Doreen's Pizza
New York style Pizza
This recipe will make 2 large pizza's. You will need about 1 - 2
hours for dough to rise before rolling out.
(Cheese and sauce not included in print out)

INGREDIENTS:
1/2 teaspoon or so yeast (1 envelope packet)
2 1/2 teaspoons each of sugar & salt
1 tablespoon olive oil or butter softened
4 1/2 cups flour
1 1/2 cups warm water

TOPPINGS INGREDIENTS:
2 Cups or more of Pizza sauce/diced up canned plum Tomatoes
(yield about 1  Cups of sauce per pizza)
8 oz or MORE of Mozzarella PER pizza
1/4 to 1/2 Cup of mixed Cheddar/Mozzarella (or Mexican mixed
Cheese) PER PIZZA
1/4 to 1/3 Cup grated Parmesan or Romano PER PIZZA

DIRECTIONS:
You can use a Kitchen Aid with dough hook to make this. In a large
bowl, mix water with Sugar and Salt, add Oil,and then the Flour. Mix
for 1 minute until Dough begins to “separate” from bowl. Put Dough
on a floured surface and press into a circle. It will be dry and flakey.
Sprinkle Yeast evenly over Dough and knead by hand to mix in, or
back in Kitchen Aid for 4 minutes.
Take Dough and make 2 Dough balls (if making Pizza), place into
bowl or on a plate, cover with saran wrap and let it rise for 1-2 hours
in a warm place. (Or you can refrigerate for 1 day, and let it rise up
the next day)
On a floured surface, sprinkle some Flour onto the Dough ball and
use your finger tips to flatten out, then a floured rolling pin to roll
out. Transfer to pizza sheet. With a fork, poke some holes into
dough all around.
Top with Sauce, sprinkle some grated Parmesan over that, then
your Cheeses, and finally other Pizza ingredients if desired.
Bake in hot preheated oven (about 450*F) until Cheese is melted.

NOTE ON MOZZARELLA: Look for WHOLE milk mozzarella, and buy
it in a 5 lb block, or have deli slice a large 1 or 2 lb block for you.
Then grate it yourself. Put grated cheese into freezer for a good 15
minutes, and then top on your pizza.
You can also freeze the
prepared Pizza for 30 minutes or so. Partially freezing the
cheese will prevent the cheese from burning while the crust
is still baking.
NOTE: To prevent the dough from sticking, either sprinkle some
Bread crumbs or Corn meal on the pan before putting the dough
onto it, OR, put parchment paper on pan before putting the dough
onto it.
TIP: Be careful how thin you roll out
the dough, as the sauce will "hydrate"
it again, and could possibly make the
dough very mushy even after baking
and cheese is melted (meaning your
dough did NOT have a chance to bake
and still will be RAW.
IF you like extremely thin dough, just
par bake in 350*F oven for 3 minutes
or so, then cool, then add sauce &
cheese.
Do not refrigerate more than 3 days,
always bring back up to room
temperature before rolling out.
After 3 days, the yeast will begin to
disintegrate and ferment too much,
leaving your dough with gaping holes
that means your yeast is OLD.
   
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