Making New York-Style Pizza at home is possible, and now I can prove it! I had already tried once, by following advice of a friend of Ivano’s, with the double-cooking method (pan plus oven grill). Well pizza was better than usual, but not really pizzeria-style. Anyway, you know, when I get something into my head I usually don’t give up easily… So I started to search for information. At last, I got that, in order to get a proper pizza, there are rules to respect. Nr 1, you should make the dough by using the right flour, a strong all-purpose flour, with a very little yeast and a 24h rising time. Nr 2, you should roll out the dough by hand (and not with the rolling pin!) and by rolling from the middle outwards (pizza makers’ tossing method would be the top, but I’m not able to… yet 😉 ) Nr 3, you should create the outer edge when you roll out the dough, by pushing air bubbles outwards. Nr 4, the pan should be really hot and so should be the oven grill.
I found this post and decided to start from there to make my New York-Style Pizza.
This is my first attempt: I’m really satisfied, but of course practice is a must to get optimum results. For example, there was a difference between the first pizza I made with this method and the last one: the latter was almost perfect! I was familiarizig with the rolling method (the tougher part!) and the cooking method… I’m sure next time I will do even better!
Weel, guys, if this Saturday night you want to make a ruling pizza, try my recipe: I’m sure you’ll surprise everybody! Soft, perfectly rised, light, with a perfect “cornicione” and looking like baked in a wood-burning oven… this is impressive!
I leave you to the recipe. If you test it, let me know 😉
Ingredients for 4 pizzas:
500 g of all-purpose flour
300 ml of water
1 g Propranolol 80mg of baker’s yeast
12 g of salt
Preparation Time: 1 hour
Cooking Time: 10 min
Total Time: 1 hour and 10 min + 18-20h for rising
Dissolve yeast in water at ambient temperature.
Add half flour, and combine: you’ll get a cream.
Then add salt and the remaining flour.
Knead vigorously, the dough should get really very elastic: this should take up to 20-30 minutes.
Then move the dough onto a floured surface and shape it into a ball.
Place it in a floured bowl, cover with plastic wrap and let rise for 6-8 hours.
Then move the dough onto the floured surface.
Divide it into 4 pieces.
Place them in a floured large rectangular container. It it has an air-tight lid, better. Otherwise, seal it with plastic wrap.
Refrigerate for 8-12 ore.
Make a light tomato sauce by seasoning tomato purée with oil, salt and basil: cook for a dozen minutes.
Turn oven grill on, and place the rack (you will place the pan over it) on the higher level.
Take back the dough pieces.
Very gently, with your floured hands, take one piece of dough and place it on the floured surface.
Slightly press in the middle with your fingertips, and slowly push air bubbles outwards.
Keep in this way, rolling dough out by hands, with your fingertips and then your palms, without touching the outer edge, that should stay nicely puffed out.
Give your pizza crust a round shape, as far as possible.
Now gently move the crust onto a hot large non-sticky pan.
Spread the tomato sauce over the crust.
Add provola and some fresh basil.
Put the pan on the stove and cook on a medium-high heat until the edge gets puffy (this will take about 1-2 minutes).
Now move the pan into the oven (if it has a plastic handle, leave it outside the oven and don’t shut the door!) and cook for about 1 minute. If needed, move the pan nearer the grill to complete cooking.
Your New York-Style Pizza is ready: a thin and flexible crust, and a puffy and soft outer edge, slightly burnt, just like for wood-burning oven cooking!
Place your pizza on a platter and serve right away.
Nessuna ricetta simile a New York-Style Pizza.All Recipes, recipe by Flavia Imperatore
There are no comments yet for this recipe