Ander

Fiore's Pizza: New York City


NY Magazine herhaal elke tien jaar die geskiedenis van NYC -pizza, veral as iets noemenswaardigs plaasvind by een van die bastions van NY Pizzadom: sê, 'n brand by Totonno's, 'n herdenking by Patsy se of die stryd tussen Die van Grimaldi en Grimaldi. Maar daar is soveel meer aan pizza in NYC dat minder aandag trek of, nog erger, ongedokumenteer word. Die verhale agter die pizza is dikwels net so fassinerend as wat die spesifieke pizza heerlik is.

Ek onthou byvoorbeeld 25 jaar gelede in 1987 toe Twee stewels geopen op laan A. Die funky unieke Cajun Italiaanse konsep vir gesinne is geskep om die eienaar se filmproduksieloopbaan te finansier. Dit is nou 'n groot ketting, geleë op 'n blok en op 'n tydstip waar u u kinders letterlik deur die bewustelose junkies moet stuur om toegang tot die restaurant te kry. Alhoewel die oorspronklike weg is, val ek nog steeds in op die plek oorkant die straat in die nou versierde laan A vir 'n jalapeño met koringmeel, andouille en skyfies bedek met kreef.

Ek was ook daar in 2008, toe die Artisjok Basille Staten Island seuns het in 14de straat oopgemaak en die tou het tot by 2de Laan geslinger en die snye, vierkantig en rond, het my laat vergeet Di Fara's. Artisjok is ook nou 'n florerende ketting. As ek van DiFara's praat, het ek letterlik kamp opgeslaan in die onontdekte en kortstondige DeMarco's Pizza in West Houston, bestuur deur die familie van De DeMarco, wat op 'n goeie nag maklik die DiFara-tak in Manhattan genoem kon word.

Ek het eweneens getreur oor die vertrek van Anthony Mangieri van Una Pizza Napoletana en bly steeds hoop dat hy NYC by sy nuwe pizzeria in San Francisco mis, net soos ons hom mis. Ek het nie die moed gehad om Sarah Jenkins te vra om terug te bring nie (miskien by Porsena?) haar vierkantige venkel -stuifmeelworspastei wat ek by die nou ook Veloce opgehang het.

My Twitter -avatar is 'n pragtige foto van 'n perfekte sny pizza gemaak deur 'n ander onbekende pizzaiolo -meester, Giacomo Lattaruli, wat anoniem gewerk het by die East Village -tak van Suid -Brooklyn Pizza voordat hy vertrek om sy nog steeds onvervulde droom na te jaag om sy eie plek oop te maak en wat teruggekeer het om dollarskywe uit te gooi Van Percy, die poging van die eienaar van die South Brooklyn Pizza om met 2 Bros. op Bleecker mee te ding. Selfs met goedkoop bestanddele, erken die NY Post Giacomo's as die beste snye van $ 1 tussen 'n oseaan bokke en snye.

Verbeel my my verbasing toe ek nog 'n groot openingsbord vir 'n pizzeria op Bleecker op die blok van Percy's tussen Sullivan en Thompson sien, in die ou Pizza Booth-ruimte, wat self al lank 'n blatante Cajun Italiaanse pizza-afslaan van Two Boots was. . Fiore's Pizza het geen teken, geen spyskaart, geen besigheidskaartjies nie. Net 'n paar foto's van Michael Fiore, 'n brandweerman van Staten Island van Rescue 5 wat op 9/11 die uiteindelike opoffering gemaak het. Ek moes dit op Google opsoek, aangesien die verband tussen die dapper Fiore en die pizzeria in geheimsinnigheid gehul is.

Daar is net een bord wat teen die mure en die deur geplak is. Met die titel "How To Eat Fiore's Pizza" lyk dit met die eerste blos 'n instruksiesgids vir toeriste in die stad oor die kuns om pizza's in NYC -styl te eet. Dit begin inderdaad deur die klante te vertel dat hulle met die dun kors van Fiore die mes en vurk kan afstaan ​​wat slegs deur die pizza -verbruikers van die pizza in Chicago benodig word. Kon nie meer saamstem nie. Maar dan gaan die teken voort om die NYC -pizza -aanhangers dood te maak deur ons te vermaan om "NOOIT 'n stuk Fiore te vou nie". Wat is dit?! Om 'n sny in die helfte te vou, is presies die kuns van NYC -snye -genot. Maar as u aanhou lees, verduidelik die skrywer dat die dun kors by Fiore gemaak is met 'n selfverklaarde gisvoorgereg wat van die eiland Ischia af gebring is en honderde jare lank daar gebak is. U moet net u duim vat en die skerp kors aan die onderkant in die middel vou en stadig van die punt af eet om nie die smaak van die "beste Italiaanse mozzarella en ingevoerde handgebreekte tamaties" waarmee Fiore se pizza gemaak word, te mis nie. .

Die bord het beslis pizzadeegballetjies, maar die pizza doen dit. Die vierkantige ouma -skyfie, met vars basiliekruid, was een van die beste voorbeelde wat ek nog ooit geneem het. Die gewone ronde sny herinner my aan Joe's Pizza, net langs die blok oorkant Sixth Avenue, wat dikwels deur NY pizza cognescenti genoem word as die onbetwiste beste snygewrig in die hele stad. Behalwe vir een klein dingetjie. Fiore se sny was nog beter. Hopelik sal iemand anders meer geluk hê as ek met die skryf van die verhaal agter wat Fiore so goed maak.


Hoe om 'n pizza in New York -styl tuis te maak | Die Food Lab

New York -pizza is my gunsteling pizza -styl. Sekerlik, ek hou soms van 'n neo-Napolitaanse, sit-met-'n-vurk-en-mes, en gegrilde pizza's is fantasties in die somer. Selfs taai, pizza in Romeinse styl, het sy plek. Maar die pizza waarna ek die meeste lus is, is die eenvoudige, by-die-sny, medium-dun, knapperige en effens taai styl.

Gelukkig vir ons is dit ook die variëteit wat die maklikste aanpas by die huiskombuis. In teenstelling met, byvoorbeeld, Napolitaanse pasteie wat houtoeste van 1000 ° F-oonde benodig (of ten minste 'n redelike oplossing), word die moderne* New York-taart gebak in gasoonde wat nie gereeld noord van 500 tot 550 ° F kom nie. of so-'n temperatuurbereik wat nie uit die bleek is nie, selfs die tuisste oond met die hoogste standaard, toegerus met 'n pizzaklip.

So, wat maak 'n pizza uit New York uniek?

Die Sous

Eerstens is dit die sous. Dit is 'n nadruklike tamatiesous met 'n gebalanseerde soetheid en suurheid en 'n bietjie kruie en alliums. Ek het hierdie sous in 'n vorige Pizza Lab -pos aangepak (die geheim is 'n mengsel van botter en olyfolie, met heel tamaties, gedroogde oregano, 'n paar gehalveerde uie wat verwyder word en 'n stadige prut op die stoof). Geen probleem.

Die kaas

Daarna is dit die kaas. Anders as 'n Napolitaanse, wat vars mozzarella gebruik, gebruik pizza in New York-styl gerasperde, droog mozzarella - die soort wat jy op 'n gehaktballetjie gesny kan kry of toegedraai kan wees in cryovac -blokke naby die melk. Dit word spaarsaam toegedien sodat dit smelt in 'n los matriks wat meng met die sous daaronder, en dit word effens bruin in die hitte van die oond. Die bokant van 'n tert in New York-styl moet beslis gevlek wees met rooi, wit en bruin nie 'n stewige wit gesmelte kaas.

Met 'n paar pasteie onder die gordel, ontdek jy vinnig twee dinge oor die kaas: dit moet volvet-mozzarella wees (die afgeroomde of lae-vet-goed rek net nie reg nie), en jy moet dit self rasper. Maak nie saak hoeveel jy in die versoeking kom nie, koop nie vooraf gesnyde kaas nie.

