Advertisement
Ingredients
•
510g (About 3 ¾ Cups) All-
Purpose Flour
•
710g (About 2 Tsp) Salt
•
1 Tbs Sugar
•
1 ½ Tsp Instant Yeast
•
2 Tbs Olive Oil
•
340g Lukewarm Water
•
1 Tbs Canola, Grapeseed or
Vegetable Oil
•
1 Recipe of New York Style Pizza
Sauce, pureed with a Hand
Blender or Standing Blender
Until Smooth
•
60g Finely Grated Parmesan
•
500gtTo 700g Grated Low-
Moisture Mozzarella Cheese
•
Toppings as Desired
Crispy Bar-Style Pizza
Cooking time: 20m – Temperature: 230°C
Method
1.
Combine flour, sugar, salt, and yeast
in bowl of food processor. Pulse 3 to
4 times until incorporated. Add olive
oil and water. Run food processor
until mixture forms a ball that rides
around the bowl above the blade,
for about 15 seconds. Continue
processing 15 seconds longer.
Alternatively, combine ingredients in
a stand mixer and mix on low speed
for 10 minutes.
2.
Transfer dough ball to lightly floured
surface and knead once or twice by
hand until smooth ball is formed.
Transfer to a gallon-sized zipper lock
bag, seal, and place in the
refrigerator. Allow to ferment for at
least one day. You can keep it up to
5 days.
3.
Two hours before baking, remove
dough from refrigerator and divide
into 4 even balls. Shape the balls.
Flour well and place each one in a
separate small bowls. Cover tightly
with plastic wrap and allow to rise at
warm room temperature until
roughly doubled in volume.
4.
Place the pizza stone on the top of
the oven rack and place a second
rack below it. Preheat oven to 230°C
for at least 1 hour.
5.
Turn single dough ball out onto
floured surface. Use a rolling pin to
roll it out into a 12-inch circle. Grease
an aluminium baking sheet with 1
tbs canola oil. Transfer dough to
baking sheet. Spread about ½ cup of
sauce evenly over entire surface.
Sprinkle with ¼ of parmesan cheese.
Spread ¼ of cheese in even layer
over surface. Top with additional
toppings as desired.
(continued, see next page)
Advertisement
