from