Gekapte kaas word bedek met aartappel- of mielieblom wat bedek is om te voorkom dat dit klont. Wat dit uiteindelik doen, is om te verhoed dat dit behoorlik smelt. Jou kaas kry nie die nodige goo-faktor nie. Ek het gevind dat die beste manier om 'n goeie kaas vir pizza by die supermark te kry, is om na die toonbank te gaan en hulle te vra om 'n pond of so in 'n stuk van die snyblok te sny. Gerasper op die groot gate van 'n vak rasper, is dit perfek vir die werk.

Hier is 'n probleem wat ek voorheen gehad het: die kaas het oorgroei en gebrand voordat die kors gaar was. Dit gebeur met iemand anders? Ek weet nie of dit is omdat professionele pizza -oonde verskillende konveksiepatrone het of 'n ander soort termodinamiese vreemdhede aan die gang is nie, maar die enigste oplossing wat ek gevind het, is om die kaas op 'n bord te rasper en dit dan vir 15 in die vrieskas te sit minute voordat dit toegedien word. Dit vertraag die kookproses net genoeg sodat die kors kan inhaal voordat die kaas begin brand.

Die laaste faktor wat 'n uitstekende pizza uit New York maak - en dit is die ware sleutel - is die kors. Dit is wat die mans van die seuns skei. Die New York -snye van die Sbarros. Die ware Ray's uit die hordes navolgers. **

Kom ons kyk van naderby, of hoe?

Dikker as 'n Napolitaanse kors, maar dunner as 'n pan-pizza, begin 'n New York-kors met 'n skerp, goed bruin onderste laag van ongeveer 2 millimeter dik. Dit moet stewig genoeg wees sodat 'n enkele sny wat effens in die middel van die middel gebuig is, reguit onder sy eie steun uitsteek, sonder dat die eter die punt met 'n tweede hand moet stut.

Daar is niks erger as om op straat uit te loop met 'n sny nie, terwyl die punt neersak en die kaas in 'n vetterige plas op die sypaadjie gly. Selfs as ek daaraan dink, word my oë op.

Die kors moet stewig genoeg wees, maar - en dit is belangrik -net stewig genoeg. Crunchy, taai, of cracker-agtige is nie byvoeglike naamwoorde wat 'n uitstekende pizza in New York ooit akkuraat kan beskryf. Die sny moet kraak en gee saggies terwyl u dit vou, moet nooit bars of skeur nie.

Na die aanvanklike brosheid word die volgende 3-4 millimeter bestee aan 'n dun lagie sagte, effens taai en gaar deeg. Hierdie laag moet net so lekker wees soos die beste brood met 'n hartige, koringagtige en komplekse geur. Nooit meelrig, nooit sag nie, die kors is absoluut nie net 'n ondersteuningsmeganisme vir die kaas en sous bo -op. Dit is hierdie laag wat die sny sy kenmerkende kou gee. Jy moet effens met jou tande trek om 'n hap van die res van die sny te skei. Dit behoort nie breek af sonder moeite. As dit is waarna u op soek is, is dit beter om 'n Domino se dun kors met sy matzoh-agtige basis te bestel.

Die heel boonste 1-2 millimeter kors-die bietjie wat die naaste in aanraking kom met die sous en kaas-moet glad en amper deeglik wees, maar dit moet nie weer rou smaak nie. Hierdie kors-tot-sous-koppelvlak is een van my gunsteling dele van die pizza, en moet nie ligtelik opgeneem word nie.

Uiteindelik kom ons by die verhoogde buitenste kors wat pizza snobs bekend staan ​​as cornicione, of in die volksmond as die bene. Anders as die poepige, luiperd-gevlekte rand van 'n Napolitaan, het 'n tert uit New York 'n kors wat net effens gelig is. Die taart in sy geheel gaan inderdaad van dikker aan die kante tot dunner in die middel, 'n artefak van die gooi-en-rek-metode wat die meeste piemen geniet. Die kors moet relatief eweredig bruin wees, met 'n paar verkoolde borrels hier en daar, en 'n oop broodagtige struktuur, maar weereens nie so lugtig soos 'n Napolitaanse kors nie.

Die voor die hand liggende vraag is dus hoe 'n mens 'n kors soos hierdie kan bereik?

Die deeg

Daar is 'n paar belangrike eienskappe wat 'n deeg uit New York skei van 'n klassieke Napolitaanse deeg.

  • Die meel in 'n klassieke Napolitaanse deeg is 'n hoë-proteïen, fyn gemaalde Italiaanse Tipo "00" (na verwys as "dubbel-oh" deur die cognoscenti). Dit absorbeer water maklik en bak met 'n super-dun, skerp laag wat 'n klam, lugagtige binnekant omring. New York -pizza, aan die ander kant, word gewoonlik gemaak van Amerikaanse broodmeel. Dit bevat ook baie proteïene en ontwikkel maklik gluten (die proteïenmatriks wat broodstruktuur gee). Dit word gemaak van 'n ander koringsoort en word nie so fyn gemaal nie. Dit lei tot 'n korter, kouer, effens digter en aansienlik meer struktuur.
  • Suiker word byna altyd bygevoeg tot die kors in New York. Benewens die toevoeging van 'n bietjie geur en 'n bietjie aktiwiteitsversterking vir die gis, help dit ook om bruin te word-noodsaaklik as u 'n mooi bruin kors by relatief lae oondtemperature wil kry.
  • Olyf olie is die laaste toevoeging. Deur individuele meelkorrels te bedek, verlaag olies die maksimum vlak van glutenvorming in 'n gegewe deeg, wat die gevolglike gebakte kors effens digter en veral sagter maak as 'n vetvrye deeg. Sonder olie sou 'n tert uit New York uitdroog en styf word tydens die 12-15 minute in die oond. Olyfolie hou dit lekker soepel.

Gelukkig vir my, is daar reeds 'n baie fantastiese resep vir pizzadeeg in New York -styl in Peter Reinhart se American Pie, 'n nuwe klassieke pizza, wat u behoort te hê as u dit nie reeds besit nie. Sy metode is om die meel, gis, sout, suiker, olyfolie en warm water in die bak van 'n staander te meng, dit stadig te knie vir 'n paar minute en dan 'n paar minute te laat rus in 'n stap met die naam 'n outoliseer. Met outolise kan meel tyd neem om water op te neem, en die glutenvormende proteïene kan hulself verkort deur middel van ensiemwerking, sodat hulle makliker in lyn kan kom en gestrek kan word met daaropvolgende meng.

Die deeg word dan weer geknie totdat genoeg gluten ontwikkel is om die raamtoets te slaag, en oornag in die yskas te laat rys, dan gevorm, getoets, gerol en gebak.

Die resultate is redelik goed. Tekstuurgewys is dit in die kol. Dit was die smaak wat my altyd ontbreek het. Dis nie sleg nie op sigself, ook nie 'n bietjie gekruide nie, net 'n bietjie. af.

Dit was eers onlangs toe ek my McGee lees, dat ek 'n teorie het oor hoekom. Hier is wat hy te sê het oor die knie:

Namate suurstof uit die lug en oksiderende verbindings uit die giste die deeg binnedring, begin die glutenmolekulte van kant tot kant bind en lang kettings vorm. 'N Oormaat [blootstelling aan lug en suurstof] bleik die oorblywende koringpigmente en verander die geur.

So hier is my teorie: om 'n bol pizzadeeg te kry om deur die raamtoets te slaag, moet dit relatief lank geknie word. In 'n grootskaalse pizza-operasie in New York word deeg in groot hoeveelhede 30-40 pond gemaak. Met so 'n groot massa deeg is daar aansienlik minder blootstelling aan suurstof terwyl die deeg knie, aangesien slegs die deeg op die oppervlak van 'n taamlik groot bal blootgestel word, terwyl die res beskerm word deur die kante van die mengbak en deur die deeg self. Met 'n klein deegbal in 'n tuismenger, word 'n veel groter deel van die deeg blootgestel aan die geurveranderende effekte van lug terwyl dit meng.

