Foolproof New York Style Pan Pizza Recipe 455 Food

FOOLPROOF PAN PIZZA

Steps:

• For Dough:.
• Mix 1 teaspoon sugar, yeast and warm water in a glass bowl and set aside in a warm place.
• Combine flour, salt, and 2 teaspoons of oil in a bowl.
• Stir yeast mixture into flour mixture after yeast activates (foam forms).
• Make dough ball, coat with oil to prevent sticking, and let rise for 8-24 hours. Do not knead.
• For Sauce:.
• Dice onions and mince garlic.
• Add 1 tablespoon of oil to saucepan and heat over medium heat.
• Add onion to pan and saute until onion softens.
• Add oregano, basil, pepper flakes, and garlic to pan and stir until mixture become fragrant.
• Add tomatoes and 1 teaspoon of sugar to pan and stir.
• Simmer for 1/2 hour.
• Allow to cool.
• For Pizza:.
• Preheat Oven to 500 to 550 degrees. If using a pizza stone, preheat the stone.
• Divide dough in halve and place in pans for thinner pizza or use whole dough for thick crust. Push dough all the way to the edges and let rest.
• Combine mozzarella and provolone cheese.
• Spread sauce evenly across both crusts.
• Sprinkle cheese on the pizzas all the way to the edge.
• Top with any other toppings you wish.
• Bake for 15 minutes until cheese is bubbly and crust is brown.

FOOLPROOF NEW YORK STYLE PAN PIZZA RECIPE - (4.5/5)

Steps:

• Serves 4 to 6 (makes two 10-inch pies) Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl. Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball. Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F. After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan. Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired) Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and transfer to a cutting board. Cut each one into six slices and serve immediately. New York Style Pizza Sauce Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

NEW YORK STYLE PIZZA

Steps:

• Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
• Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
• When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
• Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
• Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

FOOLPROOF PAN PIZZA

Steps:

• For Dough:.
• Combine warm water, yeast, and sugar in a glass bowl and set aside.
• Combine flour, salt, and oil in a bowl.
• Add yeast mixture to flour mixture after yeast activates (foam forms).
• Stir until water is absorbed.
• Form dough ball and drizzle with oil to prevent sticking.
• Let rise for 8-24 hours.
• For Sauce:.
• Heat oil in medium saucepan over medium heat.
• Sautee onion until onion is soft and translucent.
• Add oregano, basil, garlic, sugar, and pepper flakes to pan.
• Stir until fragrant.
• Add tomatoes and salt to taste.
• Simmer for 1/2 hour and let cool.
• For Pizza:.
• Preheat oven to 500-550 degrees with pizza stone if using.
• Divide dough in 1/2 for thinner pizza or leave whole for thicker pizza.
• Add dough to pan(s) and spread to edges with hands.
• Let rest.
• Combine both cheeses in a 50/50 mixture.
• Top dough with sauce.
• Add cheese all the way to the edges of the crust.
• Add any other toppings you wish.
• Bake for 15 minutes.