Alan S.
TVWBB Member
NY Style crust
20 oz. KABF (by weight)
12 oz. water (by weight)
1.5 tsp Morton Kosher Salt
3 tsp honey
1 tsp ADY
Combine flour and salt together.
Warm water in microwave until hand hot then stir in honey until dissolved. Add ADY and wait 5-10 minutes.
Mix with wooden spoon in large bowl, then hand knead (I don't have a proper mixer).
This makes two dough balls. Place each dough ball in an oiled bowl, cover and regrigerate 24-48 hours.
Set the dough out on counter until it is room temperature. Then turn out on floured surface and bake on a stone or screen at 550.
Sicilian
This is for a 14.5 x 11 dark metal pan.
14.4 oz. KABF
0.37 oz Morton Kosher Salt
0.75 oz. EVOO
Bit under 1 tsp IDY
8.33 oz. water (a touch over 1 cup)
Make dough ball similar to above. Refrigerate for 18 hours minimum. Set out on counter until it is room temperature. Press dough into oiled pan, allow to rise for about 40 minutes. Bake at 525.
This is the sauce I made:
1 28 oz. can Cento Italian Style whole tomatos
1 tsp basil
1/2 tsp Oregano
1/2 tsp Morton Kosher Salt
3/4 tsp coarse ground black pepper
1 tsp sugar
drizzle of honey
1/2 tsp cinammon
Finger-drind the basil and oregano. Mix all in with tomato sauce. Puree. Refrigerate overnight.
Cheese blend (based on what I had):
2/3 Part-skim low-moisture Mozzarella
1/6 Provolone
1/6 Fontina
Ok, here's the deal. This is my first pizza making endeavor at home. The NY style recipe was lifted straight off of pizzaforum, and I can't remember who posted it (sorry). The Sicilian is a modified version of the Lehmann Sicilian recipe (modified since I didn't have the same size pan as what it called for).
Made the NY dough balls this afternoon, fairly uneventful. They sure look right. The Sicilian I'll make later this evening.
I think my oven only goes up to about 475, so we'll see what that produces. The NY style I'll cook on a well-seasoned pizza stone I have on hand.
Bought some bulk Italian sausage at the grocery store earlier, and cooked it in a cast iron skillet in irregularly shaped pieces. Pepperoni is Wilson-brand, which as I remember is only ok. Also will slice some white onions thin, and mix them on top.
The Sicilian will be made with the cheese going directly onto the dough, then the other toppings, and finally two rows of sauce "dollops" on top. This is how I remember making it when I worked at a pizza joint in high school (that was only about 30 years ago!).
Will provide full write-up on results with PICS, sometime Sunday evening.
20 oz. KABF (by weight)
12 oz. water (by weight)
1.5 tsp Morton Kosher Salt
3 tsp honey
1 tsp ADY
Combine flour and salt together.
Warm water in microwave until hand hot then stir in honey until dissolved. Add ADY and wait 5-10 minutes.
Mix with wooden spoon in large bowl, then hand knead (I don't have a proper mixer).
This makes two dough balls. Place each dough ball in an oiled bowl, cover and regrigerate 24-48 hours.
Set the dough out on counter until it is room temperature. Then turn out on floured surface and bake on a stone or screen at 550.
Sicilian
This is for a 14.5 x 11 dark metal pan.
14.4 oz. KABF
0.37 oz Morton Kosher Salt
0.75 oz. EVOO
Bit under 1 tsp IDY
8.33 oz. water (a touch over 1 cup)
Make dough ball similar to above. Refrigerate for 18 hours minimum. Set out on counter until it is room temperature. Press dough into oiled pan, allow to rise for about 40 minutes. Bake at 525.
This is the sauce I made:
1 28 oz. can Cento Italian Style whole tomatos
1 tsp basil
1/2 tsp Oregano
1/2 tsp Morton Kosher Salt
3/4 tsp coarse ground black pepper
1 tsp sugar
drizzle of honey
1/2 tsp cinammon
Finger-drind the basil and oregano. Mix all in with tomato sauce. Puree. Refrigerate overnight.
Cheese blend (based on what I had):
2/3 Part-skim low-moisture Mozzarella
1/6 Provolone
1/6 Fontina
Ok, here's the deal. This is my first pizza making endeavor at home. The NY style recipe was lifted straight off of pizzaforum, and I can't remember who posted it (sorry). The Sicilian is a modified version of the Lehmann Sicilian recipe (modified since I didn't have the same size pan as what it called for).
Made the NY dough balls this afternoon, fairly uneventful. They sure look right. The Sicilian I'll make later this evening.
I think my oven only goes up to about 475, so we'll see what that produces. The NY style I'll cook on a well-seasoned pizza stone I have on hand.
Bought some bulk Italian sausage at the grocery store earlier, and cooked it in a cast iron skillet in irregularly shaped pieces. Pepperoni is Wilson-brand, which as I remember is only ok. Also will slice some white onions thin, and mix them on top.
The Sicilian will be made with the cheese going directly onto the dough, then the other toppings, and finally two rows of sauce "dollops" on top. This is how I remember making it when I worked at a pizza joint in high school (that was only about 30 years ago!).
Will provide full write-up on results with PICS, sometime Sunday evening.