Die resultaat? 'N Deeg wat in klein hoeveelhede tuis gemaak word, oksideer meer, en dus nooit smaak so goed soos 'n deeg wat in groot hoeveelhede in 'n pizzasalon gemaak is.

McGee suggereer verder dat die meng van deeg in 'n voedselverwerker 'n beter metode kan wees as 'n staafmenger, iets wat vir my nie te veel intuïtief is nie, aangesien die staafmenger baie akkurater lyk soos die sagte werking van hand-knie. Die idee is dat die vinnig roterende lem van 'n voedselverwerker die proteïene in die meel baie doeltreffender beslag sal gee as die stadige menger. Dit behoort u binne 'n breukdeel van die tyd 'n waardige deeg te gee. Minder tyd knie beteken minder tyd om te oksideer, en dus 'n beter geur.

Om dit te toets, het ek besluit om 'n drie-rigting-af te bak.

  1. Deeg gemeng in die staander vir 'n volle 7 minute na outolyse (totdat dit deur die vensterruit-toets geslaag is).
  2. Deeg word slegs die helfte van die tyd in die staander gemeng (dit slaag nie in die vensterruit-toets nie, maar moet 'n beter geur toon).
  3. Deeg gemeng in voedselverwerker.

Ek was eerlik gesê hoe vinnig die deeg van die voedselverwerker bymekaar gekom het. Binne ongeveer 30 sekondes het ek 'n deeg gehad wat maklik deur die raamtoets geslaag is, met 'n gladde, soepele gevoel wat u eers kry met baie minute knie van die menger daarna 'n outolise tydperk. Ek het my drie balle deeg van 12 gram weggepak in die kwart-grootte bakkies wat ek vir oornagbewyse gebruik (ek beveel dit sterk aan vir hierdie taak!) En wag tot die volgende dag, waar nog 'n verrassing op my wag.

Die volledig geknieerde weergawe van die menger, soos verwag, het redelik goed gestyg-tot by die punt van 3 koppies op my houer. Die weergawe van die skaars geknieerde staafmenger het aansienlik minder getoon en kom by ongeveer die 2 1/2 koppie lyn (foto links, hierbo). Die gekneeerde weergawe van die voedselverwerker, aan die ander kant, blaas amper die bokant van die deksel af. Wat beteken dit alles?

Wel, brooddeeg styg omdat suikers, wat natuurlik in die meel voorkom, deur gis verbruik word, sowel alkohol as koolstofdioksiedgas vrystel. Hierdie gas word vasgevang in die glutenstruktuur wat deur die meelproteïene gevorm word. Hoe sterker hierdie struktuur, hoe beter word die gasborrels vasgevang, en hoe meer word die deeg gesuur. Dus, die feit dat my voedselverwerker deeg beter gestyg het as óf staanmengerdeeg was 'n goeie aanduiding dat die deeg 'n uitstekende glutenvorming gehad het en 'n beter afgewerkte tekstuur sou hê.

Selfs die vorming van balle toon 'n uitstekende struktuur. Die weergawe van die skaars geknieerde staafmenger skeur toe ek dit vorm, en eindig met 'n growwe oppervlak wat uitloop op 'n stywer deeg wat baie meer broos was toe ek dit probeer rek voor ek dit bedek. Die goed geknie staande mengerdeeg en die voedselverwerkerdeeg was 'n droom om mee te werk. Glad, soepel en elasties, hulle was maklik gevorm en net so maklik gestrek vir bolaag.

Sou 'n deeg met 'n beter gevoel 'n beter eindproduk lewer? Soos hulle in die bedryf sê, is die bewys in die koek.

Nadat ek my sous en kaas toegedien het, het ek al drie die pizza's een na die ander in dieselfde oond gebak, teen dieselfde temperatuur (ek het my lasertermometer gebruik om te verseker dat die pizzasteen weer op temperatuur kom voordat ek die volgende tert bak). Elke oond kan anders wees, maar in my eie oond het ek gevind dat die baksteen direk in die middel die beste manier is om die bokant en die onderstel gelyktydig te kook. As jou bodem te vinnig kook, verhoog jou klip 'n vlak of te veel. Top brand voor die onderste bruin? Laat sak die pizzaklip (of neem dit tot die uiterste en plaas dit direk op die vloer van die oond).

Soos verwag, kom die ondergeknelde kors met 'n jammerlik onvoldoende tekstuur (foto hierbo). Dit was dig en amper koekagtig, maar het 'n ordentlike, koringagtige geur.

Van die twee oorblywende korsies, albei in perfekte pasteie in New York-styl gebak-ten minste in voorkoms. Die weergawe van die menger het die bekende geur wat ek in die verlede met my pasteie in New York opgemerk het. Slegs die kors wat deur die voedselverwerker vervaardig is, het 'n deeg gevorm wat perfek in beide teksture was en geur. Sag, taai en skerp in een keer met die gesogte gladde laag by die sous-kors-koppelvlak en 'n dun lagie gesmelte kaas wat net bruin aandui, dit was die argetipiese New York-tert, en dit het pas uit my eie oond gekom !

Is jy so verbaas soos ek? Is dit regtig waar dat 'n voedselverwerker, ten minste in klein hoeveelhede deeg, 'n kors beter en vinniger kan produseer as 'n staander?

Ek is 'n bekeerling, en as 'n vroom ateïs is dit my nie 'n maklike taak om my te bekeer nie.

*Ek sê "modern" omdat tradisionele pasteie uit New York in steenkooloond gaargemaak word, maar die oorgrote meerderheid van die hoekskyfies gebruik deesdae gas, selfs die beste. ** In New York is daar 'n half dosyn of so 'Famous Original Ray's' pizza's, almal nie verwant nie, en min daarvan goed. Prince Street Ray's is die oorspronklike, en die 6de Laan Ray's is die beste.


Resep opsomming

  • 1 teelepel aktiewe droë gis
  • ⅔ koppie warm water (110 grade F/45 grade C)
  • 2 koppies alledaagse meel
  • 1 teelepel sout
  • 2 eetlepels olyfolie
  • 1 blik tamatiesous
  • 1 pond gerasperde mozzarellakaas
  • ½ koppie gerasperde Romano kaas
  • ¼ koppie gekapte vars basiliekruid
  • 1 eetlepel gedroogde oregano
  • 1 teelepel rooipepervlokkies
  • 2 eetlepels olyfolie

Sprinkel die gis oor die oppervlak van die warm water in 'n groot bak. Laat staan ​​vir 1 minuut en roer dan om op te los. Meng die meel, sout en olyfolie by. As die deeg te dik is om te roer, keer dit uit op 'n meelbestrooide oppervlak en knie vir 5 minute. Knie nog 'n bietjie meel in as die deeg te taai is. Plaas dit in 'n geoliede bak, bedek en laat dit op 'n warm plek staan ​​om te rys totdat dit verdubbel het.

Voorverhit die oond tot 475 grade F (245 grade C). As u 'n pizzasteen gebruik, moet u dit ook in die oond voorverhit en op die onderste rak sit.

As die deeg gerys het, druk dit plat op 'n meelbestrooide oppervlak. Rol of strek in 'n sirkel van 12 duim uit en plaas op 'n bakplaat. As jy 'n pizzaklip gebruik, kan jy dit op 'n stuk perkament plaas terwyl jy die klip in die oond verhit.

Smeer die tamatiesous eweredig oor die deeg. Besprinkel met oregano, mozzarellakaas, basiliekruid, Romano -kaas en rooipepervlokkies.

Bak 12 tot 15 minute in die voorverhitte oond tot die onderkant van die kors bruin is as jy die rand effens lig en die kaas gesmelt en borrelend is. Laat ongeveer 5 minute afkoel voordat dit gesny en bedien word.


