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Author Notes: (Written June 9, 2011)
After the New York City pizza bit on "The Daily Show" aired about a week ago (June 1st, in case you missed it), I could't get those glorious pies out of my head. While those of us in the gluten-free crowd likely won't be able to enjoy a slice at the various restaurants mentioned by Mr. Stewart, there's no need to feel deprived — you can make your own New York-style pizza at home!
This is a really fun dough to work with; it's quite stretchy (not as much as gluten doughs, so I advise avoiding any fancy tossing moves), not too sticky (meaning that it rolls out nicely without the addition of a lot of extra flour), and the olive oil helps make your hands softer than before (one of the few times that cooking actually directly benefits your skin). I love that this dough keeps well stored in the fridge — after rising for two hours at room temp or an overnight refrigerator rise — for about three days. (Typically, I make a double batch so I can throw together pizzas during the week in a flash. Bring dough to room temp before using.)
With a very simple sheet pan setup (described in the recipe), you can even achieve the blistery bottom usually only found on pizzeria pizzas. As such, your slices will have the perfectly crisp bottom layer and slightly more doughy layer combo that is characteristic of New York-style pizza. Just remember, don't stack your slices (the steam!) and no forks allowed (you fold it, then you eat it). Mangia bene!
The original post can be found here:
http://www.asageamalgam.com/2011/06/new-york-style-pizza.html —a sage amalgam
- 120 grams (1 cup) Millet Flour, plus additional for rolling out dough
- 120 grams (1 cup) Garbanzo Fava Flour
- 96 grams (1/2 cup) Potato Starch
- 64 grams (1/2 cup) Arrowroot Starch
- 5 teaspoons (15 grams) Xanthan Gum
- 4 teaspoons (13 grams) Bob’s Red Mill Active Dry Yeast
- 1 teaspoon (4 grams) Kosher Salt
- 255 grams (9 ounces or 1 cup plus 2 tablespoons) Water
- 28 grams (4 teaspoons) Agave Nectar or Honey
- 28 grams (2 tablespoons) Cider Vinegar
- 57 grams (1/4 cup) Olive Oil, plus more to grease bowl
pizza sauce and for assembling and serving
- 28 ounces can Whole Tomatoes
- 1 tablespoon (14 grams) Garlic, minced
- 1 tablespoon (14 grams) Olive Oil
- 1/4 - 1/2 teaspoons Red Pepper Flakes
- 1/4 teaspoon Whole Fennel Seed
- 2 tablespoons Dried Basil, divided
- 1/2 cup (113 grams) Water
- Kosher Salt, to taste
- 16 ounces water-packed, fresh Mozzarella, drain and pat dry, thinly slice large balls (such as Ovolini or Bocconcini) or halve Ciliegini (cherry tomato shape)
- Parmesan Cheese
- Red Pepper Flakes
- Dried Oregano
- MAKE SAUCE: Transfer tomatoes and their juices to a 4 cup measuring cup. Using your hands, squeeze tomatoes to quickly and roughly crush them; set aside. Place a sauté pan or 4 quart pot over medium heat. Add garlic through fennel seed to the hot pan and sauté for about 30 seconds to a minute, or just until the garlic begins to turn golden. Add crushed tomatoes, half of the basil, and the water to the garlic mixture. Bring mixture to a boil, stir well, cover with a splatter screen, and reduce heat to low. Continue to simmer, stirring occasionally, for 2 hours.
- After 2 hours, remove pan from heat and allow mixture to cool to room temperature (15 - 30 minutes depending on pan depth). Transfer to a blender (preferably glass) or food processor, add remaining tablespoon basil and purée until smooth. Yields about 2 cups sauce.
- MAKE DOUGH: In the bowl of a stand mixer fitted with the paddle attachment, combine millet flour though salt; whisk well to combine. In a spouted measuring cup or bowl, whisk together water through olive oil. With the mixer running on low, pour wet ingredients into flour mixture. Increase speed to medium and mix dough for two minutes. In the meantime, grease a bowl (at least 1 quart) with olive oil; set aside.
- Turn dough out onto a clean, lightly greased counter. Coat your hands with olive oil and shape dough into a ball (doesn't need to be perfect). Place dough into the bowl. Cover top of the bowl with plastic wrap. Allow it to rise for two hours (or until doubled in size) at warm room temperature before assembling pizzas or refrigerating for later use (use within 3 days). Alternatively, you may place the dough in the fridge to rise overnight (use within 3 days).
- ASSEMBLE AND SERVE: Once sauce is made and the dough has risen, remove all but one rack from the oven. Place remaining rack on the lowest level, set a large, rimmed baking sheet upside down on top of it, and preheat to 500° F.
- Punch down dough and divide into 8 pieces (about 3.5 ounces each); cover with a barely damp cloth to prevent them from drying out. Roll dough out on a clean, millet flour coated surface into a very thin, about 1/8" thick, circle. Transfer dough to a sheet of aluminum foil. Top with about 1/4 cup sauce, spread evenly (an offset spatula is useful for this, too), leaving about 1/4" boarder around the edges. Top with mozzarella (about 2 ounces) and a sprinkle of Parmesan. Place pizza, aluminum foil and all, onto the hot baking sheet. Bake for 6-8 minutes or until mozzarella is melted and crust is golden brown.
- Transfer pizza to a cooling rack for couple minutes before slicing (the cheese is waaaaaay too gooey to slice neatly right away). Serve with additional Parmesan, red pepper flakes and oregano on the side. Repeat with remaining dough.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.