This time at the Baking Partners Challenge 10 Swathi had given us 3 recipes for the New York Style Pizza and sauce. Thank you for this wonderful challenge.
I used half the proportion of the crust ingredients and made one cheese pizza and another one was pepperoni, onion & olives. Both the pizzas were extremely good.
Pizza Sauce from here
Total Time: 2 hours
1 28 oz can whole peeled tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated (about 2 teaspoons)
1 teaspoon dried oregano
pinch red pepper flakes
kosher salt (I used regular salt)
2 six inch springs fresh basil with leaves attached
1 medium onion chopped fine
Yield 4-3 makes enough for 2 – 4 ½ inch pies depending on how much sauce you like
Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.
Add olive oil, onion chopped, garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
Pizza Crust see here
To see a video and to read the 14 Tips for success click on the link to the website
This recipe makes 4 14” pizzas or can be halved to make two 14” pizzas
28oz (6 cups) all-purpose flour
17.4 oz (a little less than 2/14 cups) water (cool to room temp)
1 teaspoon instant dry yeast
2.5 teaspoons salt
3 teaspoons olive oil
Place water in mixing bowl
In a separate bowl, mix salt and yeast into flour
Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated
After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weight 11.5 oz) and place in a sealed quart-sized container or freezer bag and refrigerate overnight or up to 72 hours (after much experimenting, I have concluded that I like 3 days best)
The following day, remove your dough balls within 1 or 2 hours of baking and allow the dough to come to room temperature (the dough will tend to blister more if the dough has not been allowed to come to room temperature)
In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven’s power) for at least 1 hour
Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or parchment paper) and top with sauce, cheese and other toppings of your choosing.
Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned and cheese has melted but not burned.
Notes: Weighing the flour is highly recommended. Using a cup to measure will typically yield inaccurate results, plus different flour brand have different weights. If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead 4 to 5 minutes, low speed or hand knead. If using King Arthur Flour it is 6.5 cups of flour)