Q&A: New York style pizza recipe?

Question by JulieB: New York style pizza recipe?
Is it possible to make such a pizza at home…and if so does anyone have a good recipe?

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Best answer:

Answer by Olivia L
Pizza Dough Recipe
For the pizza dough, throw the following ingredients into a bread maker and set to the pizza dough setting –

350g strong white plain flour
7g easy blend yeast sachet
2 tablespoons olive oil
225ml (8 fl oz) milk (or water)
optional – teaspoon of sugar or honey
optional – 1/2 teaspoon of salt
optional – 1/2 teaspoon of black pepper

This takes a couple of hours so you do have to plan ahead with the dough. I have included sugar and salt as optional extras – it’s up to you if you want to add them – we all have too much salt and sugar and it is not really necessary in this recipe. Pizza Hut (and they are not alone) have the opposite view – you have to drink a gallon of water after one of their pizzas to quench the salt thirst!

Using this amount of dough, you can make 3 pizza bases – either 12-inch thin crust or 8-inch deep-dish or thereabouts – you might have different size trays and maybe only get 2 pizza bases. Divide the dough into 3 roughly equal amounts and using a rolling pin on a floured surface, roll to roughly the same size as the pizza trays that you are using.

I am making 2 x 8-inch deep-dish pizza bases and 1 x 12-inch thin crust pizza base. This is enough dough to feed a family of 4 – 2 adults and 2 small children. If you have any little helpers knocking about, get them to help roll the pizzas – get them involved from an early age and they grow up thinking it is normal to make pizza with fresh ingredients rather than pulling a piece of cardboard out of the freezer. Plus with fresh pizza, you know exactly what you are eating – you can skip on the salt and the sugar for instance. Don’t go overboard though and try using wholemeal flour – that is just rank!

Liberal use of olive oil in the pizza trays – obviously not the trays with the holes in though! Pop the pizza base in the trays and fold the edges if a little too big.

Pizza Sauce Recipe
1 400g tin of tomatoes
1-2 garlic cloves
a little chopped onion
tomato puree

For the sauce, sauté 2 chopped cloves of garlic and a little chopped onion (2 or 3 tablespoons maybe) for a few minutes. Then add a tin of tomatoes and reduce it down to a paste sort of mixture – low heat for about 15 minutes – you don’t want it too watery or it will make the pizza base soggy. You can then add a generous amount of tomato puree or ketchup and also sprinkle some Italian seasoning / herbs into it if you want. Then zap it up too a smooth paste / sauce using a blender. Using a big spoon spread the sauce around the pizza base. Now time to add the cheese and toppings.

Pizza Cheese
For the cheese, I use Morrison’s mozzarella (200g block) – it has the right texture when cooked. I have tried Tesco’s pizza mozzarella, but for some reason it just doesn’t work – it ends up with a sort of skin on top when it is cooked – maybe it doesn’t like the heat of the hot oven. Anyway, Morri’s is good stuff. I also use about 50g of cheddar as well. Just chop it all into small cubes. That’s about right for the 3 pizzas, although you can add more or less depending on how cheesy you like it.

Pizza Toppings
For these pizzas I have made –

1 cheese and tomato deep dish (for the children who couldn’t possibly eat anything that was spicy or contained herbs!)
1 deep dish with chorizo cubes, onion and sliced red chilli
1 thin crust I have used onion, basil and sweet piquant peppers

I think the key to home made pizzas is to not overload the pizza with too many toppings – the base will end up soggy and uncooked. So try to stick to about 2 or 3 different topping on your cheese and tomato sauce pizza – don’t even try a meat feast! Stick to ones like –

Ham, onion and pineapple
Peppers, olives and onion, etc.

Some obvious and not so obvious toppings are –

Meat: Ham, Parma ham, pepperoni, chorizo, cooked chicken pieces
Fish: Anchovies, prawns, tuna
Vegetables: Onion, peppers, olives, chillies, sweet corn, spinach
Herbs: Basil, oregano

Try adding some pickled / preserved toppings from jars like roasted peppers, jalapeno chillies, sweet pepper dews, etc. if you are stuck for fresh toppings.

If like me, your growing pot of basil looks like a weed after a few days, try the frozen herbs that your can get from Sainsburys (not seen them anywhere else) – just pop out a cube or two from the tray when you need them.

Thing is to keep it simple and don’t try a mega topping pizza.

Then just pop it in a very hot oven – I put a fan oven on at 220 – 240 for about 8-10 mins. and that’s it! Pictures top left and below are the actual pizza results.

Or if you have a pizza stone, try heating it in the oven for about 1/2 hour and then put your pizza (already on the pizza tray) directly on top of the pizza stone. The heat this sends up to the pizza base is fantastic and cooks the base in no time at all – I find around 6 minutes and it is done to perfection. I would definately recommend getting one o

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