Pizza

New York Style Pizza Recipe

This is my goto, simple pizza sauce that works well for napoleon style pizza

28oz can San Marzano DOP tomatoes 
¼ tsp ground pepper 
½ tsp salt 1 tsp oregano
 1 Tbsp extra virgin olive oil 
2 crushed garlic cloves

Put everything in mason jar and shake up.  Best flavor after 24 hours in fridge.
New York Style Pizza Dough. (Makes 2 pies)
Recipe assumes you have a stand mixer with dough hook
426g King Arthur bread flour 
12g honey 
14g salt
 ¾ tsp yeast
 1 ½ Tbsp extra virgin olive oil 
200g room temp filtered water

Mix on low speed for 4 minutes.  Let rest for 5 minutes.  Mix on medium-high for 2 minutes.
Separate into two dough balls. Coat with thin layer of olive oil and place in freezer bags.  
Let sit at room temp for 20 minutes.  Place in fridge for 24 hours. 
Take out of fridge 2.5 hours before making pizzas.
Prepare pizzas and bake on pizza stone at ovens highest temp. Bada Bing, bada boom. Enjoy!

Generic Pizza Saunce

Ingredients

1-2 tablespoons of olive oil
1/2 white onion minced finely
4 cloves of garlic minced finely
2 15oz cans of crushed tomatoes
1 tablespoon of dried oregano
1/2 teaspoon of crushed red pepper
1 teaspoon of salt (or to taste)
1/2 teaspoon of pepper (or to taste)

Directions

1. Add olive oil to a pan and heat over medium heat.
2. Saute onions until translucent.
3. Add garlic and crushed red pepper and saute for 30 seconds
4. Add tomato sauce, dried oregano, salt, and pepper and stir
5. Cook on low heat until you're ready to top pizza.

Roberta’s Pizza Dough

Makes 2 250g balls of dough (2 10-12" pizzas).

Ingredients

153  grams 00 flour (1 cup plus 1 tablespoon)
153  grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8  grams fine sea salt (1 teaspoon)
2  grams active dry yeast (3/4 teaspoon)
4  grams extra-virgin olive oil (1 teaspoon)

Directions

1. In a large mixing bowl, combine flours and salt.
2. 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.
3. 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.)
4. 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.