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For the last day of three days of region cuisine, I have a NY style pizza. My plan was to do NY hot dog but had to change the dish as there were no takers for it. When I decided to do the pizza, I didn’t realized the dough needs to be proofed/fermented for at least a day!! I always thought thin crust pizza is NY style pizza and only when looking for the recipes, I learnt the way the dough is fermented makes this pizza distinct. NY style pizza is cold proofed in the refrigerator for 24 – 72 hours. Few points to remember for best NY style pizza.
Tips for good pizza :
- Do not use too much pizza sauce.
- Do not use low fat or pre-shredded cheese. Use low moisture whole milk mozzarella and grate it at home. If using pre-grated cheese (store bought grated cheese), add sauce on the cheese. This helps cheese to melt properly.
- Freeze grated mozzarella for 15 minutes.
- Preheat the oven for up to an hour.
I made the dough Sunday evening and after almost two days of fermenting, I baked the pizza for dinner this evening. I had my fingers crossed for the recipe to work and it did!! I was going to make only one pie (pizza) and husband came home very hungry. I ended up making two and we finished both the pies. He liked it a lot and just like me, he too felt the tomato (pizza sauce) was a bit too much, which I have to cut down the next time. By the time I baked both the pizzas, the sun almost set and I was in no mood to take pictures. I took quick pictures in auto mode without a tripod. I have more pizza dough in the fridge and hopefully, will replace these pictures soon.
Also, since I was not planning on baking two pizzas, I had prepped for one pizza; freezing grated cheese and bringing the dough to room temperature. The cheese on this pizza burnt slightly but the first pizza came out perfect, which husband ate while I was baking the second one. I baked both the pizzas for 8 minutes but the cheese on the second pizza looks burnt, though it tasted fine. Wondering if it had to do with not freezing grated cheese long enough.
Source: Feeling Foodish
Yields: 4 (14”) pies/pizzas
- 28 oz (796 grams) All Purpose Flour or Bread Flour (I used All Purpose Flour)
- 17.4 oz (493 grams or mls or less than 2 ¼ cups) cool to room temperature Water (check note below)
- 1 tsp. (3.5 grams) Instant Dry Yeast (I used Active Dry Yeast)
- 2 ½ tsp. Salt
- 2 tsp. Sugar
- 3 tsp. Olive Oil
- Take water in large bowl, large enough to hold the water and flour.
- I used active yeast hence heated water for a minute in the microwave to bring to lukewarm. Added sugar, active yeast and let the yeast activate for about 10 minutes. When water becomes frothy, yeast is ready to use. Again, this step is not required if using instant yeast.
- In a separate bowl, take flour, salt and mix to combine all the ingredients. If using instant yeast, add sugar and yeast to the flour along with salt and combine.
- Add flour mixture to water (yeasted water if using active yeast) and combine until flour is incorporated.
- Add oil and knead for 4-5 minutes. I planned on baking the pizza the next day and knead the dough for about 10 minutes. Check note.
- Divide dough into 4 equal parts, place each part in a greased container or a quart size freezer bag and refrigerate for 24 – 72 hours. Place 4 parts in 4 containers, one part per container.
- One the day of baking, bring out the dough with in one hour of baking. Follow the pizza recipe below for baking the pizza.
- Whenever a recipe has weight measure for flour, I go with it. And strongly recommend weighing your flour. The water measures in this recipe is also by weight. Yes, I weighed water as well!!
- I used instant yeast. I activated the yeast by adding it to warm water along with sugar. If using instant yeast, add yeast to flour and instant yeast doesn’t require activation.
- Knead the dough for 4-5 minutes but if planning on making the pizza in 24 hours, knead the dough for 8-10 minutes. The source author says the pizza taste best when fermented for 3 days.
Source: Serious Eats
Cooking Time: 1 – 1 ¼ hours
Yields: 1 ½ – 1 ¾ cups of pizza sauce
- 1 28-oz can Whole Peeled Tomatoes (I used whole peeled tomatoes with basil)
- 1 tbsp. Extra-Virgin Olive Oil
- 1 tbsp. Unsalted Butter
- 2 medium Cloves of Garlic, grated (about 2 tsp)
- 1 tsp. Dry Oregano
- ¼ tsp. Chili Flakes
- ⅛ – ¼ tsp. Salt
- 2 sprigs fresh Basil, about 6” sprigs each (I didn’t use as I bought can of tomatoes with basil)
- 1 medium Yellow Onion, peeled and cut in half
- 1 tsp. Sugar
- ½ tsp. Salt (adjust to taste)
- In a food processor, puree tomatoes along with juices. Puree should not be very smooth but the the tomato chunks should not be larger than 1/16 of an inch. Hand held blender or food mill can also be used to puree the tomatoes.
- Heat butter and oil in a medium saucepan over medium – medium low heat.
- Add garlic, oregano, pepper flakes and a pinch of salt, and stir until fragrant, about 3 minutes. Do not burn the garlic and oregano.
- Add tomato puree, basil (if using), halved onion, sugar and bring to a simmer.
- Reduce the flame to low and simmer until the sauce reduces to ½ in quantity. It would take about an hour. Keep stirring occasionally while the sauce simmers.
- Remove onion pieces and basil sprigs.
- Adjust salt to taste.
- Cool the sauce, refrigerate in a covered container up to 2 weeks.
Yields: 2 (14″) pizzas
- 2 parts of the Pizza Dough (above dough recipe yields 4 pizzas, divided into 4 parts and we are using only 2 here)
- 1 – 1 ⅓ cups Pizza Sauce (recipe above)
- ⅔ lb. Whole Mozzarella, grated, about 1 ⅓ – 1 ½ cups when grated or as per taste
- 3.5 oz. Pepperoni Slices (opt.)
- On the day of baking the pizza, remove the dough from the fridge within 1 hour of baking.
- Preheat the oven to 550F. If using a pizza stone, place it on the middle rack and preheat the oven for up to an hour. I used a pizza pan and placed it in the oven for about 15 minutes after preheating the oven.
- Flour the countertop and shape the pizza. Check below video on how to shape a pizza. I did not follow all the steps but follow most of the steps. I also tried stretching the dough in air, on my fists/hands 🙂 It kind of worked but I didn’t fist properly and my thumb nail tore the crust at one point. I kind of patched it up by pulling the crust together. You should try stretching the crust in air. It is fun and with practice, we too can master it 🙂
- Place the pizza crust on floured pizza peel or floured parchment paper.
- Speed about ½ – ⅔ cups of pizza sauce on the crust, leaving about ½ – 1” crust towards the edge.
- For each pizza use about ⅔ – ¾ cups of cheese. Sprinkle about ½ cup of grated cheese, arrange pepperoni slices the pizza and sprinkle remaining ⅙ – ¼ cup of cheese.
- Gradually transfer the pizza onto pizza stone or pizza pan. If using a pizza pan, transfer pizza along with the parchment paper.
- Bake for 4-8 minutes. In my oven, I baked for 8 minutes, until the top was brown and the cheese melted.
- Remove from oven, slice the pizza and serve hot.
- Repeat the same for the other pizza dough.
- I used about ⅔ cups of pizza sauce per pie and we thought it was a bit too much.