New York Style Pizza

Aaah in my household we LOVE LOVE LOVE pizza. There is always a bottle of sauce somewhere in the fridge at all time. πŸ™‚

This time I got a chance to make the beautiful sauce my way and new york way. The New York Style pizza originated in the city in early 1990’s. The key features are that it is light, tin, crispy yet fold-able. I added little semolina on the pizza tray before spreading the base on it. What airy yet crisp pizzas we had. *Sigh* Must make one soon. πŸ™‚

This post is a part of Baking Partners and Home Bakers challenge.

Home Bakers- We group are of food entusiasts who started a monthly event for baking for both bloggers and non-bloggers initiated by Priya of Priyas Versatile recipes. For this month challenge,Divya of Divya’s culinary journey announced 4 different pizza with the home made tomato sauce,a recipe from Martha Stewart.

HBC

Baking Partners- This is pioneered by Swathi who is daring in the kitchen and an adorable blogger πŸ™‚

We are a small group of home baker friends, who love and want to learn more about the nook and corners of baking.Β  We are planning to try out recipes from books/magazines and cooking shows.Β  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

baking partners

You shall need:

For the sauce-

1 portion Garlic Spinach Sauce

6-7… large Tomatoes [Blanced and peels removed]

1 tbsp… Olive oil

1 tbsp… Butter

1 medium.. Onion chopped in half

3-4 cloves of garlic [Minced]

Herbs of your choice [I used Basil]

Salt and pepper

2 tsp… Sugar

Method:

  • Whizz the tomatoes and keep aside.
  • In a heavy bottom pan, heat the oil and butter.
  • Now add the onion and garlic.
  • Once the garlic and onion are little brown, pour the tomato puree.
  • Cover and let it simmer for 10-15 min on medium flame.
  • Now add the salt, sugar and pepper.
  • Let it cook until the fat separates.
  • Add the herbs and take out the onion halves.
  • Taste and adjust the seasoning.
  • Let it cool until further use.

For the Dough: [makes about 2-3 pizzas]

3.5 cups… Maida [All purpose flour]

1.5 tsp… Active fresh yeast or 1 tsp… Dry active yeast

2 tsp… Yeast

1-1/3 cup… Warm water

2… tbsp Olive oil/butter

1 tbsp.. Salt

Method: Food processor-

  • Put the yeast in 5-6 tbsp water with sugar if you are using active dry yeast and let it sit until it froths.
  • In the processor bowl, mix maida, yeast and sugar.
  • Now add the salt.
  • Add water little at a time so that the gluten is formed.
  • it shall be really sticky.
  • Add the olive oil and let it mix well.
  • Bring it out of the bowl onto a floured surface.
  • Knead for 4-5 min until it is nice and cohesive.
  • Put it in an oiled bowl and cover it with cling film.
  • Let it rise in a warm place for atleast 1 hour.
  • Punch down the air of the dough and keep it aside ready to be assembled.

For the topping:

Topping 1

1/2 cup… Corn off the cob

1/2 cup… Mixed peppers diced small.

4-5… Jalapeno peppers [Finely chopped]

Salt and pepper

1 tbsp… Olive oil

Topping 2:

1/2 cup…. Peppers of your choice, diced small

1/3 cup… Baby corn

1 cup… Crispy Baby potatoes with rosemary and salt

1 tbsp.. Olive oil

To Assemble:

Baking tray

Olive oil

Dough

Sauces

toppings

Chilly flakes

oregano

semolina

Mozzarella cheese

Method:

  • Pre heat oven to 200C.
  • In a baking tray, put oil on the surface and sprinkle some semolina.
  • Take about 1/4th of the dough and spread is nice and thin.
  • Apply the sauce/sauces.
  • Add the topping.
  • Sprinkle chilly flakes and oregano on top.
  • Put a few drops of olive oil on it.
  • Cover with cheese.
  • Place in the oven for 15 in on bottom heating and for 5 min on both.
  • Serve with love.
Topping 2
Topping 2
Topping 1
Topping 1

Cheers,



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