Bestanddele

Pizza in New York-styl bevat meer bestanddele as 'n tradisionele Napolitaanse pizza. Suiker en olyfolie word gewoonlik by broodmeel met hoë gluten, gis en water gevoeg om die deeg te vorm wat met die hand gegooi word. Sommige mense sê die unieke geur en tekstuur van die kors kom voor as gevolg van die minerale wat slegs in die kraanwater van NYC voorkom.

Die swaar gekruide tamatiesous word gewoonlik gemaak van olyfolie, ingemaakte tamaties, knoffel, suiker, sout en kruie, soos oregano, basiliekruid en fyngemaakte rooipeper, in teenstelling met die eenvoudige Napolitaanse sous, gemaak van ongekookte gebreekte tamaties en sout . Die kaas is altyd gerasperde mozzarella met lae vog, nie die vars skywe wat jy op pizza in Napolitaanse styl sal kry nie.

Soos hierbo genoem, kan pizzas in New York-styl ekstra toppings hê, soos enige groente, vleis soos pepperoni en wors, of ander soorte kaas bo-op die mozzarella.

Algemene speserye om bo -op 'n sny te sit nadat dit uit die oond gekom het, sluit in knoffelpoeier, fyngedrukte rooi peper, gedroogde oregano en gerasperde Parmesaankaas.


Meng meel, suiker, sout en gis in die voedselverwerker. Pols 3 tot 4 keer tot opgeneem. Voeg olyfolie en water by. Laat die voedselverwerker hardloop totdat die mengsel 'n bal vorm wat ongeveer 15 sekondes om die bak bo die lem ry. Gaan voort met die verwerking van 15 sekondes langer.

Plaas die deegbal op 'n meelbestrooide oppervlak en knie een of twee keer met die hand totdat 'n gladde bal gevorm word. Dit moet die raamtoets slaag. Verdeel deeg in drie gelyke dele en plaas elkeen in 'n bedekte kwartier-houer of in 'n rits-vrieskas. Plaas in yskas en laat rys ten minste 1 dag, en tot 5. Haal uit yskas, vorm balletjies en laat rus by kamertemperatuur vir ten minste 2 uur voor dit gebak word.


Aanwysings

  1. Meng koel water, suiker en gis in 'n medium bak. Laat staan ​​vir 5 minute tot opgelos.
  2. Meng broodmeel, sout en vitale koringluten deeglik in 'n aparte bak.
  3. Voeg meelmengsel bo -op water saam met olyfolie.
  4. Meng al die bestanddele met 'n spatel totdat dit bygevoeg is sonder klonte droë meel.
  5. Bedek en laat rys by kamertemperatuur (70 ° F) vir twee uur of tot verdubbel.
  6. Haal die deeg uit die bak. Strek en vou twee keer in die helfte. Herhaal dit 3-4 keer totdat die deeg maklik rek sonder om te skeur.
  7. Plaas terug in die bak bedek vir 30 minute sodat die deeg en gluten kan ontspan.
  8. Verdeel deeg in 225g -porsies as u die resep nou verdubbel.
  9. Haal die deeg weer uit die bak en skep die finale vorm van die deegbal deur die kante van die deegbal versigtig na die onderkant te strek om 'n styf oppervlak rondom die buitekant van die deegbal te skep, met die naat na onder getrek en vasgeknyp saam.
  10. Bedek die deegbal met meel en meel die bodem van 'n proefhouer liggies deur. Plaas deeg, naatkant na onder, in die houer en bedek.
  11. Verkoel deeg in houer bedek vir een tot drie dae vir die beste geur of gebruik nadat dit verdubbel het by kamertemperatuur. Laat die deeg in die yskas tot kamertemperatuur verhit voordat dit gevorm word.
  12. Sien artikel oor die vorming van 'n pizza in New York -styl en die topping van 'n pizza in New York -styl vir foto -instruksies.

Wie besit 'n pizza -resep?

Becca Kahn Bloch

'N Jarelange pizzaiolo by Prince Street Pizza, een van die wonderlike pizzeria's in New York, het sy eie gesnyde Siciliaanse snye oopgemaak wat volgens hom geskep is. Nou dreig sy voormalige sakevennoot met regstappe en sê die resep behoort aan hom , en die sjef mag dit nie elders neem nie.

Sedert die opening in 2012, het Prince Street Pizza 'n fanatiese aanhang ontwikkel. Gereeld stort lang rye uit die klein sitplekvrye sitkamer op straat. Binne is die mure versier met handtekeningfoto's van akteurs van Die Sopranos en Entourage en voormalige New York Knicks. Prinsstraat bedien tradisionele driehoekskywe en vierkantige ouma-snitte, maar dit is veral bekend vir die "Spicy Spring Pie", 'n Silisiaanse pizza gemaak met pittige, knoffelrige tamatiesous en 'n stukkie chili-gesnyde salami wat in klein koppies krul. van pittige olie. Die bestanddele word op 'n sagte, sponsagtige kors gestapel wat, as jy gelukkig is, bros en uit die oond is. Mense, dit is goed.

Op die pers gevra, sê die mense wat die winkel bestuur dat Prince Street se resepte, met die uitsondering van 'n pestosnit, almal hul eie is. 'N Paar van die mede-eienaar, Frank Morano, se Calabriese pa en oupa, sommige van sy ma, afkomstig uit Napels, en baie van sy sakevennoot Frank Badali, 'n jarelange pizzamaker van Staten Island, volgens Die Daily News .

Eater New York berig dat Sugarman sê dat sy restaurant 'merkbare veranderinge en verbeterings' aan die resep aangebring het om 'ons pepperoni -plein van Prince Street te onderskei'. Maar Morano, die eienaar van Prince Street, het dit nie. Hy vra 'n bevel teen Badali en beweer dat sy voormalige sakevennoot, wat 'n vertroulikheidsooreenkoms verbreek het deur die resep op 'n nuwe plek te reproduseer, nie toegelaat mag word om te verkoop nie syne pizza.

Morano het moontlik nie 'n been om op te staan ​​nie.

Pizzavete is 'n kulturele verskynsel. In 2013 het Rick Micucci, 'n kruidenier in Portland, Maine, sy bakkerybestuurder, Stephen Lanzalotta, afgedank, wat landwyd bekend was vir sy sagte, halfmaanvormige Luna-brood en Siciliaanse plaatpizzas. Inwoners het in opstand gekom en Micucci het gesê dat die kruideniersware voortgaan met die lekkerny. Maar Lanzalotta beweer Micucci kan dit nie doen nie, want toe hy aangestel is, het hy geen dokumente onderteken wat die "eiendomsreg op my bestaande resepte aan die onderneming oordra nie" en selfs 'n mondelinge ooreenkoms gehad het om "intellektuele eiendomsreg te behou" na enige resep wat ek van buite gebring het. ”

En daar is feitlik elke dag 'n nuwe pizza -geveg in New York. Toe Patsy Grimaldi, 'n kulinêre afstammeling van die stad se eerste pizzaiolo, 'n nuwe verbinding probeer oopmaak langs 'n plek wat hy vroeër onder die Brooklyn -brug besit het, maar dekades tevore verkoop het, is hy gedagvaar vir 'onregverdige mededinging'. (Die saak is uitgegooi.) In 2011 het die eienaars van L & ampB Spumoni Gardens, 'n pizzeria in die Bensonhurst -woonbuurt in Brooklyn, meer kleurvol beweer dat Eugene Lombardo, eienaar van 'n pizzeria in Staten Island genaamd The Square, hul pizzasousresep gesteel het. Die vete het toegeneem tot aanranding en afpersing. 'Dit is geen geheime resep nie. Daar is geen patente op pizza nie, het Lombardo destyds gesê.

