NY Style Pizza

As a child my dad would ask me where do you want to go eat for your birthday. I would say LaBrascas’s pizza and I want a large supreme with no anchovies. My dad would roll his eyes and say don’t you want some lobster or shrimp. I was like no.

As an adult I talked to Mr. Jackson who was the owner of LaBrasca’s (RIP) about a franchise opportunity. Then I went to the bank about a loan, game over.

I’m still chasing my own homemade pizza and have made at least 50 with not much success. On a recent trip to New York City I had a couple of slices of  Joe’s Pizza  on the way to the airport and was hooked.

If you choose this slippery slope a vast amount of help is available at the pizzamaking forum.

To start make your dough a day in advance:

I now use a food processor but have made this with my hands. If you don’t have a scale to weigh your ingredients just go get a pizza from the store. Sorry you need to weigh each one or it wont be consistent.

  • Dough Ingredients for 2, 14″ pizzas
  • 398 grams flour (high gluten, all I can find locally is KA bread flour)
  • 246 grams water (room temp)
  • 1.75 grams Instant Dry Yeast or Rapidrise (toss directly in flour)
  • 8 grams salt
  • 4 grams sugar
  • 6 grams of olive oil

Place the flour, salt, yeast, sugar in a food processor and pulse while adding water. When it’s combined pulse and add olive oil. Turn out an kneed a few times on a floured surface and cut in half. Place each in a oiled bowl cover and refrigerate for 24 hours.

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The Oven:

This is where I was falling short, but I have found the secret. It’s a 14 X 16 plate of steel 3/8″ thick. Here is my setup, I have recalibrated my oven up by 35 degrees to max heat of 550 degrees (with convection on). Steel plate on the center shelf and preheat for 1 hour.

I got the steel plate from the local Metal Supermart, sanded it and then soaked it in vinegar for a couple of days to clean off the scale ($45 ouch, but online the 1/4″ is selling for twice as much). It weighs about 20 pounds, but worth the effort.

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While Waiting Make the Sauce:

Mix in a food processor (or blender).

  • 1 can 14.5 oz whole tomatoes (drained)
  • 1 tablespoon anchovy paste
  • 1 garlic clove
  • 6 teaspoons of olive oil
  • 2 tablespoon of chopped basil (or 3 teaspoons of dried)
  • Salt and pepper to taste
  • I only used about half this sauce (apply sparingly to dough)

Grate your mozzarella and get ready to rumble (don’t use pre shredded cheese it has a wax coating). Make your pie on a heavily floured counter pressing the dough and turning so it doesn’t stick . When made make sure it will slide off the peel. Launch quickly in oven with a jerking action.

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This one cooked in about 4 minutes with the broiler turned on high when the pie was first placed in the oven. My mom came over to check out the operation and all I have left is 4 pieces. She was like this is good let me take a few pieces home for your dad, priceless.

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The second one turned out better than the first for some reason. I’m pleased with the results and want to try making it with KASL or All Trumps flour.

 

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