New York Pizza Vs. Italian Pizza

New York Pizza

Pizza Dough: 

1. Whisk the instant yeast and sugar into the warm water until dissolved. 
2. In a large bowl whisk together the flour and salt until evenly combined. Set aside. 
3. Add the yeast mixture to the flour. Using your hand, mix the dough together until it just comes together and the flour is fully hydrated. It is ok that the dough is very sticky at this point. Knead the dough on a clean work surface, for about 4 minutes or until it becomes a relatively smooth ball and it no longer sticks to the surface. 
4. Lightly grease a large bowl with cooking spray. Shape the dough into a taut ball by placing it on a clean work surface and rolling it between your hands in a circular motion keeping constant contact with the work surface. Add the dough to the greased bowl, cover with greased plastic wrap and let rise at room temperature until the dough is 2.5 times its original size, about 1.5-2 hours.
5. Lightly flour a work surface. Punch down the risen dough and turn it out on the work surface. Divide the dough into 300 gram pieces and again roll each dough into a taut ball as before. Place in a lightly floured proofing box or rimmed baking sheet and repeat with the rest of the dough, making sure to leave some space between each dough ball to rise. Cover with a lid or greased plastic wrap and let the dough proof for 3-4 hours at room temperature or until doubled in size.

‍Tomato Sauce: 

1. In a medium saucepan over medium heat, add the butter and oil. Once the butter is melted add in the garlic and continue to cook until the garlic toasts to a light golden brown. Stir in the pepper flakes and cook for 20 seconds more.  
2. Stir in the crushed tomatoes. Add a splash of water to the tomato can and swirl it around to release any excess tomatoes left in the can and add that to the pot along with the oregano, sugar, salt, pepper and a drizzle of olive oil. Bring the sauce to a boil over medium-high and then immediately reduce the heat to low and simmer for 12 minutes, stirring occasionally, or until slightly reduced. 
3. Season with more salt to taste, if needed and set aside until ready to assemble the pizzas.

Assembly and Baking: 

1. If using your oven, place a pizza stone or baking steel on the center rack. Preheat the oven to 500°F (260°C) for at least 30-45 minutes before making the pizzas. 
2. Lightly flour a pizza peel and place one dough down. Dust the dough with more flour and then, using your hand clenched into a fist, gently punch the middle section of the dough down to start to form the crust. Continue to punch down the dough moving towards the edges, leaving about ¼” (6mm) wide border for the crust. Next, drape the dough over your hands, still clenched into fists, and turn the dough in a circle to stretch it into a 13-14” (33-35cm) round.
3. Place the dough back on the floured pizza peel. Place a few tablespoons of the cooled tomato sauce onto the center of the dough and use the back of a spoon to spread it out evenly across the dough up to the inner edge of the crust. 
4. In a medium bowl mix together all the cheeses until evenly combined and then generously top the pizza with the cheese. 
5. Place the pizza on the pizza stone in the oven. Bake for 5-7 minutes or until the edges become a deep golden brown and the cheese is bubbling and melted. Let the pizza cool slightly before serving. 
6. Continue assembling and baking the rest of the pizzas or wrap the pizza dough in plastic wrap and store in the fridge for up to 2 days.

Italian Pizza 

Neapolitan Dough:

1. Whisk the yeast into the water and let sit at room temperature for 5 minutes. 
2. In a large bowl, mix together the flour and salt.
3. Add yeast mixture to the flour and mix by hand until a shaggy dough forms and the flour is fully hydrated. Knead the dough on a clean work surface for about 5-7 minutes or until smooth. 
4. To shape the dough, roll the dough between your hands in a circular motion, keeping constant contact with the work surface, until it becomes a taut ball. Coat a large bowl with oil and add the dough to the bowl. Cover with plastic wrap and place in the fridge for 24 hours.
5. After the rise, punch all the air out of the dough. Divide the dough into 5 even pieces, 250 grams each. Push out all the air and fold all the sides into the center. Turn the dough over and roll the dough between your hands, keeping constant contact with the work surface, to roll it into a taut ball. Dust a proofing box or rimmed baking sheet with flour and place the ball seam side down. Repeat with the remaining pieces of dough, making sure to leave at least 1.5” (4cm) of space between each to give room for them to rise. Cover and let proof at room temperature for 3-4 hours.

‍ Sauce Method:

1. Strain the tomatoes and sauce through a fine mesh strainer. One by one squeeze the tomatoes of all of their excess liquid. Place the squeezed tomato flesh into a food processor and repeat with the remaining tomatoes. Reserve the strained tomato liquid for another use.
2. To the food processor with the tomatoes add the garlic cloves, olive oil, salt and pepper. Process until extremely smooth. Adjust seasoning if necessary and transfer to a bowl. Set aside until ready to assemble the pizzas. 

‍Assembly and Baking:

1. Preheat a pizza oven to 750℉ (400℃) for at least 15 minutes.
2. Generously flour a pizza peel and place one dough round on top. Flour the top of the dough and using a fist, punch down the center of the dough leaving a thin border around the edges for the crust, about ¼” (6mm) wide. Next, drape the dough over your knuckles and stretch and turn the dough until it becomes a 10-12” (25-30cm) round.
3. Add a couple of tablespoons of tomato sauce to the center of the dough and use the back of a spoon or ladle to spread it evenly across the dough up until it meets the inner edge of the crust. Tear 8-10 pieces of mozzarella and evenly place it over the dough followed by a few fresh basil leaves. Drizzle olive oil over the pizza. 
4. Place the pizza in the pizza oven and cook for 30 seconds until puffed and one side begins to char. Rotate the pizza 180 degrees and cook for another 20-30 seconds or until evenly charred on all sides.
5. Remove from the oven and top with more torn fresh basil and a light drizzle of olive oil. 
6. Repeat with the remaining doughs and serve.