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NY Style Pizza
For the dough:
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
For the sauce:
1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 teaspoon table salt
1/4 teaspoon ground black pepper
1 teaspoon dried oregano
For the cheese:
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.
6. 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.