Aired February 26, 2014
- For the Dough:
- 3/4 cup water
- 1 tablespoon of dry yeast
- 2 1/2 teaspoons salt
- 1/4 cup olive oil
- 3 1/2 cups high-gluten, all purpose flour
- For the Sauce:
- 1 20-ounce can San Marzano or California peeled tomatoes
- 3 pinches salt
- 4 tablespoons olive oil
- 10 ounces whole-milk mozzarella, such as Polly-O, cut into 1-inch cubes
- 4 tablespoons grated Locatelli or Pecorino Romano cheese
In a large bowl combine the water, yeast, salt and oil. Add the flour, mixing it in by hand until it forms a ball and looks smooth. Take it out of the bowl then add a little oil to the bowl. Place the dough ball back into the bowl. (the oil will keep it from sticking.) Cover the bowl with a dish towel or something that will allow it to breathe. Give it an hour, it should double in size.
While the dough is proofing, let’s get your sauce and cheese ready: New York-style pizza sauce is very simple. It is not cooked, it cooks on the pie when it goes into the oven. Pour the tomatoes in a bowl and smash them with your hand until they are the consistency of a chunky sauce. Add salt and olive oil. That’s it… plain and simple. Real New York City pizzerias don’t add any garlic, pepper or oregano.
Stretch out the dough by pressing it down from the outside and working your way into the middle. Try not to take all of the air out of the dough. Once it’s flattened, pick it up and gently toss it back and forth. Try not to let the center get thin. It’s important that the dough is even. Stretch it into about a 16-inch circle then put it on a floured pizza peel. (If you don’t have a pizza peel, use the top of a pizza box or other piece of cardboard that’s about 16”x16”). Spread the mozzarella cubes evenly over the dough than distribute two 6 ounce ladles of sauce over the cheese. Start from the edge and create a bulls-eye right up to the middle. Try to distribute as evenly as possible, and then sprinkle your grated cheese over the sauce.