Homemade New York Pizza

Nothing says "welcome" better than a piping hot New York pizza smothered in homemade tangy pizza sauce and oozing with fresh mozzarella; so welcome home.

For many years, families everywhere have made pizza as a staple entrée for dinner. No longer just a cultural meal, this tasty and affordable treat has become an icon in weekly food menus. Cooks can read about pizza in various books, forums on the web, and media publications. Fortunately, the many books available will specifically discuss the art of pizza making and the various ways this amazing dish represents different styles of origin. When looking into different styles of pizza, mainly two come to mind. The two most popular styles are perfect in every way. The only difference is whether the reader makes Chicago-style pizza or the New York pizza pie. Both styles are incredibly delicious, but I can only comment on what I grew up with as a child. A New York pizza pie is very hard to find that tastes authentic. Many pizzerias claim to have genuine New York pizza pie, but finding the "real deal" always creates a challenge.

As cooks search for the best New York pizza recipe, variations of a close substitute can offer the cook some nostalgic relief. This mouth-watering recipe will bring out memories of childhood in which the reader can remember the first time the Empire State Building, the ferry to the Statue of Liberty, Coney Island, and of course the New York Strip. This recipe is easy to make and very delicious. Once the reader has made this pizza pie, he or she will want to make another and tell all of their friends about the pizza. The reader's guests will not be disappointed, so roll up your sleeves, and enjoy an amazing dinner New York style.

Homemade Pizza Dough Ingredients

2 1/2 teaspoons of active dry yeast

1 cup warm water (110° to 115°)

1 1/4 cups ice cold water

2 tablespoons cold-pressed virgin olive oil

1 teaspoon sugar

1 teaspoon sea salt

5 1/2 cups unbleached bread flour, save ¼ of this for rolling the dough.

Cooking spray

1. Dissolve the yeast in 1 cup of warm water in a small bowl; let stand for 5 minutes. Combine 1 1/4 cups cold water, olive oil, cane sugar, and sea salt in a small bowl; swish with a wooden spoon. Do not mix yeast or use metal utensils.
2. Lightly spoon about 5 1/4 cups bread flour into dry measuring cups. Combine the flour, yeast mixture, and cold water mixture in a bowl. Mix until dough forms a ball (approximately 6 - 8 minutes). Let the dough rest for 2 minutes in the mixing bowl. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 3 minutes); add enough of the remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands. The dough should feel sticky to prevent drying out.
3. Divide the dough in half, and place each half in a large greased freezer bag. Coating the bag with cooking spray will prevent the dough from sticking to the bag when the cook takes it out to bake. Close the bag and chill overnight. The dough may rise in the refrigerator, when pulled out to rest push down on the dough. Let the dough stand at room temperature for one hour before using.

Homemade Pizza Sauce Ingredients

1/4 cup cold water

2 tablespoons chopped basil, fresh or dried

1 1/2 tablespoons extra-virgin olive oil

2 teaspoons oregano, dried

1 1/2 teaspoons sugar

1 teaspoon garlic, minced

1 (14.5-ounce) can of diced tomatoes, drained slightly

1 (6-ounce) can herbed tomato paste

Sauce Directions:
Combine all the ingredients in a medium bowl, and mix.
Various Pizza Topping Combinations

• Four-Cheese Pizza: Brush each round of dough with 3/4 cup pizza sauce; 1 ½ cups shredded mozzarella cheese; 1/2 cup each thinly sliced parmesan cheese; Fontina cheese, and Sharp Cheddar.
• Pepperoni and Salami: Brush each round of dough with 3/4 cup pizza sauce; 1 1/2 cups shredded mozzarella cheese; 1/2 cup each thinly sliced red onion, sliced pepperoni, and sliced salami.
• Vegetable: Brush each round of dough with 1 cup of pizza sauce; 2 shredded mozzarella cheese; 1/2 cup each thinly sliced onion, sliced orange bell pepper, sliced zucchini disks, and sliced sun-dried tomato halves; and jar of drained artichoke hearts.
• Margherita: Brush each round of dough with 1 tablespoon extra-virgin olive oil; top with 1 cup shredded mozzarella, and 1 cup shredded provolone cheese, and season with salt and pepper. Bake until the top is lightly browned, approximately 10 minutes. Spread out 15 fresh basil leaves coated with 1 teaspoon olive oil over pizza; drain 8 thin tomato slices on paper towels; arrange on baked pizza. The cook should continue baking the pizza until the crust is browned on the bottom, about 4 minutes longer.
• Red Hot-Wing Chicken: Brush each round of dough with 3/4 cup pizza sauce; 1 1/2 cups sauteed and cubed or shredded chicken breast mixed with 3 to 4 tablespoons Red hot wing sauce; 2 cups shredded mozzarella cheese; 3/4 cup thinly sliced red onion; 2 to 4 tablespoons thinly sliced fresh jalapeño chilies; 1 to 2 tablespoons minced garlic; 4 ounces cooked hard salami, cut into 1/4-inch chunks; and paprika to taste.

Pizza Baking Instructions:
Bake at 500F for 10 - 15 minutes or until the cheese is bubbly and the center of the pizza is cooked. The cook should remember to avoid stacking the toppings too high, or the center will never cook before the crust overcooks. When the pizza is ready, let it rest for a few minutes before cutting into it with a pizza cutter. The pizzas are a tremendous hit for dinners or weekend parties and when family comes over to sit, the only thing left to do is Mangiare.