I have never been to New York, so it is hard for me to know exactly what New York Style pizza is actually supposed to taste like. We make so much pizza around here that when I stumbled on this recipe at Dine and Dish, it was not even a questions as to whether or not I was going to try this recipe. Whether or not this pizza actually tasted like New York style pizza, it did taste like delicious style pizza! The crust was a bit better than the normal dough that I make, but the sauce was absolutely fantastic!
When you put that much effort into making something so delicious, why not make more and freeze it for later? That is exactly what I did with the dough and the sauce, doubling the amount of everything just makes it easier to make again. Making extra pizza dough is a wonderful thing that I have been doing around here for about a year now. Whenever I want to make a quick pizza for dinner I don’t have to spend the time letting it rise. Speaking of letting dough rise, this is something I am not known for being patient with. When a recipe says “let rise for 2 hours”, you can just expect that my dough speny about 1 hour rising, and it worked out just fine.
Yields: 1 large or 2 small pizzas
- 2 1/4 teaspoon (1 package) instant dry active yeast
- 1 cup warm water (not hot!)
- 1/2 tablespoon sugar
- 3 cups bread flour, or as needed
- 2 tablespoon olive oil
- 1 1/2 teaspoon salt
- Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
- Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it’s together enough to turn out on to a lightly floured work surface to knead.
- Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
- Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
- Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
- Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
- When ready to use, remove from fridge, and let the dough come up to room temperature before using. (I precooked the crust on 425 for 8 minutes prior to adding the toppings)
Yield: 2 2/3 cups (serving size: about 1/4 cup)
- 7 tablespoons water
- 2 tablespoons chopped fresh basil
- 1 1/2 tablespoons extra-virgin olive oil 2 teaspoons dried oregano
- 1 1/2 teaspoons sugar
- 1 teaspoon minced garlic
- 1 (14.5-ounce) can petite-cut diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
1. Combine all ingredients in a medium bowl; stir with a whisk.
Of Course whenever you have pizza, you need breadsticks to match!
Just take some of the extra pizza dough, roll it out a little bit thicker than the pizza dough on a baking sheet, and sprinkle it with some salt, pepper, garlic powder, and Parmesan cheese. Put these in the oven to cook with the pizza after the pizza has been cooking for about 5 minutes. Put a little bit of the pizza sauce in a blender or food processor to make a perfect breadstick dipping sauce.