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Superbowl party - I'm bringing sweet and sour meatballs.
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NY style hand tossed pizza made from scratch. Sauce seasoned with oregano, basil, black pepper, and garlic.
Topped with sliced onions, green peppers, black olives, pepperoni, and shedded mozzarella cheese.
NY style hand tossed pizza made from scratch. Sauce seasoned with oregano, basil, black pepper, and garlic.
Topped with sliced onions, green peppers, black olives, pepperoni, and shedded mozzarella cheese.
For the crust:
1 1/4 cups warm water(100-110 degrees F, you don’t want hot water as it could kill the yeast when it’s added).
1/2 teaspoon active dry yeast.
1/2 teaspoon honey.
1/2 tablespoon fine sea salt.
3 1/3 cups bread flour.
Combine water, honey, and sea salt in a small bowl. Add yeast, and let sit for 5 minutes before stirring. In a large bowl, add bread flour and make a well in the center for adding the small bowl ingredients.
Mix all ingredients together in the large bowl. Knead the dough together, and let rest at room temperature for 4 hours.
Remove dough from the large bowl, and divide in half(this recipe makes two 13 to 14 inch crusts).
Fold each of the dough halves 8 times. You can use both halves for 2 pizzas(or use one today and freeze the other). Place each of the dough halves in a separate container(lightly greased with olive oil for easy removal).
Each dough half should be refrigerated overnight to allow cold fermenting of the dough. Remove dough from refrigeration 1 hour before baking, and leave at room temperature.
The dough will now be ready for stretching, and toppings added.
Local pizza take-out with chips and our homemade salsa.
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