Pizzeria Quality New York Pizza
The art of making pizza is complicated and not just anyone can make a delicious pizza that has the perfect ratio of toppings, sauce.The next time you are craving pizza you can make it yourself with confidence!
Background: By Joe’s New York Pizza in Las Vegas! New York Style Pizza was created in the early 1900s out of New York Little Italy. For years, people from all over the nation come to visit Joe’s New York Pizza, home of the best Italian food in Vegas, and have been waiting to find out their secret to making great pizza. Joe’s New York Pizza, voted for Best of Las Vegas awards for 2014.
- Bread for all-purpose flour (2 cups )
- Whole-Wheat flour (2 cups)
- Active Dry Yeast (1 envelope / 2 1/2 teaspoons)
- Honey (2 teaspoons)
- Fine Sea Salt (2 teaspoons)
- Lukewarm Water (1 1/3 cups )
- Olive Oil (2 Tablespoons )
- Extra-virgin Olive Oil (4 Tablespoons )
- Garlic cloves minced (1 ½ cups )
- Whole peeled tomatoes canned (½ cup )
- Fresh Mozzarella, thinly sliced (4 ounces )
- Oregano (½ teaspoon )
- Salt and freshly ground Pepper (1 teaspoon )
Combine flour, honey, yeast, and salt in the bowl of the food processor and mix to combine
Continue to add water and Olive Oil to the dough until it forms a ball. Add more flour, 1 tablespoon at a time, if the dough feels too sticky. Add water, 1 tablespoon at a time, if it feels too dry
Knead the dough on a lightly floured surface for roughly about 5 minutes until it is smooth, elastic ball.
Grease a bowl with 2 teaspoons of olive oil and place the smooth ball of dough into the bowl. Cover it with plastic wrap and set the bowl aside until the dough doubles in size, which usually takes about an hour.
Take the dough and cut it in half and knead each half and then shape into a ball again. On a lightly floured surface, place the two balls and cover loosely with plastic wrap or a clean kitchen towel. Allow the dough to rest for an hour at room temperature or in the fridge for up to 24 hours. If you let it rest in the refrigerator, be sure to let the dough come to room temperature before continuing on
Take a rolling pin to roll out the dough and use your hands to stretch each ball into a circle 12-14 inches in diameter. If the dough becomes too elastic, put it in the refrigerator again for 10 minutes to relax before moving on.
Place the rack as low as possible in the oven and preheat it to 500 degrees. Oil the 14-16 inch pizza pan or baking sheet lightly and lay uncooked crust on top. Roll the edges if you want to form a rim
Heat 1 tablespoon of extra-virgin olive oil over medium heat in a 10-inch skillet, add the minced garlic, stir and cook for about 1 minute
Add 1½ cups canned whole peeled tomatoes, be sure to crush them as they go into the pan then add ¼ cup torn basil leaves in
Bring sauce to a boil and be sure to stir frequently for about 5-7 minutes until the sauce thickens
Spread a nice layer of sauce over the crust, top with another ½ cup of torn basil leaves and 4 ounces of fresh thinly sliced mozzarella cheese. If you have left over sauce, it is okay
For added flavor, drizzle 2 tablespoons extra-virgin olive oil. Throw in ½ teaspoon oregano, season with salt and freshly ground pepper. You can also add 3 tablespoons of freshly grated Parmesan and red pepper for added spice
Lastly, put the pizza in the oven and bake it until the cheese is melted and crust in golden brown and finished to how you like it.
There you have it folks. All the steps and ingredients you need to make a memorable pizza that will leave an impression on anyone’s taste buds!
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