NY Style Pizza dough

A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thincrust, "fold-able" slice New York is famous for.

Yields ! large or " small pizzas #rep Time " hours

Total Time " hours

$ngredients

" !%& teaspoon '! package( instant dr) acti*e )east ! cup warm water 'not hot+( !%" tablespoon sugar , cups bread flour, or as needed " tablespoon oli*e oil ! !%" teaspoon salt #reparation

Add the water, )east, sugar, and a !%" cup of the flour into a mi-ing bowl. .tir well and let sit for "/ minutes. $t will get bubbl).

Add oli*e oil, salt, and " cups of the flour, and mi- with a wooden spoon until it0s together enough to turn out on to a lightl) floured work surface to knead.

1nead for about !/ minutes, while adding more flour a little at a time, to produce a soft, elastic and slightl) stick) dough. 2o not add too much flour, 3ust enough to keep it from sticking to the work surface as )ou knead.

4orm the dough into a ball and place in a large oiled bowl. 2rizzle a few drops of oil and coat the top of dough to pre*ent the surface from becoming dr).

5o*er with a kitchen towel and place in a warm spot for " hours, or until the dough doubles in size.

#unch down the dough and di*ide into " balls and place in large zip lock plastic bags and refrigerate o*ernight.

6hen read) to use, remo*e from fridge, and let the dough come up to room temperature before using. NY Style Pizza Sauce

$ngredients ! '"7-ounce( can whole peeled tomatoes ! tablespoon e-tra-*irgin oli*e oil ! tablespoon unsalted butter " medium clo*es garlic, grated on microplane grater 'about " teaspoons( ! teaspoon dried oregano pinch red pepper flakes 1osher salt " si--inch sprigs fresh basil with lea*es attached ! medium )ellow onion, peeled and split in half ! teaspoon sugar #rocedures ! #rocess tomatoes and their 3uice through food mill, pulse in food processor until pureed,

or puree with hand blender. #uree should not be completel) smooth, but should ha*e no chunks larger than !%!8 of an inch. .et tomatoes aside.

" 5ombine butter and oil in medium saucepan and heat o*er medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring fre9uentl), until fragrant but not browned, about , minutes. Add tomatoes, basil sprigs, onion hal*es, and sugar. Bring to a simmer, reduce heat to lowest setting 'bubbles should barel) be breaking the surface(, and cook, stirring occasionall), until reduced b) !%", about ! hour. .eason to taste with salt. Allow to cool and store in co*ered container in the refrigerator for up to " weeks.

Chicago Style Deep Dish

:akes two ;-inch pizzas, ser*ing & to 8. #ublished <anuar) !, "/!/. 4rom 5ook=s $llustrated.

#lace a damp kitchen towel under the mi-er and watch it at all times during kneading to pre*ent it from wobbling off the counter. >andle the dough with slightl) oiled hands, or it might stick. The test kitchen prefers 2ragone 6hole :ilk :ozzarella? part-skim mozzarella can also be used, but a*oid preshredded cheese, as it does not melt well. @ur preferred brands of crushed tomatoes are Tuttorosso and :uir Alen. Arate the onion on the large holes of a bo- grater.

$ngredients

2ough , !%& !%" ! !%" " cups '!8 !%& ounces( unbleached all-purpose flour cup '" ,%& ounces( )ellow cornmeal teaspoons table salt teaspoons sugar

" !%& ! !%& , ! .auce " !%& !%&

teaspoons instant or rapid-rise )east cups water '!/ ounces(, room temperature tablespoons unsalted butter , melted, plus & tablespoons, softened teaspoon plus & tablespoons oli*e oil

tablespoons unsalted butter cup grated onion , from ! medium onion 'see note( teaspoon dried oregano

Table salt " medium garlic clo*es , minced or pressed through garlic press 'about " teaspoons( ! !%& " ! '"7-ounce( can crushed tomatoes 'see note( teaspoon sugar tablespoons coarsel) chopped fresh basil lea*es tablespoon e-tra-*irgin oli*e oil

Around black pepper Toppings ! pound mozzarella cheese , shredded 'about & cups( Bwe used a mi- of mozzarella and cheddarC !%" usC ounce grated #armesan cheese 'about !%& cup( B3ust a tin) sprinkle of parm for

$nstructions

4@D T>E 2@FA> :i- flour, cornmeal, salt, sugar, and )east in bowl of stand mi-er fitted with dough hook on low speed until incorporated, about ! minute. Add water and melted butter and mi- on low speed until full) combined, ! to " minutes, scraping sides and bottom of bowl occasionall). $ncrease speed to medium and knead until dough is gloss) and smooth and pulls awa) from sides of bowl, & to G minutes. '2ough will onl) pull awa) from sides while mi-er is on. 6hen mi-er is off, dough will fall back to sides.( Fsing fingers, coat large bowl with ! teaspoon oli*e oil, rubbing e-cess oil from fingers

onto blade of rubber spatula. Fsing oiled spatula, transfer dough to bowl, turning once to oil top? co*er tightl) with plastic wrap. Het rise at room temperature until nearl) doubled in *olume, &G to 8/ minutes. 4@D T>E .AF5E 6hile dough rises, heat butter in medium saucepan o*er medium heat until melted. Add onion, oregano, and !%" teaspoon salt? cook, stirring occasionall), until li9uid has e*aporated and onion is golden brown, about G minutes. Add garlic and cook until fragrant, about ,/ seconds. .tir in tomatoes and sugar, increase heat to high, and bring to simmer. Hower heat to medium-low and simmer until reduced to " !%" cups, "G to ,/ minutes. @ff heat, stir in basil and oil, then season with salt and pepper. T@ HA:$NATE T>E 2@FA> B6e actuall) did not do this because we didn0t ha*e time and the pizza didn0t seem to suffer. $f )ou ha*e the time, $ do recommend tr)ing itC Ad3ust o*en rack to lower position and heat o*en to &"G degrees. Fsing rubber spatula, turn dough out onto dr) work surface and roll into !G- b) !"-inch rec-tangle. Fsing offset spatula, spread softened butter o*er surface of dough, lea*ing !%"-inch border along edges. .tarting at short end, roll dough into tight c)linder. 6ith seam side down, flatten c)linder into !7- b) &-inch rectangle. 5ut rectangle in half crosswise. 6orking with ! half, fold into thirds like business letter? pinch seams together to form ball. Depeat with remaining half. Deturn balls to oiled bowl, co*er tightl) with plastic wrap, and let rise in refrigerator until nearl) doubled in *olume, &/ to G/ minutes. 5oat two ;-inch round cake pans with " tablespoons oli*e oil each. Transfer ! dough ball to dr) work surface and roll out into !,-inch disk about !%& inch thick. Transfer dough to pan b) rolling dough loosel) around rolling pin and unrolling into pan. Hightl) press dough into pan, working into corners and ! inch up sides. $f dough resists stretching, let it rela- G minutes before tr)ing again. Depeat with remaining dough ball. 4or each pizza, sprinkle " cups mozzarella e*enl) o*er surface of dough. .pread ! !%& cups tomato sauce o*er cheese and sprinkle " tablespoons #armesan o*er sauce. Bake until crust is golden brown, "/ to ,/ minutes. Demo*e pizza from o*en and let rest !/ minutes before slicing and ser*ing.

St. Louis Style Pizza