The Real Deal New York Style Pizza Recipes

Steps:

• Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
• Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round. Cover the dough with 1/2 cup pizza sauce, the Parmesan, torn mozzarella and grated mozzarella, leaving a 3/4-inch border.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board.

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 (:

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 475°. Grease a 14-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Cover and let rest 10 minutes. Spread with tomato sauce; top with cheeses, basil, oregano and pepper flakes. Bake on a lower oven rack until crust is lightly browned and cheese is melted, 15-20 minutes. Let stand 5 minutes before slicing.

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.