New York Style Pizza & Pizza Sauce

Here comes other version of pizza, New York style pizza. Swathi suggested this in Baking Partners challenge for this month, actually she suggested three recipes and I choose the one by Pam of living rancho deluxe. As soon I saw the recipe it was interesting and I came to know first time about cool rise for pizza dough. Planned to try and finally tried this last Friday and we all feel in love. This is one of the best pizzas I have ever tasted; my husband says “I will be happy if you repeat the same again”.

Ingredients:

Pizza Dough:
Bread flour	28 oz
Water	Little less than 2 ¼ cup
Quick rise or instant dry yeast	1 tsp
Oil	3 Tbsp
Salt	as per taste
Yields: four 14 " pizzas
Pizza Sauce:
Whole peel tomato 28 oz can	1
Olive oil	1 Tbsp
Unsalted butter	1 Tbsp
Garlic pods	2
Dry oregano	1 tsp
Onion chopped	½ medium sized one
Basil leaves	¼ cup
Mint leaves	one handful
Yields: four pizzas

 

Directions for dough:

1. In a mixing bowl add water; in another bowl add flour, salt and yeast mix well.
2. Combine the flour mixture to water and mix well until the flour is incorporated.
3. Add oil and knead for 4-5 minutes (I used a stand mixer on low speed if your kneading by hand might increase the time).
4. Divide the dough to four equal parts and grease it with few drops of oil and place them in sealed bag (quart sized zip lock bags) in refrigerator for about 72 hours.
5. After rise bring the dough to room temperature (place the dough 1-2 hours in room temperature), dust a pizza peel or parchment paper and transfer the dough to that.
6. In the meantime, preheat the pizza stone or pizza pan for 45 – 50 minutes at 550º F, shape the dough and add your favorite toppings and cheese.
7. Transfer the pizza to preheated stone or pan and bake for about 6 – 8 minutes.

 

Directions for Pizza Sauce:

1. In a food processor pulse the tomatoes, it should be chunky.
2. Heat oil and butter in a sauce pan in medium heat, add garlic and oregano and saute for a minute until nice aroma comes.
3. Next add pureed tomatoes, salt, onion, basil leaves and mint. Mix well and reduce the flame to low or simmer and cook until it’s reduced to half in quantity by string occasionally.
4. This process might take about an hour, cool completely and store in a air tight container for about two weeks in refrigerator.

 

Note:

• For best result allow dough to rise for 72 hours if you are planning to use in 24 or 48 hours increase your kneading time 2 – 4 minutes more.
• Always use weigh machine for measuring the flour and for best results use king Arthur flour.

 

 

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