What We’re Eating – Pizza

Logan and I love pizza. We have it about once a week. Usually, we use the Trader Joe’s frozen Naan as the base, and add Trader Joes Pizza Sauce, some cheese cut from a mozzarella ball, and pepperoni or peppers to create a quick and scrumptious meal. But sometimes we make the crust from scratch.

I went looking for a thin crust pizza on the internet and found Jeff Varasono’s NY Pizza Recipe. This guy is insane for pizza:

This pizza is modeled after Patsy’s on 117th street in NYC. I have been working on this for SIX years, but FINALLY I can report that I have achieved my goal. Many people have tried my pie and swear it is not only the best pizza they’ve ever had, but a clone of the original Patsy’s recipe. This margarita pie is incredibly light and perfectly charred. It took just 2 minutes and 10 seconds to bake at 825F.

I have never been to Patsy’s, but anyone willing to dedicate 6 years, modify their stove to be able to cook while on the cleaning cycle, and calculated that it takes exactly 2 minutes 10 seconds to cook a pizza must know his stuff. So I read his webpage, scientifically modifying the recipe slightly to accommodate our unmodified oven.

Makes 2 pizzas (one per person):
Make the dough:

  • 191 grams of Flour
  • 132 grams of Water
  • 2 grams of Salt
  • 1.2 grams Active Dry Yeast

Mix Yeast, Salt and 75% of the Flour with water in a stand mixer on low/medium speed until gloppy. Turn off the mixer and let it sit for 15 minutes. Stir for six minutes and then add the flour until it’s dough-like (better slightly sticky, than too much flour). Split into 164 gram, one pizza, sizes. Use remaining flour for kneading (later step.)

Refrigerate Dough

It’s best to use dough about 1 hour after making. You can retard the progress by freezing and/or refrigerating the dough. I recommend taking the dough out at least 1 hour before dinnertime to get it back to room temperature and let it rise a little.

Oven & Cooking

Place a pizza stone on the bottom rack of the oven and set the oven for the maximum temperature (ours is 550F). Spread cornmeal on a pizza peel. Knead remaining flour into the dough. Slowly stretch out the dough on the peel until extremely thin. It will be like a frosted window. The size should be approximately 9″ round. Make sure it doesn’t stick to the peel. Add a thin layer of pizza sauce, toppings, and mozzarella cheese. Cook for 8 minutes 0 Seconds. Repeat for second pizza.

2 Replies to “What We’re Eating – Pizza”

  1. This we will try as we employ naan and even thinner flatbread. I better leave the details to your Mom. Pizza rocks here, but only about twice a month.

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