With some expierimenting I created today a pizza, that I feel accurately tasted like the pizza you would find on the streets of my town, Buffalo. You should note that WNY and NYC pizzas are different and in my opinion, I think buffalo has the best pizza. Here is my recipe:
Flour , 13.28 oz. 3 cups + 2 T
Water, 8.2 oz. Just a little more than a cup ( a fraction of an oz more)
salt, 1 1/4 t. (sea)
ADY a little more than 1/4 tsp (proofed in 110F water for 3-5 minutes)
Oil, , 1 t
sugar, 1/4 tsp
Total Dough weight = 22 oz.
Thickness factor = 0.1095
I usually always sift my flour, it isn't neccessary, but I think it helps. The main thing is hydrating the yeast right. I sometimes will autolyse for 15 minutes, though again it doesn't really matter. My knead time is usually about 10 minutes, I always do it by hand. Shape into ball, place in container with lid/cover, put in refridgerator for 1-3 days. Take out and proof for 1-3 hours. Stretch into a skin, and then let rise for 15-45 mintutes. You can use a screen, but a real wny pizza uses a standard criscoed aluminum pizza pan and is cooked in a gas deck oven.
1 can san marzano tomatoes
pepper (fresh ground black)
Put tomatoes in blender and chop them to the consistancy you like, then strain some of the watery stuff out. Measure 8-10 oz of sauce. Put about 1 tsp of sugar in, and a dab of garlic about the size of a fingernail and a splash of olive oil. Stir this up and put it on the pie. Sprinkle salt, pepper, oregano (a little heavier, and make the oregano finer), then mix it in a little with a spoon. Then sprinkle a little romano cheese around.
8-9 oz of Sorrento low moisture whole milk or part skim mozzarella. (SHRED it yourself, it works better shredded than sliced), sorrento is a must, since it's even made in buffalo
MARGHERITA brand pepperoni, the stuff that cup's n crisps is an absolute MUST since every pizzeria here uses it, it tastes so good. Hot banana peppers, olives, CANNED mushrooms, finely chopped anchovies, meatball, italian sausage, peppers, etc go good too.