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• New york-style pizza

(Written June 9, 2011) <br /> <br />After the New York City pizza bit on "The Daily Show" aired about a week ago (June 1st, in case you missed it), I could't get those glorious pies out of my head. While those of us in the gluten-free crowd likely won't be able to enjoy a slice at the various restaurants mentioned by Mr. Stewart, there's no need to feel deprived — you can make your own New York-style pizza at home! <br /> <br />This is a really fun dough to work with; it's quite stretchy (not as much as gluten doughs, so I advise avoiding any fancy tossing moves), not too sticky (meaning that it rolls out nicely without the addition of a lot of extra flour), and the olive oil helps make your hands softer than before (one of the few times that cooking actually directly benefits your skin). I love that this dough keeps well stored in the fridge — after rising for two hours at room temp or an overnight refrigerator rise — for about three days. (Typically, I make a double batch so I can throw together pizzas during the week in a flash. Bring dough to room temp before using.) <br /> <br /> <br />With a very simple sheet pan setup (described in the recipe), you can even achieve the blistery bottom usually only found on pizzeria pizzas. As such, your slices will have the perfectly crisp bottom layer and slightly more doughy layer combo that is characteristic of New York-style pizza. Just remember, don't stack your slices (the steam!) and no forks allowed (you fold it, then you eat it). Mangia bene! <br /> <br />The original post can be found here: <br />http://www.asageamalgam.com/2011/06/new-york-style-pizza.html

Oct. 1, 2021, 11:49 a.m.

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