The Real Deal New York Style Pizza Recipes

NEW YORK STYLE PIZZA

Steps:

• Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
• Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
• When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
• Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
• Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

THE REAL DEAL NEW YORK STYLE PIZZA

Steps:

• 1. For dough: In food processor add flour, sugar, salt, and instant yeast. Pulse to combine. Add olive oil and water. Pulse until dough forms a ball about 15 seconds. Pulse an additional 15 seconds.
• 2. Kneading time! If you have a kitchenaid mixer you can set it on the lowest setting and use your dough hook and let the machine knead the dough for 20 minutes - then on to step 3. Dust surface lightly and start kneading until dough is smooth and elastic. This can take about an hour. Now try the window pane test - use the weight of the dough to stretch it out. If you can stretch it out to nearly transparent with out it breaking, you are there. If not, continue kneading and test again.
• 3. Once you have your dough correct separate into 2 balls and place in quart zip lock bags. At this point you can freeze the dough or place in the refrigerator for 24 hours.
• 4. For sauce: In a medium sauce pan heat olive oil on medium low heat. Add tomato paste and saute 5 minutes. Add water, sugar, and italian seasoning. Cook 20 minutes and then taste to adjust seasoning. Cool completely then refrigerate until ready to use.
• 5. For Pizza: Pizza time! 2 hours before bake time remove dough from zip lock bag dust with flour and place in a large bowl. Cover bowl with plastic wrap and place in a warm room...or if you live in a warm area - place outside on a table - lol. Allow to rise.
• 6. 30 minutes before bake time preheat oven or convection toaster oven to 450 degrees. Warm pizza sauce to room temperature on the stove on low heat.
• 7. 10 minutes before bake time stretch the dough by using the dough's weight until it is about 8 inches in diameter. Use your knuckles to continue to stretch dough to about 12 inches. DO NOT ROLL OUT DOUGH INTO BAKING SHEET- it will destroy the texture. Place dough into baking sheet and gently shape into place. Don't over work the dough.
• 8. Spread 1/2 cup to 3/4 cup sauce over dough. Top with mozzerella. Bake for 15 minutes. Don't over bake you want a pliable chewy crust. Enjoy the best New York Style Pizza you can make at home (:

NEW YORK STYLE THIN CRUST PIZZA

Steps:

• Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
• Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
• Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.
• In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.