Thin Crust NY Style Pizza with Vegetable toppings - A homemade from Scratch.

Hello Friends!!!!!

I was overwhelmed at this challenge by Baking Partners as Swathi asked me any ideas about pizza recipe and I am sure that there is always best and quick search has reached to seriouseats.com site and it helped me to get it.It was 3 different recipes from 3 members including me. It was super exciting as everyone loved the pizzas This pizza made me reminding when my mom made homemade pizza at weekend as we helped mom to make toppings of our choice and it was so quick and ate everything and I had enjoyed with my bro  since my childhood life. It is great to make everything  and feel good as it is all from homemade than store bought ones.I am telling it it was so good and lovely sauce and add fresh veggies of your choice as everything was perfect.I kept the 2 pizza base dough in the fridge for about 5 days and made 2 flavors that is  one  mushroom capsicum pizza with all types of cheeses such as  mozzarella, Parmesan & Mexican cheese and the other one I made only capsicum with three different colors such as red,yellow and green ones. and shredded mozzarella cheese. Thank you so much Swathi for letting this opportunity of this month and it was amazing.

Hope you will make it and make your family enjoy eating homemade pizza base,tomato sauce and toppings on your choice. Isn't it fun? 

Recipe adapted from SeriousEats.

Also recipe suggested by my mom for toppings  and tomato paste.

For Pizza Base:

Ingredients for the thin crust:

* 22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting

* 1 1/2 tablespoons sugar

* .35 ounces kosher salt (about 3 teaspoons)

* 2 teaspoons instant yeast

* 3 tablespoons extra-virgin olive oil

* 15 ounces lukewarm water

Ingredients for making its NY Style pizza sauce

* 1 (28-ounce) can whole peeled tomatoes or Fresh Tomatoes.(I had used 6 fresh tomatoes)-Boiled,peeled off the skin and blend into the mixie with chuks in it.

* 1 tablespoon extra-virgin olive oil

* 1 tablespoon unsalted butter

* 2 medium cloves garlic, grated

* 1 teaspoon dried oregano

* pinch red pepper flakes

* Kosher salt

* 2 six-inch sprigs fresh basil with leaves attached

* 1 medium yellow onion, peeled and split in half

* 1 teaspoon sugar

Toppings:

* Any sliced or chopped veggies of your choice such as capsicum sliced onions,mushroom,Also you can add paneer or sliced jalapenos or even fruit such as pineapple.

* Any Meat as you like.Preferable pre-cooked Chicken pieces if you want.It is optional.

* 1 to 2 cups depends on the size of the pizza - Parmesan or Mozzarella Cheese grated as you like to choose.

Method:

For Making the sauce:

1. Pulse the tomatoes and their juice in food processor / Mixie until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

2. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to

cool and store in covered container in the refrigerator for up to 2 weeks.

For Making the thin crust pizza:

1. Combine flour, sugar, salt, and yeast in bowl of food processor or in a bowl. Pulse 3 to 4 times until incorporated if you have food processor. otherwise mix well together with the help of the whisk . Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Those who don’t have food processor. try it with hand mixer or stand mixer or knead it with your hands and how are you kneading like chappati/roti dough. :).

2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least one day, and up to 5.

3. At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

4. 1 hour before baking, Preheat oven to 400°F. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza pan.

5. Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Add toppings of your choice evenly and spread 1/3 of cheese over sauce evenly

6. Bake until cheese is melted with some browned spots and crust is golden brown and puffed, 10 to 15 minutes or varies depends on your oven

7. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese

Enjoy!!!

Happy Baking

To Baking Partners challenge #10 by Swathi

Linking this entry to Pari's Event Cook Like Mum

Linking this entry to Sowmya's Event and owned By Gayathri's Announcement event

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