Good pizza is out there but great pizza can be made by you.
In NYC you have what considered some of the best pizza in the world, with a huge part due to our tap water. There are varying types and styles of pizza. I chose to create a Neapolitan style with an overnight fermented dough. As a tip I measured the dough out by grams on a scale to be the most accurate.
This recipe is going to take about 24 hours in total since this is an overnight dough.
What you need to skip the delivery:
-500 grams bread flour
-16 grams kosher salt
-1 gram of active dry yeast
-350 grams water
-28 oz can whole San Marzano Tomatoes
-2 tbsp. extra virgin olive oil
-4 garlic cloves sliced
-1 tbsp. onion powder
-2 tbsp. dried oregano
-1 tbsp. red pepper flakes
-1 tbsp. nutritional yeast
-1 package of Miyokos VeganMozz
-Fresh basil leaves
PRE HEAT OVEN TO 500 DEGREES 1 HOUR PRIOR TO COOKING
The night prior combine all of your dough ingredients and mix until it sticks together. I suggest doing this on a scale as I did and the measurements are given as such. Cover and leave in a warm place (near stove) for about 15-24 hours. Mine rested for about 18 hours.
After resting this is what the dough should look like. Heavily flour your hands and work surface and pull out the dough and begin to knead it into a ball.
Once you have a large ball go ahead and cut the dough into four pieces (or 4 pizzas) wrap up 3 of them in saran wrap for later.
Take the one piece of dough you are using and start to spread it out with your fingers. Don’t roll it out just start to suggest it’s shape. Then lift it over your knuckles and move the pizza from hand to hand allowing it to stretch and form.
For the sauce get a pan on medium high heat. Start by sautéing the garlic and red pepper flakes in the olive oil. Once fragrant add your can of tomatoes, oregano, nutritional yeast, and onion powder. Stir well and break of the tomatoes slightly. Let it simmer on medium low heat for about 30 minutes stirring occasionally.
After the sauce has marinated toss it into a blender and get it pureed. Then cover your pizza!!
For cheese I used Myokos VeganMozz I find that it melts very well and the flavor is the best.
Add your vegan mozz and basil leaves and add your pie to the pizza stone. Let it cook for about 10-15 minutes.
When you pull it out it should look somewhat like this. It was delicious and actually very easy to make. You can pre make your dough and then just have it ready for when you like!
I discovered I really like Peroni beer in Italy so I paired it with my pizza for extra deliciousness.
I hope everyone had a great weekend! Also if you want check out my Instagram @gilliandrace to see lots of travel photos from Roma!!