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.
This guide provides a step-by-step process for creating a professional-style New York pizza at home, covering everything from proofing the yeast and kneading the dough to baking at high temperatures for a perfect crust.
Here's how you make the best slice of pie you ever had.
And brother, I ain't talkin' cherry.
I'm talkin' pizza pie!
Here's what you need to make the dough.
First, we're going to proof our yeast.
This will give it a head start
and make sure 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.
If you don't have malted barley syrup,
feel free to skip it, but it gives the dough a
surprising amount of flavor.
Alright, mix it with a spoon
and allow it to get foamy, about 5 minutes.
If it doesn't get foamy, your yeast is dead.
Why don't you start over with some better yeast there, dummy?
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 knead it by hand, but you'll
probably pray for a swift death 5 minutes in.
Use your food processor and pulse the dry
and the wet together until a slightly sticky
dough forms.
Dump it onto a floured surface, and knead 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
until it's doubled in size.
Like that!
Carefully punch it down, form it into a ball, and divide it in two.
This recipe makes 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 gonna want to preheat your oven
as high as it gets. Also, make sure to
slide in your pizza stone
or an upended aluminum 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 12 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 easy. Shake it around
so you know that the dough won't stick. Alright,
and here's what you need to make a plain New York slice.
First, poke hella holes into your
dough leaving about half 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.
I'm using some of my homemade batch, but use whatever you
like. Spread it thin all the way to the crust.
Top it with shredded mozzarella and parmesan.
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.
It's pretty mesmerizing and
can go from perfect to hella burnt really quick.
Depending on your oven, this should
take 5 to 8 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. Hey jerk, how's
about you stop eating pizza,
and how's about you jump in a lake? Byeeee!
