Brooklyn Style Pizza Dough Food

BROOKLYN STYLE PIZZA DOUGH

Steps:

• Combine 2 cups bread flour, water, yeast, and salt in the electric mixer bowl.
• Mix on lowest speed for about 2 minutes using the dough hook attachment. The ingredients should be blended together but still moist. Cover the bowl with a towel and allow the dough to double in volume. This should take around 20 minutes.
• Return the bowl to the electric mixer and mix on low speed for about 5 minutes, until dough has come together. Add in the remaining flour slowly until a soft, sticky dough forms.
• Again, cover the bowl with the towel and allow the dough to rest for another 20 minutes.
• Lightly coat a container with olive oil and lightly dust a work surface with flour.
• Transfer the dough to the floured work surface. Knead the dough until it is soft on the outside, but still moist inside. Shape the pizza dough into a ball and place in the container. Leave the dough in the refrigerator for at least 1 day. It will keep in the fridge for up to 7 days.
• When you wish to make your Brooklyn style pizza, simply remove the dough from the refrigerator and all to warm up for 5-10 minutes. Divide the dough into two balls. Roll them out and place them in a pizza pan.
• Add your favorite pizza toppings. Bake the pizza in preheated oven (500°F) for 10-15 minutes until the dough is brown around the edges and charred on the bottom.
• Allow to cool slightly before slicing and eating the pizza.

BROOKLYN BRIDGE DETROIT STYLE PIZZA

Steps:

• For the Detroit style pizza dough: Combine the warm water and yeast in a small mixing bowl using a whisk.
• Combine flour and sugar in a separate large mixing bowl. Slowly add the yeast mixture. Continue mixing by hand until combined, about 6 minutes. (See Cook's Note.) (You may also use a stand mixer with the dough hook attachment.)
• Add sea salt. Mix for 2 to 3 minutes. Add olive oil and mix for 2 to 3 minutes.
• Cover bowl with plastic wrap and allow dough to rest at room temperature until dough starts to rise up the inside the bowl, about 3 hours. Transfer to the refrigerator to rise for at least 17 or up to 48 hours.
• For the Detroit style pizza sauce: Combine the ground tomatoes, tomato paste, oregano, oil, salt and pepper in a bowl with a hand mixer or immersion blender. Refrigerate for at least 17 or up to 24 hours. Heat pizza sauce to 165 degrees F on the stovetop before applying to pizza.
• Use a knife to cut and portion the dough into 9-ounce portions.
• Coat a Detroit style pizza pan with vegetable shortening, butter or olive oil. Make sure to get the fat into the corners and up the sides of the pan.
• Push a portion of dough into pan, making sure to keep the dough even and push it into the corners. Be delicate with the dough during your push. (You can push your dough into shape on the kitchen countertop and then place the pushed dough into the pan.) (Save the remaining dough for another use.)
• Put the lid on the pan and allow the dough to rise in the pan for 1 to 2 hours at room temperature.
• Preheat the oven to 550 degrees F, preferably with a pizza stone in the oven. Add the mozzarella and white Cheddar to the crust, applying 70 percent around the perimeter and 30 percent in the middle. Make sure to get plenty of cheese in each of the 4 corners!
• Bake pizza, rotating it halfway through, until crispy golden brown, for 12 to 18 minutes.
• Remove pizza from oven, then add the pizza sauce in two strips down the middle. Sprinkle on the Pecorino and oregano. Apply the pepperoni and sausage. Return the pizza to the oven until crispy and the sausage is cooked, 8 to 10 minutes more.
• Put the ricotta in a piping bag and then apply it in dollops on top of the pizza. Serve.

BRICK-OVEN PIZZA (BROOKLYN STYLE)

Steps:

• Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
• Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
• Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
• With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
• Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

ROBERTA'S PIZZA DOUGH

Steps:

• In a large mixing bowl, combine flours and salt.
• In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

BROOKLYN STYLE PIZZA DOUGH

Steps:

• Combine 2 cups bread flour, water, yeast, and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume, about 20 minutes.
• Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining flour until soft, sticky dough forms, 1 to 2 minutes.
• Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover with a towel and let rest, about 20 minutes. Rub a few drops of olive oil evenly into a plastic container.
• Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days.

ROBERTA'S PIZZA DOUGH

Steps:

• in a large mixing bowl combine the two types of flour and the salt.
• In a small mixing bowl, stire together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil. Then, pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
• Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth and let rest and rise for 3 - 4 hours at room temperature or for 8 - 24 hours in the refrigerator. If you refrigerate the dough, remove it 30-45 minutes before you begin to shape it for pizza.
• To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Brush surface of each spread out pizza dough with olive oil, then top it with favorite toppings and bake. The olive oil helps keep the sauce from soaking into the dough and making it soggy.
• I suggest arugala on top of the pizza when it comes out of the oven.
• Cook at 450 deg F for 10-15 minutes or better yet, as hot as the oven will go for something less than that.