Ana's Passion - New York Pizza

DESCRIPTION

In this recipe, we're gonna use 2 kinds of flour, plain and semolina.
Semolina does magic in helping the pizza crust to get a crispy bottom and edge yet soft and chewy texture,
which is the characteristic of New York pizza.

INGREDIENTS

For the dough:
250ml warm water
2 tsp sugar
30g extra virgin olive oil
320g tipo 00, all-purpose or bread with 11-12% protein
90g semolina rimacinata di grano duro
5g instant dry yeast
12g salt

For the sauce and topping:
canned tomato sauce, with whole tomatoes inside
salt
sugar
dried oregano
extra virgin olive oil
low moisture mozzarella

PREPARATION

Step 1
Now let's pour the warm water into the bowl, add in sugar, yeast, and olive oil, give it a mix and add in half of the flour. Put the salt and the rest of the flour but leave a little bit for kneading

Step 2
Start gathering all the flour until you form a dough. sprinkle a bit of flour on the counter and let's start kneading the dough. Work with the dough until you get it smooth, soft, and elastic, if the dough is too sticky you may try to do the slap and fold technique for 4 minutes or less. When the dough starts to be smooth and less sticky you may knead in the normal way.

Step 3
Grease the bowl before putting the dough in it, cover with plastic wrap and let it sit for 30 minutes

Step 4
After 30 minutes rest, divide the dough into 3 with the weight of 230g each. This size is good to make large size pizza, 12inches (33cm).

Step 5
form each dough into a smooth ball
Rub a little bit of oil on the top then cover it well with plastic wrap.

Step 6
Before stretching let's prepare our sauce. For the sauce, I'm gonna use canned tomato sauce with whole tomatoes inside. In Italian, we call it pomodori pelati.
Take the whole tomatoes inside and using your hand squeeze them, and pour half a teaspoon of salt, sugar, oregano, and a bit of olive oil. New York-style pizza sauce is stronger and thicker than Italian sauce, so to make it thicker we are gonna use tomato paste. Reminder we don't need to cook the sauce for pizza And now let's talk about the mozzarella. The right mozzarella for New York style is dry cheese or low moisture mozzarella.

Step 7
Carefully get the dough from the pan. Be careful not to damage the surface and put it on the floured counter and start stretching the dough. I use semolina flour to work with my dough which I found very effective in stretching the dough.

Step 8
Flatten the dough by pressing the middle and leaving 1 inch on the edges, do this 2-3 times then transfer the dough from one hand to another until you reach the desired size.

Step 9
Put the right amount of sauce and spread carefully. Transfer the pizza on a lightly floured pizza peel (you may also use parchment paper before putting sauce).
We are going to put the cheese later on because we will have to first cook the pizza with sauce for 2 minutes then add the cheese after.

Step 10
Transfer the pizza from the peel to the oven with a pizza stone which I preheated for 45 minutes in maximum heat. Bake the pizza with sauce for 2 minutes.

Step 11
Unload the pizza and sprinkle with mozzarella cheese then load in the oven again for 3-4 minutes more or until browned on top and the cheese has melted but not burned.

Step 12
If you are using a baking pan, transfer the flattened dough to the pan in the middle rack level. Spread the sauce. Bake in the oven for 3 minutes and unload from the oven, sprinkle the cheese, and bake again for 4-5 minutes or until browned on top and cheese has melted but not burned.

TIPS AND TRICKS

3 fermentation techniques:
After cutting, we have 3 options to do with these babies.

First, which is the usual way that we do is to wait for 3-4 hours until it doubles its size then stretch and bake.
The second and third options are perfect for business and for those with busy schedules.

Second, waits for the dough until doubled in size then put them inside the refrigerator for a maximum of 24 hours,
when you need to bake just take them from the fridge and they are ready to stretch.

Third, one is after cutting put straight to the fridge, proof inside for a maximum of 24 hours and the next day unload from the fridge
put on the counter and allow the dough to come to room temperature for 2-3 hours or more, or until doubled in size.
The second and third cold fermentation technique gives a better and lighter bread with rich in flavor.

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