Lombardo was reg: Daar is geen patente op pizza nie. Dit is omdat die Amerikaanse patent- en handelsmerkkantoor resepte omskryf as weinig meer as lyste of kombinasies van bestanddele, wat nie in aanmerking kom vir beskerming nie, hoe vindingryk ook al.

Eerstens is patente van toepassing op nuut produkte en, meer gereeld, prosesse. En die klok tik vinnig op nuwigheid. As u 'n rukkie iets verkoop het, soos 'n pittige pepperoni -pizza, het u waarskynlik u kans op 'n patent gewaai. Deur die logika te beweer dat u pizza 'beroemd' is - soos pizzeria's in New York gewoonlik doen - beteken dit dat dit nog minder beskerm en gepatenteer word.

Daar is enkele uitsonderings. Resepte wat 'n probleem op 'n nuwe manier oplos of by nuwe tegnologie aanpas, kan goeie kandidate vir patente wees. (Dink maar aan verkoelde, voorafgemaakte koekdeeg, mikrogolfoond of selfs broodrooster koekies.) En so is die prosesse agter sommige kosse, soos die beroemde roostermetode "shot from guns" vir gebakte rys en koring van Quaker Oats.

In werklikheid is daar 'n nadeel van patente-veral vir klein uitvinders. Aansoekers moet die besonderhede van hul uitvindings bekend maak wanneer hulle aansoek doen om 'n patent, wat 'n openbare aansoek is. Dit maak hul konsepte vrylik beskikbaar vir groot ondernemings met groot produksiebedrywighede. En as 'n patent na 20 jaar verstryk, staan ​​dit almal vry om dit te gebruik. Dit is die rede waarom baie voedselprodusente daarop let dat hulle nie hul waardevolste intellektuele eiendom patenteer nie. In plaas daarvan bewaar hulle inligting permanent as 'n handelsgeheim.

Die slimste ondernemings vereis intussen dat almal 'n geheimhoudings- of vertroulikheidsooreenkoms onderteken om te verseker dat dinge soos gekoesterde gesinsresepte nie elders gedupliseer word nie. En alhoewel u nie 'n patent op 'n resep kan plaas nie, kan u altyd probleme ondervind as u 'n kontrak oortree. As Badali 'n NDA onderteken het en ingestem het om die resep nie elders te deel nie, kan hy probleme ondervind. Dit is meer.


Die beste glutenvrye pizzarestaurante in New York

Daar is die afgelope paar jaar 'n glutenvrye rewolusie aan die broei.

By die meeste Italiaanse restaurante in New York, kan u die kenmerkende Bolognese op 'n bed glutenvrye spaghetti kry, wat, solank dit reg is, amper ononderskeibaar kan proe van die regte ding. (Veral as u nie sewe jaar lank gluten geëet het nie en nie kan onthou wat dit is nie.)

Pizza, aan die ander kant, het 'n doring gebly in ons kollektiewe glutenvrye kant. Of, liewer, 'n gapende leemte in ons andersins gelukkige mae waar taai, kussingsagtige deeg met net die perfekte hoeveelheid char een keer was.

Sekerlik, die meeste hoek-pizza-plekke naby my adverteer dat hulle glutenvrye opsies maak (en lewer!). Maar gewoonlik is dit dieselfde voorafverpakte kors byderhand wat effens kliphard aankom en ondanks die taai kaas 'n bietjie soos karton smaak.

Die gety verander egter stadig, vriende. Natuurlik gelei deur die Italianers, wat eerder 'n pizzataart in die oog wil neem as om hul glutenvrye broers te dwing om die dun korsskywe waarop NYC gebou is, mis te loop.

Omdat ek lief is vir enige verskoning vir ondersoekende navorsing wat koolhidrate behels, het ek dit op my geneem om 'n lys saam te stel van die beste glutenvrye pizza-restaurante wat ek in NYC ontdek het. Sommige is meer coeliakvriendelik as ander, maar almal lewer 'n kwaliteit tert wat u pizza-begeerte sal voed.

Lees verder vir my glutenvrye keuses in Manhattan, Brooklyn en verder!

p.s. soek u nog steeds na die perfekte glutenvrye bakkery in NYC? Ek het ook 'n lys daarvoor! Wil u tuis maak? Ek het 'n maklike resep vir glutenvrye pizza hier.

DIE BESTE GLUTENVRYE PIZZA IN NYC

Wild: Toe die vlagskiprestaurant in die West Village geopen is, was dit een van die eerste 100 persent glutenvrye kombuise wat onberispelike dun korspizzas, tuisgemaakte pasta en dies meer opgemaak het. Die pasteie is so goed, ek het verskeie vriende wat nie glutenvry is nie, wat gereeld daar eet. Ek het die nou afgeslote Williamsburg -ligging gekies as die plek vir my 30ste verjaardagpartytjie, want daar was nie 'n plek waar ek eerder 'n volwasse pizzapartytjie sou hou as by Wild nie. Gelukkig het hul nuwe ligging net te ver van my af in Park Slope oopgemaak! The pies are on the pricey side, but it’s worth it for the treat and knowing that all of the ingredients are responsibly sourced.

Rubirosa: If you want the full Italian red sauce treatment with fully gluten-free options for all, Rubirosa is as good as it gets. Not only are all their famous pies available on gluten-free crust, but their dedicated gluten-free menu also includes mozzarella sticks, fried calamari, arancini, and chicken parm. In other words, all the delicious munchies haunting my late-night dreams for the last 7 years. Though the kitchen is not fully gluten-free and there’s a shared pizza oven, the staff is incredibly knowledgable about cross-contamination and I know many celiacs who frequent the restaurant without a problem other than a massive food coma.

Ribalta: Voted number one by Time Out and Spoon University, this puffy, Neapolitan crust gets insane bounce and chewiness despite using a gluten-free flour blend. Part of the appeal is the char, which comes by way of a shared brick oven. Celiacs be advised this is not a safe kitchen for you. But that just means more doughy goodness for the rest of us. In case you’re wondering, this is the pie pictured above and at the top of this post!

Keste: One of the greats in the West Village for Neapolitan pizza has, since opening, introduced a gluten-free menu for its pizzas and mouth watering arancini (fried rice balls). The crust is nicely flavored, though it doesn’t get as puffed and blistered without the brick oven. Celiacs can rest assured though that this is a consequence of the gluten-free pies being prepared downstairs in a separate oven.

Pie by the Pound: Speaking of pizza al taglio, Pie by the Pound was one of the first NYC pizza places to sport this style of slab pizza cut to order. After the owner discovered his own gluten intolerance, he set out to make Pie a haven for the growing gluten-free community. Not only can you get any individual pie gluten-free, but you can also drink a variety of gluten-free beers along side it. The crust is made off site at a dedicated gluten-free facility to avoid cross-contamination and is stored in separate fridges, prepared with special utensils, and baked in a separate oven.

**Fornino: The biggest discrepancy between my picks and most of the gluten-free pizza lists out there is that Brooklyn is way under represented in other peoples’ reporting. And yet, some of the best gluten-free pizza I’ve found in NYC was in Brooklyn. Fornino is a perfect example, and one I wouldn’t have thought to try until recently, thanks to a reader recommendation. The crust was insanely chewy, soft and pillowy, even after I’d had it delivered and it sat out on my counter for a bit. The Calibrese with spicy salami pictured above was a great flavor combo that I will likely order again and again. If you’re looking for gluten-free pizza delivery in Brooklyn this is definitely my favorite. They have three locations in Dumbo, Greenpoint and Williamsburg. WAARSKUWING: I once ordered a pie and what arrived at my doorstep was not gluten-free. They assured me it was a mistake that never happens, but it’s worth checking the ticket nonetheless (which thank god I did after taking a small bite and suspecting it was not). If it doesn’t say gluten-free on it, call the restaurant and double check. They sent me a new one right away.

