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Crust: NY Traditional Pizzeria Dough & Sauce

Source of Recipe

Pizzaware.com / posted by gijane at recipecircus


Recipe Introduction

This recipe was created in Venice, Italy, and has been served by The Mini Italia New York Pizzeria since 1956.

List of Ingredients

Pizzeria Dough Ingredients

1 cup lukewarm water
2 tablespoons milk
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon shortening
1 tablespoon corn meal
1 tablespoon extra virgin olive oil
1 package yeast
3 cups all-purpose flour or unbleached white flour

Pizzeria Sauce Ingredients

2 cans (14.5 oz.) Roma or Furmano's Whole Peeled Tomatoes
(Or substitute your favorite)
1 can (14.5 oz.) Roma or Furmano's Pizza Sauce
(Or substitute your favorite)
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed
1/2 teaspoon California Garlic salt
1/4 teaspoon Cayenne black pepper



Recipe

In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.

Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.

Add the remaining flour and mix it with your hands.

Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes.

Form the dough into a ball and place it on the table around a warm place. Let it rest about 45 minutes to 1 hour.

Push down the dough and make a 12" to 14" circle with your hands or the pin roller, if you prefer.

Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes.

Preheat your oven to 375° F.

Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough.

Spread the pizza sauce, mozzarella cheese and your favorite toppings on the dough.

Place the pizza into the oven on the lowest rack, immediately reduce temperature to 375° F. and bake about 8 to 10 minutes.