I think it’s time that New Yorkers and Italians face each other. Love you both. May the best homemade pizza win.
INGREDIENTS:
American Pizza Dough:
6 pieces (300g each)
14 g instant yeast
617g water - 95F
950g all-purpose flour
19g fine sea salt
25g granulated sugar
American Pizza Sauce and Toppings:
1 tablespoon (14g) butter
1 tablespoon (9g) extra virgin olive oil
6 cloves garlic, rough chopped
2 teaspoons (4g) red pepper flakes
28 oz (794g) can of crushed tomato
2 teaspoons (2g) dried oregano
1.5 tablespoons (21g) granulated sugar
salt and pepper to taste
Splash of olive oil
2 cups (227g) low moisture mozzarella, fresh grated
2 cups (200g) Monterey jack cheese, fresh grated
1/2 cup (26g) parmigiano reggiano, fresh grated
Italian Pizza Dough:
6 portions (250g)
3-4g instant yeast
512g water - 95F
800g 00 tipo flour
16g fine sea salt
Italian Sauce and Toppings:
28oz (794g) can whole peeled Roma tomatoes
4 cloves garlic, peeled
salt and pepper to taste
2 tablespoons (18g) olive oil
2 balls (454g/227g each) of fresh mozzarella
2 bunches of fresh basil
INSTRUCTIONS:
American Pizza Dough:
Preheat the oven and a baking steel or pizza stone at 500F for 45 minutes before utilizing it.
Whisk yeast and sugar into your water, and allow it to sit for 5 minutes. In a separate bowl, add flour and salt and mix by hand to combine. Pour your water mixture into your flour and mix by hand until you get a rough dough, then transfer to a work surface and knead until it starts to pull away from the work surface and is relatively smooth.
Place your dough in a greased bowl, then cover with plastic wrap and let rise for 1 - 2 hours at room temperature or until double in size.
Punch down your dough and dive into 300g pieces. Form those pieces into balls and place them in a floured proofing pizza box, cover with a lid, and proof at room temperature for 3 - 4 hours. (If you do not have a proofing pizza box, you can use a floured baking sheet, cover it with an inverted baking sheet and wrap it in plastic wrap.)
American Pizza Sauce and Toppings:
In a medium sauce pot, add butter and olive oil. Set that over medium-high heat; once the butter melts add garlic, cook until fragrant, add pepper flakes, and cook, stirring occasionally, until the garlic begins to brown on the edges.
Add crushed tomatoes, oregano, salt, and a splotch of olive oil, boil over medium-high, reduce heat to low, and simmer for 12 minutes, stirring occasionally or until thickened and viscous—season with salt to taste and let it cool down.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 13” to 14”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
In a medium-size mixing bowl, place mozzarella cheese, Monterey Jack, and Parmigiano; mix until combined. Sprinkle your cheese mixture to your desire and place in the oven onto your baking steel and bake for 5 - 7 minutes or until the edge gets golden brown and the cheese melts.
Italian Pizza Dough:
Whisk yeast into your water and set aside for 5 minutes. In a separate bowl, add flour and salt; mix by hand until combined.
Next, add your yeast mixture and mix by hand until you get a rough dough. Knead it for 5 minutes or until you get a smooth dough.
Cover the bottom of a clean bowl with olive oil, place your dough in the bowl and cover with plastic wrap; place in the fridge for 24 hours.
Punch down your dough, divide it into 6 pieces (250g), roll them into balls, and place in a floured pizza proofing box; cover with a lid and proof for 3- 4 hours at room temperature.
Italian Sauce and Toppings:
Open your can of tomatoes, drain the liquid, and squeeze each tomato to remove the excess water.
Place tomatoes in a food processor, garlic, and olive oil, and season with salt and pepper; blend on high until as smooth as possible.
Assembly.- Place one of your pizza doughs onto a floured pizza peel, and flour your dough generously.
Punch your dough down in the center, working your way out to create a ¼” wide. Pick up your dough, place it over your closed fists, and rotate it around, gently stretching to 10” to 12”.
Place a couple of spoons of your sauce, starting in the center, spreading in little circles, and working your way to the edge until it gets evenly spread out.
Add chunks of mozzarella cheese, a couple of torn basil leaves, and optionally drizzle olive oil.
Place your pie in a 750F pizza oven, cook for 30 seconds, turn it halfway, cook for another 20 - 35 seconds and remove. Add some freshly torn leaves and enjoy.
