Their goal for this month was attempting to make a New York Style Pizza from scratch at home. We love pizzas and I enjoy making them from scratch too and yet somehow, I’ve never blogged about if before. Strange, I know. I figured this would be a great way to add to my baking repertoire and I pretty much stuck to the recipe except for not using fresh basil in the sauce as it wasn’t available. But I did instead add some mixed Italian herbs to develop a better flavor profile for the sauce. I halved the recipe and made 3 pizza pies of different sizes. This was enough for dinner for 2 with enough leftover for another meal coupled with a salad.
It was a good learning experience and I can’t wait to see what this group decides to bake next. For now, here’s a peak at the pizzas I made. They tasted wonderful and I was very pleased with the fact that it was made at home and not just ordered for. One thing that I will do the next time is pay more attention to presentation. Other than that, this recipe is great.
This is the veggie one we enjoyed. Toppings include red onion rings, green peppers and corn. I used a combination of Mozzarella and Cheddar cheese.
Here’s a snapshot of the non-veg version. Toppings include red onion rings, green peppers and spicy pork sausage slices. I used the same combination of Mozzarella and Cheddar cheese for this one as well.
New York Style Pizza
Adapted from: Serious Eats
Shredded cheese of your choice – I used a mix of mozzarella and cheddar
Toppings of your choice – I used Veg (Onion rings, Green pepper rings and corn kernels) and Non-veg (Onion rings, green pepper wings and spicy pork sausage slices)
For the Dough –
2 1/4 cups all-purpose flour
3/4 tbsp sugar
1 1/2 tsp salt
1 tsp instant yeast
1 1/2 tbsp EVOO
7 1/2 ounces lukewarm water
Place the flour on your workstation.
Make a well in the center and place the yeast, sugar and water in the center.
A water gradually and work the flour from the center working in a little bit of the flour at a time, till all the flour is used up. You may or may not need all the water.
When you’ve got a soft, pliable dough, place it on one side.
Spoon the salt on the workstation and pour the oil over the salt. Rub down on it using the base of your palm.
Work the oil into the dough. Round it off to a smooth ball, cover with a damp cloth and keep aside in a warm place for about an hour or till the dough has doubled in size.
In the meanwhile you can start working on the sauce.
For the sauce –
1 (200g) pack tomato puree (non availability of canned tomatoes)
1/2 tbsp olive oil
1/2 tbsp butter
2 cloves garlic, minced
1 white onion, finely chopped
1/4 – 1/2 tsp. Dried oregano
1/4 – 1/2 tsp. Mixed Italian herbs
Salt, to taste
A pinch of red chilli flakes
Freshly cracked black pepper, to taste
1/2 – 1 tsp. sugar
Heat the oil and butter in a pan.
Tip in the garlic and saute for a few seconds to release the aroma.
Tip in the onion and saute till the onions have softened.
Tip in the spices and herbs and stir it in.
Add the tomato puree and stir in. Let it simmer for about 10 minutes.
Season with some salt, pepper and sugar. Stir and let it continue simmering till it thickens and the flavors develop, about another 15-20 minutes. Be careful to not burn it. Check on the sauce at about the halfway mark. If you’re happy with the flavors, take it off the fire.
To assemble –
Preheat the oven to 180ºC.
Lightly drizzle some olive oil on the baking sheet and spread it on the pan.
Divide the dough into 2-3 portions. Roll into balls and using your fingers flatten it out to form a disc, keeping the outer edge a little thicker. Drape the dough over your knuckles and gently stretch till the crust is about 1/4″ thick.
Place on the greased sheet. Spread the sauce over it. Add your toppings and finally the cheese.
Bake for about 10-15 minutes till the cheese is all melty and has a few brown specks on it.
Take out of the oven, slice and serve hot.
Note: The original recipe has you rest the dough for about 24-72 hours. But when I did that the last time I made pizza, I was treated to a big disastrous mess in the fridge. So I made these the same day.