Pizza Bible – New Yorker Pizza:
Anyone who has seen my pizza blog posts over the past year will know I am a massive fan of The Pizza Bible book by Tony Gemignani and most of my recent pizzas have used the same dough recipe from the front of the book every time. I took some time to read the book again recently and remembered there were loads of great recipes in there so thought I should start cooking some different dishes. Next up was Pizza Bible – New Yorker Pizza. In fact, this blog post has this recipe in twice because I wasn’t happy with it first time around!
The Book:
The dough and sauce recipe is from The Pizza Bible Book:
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
£22.50 £16.26
(as of October 26, 2021 02:42 GMT +01:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Ooni Blog:
My Ooni Blog has loads of hints and tips to get the best out of your Ooni Pizza Oven:
THE INGREDIENTS:
Flour: Caputo Red Flour
Flour Caputo red "00" Pizza Chef kg 1 - Package 10 Pieces
Yeast: Saf-Levure Dry yeast
Auto Amazon Links: InvalidParameterValue: The ItemId B008MH6FQQ provided in the request is invalid.
Tomatoes: San Marzano Plum Tomatoes
Zia Rosa San Marzano Plum Tomatoes 400 g (Pack of 12)
THE KIT:
6 litre food grade container with lid: I use this to bulk ferment the dough once it’s mixed
Whitefurze Plastic Food Storage Canister with Handle 6.0L
£6.20Food grade pizza dough trays (x3): I use these to cold proof the dough balls
7 Litre Plastic Stacking Food Grade Domestic Commercial Pizza Dough Bakery Euro Trays – 400 x 300 x 75mm Stackable HDPE Dough Proofing Proof Containers (3)
£24.95Wooden Pizza Peel: Stops your pizza sticking when you launch it into the oven, needs minimal flour also. I wish I had bought one of these years ago as it’s a total game changer.
Argon Tableware 12 x 13" Traditional Wooden Pizza Peel - 56cm Professional Pizza Paddle
(as of October 26, 2021 19:33 GMT +01:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)The Dough:
The Sauce:
New York – New Jersey Tomato Sauce from The Pizza Bible book. The San Marzano tomatoes, tomato puree, oregano, salt and oil blitzed with a hand blender then hand crushed tomatoes were also added.
The Fire:
Oxford Charcoal Beech Lumpwood, 2 flamers underneath, lit and left for 10 minutes. I take my dough out the fridge when I light my fire, not as long at room temperature as most people but I find the cooler dough easier to stretch and shape plus it helps with the leoparding.
Flamers Natural Firelighters For Woodburners, Stoves, Barbeques and Campfires (200 units)
Two beech chunks on top of the lit charcoal:
Beech Smoking Wood Chunks Beech (Six flavours to choose from) - Kiln Dried Wood in Chunks for Smoking Food on BBQ’s. Large 7-9KG / 25 Litre Box - (Beech)
£19.95The Prep:
The Cook:
Pizza one: The kids wanted Chorizo this time as the pepperoni was too spicy for them! Sausage meat looks a lot better though.
Pizza two: More chorizo.
Pizza three: Pepperoni time, no ricotta though – think we had run out!
Pizza four: My one
Pizza five: The spare, loads of garlic oil on this one.
SUMMARY:
I really enjoyed the New Yorker Pizzas. Such a great tasting pizza and one I will be cooking more often! The dough and sauce were the usual ones I make from The Pizza Bible book and were as good as always. The 2nd run was better due to cooking the sausage meat up a bit first before putting it on the pizza. I will do the same in future for any fairly big bits of raw meat like this.
The week after I cooked this I happened to be in San Francisco, what restaurant was near my hotel?
I had to go in! I was going to get the New Yorker to see how the expert cooked it but I went for a Margherita – the menu explains why:
And here it is. Wow, it was so good and I took some notes for my own pizzas – Thinner base, thicker sauce and better cheese!
THE BOOK:
The dough and sauce recipe is from The Pizza Bible book:
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
If you don’t have an Ooni Pro yet you can buy one here
Uuni Pro 16 Multi-fueled Outdoor Pizza Oven
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