Thursday, January 8, 2015

New York Style Pizza

Pizza is my favorite food. Thick, thin, veggie, meat laden, even pineapple. I love it all (except anchovies). I'm always on the hunt for good crust recipes and I think I've found the best New York style recipe. I picked it up when I attended a wood fired pizza class at King Arthur's Bakers' Conference. It's bubbly, chewy and bakes up tasty and charred - even if you don't have a wood fired oven. (I'm still hoping some day...)

The recipe calls for a pizza stone. If you're serious about pizza, you can also use a pizza steel. And if you want to use what you already have, turn a cookie sheet upside down on your oven rack and preheat along with your oven.

A note about planning ahead: This dough gets it's flavor from a long fermentation - about 82 hours in all. If you want pizza on Friday night, you'll want to mix up the dough Tuesday morning. The flavor is totally worth the advance planning.

Let your food processor do the work. Combine ingredients until a smooth ball forms.
Place dough in an oiled container. Cover and refrigerate for 72 hours.
Divid dough in half and shape into rounds. Oil exterior, cover and return for
refrigerator for 8-10 hours. Place on counter at room temperature for one hour.
While dough is resting at room temperature, preheat oven and stone to 500 degrees.

Sprinkle corn meal over peel. Stretch dough to 12 inches and add toppings.
The pizza bakes fast - perfect for a pizza grazing party. 
While this dough looks thick, it's really bubbly and chewy.
I especially love the crispy charred bits!
Sausage, ricotta and home canned banana pepper pizza.

New York Style Thin Crust
Makes two 12" pies

466 grams bread flour
2 grams sugar
1.2 grams instant yeast
2 grams diastatic malt powder (I order online)
8 grams vegetable oil
312 grams water
10 grams salt
Place flour, sugar, yeast and malt powder in bowl of a food processor, pulsing to combine. With machine running, add oil and water in a steady stream. Process until evenly mixed, 30 seconds to 1 minute. Allow to sit for 10-15 minutes. Add salt and process until smooth ball forms, 45-90 seconds. Place dough in a lightly oiled bowl and cover tightly. Place in refrigerator for 72 hours. Divide dough in half and shape halves into rounds. Oil exterior, cover and refrigerate for 8-10 hours. Remove dough to countertop and let rest at room temperature for one hour. Preheat oven and stone to 500 degrees. Stretch each round to 12 inch circle, top and bake on preheated stone for 8-12 minutes.

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