Wednesday, May 15, 2013

New York Style Pepperoni Pizza~ Baking Partners Challenge# 10



New York Style Pepperoni Pizza

 Baking Partners challenge# 10 is New York Style Pizza. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month. Making Pizza dough was quiet challenging for me.  This recipe called for the thin crusted hand tossed pizza. I do not make pizza often at home. My kid loves pepperoni pizza and I make the quick version using  naan as crust. It took a while for me to practice, but I am glad I finally made a pizza from the scratch. This recipe was suggested by Archana of Tangy Minds. Thanks Archana and Swathi for this challenge.

Recipe suggested by Archana
Recipe adapted from SeriousEats.(http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html)

Ingredients

For the crust
Bread flour- 4 1/2 cup 22 1/2 ounces
Sugar- 2 1/2 tbs
Salt- 1 tsp
Instant Yeast - 2tsp
Extra virgin olive oil- 3 tbs
Luke warm water- 15 oz.

For the sauce
Diced tomatoes/peeled tomatoes- 28 oz. (1 can)
Extra virgin olive oil- 1 tbs
Butter- 1 tbs
Garlic 2 cloves
Dried oregano- 1 tsp
Red pepper flakes- a pinch
Salt-to taste
Basil- a few
Onion- 1 medium
Sugar- 1 tsp

Topping
Pepperoni- as needed
Mozzarella cheese- 1 cup


To make the dough for the crust
Combine flour, sugar, salt, and yeast in bowl and mix well. In a mixture add the flour, olive oil and water and start to combine and continue till it forms into a ball ( or if with the hand mix and knead till all the flour comes together)Transfer into a floured surface and knead till it is smooth for about three to four minutes. The dough will not be sticky and will be perfectly smooth. Divide into three equal parts. Take each ball separately, roll and smooth-en the top while pinching the ends and twisting. Finally flatten with your palm. Gently brush oil on top of the dough and let it rest for half an hour. After that transfer quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day. This dough can be rested like this for up to 5 days.

To make the sauce
Pulse the tomatoes and their juice in food processor /mixie until pureed. It should not be completely smooth. Set tomatoes aside.Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic pepper flakes and fry until fragrant. Add  basil sprigs, onion chopped  and sugar and stir for two minutes till onion changes color Add the tomatoes, oregano, salt  and bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour.  Allow to cool and refrigate.


Bring the dough to room temperature( leave on the counter for at least two hours). Shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume. Place Pizza stone in the oven and preheat oven to 400°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping on your left hand and using the knuckles of the right  gently stretch the dough. Continue this draping and stretching and rotating the dough in a clock wise direction till you have a thin uniform dough about 10 to 12-inch circle about 1/4-inch thick. Transfer to pizza peeler or a parchment paper. Spread  sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Add toppings of your choice. Here I used cheese and then arranged pepperoni. Bake until cheese is melts and crust is golden brown. Let it rest for a few minutes, slice and serve.

 



 Try this,
Hope you will all enjoy!

31 comments:

  1. Perfectly done pepperoni pizza, Suja! My daughters will love this!

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  2. The color of the pizza is so attractive and delicious...

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  3. Thats a good looking pizza Suja, u have nailed it :)

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  4. Though I don't eat pepperoni, the pizza looks perfect..

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  5. looks too tempting suja!! I love it!!

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  6. NY pizza are always good. u have made it perfect dear.

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  7. Wow lovely pizza... What happened to ur previous prawn vermicelli post... I tried to comment on it but could not

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  8. Colourfull pizza.loved the topping.

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  9. The perfected pepperoni pie. Great job!

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  10. Inviting pizza dear...looks like u r expert in making pizza :)

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  11. Perfectly made pizza...looks wonderful

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  12. Very detailed post and lovely pizza...

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  13. This looks so authentic...straight out from a pizzeria!!

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  14. This looks so authentic, straight out from a pizzeria!!

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  15. your pizza looks brilliant ! as amrita commented... looks like you got it from a pizzeria.

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  16. Adipoli pizza Suja you did very well.

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  17. looks sooo inviting n tempting....

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  18. that looks so professional.. :)

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  19. Luv the look yaar! I agree with sojo, pizza looks completely professional

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  20. Amazingggggggggggggggggggggggggg and wow so thin and thank u so much :) IT was amazed to see it and loved it.Visit my space when u r free dear.

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  21. Hey Suja, for some reason, I can comment only on your latest post, I saw your strawberry pudding, but I cannot comment on it, I don't know why..

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  22. Double like for the pepproni topped pizza. Love the clicks too.

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  23. Pizza looks great, but loved shrimp rice noodle oh my! Wasn't able to comment there, it just looks wonderful!

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  24. Pizza looks simple and fabulous...pepperoni luks crown of the pizza

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  25. looks perfect...simply mouthwatering

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  26. I have never attempted to completely home make a pizza before but there is a first time for everything. Thank you so much for giving ample details for making the pizza. I have never had New York style pizza so I am going to hope for the best.

    Julia @Online PhD Resources

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