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New York Style Pizza MICHAEL SYMON

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There is nothing better than a New York Style Pizza!

5 cups “00” flour or bread flour
1 tablespoon sugar
1 1/4 teaspoon active dry yeast
2 teaspoons Kosher salt
2 cups lukewarm water (105ºF-110ºF)
2 tablespoons olive oil
semolina flour (for dusting)
2 tablespoons olive oil
1 tablespoon unsalted butter
2 garlic cloves (peeled, grated)
1/2 teaspoon dried oregano
1/4 teaspoon chili flakes
1 can whole peeled tomatoes (pureed until smooth, 28 ounces)
1 1/2 teaspoons sugar
1/2 bunch whole basil leaves (divided, 1/2 reserved for garnish)
2 cups full-fat dry mozzarella (shredded)
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 500ºF degrees. Place pizza stone onto the center rack in the oven.
For the Pizza Dough: In the bowl of a stand mixer add the flour, sugar, yeast, and salt. Using the dough hook, mix to combine. Add the water and olive oil. Mix on low speed for about 3 minutes until the dough is moistened. Turn the mixer to medium speed for about 10 minutes, allowing the dough to form and the gluten to activate.
Pour the dough out onto a lightly floured surface and knead to bring together. Cut in half and form each piece of dough into a smooth elastic ball. Place each ball of dough into a quart size deli container or large metal bowl, cover and refrigerate overnight or up to 3 days.
At least 2 hours before baking, remove dough from the refrigerator. Lightly dust each ball of dough with flour, then place each dough into its own bowl, covered with a damp towel. Place bowls into a warm place until the dough doubles in size, about 2 hours.
For the Pizza Sauce: In a medium saucepan over medium-low heat, add the olive oil and butter. Once butter is melted, add the garlic, oregano, chili flakes and salt. Cook, stirring occasionally until very fragrant and garlic begins to melt, about 3 minutes. Stir in the tomatoes, sugar, and 3 whole basil sprigs. Simmer until reduced by half, about 1 hour. Remove from heat and allow to cool.
For the Pizza: Turn one ball of dough out onto a lightly floured surface. Press the dough into a 9-inch circle, begin stretching the dough until it becomes a 14-inch circle.
Sprinkle a pizza peel with semolina flour and transfer your dough to the pizza peel.
Spread 1 cup of pizza sauce over the dough, leaving a 1-inch border around the edge. Add the mozzarella cheese evenly over the sauce, then slide the pizza onto the stone. Bake for 12-15 minutes until the crust is golden brown, crisp and puffed. Remove from oven, slice and serve. Repeat with remaining dough.
Tips: Freeze mozzarella for 10-15 minutes before adding to your pizza to keep the cheese extra melty while the crust bakes perfectly!

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