Recipe · Everything Maker™
New York style pizza
Traditionally enjoyed in large, foldable slices cut from an even larger pie, this chewy-but crisp, tender-crusted pizza is scaled down here to serve just a couple of people.
Ingredients
- 8 oz pizza dough, proofed at room temperature for 2 hours
- Olive oil, as needed
- ¼ cup pizza sauce (store-bought or homemade)
- ¾ cup shredded low-moisture mozzarella cheese
You'll need
- 12" × 16" piece of parchment (NOT waxed paper)
- Toothpick
- Pastry brush
Method
- Switch on the Everything Maker and preheat until the green Ready light illuminates, about 5 minutes.
- Meanwhile, place the pizza dough on a floured surface and shape it by firmly pressing in the center, working your way out but leaving a 1- to 1½-inch rim untouched.
- Continue to pull and stretch the dough into an 11- to 12-inch-diameter circle. The middle should be thin with no air bubbles, and the outer crust should be thick and airy.
- Gently transfer the dough to a 12”×16” piece of parchment.
- Using a pastry brush, brush olive oil around the thicker outer crust.
- With a toothpick, poke holes all over the thinner center crust, particularly to pop any air bubbles, if necessary. Do not poke the outer crust.
- Open the lid. Grasping the parchment by its two short ends, carefully lift the dough and place it onto the hot cooking plate, with the parchment underneath. Close the lid.
- Cook until the dough looks drier, but is still pale in color, 5 to 8 minutes.
- Open the lid and carefully poke more holes in the center part of crust if air bubbles have formed.
- Lightly brush the outer crust with olive oil again.
- Spread the sauce evenly over the center crust and then sprinkle evenly with the cheese. Close the lid.
- Cook until the cheese has melted, the outer crust is golden, and the bottom of the crust is nicely browned and crisp, 10 to 15 minutes.
- Open the lid and carefully use the parchment to transfer the pizza to a cutting board.
- Slice and serve hot.
Made with
Everything Maker™
$59.99
