"Hey baby, I hear the blues a-callin', tossed salads and scrambled eggs."
[TMNT Pizza so good]
Ahh, doesn't that scene just make you want pizza?
Hey guys, I am back
and I'm here to show you how to make New York style pizza at home using little more than just a food processor.
So we're going to start off with 16 and one half ounces of bread flour, to which we're going to add two tablespoons of sugar
and a half teaspoon of instant yeast
We're just going to pulse those to combine real quick before grabbing our artisanal milk jug filled with ice water
which we're going to measure one and one-third cups of
that we're going to slowly drizzle into the machine as it runs. Once it starts coming together, and no dry clumps remain,
We're going to give it a break for 10 minutes before adding 2 teaspoons of Kosher salt
and 1 tablespoon of vegetable oil. And now it's time to knead our dough, let this guy go for 60 seconds
Next up, we're going to lightly oil our countertop because this dough is really really really sticky
And we need to knead it by hand a little bit, we're not going to be able to do it without some oil.
So we just want to knead the dough for a minute or two. We want it to really come together and become silky and smooth and
Pleasurable to the touch. And we want to roll it up into a ball
Lightly oil a bowl
Make sure it's good and greased and drop our dough inside
We're going to wrap the whole thing tightly in plastic wrap
Because this guy is headed for the fridge for 24 hours for a slow cold rise
24 hours later, and you can tell because I'm wearing a different shirt
We're going to turn out the dough, split it in half
roll each half into a nice little ball
Place on an oiled cookie sheet and cover loosely with plastic wrap so we can get started making our sauce.
Into a food processor, we're going to dump a 28-ounce can of San Marzano tomatoes with half of its liquid,
a teaspoon of Kosher salt and dried oregano and two crushed cloves of garlic before
using our food processor to process our food.
Now I like to let the sauce simmer for about 30 minutes to let those flavors get to know each other
so while that goes we're going to get our oven ready
Start by placing your favorite pizza stone on the top rack of your oven and your favorite pizza steel on the bottom rack of your oven.
Make sure that the racks are right on top of each other
So we created a little oven within an oven as I demonstrate here with my hand
Preheat at 550°F for 40 minutes.
Now onto a very well floured surface,
We're going to turn out our dough which we've let rest at least an hour
now at this point It's still very sticky, but just keep flouring it and slowly patting it out,
forming it into a pizza pie. Make sure you leave about a one-Inch crust on the outside.
Once you feel like you've got a good crust pick it up and use your knuckles
While rotating the dough to stretch it out slowly ever-larger into about a 14-inch round.
Now it's time to cheese and sauce this guy, so we need to reach for our trusty pizza peel,
which we're going to liberally dust with Semolina flour, and we're going to place our dough on top.
Make some final adjustments and hit it with the sauce. Use a ladle, so you feel like a real Pizza guy.
And then top it with about a quarter pound shredded, full fat, low moisture mozzarella cheese.
Into the oven it goes give it a good little shake
Close it up and about 12 minutes later. You would be greeted with this.
Slice it up into six pieces.
Or four, or eight -- I-I don't really care
And then ideally you want to wait about five minutes to let the pizza cool down,
but if you're like me and you don't give a shit about the roof of your mouth, then dig right in.
And remember: it's not Secret of the Ooze Pizza if you don't get a good cheese stretch.