New York Style Pizza

Dough
(makes enough for 3 medium pizzas)

​3 cups (16 1/2 ounces) bread flour, plus more for work surface 
2 teaspoons sugar
1/2 teaspoon instant or rapid-rise yeast
1 1/3 cups ice water 
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons table salt

​ 1. FOR THE DOUGH: In a kitchen aid with paddle attachment, mix flour, sugar, and yeast until combined, about 2 seconds. Switch out the paddle attachment with the dough hook. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes. (The resting time is important to achieve a good texture.)
2. Add oil and salt to dough and mix until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
*Dough recipe adapted from America's Test Kitchen

Sauce
​(makes enough for 6 medium pizzas)

2-3 tablespoon extra-virgin olive oil
2 tablespoons dried oregano
2 tablespoons dried Italian seasoning
1 teaspoon dried thyme
2 (15 oz.) cans tomato sauce
1 tablespoon granulated garlic
½ tablespoon onion powder
1 tablespoon of brown sugar
Salt to taste
 
Heat extra virgin olive oil in a saucepan on med-low heat. Add in all dried herbs. Cook to rehydrate the herbs, about 5 minutes. Do not burn the herbs. Stir in both cans of tomato sauce, garlic, onion and brown sugar. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
I find that letting it cool helps to develop the flavor, letting all the herbs and tomato sauce merry together. I freeze any un-used sauce, which makes great when in a rush. Just thaw out in the microwave and put on pizza, sandwiches or whatever you desire.

Making the Pizza
Remove dough from refrigerator at least 1-2 hours before use. Divide into thirds. Shape into 3 balls of dough. Place on greased cookie sheet and spray tops of dough balls with non-stick cooking spray. Cover with plastic wrap and let rest until ready to use.
Meanwhile place a pizza stone in the oven and heat to 500 degrees. It takes a good hour to heat the pizza stone. If you're using a grill, heat your grill to 500 degrees. (In the summer time, we like to cook pizza over the camp fire while the kids swim in the river. Swimming and pizza go hand in hand.)
Begin rolling out the dough into rounds on the counter, letting dough rest every few minutes if it keeps retracting back. Use corn meal to sprinkle on pizza peel before placing dough on it to prevent sticking and make easy transfer on to pizza stone. Transfer dough on to pizza peel. I like using the pizza roller to put divots on the surface of the dough to keep it from bubbling up too much in the oven. A fork also works just fine. Reduce oven heat to 425-450 degrees. Slide dough on to stone and par-bake for 5 minutes. Remove and continue building your pizza like normal. Top with sauce, cheese and desired toppings.
 
My Family Favorite Toppings:
Pepperoni and Pineapple (my personal fave)
Sausage and Sauerkraut (my Grandpa Schmidt’s fave)
Butcher Block: hamburger, pepperoni, salami, sausage and any other meat you can get your hands on (Hubby’s fave)
The Piggy: pulled pork, BBQ sauce in place of pizza sauce, Monterey jack cheese, spicy pickles
Cholula Chicken Pizza: Chicken cooked in Cholula hot sauce, red onion, pineapple, jalapenos, chopped cilantro
Margherita Pizza: Fresh Mozzarella, Sliced tomato, fresh basil drizzle with balsamic vinegar reduction sauce

Leave your favorite pizza toppings in the comments! Enjoy!
xoxo,
​Erin

Margherita Pizza

Cooking on the Grill

Cooking over Camp Fire