new york-style pizza

Directions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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.