Saraghina: Though it’s a bit of a hike, this Bed-Stuy Italian spot has a great hipster vibe, and more importantly, excellent gluten-free pizza and pasta. The crust is chewy and soft, and the pie is slightly larger than most individually portioned gluten-free options. It can be tough to get a table on weekends, but luckily there’s a small tapas bar in the back where you can wait, enjoy some shishito peppers, and sip on an excellent smoky hard cider.

Two Boots: The pre-packaged gluten-free crust at this popular NYC chain is an old standby. A fellow Hashi Posse friend of mine used to throw homemade pizza parties and this is where she’d always buy her crust. Since it’s pre-made, it can be a little bit dry and crunchy at times. But if you get one of Two Boots’ famously flamboyant topping combinations, you’re not likely to notice. The kitchen is not dedicated gluten-free, but very knowledgable about celiac safety. Their by the slice gluten-free options are kept in a separate display case and all gluten-free pizzas are warmed/cooked on baking sheets.

Dellarocco’s: BK folk who cry about not being able to go to Lucali’s, will find some options down the street at this pizza place. I didn’t find the toppings as flavorful or well balanced as Fornino, but for gluten-free pizza delivery in Brooklyn, it did not disappoint!

**Lean Crust: It’s rare to find a by the slice pizzeria where you can grab a small bite on the go. Mozzarellis was my go-to in Manhattan. And Lean Crust has replaced it as the best gluten-free slice joint in Brooklyn. Not only does the small Fort Greene storefront have several gluten-free pies to choose from, their whole mission is to preserve the New York style quality without the guilt. They use a separate oven and utensils for all gluten-free pies and also serve GF chicken wings and pasta. It’s become a real problem on my way home from the subway. Vegans will find a lot to love too.

Nicoletta: Though less celiac-friendly than some of these other eateries, I was very impressed with the quality of chef Michael White’s gluten-free options at his East Village pizza outpost. You can get any of the pies on a gluten-free crust, which is perfectly crisp and stands up to the fresh mozz, arugula and sausage (my preferred toppings).

Emporio: For the gluten intolerant who want to get a group together, Emporio is a great option. It’s easy to make a reservation for a larger table, and while the rest of your crew eat the usual fare, you can chow down on as much gluten-free pizza and pasta as you want. Warning to the celiacs: they cook their pasta separately, but the pizza goes in a shared oven.

Sauce: For a little non traditional low carb action, this lower east side restaurant was one of the first to hop on the cauli pizza train. The veggie crust is delicious, if not a dead ringer for the pizza of your childhood. Sauce is another good option for a gluten-free group dinner, as the menu is perfect for family style service. Make sure to try the drool-worthy polenta on a plank, and of course, a bowl of gluten-free pasta.

**NEW Loring Place: Dan Kluger’s first solo restaurant has a plethora of delicious gluten-free dishes, from Arctic char sashimi to gorgeous charred broccoli. But it’s the gluten-free grandma pie I come back for again and again. Made in a small sheet pan, this pizza is the same shape as a traditional Detroit-style slab pizza, but much thinner and crispier.

**NEW Emily: With a cult following at both their Brooklyn and West Village locations, it seemed like a miracle of miracles when this Detroit-style pizza joint began offering a gluten-free option for all their pies. The dough is made from Cup4Cup flour and ultra buoyant. I particularly loved the Arenstein pie pictured above which is topped with pepperoni, honey and jalapeno.

Other Recommendations:

I haven’t personally tried these pies (though obviously, am planning on it shortly) but I’ve heard great things from the Feed Me Phoebe family about the following options. Celiacs should call ahead about cross-contamination issues ahead of time as I have not vetted.

Adoro Lei: For lots of health-conscious options, this is your jam.

Rossopomodoro: Apparently their pesto pie is a steep competitor to Keste’s. Be warned that the environment is not celiac-friendly.

Don Antonio: Midtown Manhattan folk, this one is for you.

Double Zero: Mathew Kenney’s plant-based pizza outpost has gluten-free options as well. Great for vegan folk who also avoid the wheat.

And Pizza: This anti-establishment pizza establishment allows you to create your own combo choosing from either a gluten-free or regular crust. They also have vegan cheese and sausage.

Pizza Beach: Even though The Infatuation panned this pizza pretty badly, they offer GF options and I’m adding to the list for Upper East Side folks in need of anything cheesy.

Marinara Pizza: Another Upper East Side option for cauliflower crusts!

Brick Oven Pizza 33: Another midtown East option for casual pies to go.

Da Nona Rosa: Gluten-free pizza delivery in Park Slope, Brooklyn.

Sottocasa: Classic thin crust pizza on Atlantic Ave, Brooklyn – with a location in Harlem too!

Numero 28: A West Village classic that now serves gluten-free pizza. People have said they prefer it to Keste!

What do you think is the best gluten-free pizza in NYC? Please leave me your two cents and recommendations below! In particular, would love to hear some more places in Brooklyn that have delivery!! Asking for a friend…


New York Style Pizza

Bestanddele

For the pizza dough

  • ▢ 16 ounces bread flour* about 3 3/4 cups, plus more for dusting
  • ▢ 1 tablespoon granulated sugar
  • ▢ 2 teaspoons kosher salt
  • ▢ 1/2 teaspoon active dry yeast
  • ▢ 1 1/4 cups ice water
  • ▢ 1 tablespoon vegetable oil plus more for the work surface and bowl

For the pizza sauce

  • ▢ 1 (28-ounce) ca whole peeled tomatoes undrained
  • ▢ 2 medium garlic cloves minced
  • ▢ 1 teaspoon kosher salt
  • ▢ 1 teelepel gedroogde oregano
  • ▢ 1/4 teaspoon red pepper flakes or more, to taste
  • ▢ 1/2 teaspoon dried basil
  • ▢ 1/2 teaspoon granulated sugar

For the New York style pizza

  • ▢ 1/4 cup semolina flour
  • ▢ All-purpose flour for dusting
  • ▢ 8 ounces low-moisture whole-milk mozzarella or more, shredded

Aanwysings

Make the pizza dough

Make the pizza sauce

☞ TESTER TIP: You’ll likely have a lot more pizza sauce than you need. Freeze any remaining sauce for up to 3 months and thaw the next time a New York style pizza craving hits.

Assemble the New York style pizza

☞ TESTER TIP: If you don’t have a pizza peel, an overturned baking sheet will work nicely in its place. If you don’t have a pizza stone, you can assemble and cook the pizza on a heavy rimmed baking sheet.

Notas

*What's the difference between bread flour and all-purpose flour?

Show Nutrition

Resep toetsers se resensies

I love to make pizza at home and I’ve struggled to find a dough that I enjoy but that's also easy to make. The one I'm currently using tastes pretty good but is very high maintenance, which is something I don't find attractive in pizza dough.

This dough, however, comes together quickly and easily. It does need an overnight rest but otherwise it's a snap. The rest period does make it so easy to handle that I can't imagine skipping it. I loved how relaxed and elastic the dough was it stretched out to a large, even size without tearing or shrinking up.

As well, the sauce is really good! I ended up with 3 1/2 cups. I used about half of that and froze the rest, I'm hoping that it’ll still be as good. It has a nice balance of flavours—not too acidic or sweet.

I actually ended up making the pizzas in a rectangular shape for 2 reasons. First, I'm not great with making a decent looking round pizza dough. I found it was easier to handle this way but it's just because I'm rather clumsy. As well, I don't have a pizza stone so instead I used my large, rectangular cast iron sheet pan. This worked exceptionally well and my big, rectangular pizza fit perfectly. They were bubbly and golden cheese with a crisp, chewy crust.

I really enjoyed testing this recipe. The process was easy and the results were delicious. And even though there wasn't much left over, the 2 pieces I reheated this afternoon were still very satisfying. The sauce took 5 minutes to make and the hands on time for the dough, in total, was 20 minutes. Honestly, aside from the overnight rest, this pizza comes together so quickly and easily that it's all done before you know it.

