Main Dish
(Pizza
)
Pizza, New York Style
Contributor: Cook s Illustrated
500 degrees
Pizza stone
Food Processor
3 cups bread flour 16.5 oz
2 tsp sugar
1/2 tsp Yeast
1 1/3 cups ice water 10.5 oz
1 Tbl vegetable oil think about olive oil
1 1/2 tsp salt
28 oz tomatoes 1 can drained
1 Tbl Olive Oil
1 tsp red wine vinegar
2 cloves garlic minced or pressed
1 tsp salt
1/4 tsp pepper
1 tsp oregano
8 oz mozzarella cheese shredded
1/2 cup parmesan grated
Dough
In food processor with metal blade, process flour, sugar and yeast to combine, 2 seconds. With machine
running slowly add water and process just until all flour is combined, about 10 seconds. Let rest 10 minutes.
Add oil and salt and process until dough forms satiny, sticky ball that cleans sides of bowl, 30 to 60 seconds.
Remove dough and knead on lightly oiled countertop until smooth, 1 minute. Shape into tight ball and place in
large oiled bowl, cover tightly, refrigerate 24 hours to 3 days.
Sauce
Process all ingredients until smooth about 30 seconds, transfer to holding container and refrigerate until ready
to use.
Pizza
1 hour before baking, move pizza stone to 2nd highest position in oven - 4-5 inches from top element, heat
oven to 500 degrees.
Split dough into two rounds and cover loosely, let rest 1 hour.
Coat dough generously with flour and shape on well floured countertop. Using fingertips, gently flatten into 8
in disk, leaving 1 in of outer edge slighty thicker than center. Lift edge of dough and using back of hands and
knuckles, gently stretch into 12 inch round, working along edges and giving disk quarter turns as you stretch.
Transfer dough to well floured peel, and stretch into 13 in round.
Using back of spoon spread 1/2 cup sauce all over dough leaving 1/4 in border. Sprinkle with 1/4 cup
parmesan then 1 cup mozzarella. Slide onto baking stone, and bake until crust is brown and cheese is bubbly
and beginning to brown, 10 to 12 minutes, rotating half way through.
Remove to wire rack and allow to cool 5 minutes before slicing and serving.
Form second pizza, but do not top until ready to put in oven.
Edition: 6