To Sbarro's pizza lovers,
I recently found an article on how to make a NY style cheese pizza, by the corporate chef of Sbarro’s, Giuseppe (“Joe”) Borruso. As noted here, http://www.sbarro.com/aboutUs/managementTeam.php
, Mr. Borruso is still with Sbarro’s (see bio at the bottom of the page). As noted in the article, athttp://www.nbc10.com/recipes/9992657/detail.html
, 24 ounces of dough is used to make an 18-inch dough round, which is consistent with the information that was provided by members sethelement and altmangf. The article is also instructive in the amounts of sauce and cheese to use. There is no discussion about how to make the dough itself but I believe that any of the three fats mentioned so far--lard, shortening and oil (the latter by elsegundo)--can be used interchangeably since all three fats are 100% fat. I would guess that oil is used at the present for health-related reasons. The dough shaping/stretching instructions given in the article may also be useful, even in a general sense. I have no idea of what a pizza "mold" is as discussed in the article, but I doubt that it is needed.
To preserve the article, I have copied and pasted it below, as follows:
By Corporate Chef Giuseppe Joe Borruso
Makes eight slices
1 24 oz. dough ball
10 oz. pizza sauce
13 oz. shredded mozzarella cheese
1/8 tsp. oregano
½ oz. blended oil
½ oz. grated romano cheese
Pizza Spinning Tips:
-Dough ball needs to be eight inches in diameter
-Use only tips of fingers to pick up dough ball
-After flattening the center of the dough, make sure to create a one-inch rim around the outside
-Stretch the dough to 12 inches in diameter before spinning begins
-When tossing the dough, throw it like a Frisbee, turning it clockwise
-Make sure you don't overstretch the dough -- thin dough makes for soggy pizza
Note: This recipe uses tools that can be replaced if needed by more common items found in a kitchen.
Sprinkle a little flour on top of each dough ball, use center ball on tray first. Remove the dough ball with a scraper.
Flour both sides of the dough ball. Shake off extra flour. Place dough, smooth side up, in pizza mold.
Use flat fingers to push dough into the mold until flattened and distributed evenly. Dough should fill the mold with edges tight to the mold and squared. Sprinkle a little durum flour on top of the dough. Pull dough gently out of the mold. Place smooth side down on lightly floured preparation surface.
Working just inside the edge of the dough circle, guide and turn the dough two full revolutions with the side of one hand, while pressing down with the outside fingers of the other hand to form and enhance the border. Use sides of fingers, not fingertips. Pressing with flat fingers inside the border, begin at the top of the circle and move hands opposite ways around the outside of the circle, meeting at the bottom and then moving up the center of the circle to the top. This process stretches the dough and distributes it evenly across the inside of the circle. Turn the circle a quarter of the way around and repeat. Continue until you’ve completed one full revolution. Dust excess flour off the border with your fingertips and palms.
Pick up the dough. Drape it over the back of your hands, with thumbs toward each other. Just inside the border so dough doesn’t slip off. Stretch the edge about two inches with your thumbs. Move circle around about 2 inches. Stretch the edge again. Do not stretch center of dough. Continue stretching and turning dough until the circle is approximately 18 inches in diameter.
Place dough circle smooth side up on a lightly floured 18 inch pizza peel. Pour one heaping eight oz. ladle, 10 liquid oz., pizza sauce on center of dough. Hold the ladle near the bottom of the handle. Distribute sauce across dough by pressing gently, moving the ladle in circular motions from the center towards outside. Stopping when you are ¾-inches from the rim. Put the ladle at the center again and repeat the circular motion to even the sauce. Sprinkle half of the grated romano cheese over sauce.
Starting on the outside, spread 13 oz. of shredded pizza cheese evenly over the sauce making sure all the sauce is covered with cheese. Sprinkle 1/8 tsp. of oregano over the cheese. Using an oil container in a circular motion, evenly pour ¼ oz. of blended oil over the cheese. Brush any excess flour, spilled sauce or cheese off.
Bake at 550 degrees for approximately seven minutes. The pizza is finished baking when the cheese is bubbling at its highest point and the crust is evenly golden brown. If baked too long, cheese will start to settle and break down and the pizza will look oily on top.
Place pizza on pan and cut into eight equal slices.