This New York style pizza is topped with sausage and Mushroom will take your from boring to extraordinary
Yield 6 servings
Ingredients
For pizza dough:
1 cup warm water
1/2 cup bread flour
1 1/2 teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 cups bread flour, or more as needed
3 tablespoons olive oil.
1 1/2 teaspoons salt
For sauce:
1 cup canned crushed plum tomatoes
1 Tbs. extra-virgin olive oil
1 tsp. dried oregano
For topping:
1 Tbs. extra-virgin olive oil
1 lb. fresh mozzarella cheese, thinly sliced
1/2 lb. cremini or button mushrooms, sliced
1/2 lb. sweet or hot Italian pork sausages, casings removed
4 Tbs. Parmigiano-Reggiano cheese, freshly grated
All-purpose flour and cornmeal for dusting
Kosher salt and freshly ground pepper
Direction :
Make pizza dough:
1. Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
2. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until dough holds together; turn onto a lightly floured work surface.
3. Knead for about 10 minutes , while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough
4. Coat inside the bowl with 1/2 tablespoon olive oil
5. Knead for about 10 minutes, adding small amounts of flour as needed, while adding more flour a little at a time, to produce slightly sticky dough. make sure to do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
6. Form the dough into a ball and place in a large coated oil bowl. Drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball to prevent the surface from becoming dry. Cover bowl with a clean kitchen towel and place in a warm room temperature until roughly doubled in volume, about 2 hours.
7. Punch dough down and place in resealable plastic bag and refrigerate 8 hours to overnight. Remove the dough from the refrigerator 1 to 2 hours before forming the pizzas. adjust oven rack with pizza stone to middle position, and preheat an oven to 450°F, allowing at least 30 minutes for the oven to preheat fully.
Make sauce:
1. Combine tomatoes, 1 tablespoon olive oil and dried oregano in a bowl, stir gently.
2. set aside.
Topping:
1. Preheat frying pan to medium-hight heat, add olive oil and mushroom, cook and stir for about 8 minutes or until mushroom browned, transfer to a bowl, season with salt and pepper.
2. In the same pan, add the sausage over medium high heat, break into crumbles until cooked through, about 8 minutes. Set aside.
To assemble:
1. Divide the dough in half and shape each half into a taut ball. Turn 1 dough ball out onto lightly flour surface, Return the other dough ball to its bowl and cover. Gently press out dough into rough 12-inch circle, leaving outer 1-inch higher than the rest, Generously dust a pizza peel with cornmeal, Transfer to pizza peel.
2. Spread with half of the sauce evenly over surface of crust, leaving a 3/4-inch border along edge. Top with half of the mozzarella, then half of the mushroom mixture.
3. Slide the pizza off the peel onto the hot stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total.
4. Remove from the oven and transfer to cutting board, slide and serve
5. Repeat with the remaining dough
Yield 6 servings
Ingredients
For pizza dough:
1 cup warm water
1/2 cup bread flour
1 1/2 teaspoons white sugar
1 (.25 ounce) package active dry yeast
2 cups bread flour, or more as needed
3 tablespoons olive oil.
1 1/2 teaspoons salt
For sauce:
1 cup canned crushed plum tomatoes
1 Tbs. extra-virgin olive oil
1 tsp. dried oregano
For topping:
1 Tbs. extra-virgin olive oil
1 lb. fresh mozzarella cheese, thinly sliced
1/2 lb. cremini or button mushrooms, sliced
1/2 lb. sweet or hot Italian pork sausages, casings removed
4 Tbs. Parmigiano-Reggiano cheese, freshly grated
All-purpose flour and cornmeal for dusting
Kosher salt and freshly ground pepper
Direction :
Make pizza dough:
1. Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
2. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until dough holds together; turn onto a lightly floured work surface.
3. Knead for about 10 minutes , while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough
4. Coat inside the bowl with 1/2 tablespoon olive oil
5. Knead for about 10 minutes, adding small amounts of flour as needed, while adding more flour a little at a time, to produce slightly sticky dough. make sure to do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
6. Form the dough into a ball and place in a large coated oil bowl. Drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball to prevent the surface from becoming dry. Cover bowl with a clean kitchen towel and place in a warm room temperature until roughly doubled in volume, about 2 hours.
7. Punch dough down and place in resealable plastic bag and refrigerate 8 hours to overnight. Remove the dough from the refrigerator 1 to 2 hours before forming the pizzas. adjust oven rack with pizza stone to middle position, and preheat an oven to 450°F, allowing at least 30 minutes for the oven to preheat fully.
Make sauce:
1. Combine tomatoes, 1 tablespoon olive oil and dried oregano in a bowl, stir gently.
2. set aside.
Topping:
1. Preheat frying pan to medium-hight heat, add olive oil and mushroom, cook and stir for about 8 minutes or until mushroom browned, transfer to a bowl, season with salt and pepper.
2. In the same pan, add the sausage over medium high heat, break into crumbles until cooked through, about 8 minutes. Set aside.
1. Divide the dough in half and shape each half into a taut ball. Turn 1 dough ball out onto lightly flour surface, Return the other dough ball to its bowl and cover. Gently press out dough into rough 12-inch circle, leaving outer 1-inch higher than the rest, Generously dust a pizza peel with cornmeal, Transfer to pizza peel.
2. Spread with half of the sauce evenly over surface of crust, leaving a 3/4-inch border along edge. Top with half of the mozzarella, then half of the mushroom mixture.
3. Slide the pizza off the peel onto the hot stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total.
4. Remove from the oven and transfer to cutting board, slide and serve
5. Repeat with the remaining dough
No comments:
Post a Comment