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With spiral mixers, you can put the dry ingredients right into the mixer bowl, and let it run while you measure out the wet ingredients. The mixer will uniformly distribute the dry ingredients, and then you can throw in the wet ingredients and let it run. The dough will come together well even without pre-mixing. Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
Most city water supplies won’t have enough chlorine or chloramine to be substantively detrimental to commercial yeast doughs, which are much more robust against chlorine and chloramine than sourdough. If you want to mill your own flour, you absolutely can, but you need to sift away the bran. Scarr’s Pizza uses freshly milled flour, which Scarr’s mills in-house, and they sift away the bran from the flour. Without sifting you’ll wind up with whole grain flour, and it’ll taste like it. Scarr’s Pizza, which stands as one of my favorite pizzerias on the planet, does not taste like it’s made with whole grain flour.
New York-Style Pizza Recipe
To freeze, wrap the ball of dough in plastic wrap, put it into a zip-lock freezer bag, and freeze for up to 3 months. Thaw the dough at room temperature for 1 1/2 hours or until pliable. Add the olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it forms a loose dough. If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
I couldn’t even comprehend making dough circular—I was tearing nearly every dough that I touched. I’d often have to ask Abby to stretch the dough and save our dinner, and against all odds, they often could turn my arbitrary blob of dough into a pizza. But my stress was caused by my belief that stretching pizza was difficult, and it truly isn’t. Using a bench scraper and scale, start cutting off sections of the dough and weigh to your desired amount .
Top Rated Pizza Ovens
If you can’t get any of the aforementioned pepperoni, my suggestion is to experiment with large-bored pepperoni that are sliced fresh by your supermarket deli section. If your supermarket deli section has whole milk low-moisture mozzarella, that could be a good option. In my experience, delis can get kind of confused when you try to order cheese unsliced, but they’ll generally do it.
I generally turn tomatoes into a marinara sauce, vodka sauce, or Bolognese sauce prior to freezing. There’s a lot of hype around Denominazione di Origine Protetta (D.O.P.) San Marzano tomatoes, tomatoes certified by Italy to have been grown in volcanic soil at the base of Mount Vesuvius. It’s a nice story, which is why the tomatoes are name-dropped on high-end restaurant menus across the country. But I’ve only ever had one D.O.P. San Marzano tomato that lived up to the hype, and the rest of them have been of middling quality at best.
Proofing containers
Lombardi’s pizza chef, Antonio Totonno Pero, eventually left his job in 1924 to open his own pizzeria, Totonno’s in nearby Coney Island. So would a better-feeling dough produce a superior end product? As they say in the industry, the proof is in the pie.
Low moisture mozzarella seemed to be used by pretty much all the pizzerias and it made sense for my pizza too - the bake times I settled on in Roccbox kind of demanded it - and I went for a split of grated, and sliced pieces. This was mainly for appearance purposes (pretty sure it’s what Michelangelos looked like in TMNT) but be warned, I tried a LOT of mozzarella, and they’re definitely not all created equally. Be prepared to play around and find a brand that works for you. And please, no pre grated stuff, it’s normally coated with an anti clumping agent that makes it less than ideal for pizza. Scar’s pizza in New York is renowned for making some of the best pizza in the City and Scar does something pretty unusual when balling his dough.
My favorite aged mozzarellas for New York Pizza are Grande’s whole milk low-moisture mozzarella and Caputo Brothers Creamery’s Fior di Pizza. I’ve found that both cheeses melt as well as I could hope for New York-style pizza. The Fior di Pizza is fairly expensive at $11 per pound, but I really love its buttery flavor.
Turn single dough ball out onto lightly floured surface. Gently press out dough into rough 8-inch circle, leaving outer inch higher than the rest. Gently stretch dough by draping over knuckles to form a 12- to 14-inch circle about 1/4-inch thick. This basic "Big Apple" pizza dough delivers that signature thin-crust, foldable slice New York is famous for. Simply made with a few ingredients you're likely to have in your pantry—flour, olive oil, salt, sugar, yeast, and water—the dough is then kneaded and left to rise until double in size.
Pork Belly RecipeWalking away from the dough can make a world’s difference in mitigating stickiness. Either way, knead until smooth, and you can walk away multiple times if necessary, as long as you cover the dough with the bowl . Once the dough comes together into something vaguely homogenous and the flour is incorporated, put your dough onto your work surface—I like a large wood cutting board the best—and start to knead the dough. You can concern yourself with dough temperature, but my recommendation is to not worry about it, and try to keep the dough cool. Don’t overmix your dough—mix it until it’s smooth, and you’ll be likely be fine. My favorite pepperoni on the planet is from Salumeria Biellese, which now can be ordered in as small as half-pound quantities with free shipping.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each dough ball in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume. Other instant yeasts or even active dry yeasts will probably work similarly given the long timescale of the recipe, but SAF is my strong recommendation.
Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours. If you have a pizza steel, he recommends cooking the pizza directly on the steel on the lower oven rack and using the stone as a top-down heat source sitting on the higher rack set in the center of the oven. "That has been really working for texture, and crust, and color," he said. I decided early on I would just treat salt almost identically to my Neapolitan formula initially and work back from there. Although the dough worked perfectly well with the same percentage of salt initially, once I started adding toppings I decided to drop the amount slightly to ensure my dough balanced with my topping choices perfectly.
This is a no-frills New York-style pizza recipe with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish. An easy NY style pizza recipe perfect for cooking at home. This dough uses higher hydration to get that thin, foldable NY crust, yet the dough remains very workable and easy to stretch – even for beginners.
Instead, he started out using two stones, one as a cooking surface and one on the rack above to act as a top heat source. David Kay started making pizza for his neighbors in Brooklyn after getting laid off from restaurant jobs during the pandemic. Since April of 2020, he's perfected his craft and started churning out 12 pies a night, two nights a week, under the Instagram moniker Pies Upstairs.
