I wanted to give this recipe I saw for New York Style Pizza on America's Test Kitchen a try. You can watch the vid here if you'd like:http://www.americastestkitchen.com/episodes/detail.php?docid=35172
And the recipe is at the bottom of this post.
My concern is this- I have made pizza before, with not so consistent results. I wanted to give this ATK recipe a try, but they use a food processor to make the dough, which I don't have. I myself have a Kitchenaid 5.5qt stand mixer with a spiral dough hook. I had planned on making one recipe's worth of dough (Two 13-inch pies, as detailed below). The point of ATK, to me, is to follow the recipe, at least the first time if you want to get their "tested results". So my question is, how can I make this recipe work using my stand mixer? I am not sure how long I would have to knead it. Also, is this too small an amount of dough for my stand mixer? Sometimes when I make dough in my stand mixer I feel like I have a pool of dough sitting at the bottom of the bowl, and and "arm" of the dough grabbing the hook, just twisting in circles. I really appreciate any help you guys can provide. Thanks!
Makes two 13-inch pizzas
Our preferred brand of whole-milk mozzarella is Dragone. You can shape the second dough ball while the first pizza bakes, but don't top the pizza until right before you bake it. If you don't have a baking stone, bake the pizzas on an overturned and preheated rimmed baking sheet. It is important to use ice water in the dough to prevent overheating the dough while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it. The sauce will yield more than needed in the recipe; extra sauce can be refrigerated for up to a week or frozen for up to a month.
3 cups (16 1/2 ounces) bread flour , plus more for work surface (see note)
2 teaspoons sugar 1/2 teaspoon instant or rapid-rise yeast 1 1/3 cups ice water (about 10 1/2 ounces) (see note)
1 tablespoon vegetable oil , plus more for work surface
1 1/2 teaspoons table salt Sauce
1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded
1 tablespoon extra-virgin olive oil1 teaspoon red wine vinegar2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 teaspoon table salt1 teaspoon dried oregano1/4 teaspoon ground black pepperCheese
1 ounce finely grated Parmesan cheese(about 1/2 cup)
8 ounces whole milk mozzarella, shredded (about 2 cups) (see note)
1. FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast 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 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours 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: One hour 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 hour.
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 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan 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 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.