Tony's Pizza Recipe
This is not the New York Pizza recipe. This my dad's original brick-oven style recipe
What you need for the dough
1 tablespoon of dry yeast
½ tablespoon of sugar
1 heaping tablespoon of salt
¼ cup of olive oil
1 cup of warm water
3 cups of flour (unbleached…NOT self-rising)
Preparing the dough:
Mix all ingredients together except the flourOnce everything is dissolved, add flourKneed together until it is doughMake the dough into a ball without holes, folds, or bubblesLightly glaze dough with olive oil and place in large bowl & cover with damp towelLet the dough rise for at least 2 hoursSeparate dough into fist-sized balls without holes, folds, or bubblesStart making pizza or store your dough in zip-lock bags. If you store the dough, glaze it with oil so that it is doesn't stick to the bag. (you can keep your dough in the fridge for a few days or the freezer for months)Other things you need:
Clay oven stone
Pizza shovel
Can of whole peeled tomatoes
Fresh garlic
Dry oregano
Quality mozzarella cheese
Cooking:
Make sure your dough is room-temperature before you beginPreheat oven to about 500 degreesBlend whole peeled tomatoes (this is your sauce…seriously, that's all there is to it)Coat your dough with a little flour then spread your dough out as thin or thick as you like itPut flour on your pizza shovel so your pizza doesn't stick to the shovelMake sure you are making your pizza on the pizza shovelAdd sauceSprinkle on fresh garlicSprinkle on cheeseSprinkle on a pinch or two of oreganoDrizzle a thin ring of olive oil around your crust where the sauce meets the doughShovel it right onto your oven stoneCook for about 6 minutes. Check it…if you want it crispier keep it in the oven another minute or two.Notes & Tips:
I have found than ovens often vary…so experiment with how hot you want your oven and how long you want to keep your pizza cooking.
Use quality cheese. Using cheap cheese will throw everything off.
This is likely your most expensive ingredient but it is worth it.
Add any toppings you want….but try it with just the cheese & some fresh basil first. Loading up on greasy, meaty toppings can kill the authentic flavor.
