Author Topic: Epic Alien's New York Pizza Recipe.  (Read 704 times)

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Offline epicalien

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Epic Alien's New York Pizza Recipe.
« on: March 15, 2013, 02:52:52 AM »
Epic Alien’s New York Style Pizza Recipe: ( Makes Two 16” Pies )
All Trumps Bleached Bromated Flour         18.80 oz
Bottled Water                  11.85 oz
SAF-Instant Dry Yeast               1 tsp
Morton’s Kosher Salt               0.28 oz
Classico Olive Oil               1 TBSP
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Pizza Ball Weight               31.4 oz
Single Ball Weight               15.7 oz
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Place Kitchen-Aid bowl on measuring scale and pour the above amount of flour into the bowl.  Then return bowl to the stand mixer.

Put the above yeast and salt amounts into the flour bowl.

Apply some olive oil to the paddle attachment and dough hook so the dough won’t stick.

Pour the above amount of water into the flour bowl slowly while using the paddle attachment on speed 1.

Once the mixture is mixed together turn off the stand mixer and attach the dough hook.

Pour the above amount of olive oil into the bowl.  Turn the stand mixer back on using speed setting 2.  Let the stand mixer knead the dough for about 20 minutes.  The dough should pass the window pane test.  For example, pinch a small piece of dough off and place it up to a window or light and stretch until there’s a tiny membrane.  If it tears, then the dough requires some additional kneading.

While the dough is kneading apply some olive oil to two medium sized containers that have lids.

Once the dough is ready, roll it into a tight ball then divide with a dough cutter.  After divided roll each dough ball tightly into a ball and place each into their containers.  Place the tightly lidded containers into the refrigerator for at least 24 hours.  They will keep for up to 72 hours.

After 24 hours take a dough ball out of the refrigerator and place it on a floured counter under a tea towel for approximately 1 to 2 hours depending on the temperature in your home, & the time of year.

Meanwhile place a pizza stone on the lowest rack possible and preheat oven for 1 hour on the highest setting.

After the oven has been on for 1 hour, form the crust rim around the dough trying not to pop any bubbles that have formed.

Next, throw out the dough by tossing it into the air in a circular manner until it reaches 16” in diameter.

Place the circular disc onto a floured peel and top quickly with the below ingredients in this order:
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Escalon 6-in-1 crushed tomatoes in heavy puree.
Fresh Basil leaves.
Grande Part-Skim Mozzarella Cheese.
Ezzo 51 mm pepperoni slices.
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Bake in oven directly on stone for approximately 6-7 minutes or until crust is golden brown.
Carefully retrieve the pizza from the stone using the peel, and place on a cold stainless steel cutting tray.
Cut pizza into slices with a pizza cutter knife.
Serve with Mezzetta Golden Greek Peperoncini Peppers on the side if desired.