New York-Style Pizza (Teenage Mutant Ninja Turtles II: The Secret of the Ooze) – Binging with Babish
This week’s recipe came from my Binging with Babish cookbook and is
featured in Teenage Mutant Ninja Turtles.
This pizza was delicious. Also helped that it was one of my
favorite types of pizza of all time…CHEESE! Definitely would make this pizza again.
New York-Style Pizza Dough (makes two 14-inch pizzas)
16 ounces bread flour (about 3 ¾ cups), plus more for dusting
1 Tbsp sugar
2 tsp kosher salt
½ tsp active dry yeast
1 ¼ cups ice water
1 Tbsp vegetable oil, plus more for greasing
Pizza Sauce (makes 3 ½ cups)
1 (28 ounce) can whole peeled tomatoes, with their juices
2 medium garlic cloves, minced
1 tsp kosher salt
1 tsp dried oregano
½ tsp red pepper flakes
½ tsp dried basil
½ tsp sugar
New York Style Pizza Dough
¼ cup semolina flour
All-purpose flour, for dusting
8 ounces low-moisture whole-milk mozzarella, shredded
New York Style Pizza Dough
In a food processor, pulse together the bread
flour, sugar, salt, and the yeast until well combined.
In a liquid measuring cup, combine the ice water
and 1 Tbsp of vegetable oil and, with the machine
running, slowly drizzle the mixture in through the feed
tube until a ball of sticky dough forms. Transfer
to an oiled work surface and knead until smooth, about
2 minutes. Transfer to an oiled bowl, cover with plastic
wrap, and refrigerate overnight before using.
In a food processor, combine the tomatoes and
their juices, garlic, salt, oregano, red pepper
flakes, basil, and sugar. Process until smooth.
Set aside until ready to use.
Divide the chilled dough into two equal pieces. Wrap
individually in plastic wrap and let rest at
room temperature for 1 hour.
Place a pizza stone on the top rack of the oven
and preheat the oven to 550 degrees F
(or the highest setting) for 1 hour.
Dust a pizza peel with half the semolina flour.
Generously dust a work surface with all purpose
flour and place one piece of the dough on top. Pressing
gently with your fingertips, push the dough out to
form an 8-inch round, leaving the edge slightly
thicker. Pick up the round of dough and drape it over
your knuckles, letting gravity stretch it. Pass the dough
hand over hand until you have about a 14-inch round.
Transfer the dough to the prepared pizza peel and
reshape it into a circle, if necessary, leaving
the edge slightly thicker.
Ladle about ½ cup of the pizza sauce into the dough
and spread until evenly coated, making sure to
leave ½-inch border exposed. Scatter half the
mozzarella over the sauce. Slide the pizza onto the
preheated pizza stone and bake until the crust is well
browned and the cheese is bubbling and browned
in spots, about 12 minutes. Using the pizza peel, transfer
the pie to a large cutting board or pizza pan. Slice into
6 wedges and serve. Repeat with the remaining
dough, sauce, and cheese to make a second pizza.