We had 4 servings with a little left over. I didn't serve it with much else, though, so it might go farther with a side salad. However, we were only interested in the pizza.

I don't know why but I'm always surprised when a recipe I make comes out just like "store bought" and it happened again with New York style pizza. The look and taste of this pie was bang-on just like any good slice I've had in New York City (and I've had my share over the years!). Crispy crust, tangy sauce and well cooked, bubbly cheese.

It’s time consuming—letting the dough rest overnight—but so worth it if you have the time. I think I just replaced my go-to pizza recipe. The recipe was not difficult but I disagree with the food processor method of making the dough. My food processor is on the small side and didn't work very well. I think it would come out just as good using traditional methods. I've made a lot of dough and never used the food processor so I might be biased. When I dumped the dough out of the food processor, it had a bunch of thick clumps of flour that I had to work out as best I could. Fortunately it didn't impact the end result. Often pizza dough tears when you're stretching it but this one didn’t, which was great. It was challenging because it kept wanting to shrink back together but persistence paid off.

Here's the final proof: Two pizzas, three people: Devoured.

The method suggested for stretching the dough did work although it took persistence because the dough kept shrinking back.

I got about 3 cups of delicious sauce. Total time was about 16 minutes. It's that easy.

This is a very good pizza that included a recipe for dough and for sauce. The dough recipe came together quickly in the food processor. I hadn’t used a food processor to make dough before, but I will going forward.

The dough was well flavored and easy to stretch. One problem for me is that my pizza peel only measures 12 inches, not 14 inches, as the recipe called for, so it did hang over the sides. The crust bakes up light, airy, and nicely browned.

The sauce recipe was also quick and easy, but a bit too spicy for my taste with 1/2 teaspoon of crushed pepper flakes. I used a can of Cento San Marzano whole tomatoes. Only 1 cup of sauce is needed for the pizzas so you’ll have leftovers.

I ran into trouble with the recommendation to bake the pizza on the upper shelf of my oven.

HONGER MEER?

#LeitesCulinaria. Ons wil graag u skeppings op Instagram, Facebook en Twitter sien.


I tried to make New York's best pizza at home with Lucali chef Mark Iacono

Herrine Ro: Today, I'm going to learn how to make the famous Lucali pizza at home with some help from the chef and owner, Mark Iacono. This should be interesting.

Mark Iacono: Ja. [things falling] Where'd you go?

Herrine: Hi, guys. I'm Herrine, and I'm a video producer at Insider. One of the perks of my job is getting to eat at a bunch of restaurants all around the world. One of the best things I've ever eaten in my life was the pizza at Lucali in Brooklyn, New York. So goed. It tastes simple, but just, like, the perfect version of a pizza. The restaurant is so popular that people normally wait two or more hours just to put their names down to eat that day. [Skype ringtone]

Herrine: Hi, how are you?

Mark: How's quarantine going? [crickets chirping]

Herrine: I'm trying to entertain myself.

Mark: Where are you?

Herrine: I'm in Massachusetts now, so I don't think you can really do delivery. I'm gonna be here for a while now, so I was hoping that you could teach me how to make the best home version of your famous pizza.

Mark: I knew there was something up. [laughing]

Herrine: I had an ulterior motive. Is it possible to get anything close to your pizza at home?

Mark: I would definitely say yes. Let's go margherita, and especially for your first one. You know, you kind of gotta, like, you know, crawl before you walk.

Herrine: I mean, OK. Based off of how you taught me at the restaurant last time, do you think I'll do OK?

Mark: I think you'll be fine. I've seen a lot of people do pizza at home, and they just overthink it, you know. I'll teach you not to do that, and I think you'll be fine. First, we're going to make the dough.

Herrine: Do you know the, like, measurements that I should be putting in?

Mark: I'm gonna have to get back to you on that one. I just do it by hand and by eye, but I'm gonna have to do it to give you the precise measurements.

Herrine: So, I got all my ingredients, and I got Mark's recipe. Everything seems pretty straightforward. The only thing is that Mark's recipe makes eight pizza doughs and calls for three and a half pounds of flour. So what I'm gonna do is I'm going to take Mark's measurements and divide them by four, and hopefully things will turn out OK. It's just really a leap of faith here and, like, trusting that my math and eyeballing skills will come in for the rescue. Initially, I thought this was a little too dry, but it's coming together. It's a little sticky. So, I'm just supposed to knead this for 10 minutes. I'm gonna take it out of the bowl now.

Mark: You're looking for, like, a more, almost a very soft Play-Doh.

Herrine: This feels like soft Play-Doh. I went a little rogue, because after reading the recipe you sent me, it called for three and a half pounds of flour, and this is, like, sacred to me right now. It looks like this.

Mark: It looks great. I guess I forgot to tell you to. but it's OK, it's fine.

Herrine: What did you forget to tell me?

Mark: You gotta kind of, like, knead it a little, into a ball. You want me to show you how to do it? So, you kind of want to fold it in half, right? Now turn it the other way and fold it in half again. Like that, yeah. Perfek. Now grab a little less. Grab it close to the edges and fold it under. All right? And then you want to turn it upside down. After you do that about four, five times, and just, like, with your hand, I don't know if you can see this, trying to fold and close it up on the bottom.

Herrine: So, because I eyeballed it, like, is the texture right?

Mark: Yeah, it looks like you nailed it. Now, what you want to do to prevent it from drying out is you want to baste this in oil. And then just lightly place some Saran Wrap around it, and then just, like, give it some room to expand, you know.

Herrine: You said six hours in the recipe, but, like, can I just leave this overnight?

Mark: Absoluut. I prefer a longer proof. The temperature in the refrigerator will slow down the rising process. Look, done. Dis dit. Klaar. Put it in the fridge. Why are you stressing?

Herrine: I'm not stressing. Mark: You made the dough fantastic.

Herrine: I will call you tomorrow when I'm ready to roll out the pizza and do final assembly.

Herrine: It's a new day, and let's see if they rose. I really don't think that they rose too much. I'm just gonna let them chill here while I make the sauce. How am I going to make a sauce with canned tomato sauce to taste anything like yours? So, that's the sauce that I need?

Mark: Del Monte tomato sauce, yes. You're going to need about 45 minutes, you know, cook time.

Herrine: So, I don't have Del Monte. I got Hunt's.

Mark: We're gonna bring it to a boil. We're gonna put garlic, a little bit of onion, salt, pepper, basil, oregano, and a little sugar.

Herrine: And do I dump all of that in all at once and then let it cook?

Mark: Ja. Again, it's that easy. And then bring it to a boil. Let it cool. Bring it to a second boil, and just let it sit for, like, 15, 20 minutes.

Herrine: Is there a reason why you double boil it?

Mark: Ja. I try not to overcook it.

Herrine: If there's one thing that I nail on this pizza, it's gonna be the sauce, because, from my memory, this tastes almost exactly like the sauce at his restaurant.

Mark: Supermarket cheese, huh. You're gonna need a low-moisture, low-fat cheese. Believe it or not, you know what works great? Polly-O. If you can, get buffalo mozzarella. I like to use the buffalo because of its moisture content, which is a little higher, and when cooking at home, you know, you want to use something, you know, you want to add moisture to the pizza. I mean, if you have access to it. If not, we'll just go with the Polly-O. Parmesaankaas.

Herrine: Mm-hmm. Fresh Parmesan cheese?

Mark: Fresh Parm. Herrine: This was what I got.

Mark: Fantasties.

Herrine: And because they didn't have buffalo mozzarella, I just got fresh mozzarella.

Mark: Perfek.

Herrine: That'll do?

Mark: That'll do.

Herrine: What do you think are, like, the biggest mistakes that people do making pizza at home?

Mark: Everything needs to be prepared.

Herrine: Am I shredding all the cheeses?

Mark: You can shred. I like to just slice it.

Herrine: That seems thin enough. Mark: We're gonna break up some buffalo.

