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Greymeade on
Dough Recipe (16″ pizza):
• 350g King Arthur’s Bread Flour
• 228g Water (7.7 fl oz)
• 1 tbs Extra Virgin Olive Oil
• 10.5g Salt
• 1.8g Instant Dry Yeast (1/2 tsp)
• 5.3g Granulated Sugar (1.5 tsp)
All mixing done with spoon/by hand. Mix flour, water, and oil and leave for 20 minutes, covered. Add sugar, salt, yeast, knead until combined and then leave for 20 minutes, covered. Knead for 5-10 minutes (until passes windowpane test) and leave for 2 hours, covered. Shape dough into ball, tightly closing seam, place seam-side down into lightly oiled bowl, cover and put in fridge for 48-72 hours.
———————————————
Vodka Sauce:
• 28 oz can Crushed Tomatoes (Bianco DiNapoli)
• 2 tbs Tomato Paste (Mutti)
• 2-3 cloves Garlic, finely diced
• ¼ Red Onion, finely diced
• ½ tbs Granulated Sugar
• 2 tsp dried Oregano
• 3 leaves Fresh Basil, finely chopped
• 2 tbs Extra Virgin Olive Oil
• Heavy Cream (eyeballed)
• Salt to taste
Over medium heat, sauté onions in olive oil with oregano until translucent, stirring well (about 5-10 minutes). Add garlic, sauté for 2-3 additional minutes. Add tomato paste and mix well, sauté for 5 additional minutes. Add crushed tomatoes, basil, and sugar, mix well. Simmer for 30 minutes to 1 hour, stirring frequently. Remove from heat and mix in cream until desired color is achieved. Salt to taste.
——————————————-
Toppings:
• Low Moisture Whole Milk Mozzarella (Galbani), about 6 oz, cut into 1” cubes
• Pecorino Romano (Locatelli), finely grated
• 3 leaves Fresh Basil
Assembly/Preparation:
Place dough ball on well-floured work surface, lightly flour top of dough ball. Press out center of dough ball, leaving a small crust around perimeter. Stretch dough using hands, stopping before center becomes too thin. Place on well-floured 16” pizza screen and carefully stretch pizza from edges until dough covers screen. Add cubed mozzarella to pizza, covering well. Add dollops of vodka sauce, sparingly. Grate Pecorino Romano over pizza. Place pizza screen/pizza onto pizza steel that has been in a 550F oven for 1 hour beyond reaching temperature. After 4 minutes, turn off oven and turn broiler on high. After 4 minutes, turn off broiler and leave pizza in oven until done, checking bottom to ensure doneness (if bottom is underdone, remove screen and place pizza directly on steel). Remove pizza from oven, chiffonade basil and add to pizza.
—————————————
Next time I may either freeze the mozzarella after cubing or use a mix of Part Skim/Whole Milk mozzarella in order to avoid cheese breakage, but I’d say this turned out pretty well!
Doogers7 on
Nailed the crust, great job.
DrPopcorn_66 on
Looks very nice and tasty!
paulerxx on
The crust and bottom are exactly what you’ll see in NYC / NJ.
6 Comments
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Dough Recipe (16″ pizza):
• 350g King Arthur’s Bread Flour
• 228g Water (7.7 fl oz)
• 1 tbs Extra Virgin Olive Oil
• 10.5g Salt
• 1.8g Instant Dry Yeast (1/2 tsp)
• 5.3g Granulated Sugar (1.5 tsp)
All mixing done with spoon/by hand. Mix flour, water, and oil and leave for 20 minutes, covered. Add sugar, salt, yeast, knead until combined and then leave for 20 minutes, covered. Knead for 5-10 minutes (until passes windowpane test) and leave for 2 hours, covered. Shape dough into ball, tightly closing seam, place seam-side down into lightly oiled bowl, cover and put in fridge for 48-72 hours.
———————————————
Vodka Sauce:
• 28 oz can Crushed Tomatoes (Bianco DiNapoli)
• 2 tbs Tomato Paste (Mutti)
• 2-3 cloves Garlic, finely diced
• ¼ Red Onion, finely diced
• ½ tbs Granulated Sugar
• 2 tsp dried Oregano
• 3 leaves Fresh Basil, finely chopped
• 2 tbs Extra Virgin Olive Oil
• Heavy Cream (eyeballed)
• Salt to taste
Over medium heat, sauté onions in olive oil with oregano until translucent, stirring well (about 5-10 minutes). Add garlic, sauté for 2-3 additional minutes. Add tomato paste and mix well, sauté for 5 additional minutes. Add crushed tomatoes, basil, and sugar, mix well. Simmer for 30 minutes to 1 hour, stirring frequently. Remove from heat and mix in cream until desired color is achieved. Salt to taste.
——————————————-
Toppings:
• Low Moisture Whole Milk Mozzarella (Galbani), about 6 oz, cut into 1” cubes
• Pecorino Romano (Locatelli), finely grated
• 3 leaves Fresh Basil
Assembly/Preparation:
Place dough ball on well-floured work surface, lightly flour top of dough ball. Press out center of dough ball, leaving a small crust around perimeter. Stretch dough using hands, stopping before center becomes too thin. Place on well-floured 16” pizza screen and carefully stretch pizza from edges until dough covers screen. Add cubed mozzarella to pizza, covering well. Add dollops of vodka sauce, sparingly. Grate Pecorino Romano over pizza. Place pizza screen/pizza onto pizza steel that has been in a 550F oven for 1 hour beyond reaching temperature. After 4 minutes, turn off oven and turn broiler on high. After 4 minutes, turn off broiler and leave pizza in oven until done, checking bottom to ensure doneness (if bottom is underdone, remove screen and place pizza directly on steel). Remove pizza from oven, chiffonade basil and add to pizza.
—————————————
Next time I may either freeze the mozzarella after cubing or use a mix of Part Skim/Whole Milk mozzarella in order to avoid cheese breakage, but I’d say this turned out pretty well!
Nailed the crust, great job.
Looks very nice and tasty!
The crust and bottom are exactly what you’ll see in NYC / NJ.
U should be proud
At what point does this become a grandma pie?