The aspiring avarice: Daddy Gee's New York Style Pizza!

I felt kind of hungry tonight, so I decided to make another one of my "Daddy Gee's Pizzas" :)

I guess I'll go ahead and share with you how I do it. Its actually pretty simple. I missed some photographs of the dough while I was preparing, so don't shoot me. :)

This can yeild a good 21-24 inch pie.

Ingredients:

2.25 cups Bread flour (I use General Mills Gold medal bread flour, or King Arthur bread flour)
1.25 cups 105-110 degree hot water
1 pack yeast
1 teaspoon sugar
1 teaspoon salt
1 teaspoon olive oil
1 cup 6in1 crushed tomatoes sauce (same one pizzaria's use! http://www.escalon.com/)
4 oz mozzarella cheese (half a brick)

First you're gonna need a kitchenaid stand mixer with dough hook. (Its tough to make pizza dough with your hands! Trust me! You'll never get to knead the dough long enough to generate enough gluten.)

Pour the 105-110 degree hot water into the mixing bowl. Then pour yeast, and sugar in. Stir and let it sit for about 8 minutes. (This activates the Yeast, or "brings it to life.") Make sure the water isn't too hot, or you'll kill the yeast! You won't want to kill our little yeast friends now. :) lol

Then pour the 2.25 cups flour and 1 teaspoon of salt directly into the mixing bowl, and run on speed 2 for about 6-10 minutes. Make sure its mixed good or the dough will not be stretchy enough.

After that pour a bit of olive oil into a small bowl and place the dough ball in it.

Heat up a small cup of water in the microwave to boil.

As per the photo below: place both the dough ball and hot cup of water into the microwave to Proof. (expand) for about 12 minutes (microwave is OFF)

After 12 minutes punch the dough down with your fist! And place back into microwave for another ten minute.

The humidity, and approximate microwave temp generated by the hot water helps the yeast rise / fermentate. (I hope i spelled that right! lol)

Stretch the dough out, and spread sauce evenly! (Video to come!)

I use both a pizza screen and pizza stone to make my pizza as authentic as possible. (time tested!) Simply place the stone on the bottom rack. (i prep the pizza on the screen so that i can transfer it easily to the oven without making a big mess.)