New York Pizza
Don't mess with the best! This plain New York pizza pie knows what's up and it's all about the basics.
Equipment
- Box Grater
Ingredients
- 1 dough ball
- ⅔ cup pizza sauce
- ½ teaspoon dried oregano
- 1 to 2 teaspoon pecorino cheese or parmesan, plus more to finish
- 1 cup mozzarella cheese blend 50:50 blend low-moisture whole milk/low-moisture part-skim mozzarella cheese, grated
- Giadzy olive oil to finish
Instructions
- Grate the Cheeses: Wash your hands with soap and water. Preheat the oven to 550 degrees Fahrenheit. Use a box grater to grate the mozzarella cheeses. Combine them in a bowl for a 50:50 blend.
- Open Up & Stretch the Dough: Halfway through your pizza dough coming to room temperature, remove the plastic wrap and push down on the dough to release any gas that may have built up.When it's done proofing, transfer the dough to a floured work surface. Keep the smoother top side facing up. Push down repeatedly all over, forcing out any air bubbles.Press your palms down on the middle of the dough, rotate the dough 90 degrees, and repeat. Let gravity help you stretch the dough by picking it up and letting it hang down and touch the work surface.Rotate the dough, using one hand to feed it into the other. Scarr compares it to turning a steering wheel. Do this a few times. Work until the dough is 12 inches in diameter.If you create a hole, gather the dough on either side and pinch it closed. Lightly flour your pizza pan or tawa and transfer the dough to it.
- Ladle the Sauce Onto the Dough: Use a ladle to add sauce to the center of the dough. Use the back of the ladle to spread the sauce, making circles as you move from the center towards the crust. Leave one inch around the dough uncovered for the crust.
- Add the Oregano & Cheese Blend: Sprinkle oregano onto the sauce. Grate a small amount of the pecorino cheese on top. Cover evenly with the mozzarella cheese blend.
- Bake the Pizza Pie: Place the pizza in the oven on the center rack. Place the other rack in the top position. Bake the pizza for 7 to 8 minutes total. After 2 minutes in the oven, check the bottom of the pizza to ensure it's cooking evenly and rotate a quarter or half turn every minute or so thereafter. After 5 minutes, move the pizza to the top rack. Continue to cook for 2 more minutes as is or switch it to broil.
- Finish with Oil & Cheese: Turn off the oven when finished and remove the pizza. Slide it onto a cutting board. Top with more pecorino and drizzle with oil, as desired. Slice it up and serve.
Notes
- Pizza is best eaten fresh. To store, let cool, wrap tightly in plastic, and freeze for up to 2 months.
- Don't put pizza in the fridge. It keeps best when frozen fresh
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/new-york-pizza
Nutrition
Calories: 336kcalCarbohydrates: 50gProtein: 14gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 1079mgPotassium: 146mgFiber: 2gSugar: 8gVitamin A: 371IUVitamin C: 3mgCalcium: 154mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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