Herrine: So, I'm just gonna hand-tear this. Mark: You can grate some Parmesan cheese and have it ready for when the pizza comes out, and we're just gonna sprinkle it on top.

Herrine: Mark said that I need a full wine bottle to roll out the dough.

Mark: You're gonna need to use a wine bottle, probably, because the dough is very hard, because it's so cold.

Herrine: The bad news is I forgot and drank the bottle I was gonna use. So I need to go buy a new one. I got the wine bottle, and now I'm ready to roll my pizza. Everything so far has gone surprisingly well. The tomato sauce that I made, it tastes very similar to yours.

Mark: Good, good. That's what we were hoping for.

Herrine: I have my oven on 500. I have my baking pan.

Mark: Wait, what's that for?

Herrine: You said to cook it on the baking pan.

Mark: Yeah, but that baking pan needs to be in the oven. It needs to be hot. Don't burn yourself! [oven clattering]

Herrine: Quick question. Does it matter, like, what rack it's on in the oven?

Mark: I think you said your heat source was from the top, so we want to go low.

Herrine: Oh, OK, so the very lowest rack?

Herrine: So, I took the dough out of the fridge. Looks like this.

Mark: Looks good. Except for that little hole you put in there yesterday. You got bubbles on it? You just pressed on something.

Herrine: I don't really see any bubbles.

Mark: OK, good.

Herrine: Is that a good thing?

Herrine: Oh, OK. Ja.

Mark: Ready to rock.

Herrine: Ja.

Mark: We're ready to roll.

Herrine: We're ready to roll.

Mark: You got your wine bottle? Or your rolling pin?

Herrine: Ja.

Mark: Perfect, all right. Dip the dough in the flour. Flour it up. Both sides, get it all floured, the whole thing. Throw some flour on the counter. You're going to roll the dough now. Kind of place the bottle in the center. Right now - I mean, grab the bottle like, you know.

Herrine: Oh, like this?

Mark: I'm trying to figure out what your left. your watch is on your left?

Herrine: This is my left. This is my right.

Mark: OK, so hold onto the neck of the bottle with your left hand, and kinda grab, but stick your finger - is it a hollowed-out bottle?

Herrine: Ja.

Mark: Yeah, just, like, stick a few fingers in there and put, you know, this part of your hand on top of the bottle. There you go. Press and roll out.

Herrine: Like this? OK.

Mark: Move away from you. Right, good. Now pick up, go back to the center, and pull it towards you. But you got to go all the way off the edge of the dough. All right, so now you kind of got, like, a square.

Herrine: Mm-hmm.

Mark: Now turn it, like, on a 45. Kinda. And roll out that way. Do the center out. You just want to start rolling from the center out, but make it round. You're doing great. You hear a little popping and crackling? So, what you're doing is you're rolling out the fermentation. My dough, we roll the fermentation out. So you're gonna lose that barley, hoppy flavor. Now what you want to do is flip it over. Flour the top. Put some flour on top of it. That'll stop it from sticking to the counter. Pick it up and flip it over, and then as soon as it's rolled out, we're gonna place it on a peel.

Herrine: What if I don't have a pizza peel?

Mark: You can use a baking sheet. Upside down. And I really can't tell how big it is from here.

Herrine: I have a measuring tape.

Mark: You really do have a measuring tape.

Herrine: It's, like, 13 inches.

Mark: OK. I hope that fits on your baking tray. Before you even do that, sprinkle some flour onto your baking tray. We don't like to use that much flour on the peel, but for beginners, I suggest using it. When you take the pie out, you may want to, like, brush the bottom a little.

Herrine: OK.

Mark: Get rid of some of that excess. But, you know, if you don't have a lot of experience getting a pizza off a peel, flour's your friend in this case. Let's get that dough on top of the peel. Now you want to get the dough as close to the left edge of the peel as possible. Get it all the way to the edge, to the left. Don't worry about that hanging over. Get it all the way to the left. Perfek. All right, you're ready to go. You know, all right, you know what? Let's practice doing it on the counter. And we're going to go from the baking tray onto the counter, as if you were putting it in the oven. Now go all the way in, not - towards - OK, good, great! You did it!

Herrine: Wait, was that not how I was supposed to do it?

Mark: No, but if you want to make sure that you're in the oven, you're all the way in the oven.

Herrine: Next?

Mark: Next. You ready?

Herrine: Uh-huh.

Mark: Now, what we're going to do is, it's the sauce and the two cheeses. Get rid of the wine bottle. Put it far away. We don't want any accidents. Right in the middle. Now, you know how to do this. Just drop the spoon in the center. Start with small circles, smaller, and then just start working your way to the edge. You can make bigger circles. [laughing]

Herrine: Ah!

Mark: I think you're good.

Herrine: OK.

Mark: Now get your low-moisture cheese, thin-sliced. Now you want to grab the fresh mozzarella. Cover the red now. Cover the red spots.

Herrine: Mm-hmm.

Mark: All right, that's it. Let's get it in the oven. You're gonna put it all the way into the oven. Start shaking it off. Once it hits that thing, then like you did earlier. You got the perfect view. You did great.

Herrine: Oh, I did it! That wasn't too bad! Right? I'll see you in 10 minutes?

Mark: All right - no - yes, OK.

Herrine: No?

Herrine: Wait, hold on.

Mark: I just don't wanna leave you. [laughing]

Cameraman: What are you doing?

Herrine: Mark said that I have to check on the pizza, and because we don't have an oven light, I'm using my flashlight and just making sure that the dough is cooking. And then when the cheese starts bubbling, I'm gonna put aluminum foil on top.

Mark: You know, I'm not a fan of that, when the cheese browns on top.

Herrine: Uh-huh. Yeah, you don't see that at the restaurant. I think it's ready. Yeah, there's, like, little charred bits on the ends.

Mark: Sjoe! Now it looks really, really good. Listen, just sprinkle some cheese on top. Let's cut it. Do you have a pizza cutter? I prefer you use a knife.

Herrine: This is what I have.

Mark: Yeah, perfect. [crunching] It sounds nice and crispy.

Herrine: It does!

Mark: I love that crisp. Throw some basil on it and eat it. Are you gonna cry when you bite into this?

Herrine: Ek weet nie.

Mark: OK, take a bite.

Herrine: Show you - ooh, I got flour everywhere.

Mark: You did great. I gotta get you a pizza cutter. See, that looks really, really good on the bottom. A little bit more heat is all we need. The crust looks fantastic. I think we just need to get the bottom a little, you know, a little bit more heat on the bottom. Another thing you can do is use cornmeal on the bottom.

Herrine: Then is there anything else?

Mark: I think that's it. I mean, it was really, really close.

Herrine: If I could rate this, 10 being, like, the closest thing to your pizza, I would give this, like, a. very generous seven.

Mark: Uh-huh, OK. First time, like, you know, cooking it in an oven that, you know, you have no clue what it's gonna do to the pizza, I think you did great.

Herrine: But other than that, I'm, like, shocked.

Mark: Don't go opening up a pizzeria now. [laughing]

Herrine: I might! I was not expecting a home-cooked version to come even close to what it was.

Mark: Do you think I'd steer you wrong?

Herrine: No, I never doubted you. I doubted my cooking skills, this oven, and everything that I have.

Mark: Listen, you did it.

Herrine: Goed. Thank you, Mark! [pizza crunching] I am shocked at how good this came out. I have a lot more confidence in myself. Not only was this my first time making pizza at home, from scratch completely, but it was my first time trying to make pizza that is arguably the most famous in New York, and I came pretty close to it. I feel like a lot of you who are watching this will get a lot closer to the actual thing, but for what I had and my capability, this came very close to the restaurant version. If 10 was, like, the closest, like, perfect, what would you give this?


Kyk die video: Buddy Valastros Favorite Roast Beef and Mutz Sub. ALL-STAR Best Thing I Ever Ate. Food Network (Oktober 2021).