Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

New York-Style Sauce and Cheese Pizza




Source of Recipe


From "American Pie" by Peter Reinhart


Recipe Introduction


This style is the foundation for the pizza-by-the-slice pizzas now found across the country, with a slightly thicker crust than the first wave of pizzas made at East Coast pizzerias.


List of Ingredients




# 1 Neo-Neapolitan Pizza Dough ball
# Unbleached bread flour, cornmeal or semolina flour for dusting peel
# 1/4 pound low-moisture mozzarella cheese (full-fat or low-fat), shredded
# 1/4 cup freshly grated Parmigiano-Reggiano, pecorino Romano, Asiago or other dry aged cheese
# 1/4 cup shredded medium-sharp cheddar or provolone cheese
# 1/4 teaspoon dried oregano or 1/2 teaspoon chopped fresh oregano leaves
# 1/4 teaspoon dried basil or 1/2 teaspoon chopped fresh basil leaves
# 1/8 teaspoon freshly ground black pepper
# 1/2 teaspoon garlic powder (optional)
# 2/3 cup All-Purpose Marinara Pizza Sauce (


Recipe



Place a baking stone on the middle shelf of the oven (unless you know your oven well enough to place it on a different shelf) and preheat on the highest setting, 475 to 500 degrees, for at least 1 hour. Shape the dough ball on a floured counter, by pressing into and around the edge with your fingertips. Rotate the disk as you go. Dust hands and counter as needed to prevent sticking. The dough should be about 1/4 inch thick and slightly thicker toward the edge. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.

In a bowl, stir together the 3 cheeses, oregano, basil, pepper and garlic powder. Spread the tomato sauce evenly over the surface of the dough, leaving a 1/4-inch border uncovered. Spread the cheese mixture evenly over the pizza.

Carefully slide the pizza from the peel onto the baking stone. It should take about 12 minutes to bake. When it is done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold. The underside of the crust should be brown and crisp, not white and soft.

Remove the finished pizza from the oven and let it cool for about 3 minutes before slicing and serving. If you want a "snappier" crust, let the pizza cool completely, then return individual slices to the hot oven for recrisping.