How to Make NY Style PIZZA

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What You Need:

For Pizza Dough:
1 1/4 cups water
1 TBL honey
1 TBL Malted Barley Syrup
(Optional)
1 TBL Olive Oil
2 1/4 tsp yeast
2 3/4 cups
bread flour
1/4 cup parmesan cheese, grated
1 tsp salt

For Toppings:
2 TBL olive oil
1 cup tomato sauce
1 1/2 cups mozzarella, shredded
1/2 cup parmesan, grated

First we’re going to proof our yeast. This will give it a head start and ensure that the dough will rise a little bit quicker. In a small bowl, add your water, your yeast, your malted barley syrup and your honey. Mix it with a spoon and allow it to get foamy, about five minutes.Once it is foamy, add your olive oil, and set it aside.

In a large bowl, combine your bread flour, your parmesan and your salt. Now you can combine the liquid and the dry stuff together and kneed it by hand, but you’ll probably pray for a swift death five minutes in. Use your food processor and mix the wet and the dry until a slightly sticky dough forms.

Dump it onto a floured surface and kneed it until it forms a ball, about a minute. Alright, now place it in a greased bowl, cover and allow it to rise for about an hour or so or until it’s doubled in size.

Carefully punch it down, form it into a ball and divide it in two. This recipe make two 12 inch pizzas so you can wrap your other dough in plastic and keep it in the fridge for a couple days until you’re ready to use it. At this point, you’re going to want to preheat your oven as high as it gets. Also be sure to slide in a pizza stone or an upended aluminium sheet into the oven while the oven gets hot.

Alright, now it’s time to roll out. On a floured surface of course. Once you get the dough to the size you want, about twelve inches, fold it into fourths and place it on a floured pizza peel. This is going to help us get it into the hot oven easily. Shake it around so you know that the dough won’t stick.

Poke hella holes on your dough leaving about an inch on the rim unpoked. You know, your crust. Brush it down with olive oil and be sure to keep shaking the peel a little as you go so it won’t stick. Then, add your tomato sauce. Spread it thin all the way to the crust. Top it with shredded mozzarella and parmesan. Get it as even as you can. Then slide it carefully into your hot oven.

Now, I wouldn’t leave the kitchen at this point. I usually watch it as it cooks. Depending on your oven, this should take five to eight minutes. Take it out when it looks right is all I can tell you. Use your pizza peel. Alright now allow your pizza to cool a few minutes then slice it up however you like.

If you want to serve it New York style, slap it on the cheapest paper plate you can find with plenty of napkins. Be sure to insult whomever you give a slice to.

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