|America's Test Kitchen: New York Thin Crust Pizza|
|See how thin a New York style pizza turns out.|
Another technique which I have never seen before until now is how they make the dough. They make the dough and then run it through a food processor. You're probably wondering why would you use a food processor since you don't intend to puree the dough. The thing is, when making bread dough, you must knead it in order for it to develop gluten which will give the dough structure and allow it to rise again. The trapped the gases from the yeast give your bread flavor and the gluten gives the bread a chewy texture. Back in the day, people would simply knead the dough by hand which could take a long time. You can also knead the dough with an electric mixer with the proper dough hook attachment which could still take a few minutes. The food processor, however, can knead the dough in a mere seconds saving you a whole lot of time. Be aware that if you plan to use a food processor to knead your pizza dough, be sure it's powerful enough for dough. When I first tried this recipe, I used a food processor that wasn't strong enough for the dough that the dough made the food processor stop in its tracks. As a result, I ended up just getting the same exact food processor that Bridget Lancaster uses in the video since I already knew that that model of food processor could do the job.
|The bottom of a New York style thin crust pizza turns golden brown and charred.|
Another part of making a pizza at home which proved to be challenging was sliding the pizza onto the baking stone from the pizza peel. I know they mentioned to use a lot of cornmeal which would allow you to easily transfer the pizza, but they always seem to make it look easier on tv than in reality. Whenever I tried sliding the pizza from the peel, the pizza would stick to the peel and the toppings would fly off as I'm trying to transfer the pizza. As an alternative, I formed the pizza on an oiled metal pizza sheet. I used 1 tablespoon of canola oil on the pizza sheet and put the stretched out dough on the sheet and prepared the pizza on that. I then put both the pizza and the pizza sheet in the oven to bake for a few minutes. What's great about this method is that the oil on the baking sheet allows the bottom of the pizza to fry a bit which gives good flavor. Half way through the baking process, you can then slide easily slide the pizza off from the pan directly on the baking stone since the dough is cooked enough that it no longer sticks to the pan.
|Homemade pizza fresh out of the oven.|
New York-Style Thin-Crust Pizza RecipeAmerica's Test Kitchen - season 12, episode 8, New York-Style Pizza at Home
Makes two 13 inch pizzas
1 1/3 cups ice water (about 10.5 oz)
3 cups (16 1/2 ounces) bread flour, plus more for dusting work surface
1 tbsp vegetable oil, plus more for work surface
.5 tsp instant or rapid-rise yeast
1.5 tsp salt
2 tsp sugar
1 (28 oz) can whole peeled tomatoes, drained and liquid discarded
1 tsp red wine vinegar [I left this out]
1 tbsp extra-virgin olive oil
2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp)
1 tsp dried oregano
.25 tsp ground black pepper
1 tsp salt
8 oz whole milk mozzarella cheese, shredded (about 2 cups)
1 oz finely grated Parmesan cheese (about .5 cup)
Instructions1. FOR THE DOUGH: In food processor fitted with metal blade, process sugar, yeast, and flour until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 min.
2. Add salt and oil to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 min. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hrs and up to 3 days.
3. FOR THE SAUCE: Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.
4. TO BAKE THE PIZZA: 1 hr before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hr.
5. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8 inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12 inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13 inch round. Using back of spoon or ladle, spread .5 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan cheese evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 mins, rotating pizza halfway through. Remove pizza and place on wire rack for 5 mins before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.
TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option - provided they're prepared correctly and added judiciously. (An overloaded pie will bake up soggy.) Here are a few guidelines for how to handle different types of toppings:
MEATS Proteins (no more than 4 oz per pie) should be precooked and drained to remove excess fat. We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 mins in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
DELICATE VEGETABLES AND HERBS Leafy greens and herbs like basil and spinach are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
HEARTY VEGETABLES Aim for a maximum of 6 oz per pie, spread out in a single layer. Vegetables such as mushrooms, peppers, and onions should be thinly sliced and lightly sautéed (or microwaved for a minute or two along with a little olive oil) before using.
|ATK Chef Bridget Lancaster shows Chris Kimball how to make a New York style thin crust pizza at home.|