Title: Pizza : New York Style Dough
Yield: 12 servings
In a large bowl, dissolve sugar and salt in water.
Add oil and flour and stir with heavy spoon for 1 minute.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Allow to rise for 1-2 hours at room temperature.
Punch down and use.
I split mine into 8 ~4-4.5oz balls and refrigerate what I don't use.
A simple sauce is a can of tomato sauce, a can of tomato paste, some oregano, basil, Italian seasoning, crushed red pepper, and garlic salt. All of this is to taste, on the order of 1/4tsp.
1 ball makes a single serving pizza. Roll into a thin circle, spin it in the air if you've got the mad skillz, yo. Add whatever toppings you want and bake at 500 degrees for about 15 minutes until bubbly and the crust is browned.
2 balls makes a Stromboli. Roll into a thin rectangle. Spread sauce, toppings, cheese onto the rectangle reserving about an inch to make a seal. Fold over, seal the top, puncture the top, and brush a Tbsp of melted butter on top. Bake at 400F for 30 minutes.
1 ball makes a Panzarotti. Roll into a circle. Place a small amount of sauce, cheese and other toppings in the center. Fold into a semicircle and seal edges well (a calzone press works well). Deep fry at about 350 until golden brown.
1 ball makes 2-3 breadsticks. Roll into thin strips, brush with water and sprinkle Kosher or garlic salt on them, bake at 450F for 15 minutes until browned, and brush with melted butter.
Cooking Tip: Stretch the dough by hand until very thin for best results.
Cooking Tip: Preheat the oven with the pizza stone inside.
Author Note: (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)
Works best with a simple sauce, I use a can of tomato sauce mixed with a can of tomato paste with a bit of garlic salt.