New York State Dish (Recipe)

New York-style Pizza (Unofficial Main Dish) New York Pizza Most New York pizzas are large, about 18 inches (46 cm) in diameter, and are usually sold by the pie and by the slice. Crust is somewhat thin, though not in the extreme, and the outer rim of crust is thick and spongy. New York pizza is generally baked directly on the floor of a very hot pizza oven for a crust that's lightly but evenly charred underneath. Temperatures of 800°F (425°C) are not uncommon in commercial pizzerias. Home cooks are unlikely to get their ovens hot enough for perfect results, but the pizza oven floor can be approximated with a pizza stone or unglazed natural clay tiles. Recipe Serves 2–4 INGREDIENTS Dough: 1 lb (500 g) bread flour 1 cup (250 ml) warm water 1 tbsp (15 ml) olive oil 1 tsp (5 ml) yeast 1 tsp (5 ml) salt Cornmeal or semolina for sprinkling Sauce: 1 1/2 tbsp (23 ml) olive oil 2 cloves garlic, minced 2 tsp (10 ml) dried oregano 1 tsp (5 ml) dried basil 1 lb (500 g) chopped canned plum tomatoes, drained 12 oz (350 ml) tomato paste Salt and pepper to taste 1 cup (250 ml) dry mozzarella, grated 1/4 cup (60 ml) Parmesan, grated INSTRUCTIONS Dissolve yeast in water and add the olive oil. Combine salt and half the flour in a large bowl or the bowl of a heavy-duty mixer. Add liquid ingredients. Beat by hand or by machine for 5 minutes. Gradually add flour until the dough pulls away from the side of the bowl. Turn the dough out onto a well-floured surface and knead for 10 minutes, adding flour as needed. The final dough should be soft and smooth. All the flour may not be required. Divide dough in half and place in lightly oiled, airtight containers or bowls covered with plastic wrap. Refrigerate overnight. For the sauce, heat the oil in a large skillet over medium high heat. Add garlic and herbs and stir for 1 minute. Add tomatoes and tomato paste. Simmer, stirring, for 5 minutes. Season with salt and pepper to taste. Refrigerate until needed. Place pizza stone or tiles in oven and preheat to 500°F (260°C). Remove dough and sauce from fridge and allow to return to room temperature before working. Transfer a dough ball to a clean, lightly floured surface, and dust the dough with flour. Pat dough out into a thin, even circle, building up a 1-inch (2.5-cm) rim all around. Sprinkle a wooden pizza peel with cornmeal or semolina and transfer dough to peel. Top dough with just enough sauce to make a thin, even layer. Sprinkle with half the mozzarella and then half the Parmesan. Transfer the pizza to the pizza stone. Bake 20-25 minutes, or until cheese is melted and crust is browned underneath. Remove pizza from oven using the pizza peel and let stand 5 minutes before serving. -World Trade Press