Difference between revisions of "New York-style stone baked pizza"
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+ | <!-- seo --> | ||
+ | {{#seo: | ||
+ | |title=New York-style stone baked pizza a cheese recipe | ||
+ | |titlemode=replace | ||
+ | |keywords=#newyorkstylestonebakedpizza #fineyellowcornmeal #pizzastone #grill #meatballs #pizzas #pizza #pizzadough #sausage #capers #pizzapeel | ||
+ | |hashtagrev=032020 | ||
+ | |description=Having just got my pizza stone, I am rushing around trying to find pizzas that are really well suited to 'the stone' | ||
+ | }} | ||
+ | <!-- /seo --> | ||
+ | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
+ | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
− | + | |TotalCalories = 2079 | |
+ | |PortionCalories = 519 | ||
+ | |DatePublished=23rd November 2012 | ||
+ | |Author=Chef | ||
+ | |Servings = Serves 4 - Makes 2 [[Pizzas|pizzas]] | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 25 minutes | |TotalTime = 1 hour 25 minutes | ||
|PrepTime = 1 hour 15 minutes | |PrepTime = 1 hour 15 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
− | |Image = [[Image:New York-style stone baked pizza recipe.jpg | + | |Image = [[Image:New York-style stone baked pizza recipe.jpg|alt=Electus]] |
}} | }} | ||
− | + | </div> | |
− | |||
− | |||
Having just got my [[Pizza stone|pizza stone]], I am rushing around trying to find [[Pizzas|pizzas]] that are really well suited to 'the stone'. | Having just got my [[Pizza stone|pizza stone]], I am rushing around trying to find [[Pizzas|pizzas]] that are really well suited to 'the stone'. | ||
This one uses the [[Grill|grill]], a pizza stone and the oven so it's as close to a proper pizza oven as you can get. | This one uses the [[Grill|grill]], a pizza stone and the oven so it's as close to a proper pizza oven as you can get. | ||
− | + | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 portion [[Pizza dough|pizza dough]] - Makes 2 pizzas | | 1 portion [[Pizza dough|pizza dough]] - Makes 2 pizzas | ||
| 150 g ball of [[Mozzarella cheese|mozzarella cheese]], torn into pieces | | 150 g ball of [[Mozzarella cheese|mozzarella cheese]], torn into pieces | ||
| 1 spicy pepperoni-style [[sausage]] | | 1 spicy pepperoni-style [[sausage]] | ||
− | | | + | | 300g cooked [[Meatballs|meatballs]] - (I used turkey and chicken meatballs from Waitrose - delicious) |
| [[Extra virgin olive oil]] for drizzling | | [[Extra virgin olive oil]] for drizzling | ||
| 3 [[Cloves garlic, crushed|cloves garlic, crushed]] | | 3 [[Cloves garlic, crushed|cloves garlic, crushed]] | ||
Line 25: | Line 38: | ||
| Handful of [[Basil leaves|basil leaves]], torn | | Handful of [[Basil leaves|basil leaves]], torn | ||
| 1 tablespoon [[Pickled|pickled]] [[Capers|capers]] | | 1 tablespoon [[Pickled|pickled]] [[Capers|capers]] | ||
− | | 1 tablespoon [[ | + | | 1 tablespoon [[Fine yellow cornmeal|fine yellow cornmeal]] |
− | + | ||
}} | }} | ||
− | + | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Make the [[Pizza dough|pizza dough]] as instructed | * Make the [[Pizza dough|pizza dough]] as instructed | ||
− | * If using a [[pizza stone]], | + | * If using a [[pizza stone]], preheat the [[pizza stone]] under a very hot [[grill]] for about 20 minutes. Place it about 8cm (3") from the heat source. |
===Method=== | ===Method=== | ||
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{{RecipeMethod | {{RecipeMethod | ||
| Make 1 pizza per person | | Make 1 pizza per person | ||
− | | Dust the work surface with [[yellow cornmeal]] | + | | Dust the work surface with [[Fine yellow cornmeal|fine yellow cornmeal]] |
| Stretch or roll the [[Dough|dough]] into two thin rounds | | Stretch or roll the [[Dough|dough]] into two thin rounds | ||
− | | Sprinkle the stone with [[ | + | | Sprinkle the stone with [[Fine yellow cornmeal|fine yellow cornmeal]] |
+ | | Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking | ||
| Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned | | Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned | ||
| Remove from the oven, flip and add the topping. | | Remove from the oven, flip and add the topping. | ||
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| [[Bake]] for 3 or 4 minutes or until the [[Cheese|cheese]] browns a little - watch it carefully as it can burn easily. | | [[Bake]] for 3 or 4 minutes or until the [[Cheese|cheese]] browns a little - watch it carefully as it can burn easily. | ||
| Remove and sprinkle with torn [[Basil|basil]] and [[Capers|capers]] | | Remove and sprinkle with torn [[Basil|basil]] and [[Capers|capers]] | ||
− | | Keep the fist pizza warm at the bottom of the oven | + | | Keep the fist pizza warm at the bottom of the oven whilst you make the second. |
| Serve hot | | Serve hot | ||
}} | }} | ||
+ | <gallery widths=250px perrow=5> | ||
+ | Image:New York-style stone baked pizza ready.jpg|thumb|300px|right|Ready to go back in the oven | ||
+ | Image:New York-style stone baked pizza base.jpg|thumb|300px|right|Stone baked base resting while the other base is cooking | ||
+ | </gallery> | ||
===Chef's note=== | ===Chef's note=== | ||
− | If you don't have a [[pizza peel]] use an upturned plate, dusted with cornmeal and some deft handwork to slide the dough onto the stone. | + | If you don't have a [[pizza peel]] use an upturned plate, dusted with [[Fine yellow cornmeal|fine yellow cornmeal]] and some deft handwork to slide the dough onto the stone. |
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ====Random recipe review==== | ||
+ | </span> | ||
+ | ''<span class="reviewTitle">Food of the Gods</span>'' | ||
+ | |||
+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | ||
+ | |||
+ | <span class="reviewDesc">This is so scrummy. Ikea meatballs are great but balls of sausage-meat work are a favourite for these pizzas here at home.</span> | ||
+ | |||
+ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
+ | |||
+ | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cheese recipes]] | [[Category:Cheese recipes]] | ||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#newyorkstylestonebakedpizza #fineyellowcornmeal #pizzastone #grill #meatballs #pizzas #pizza #pizzadough #sausage #capers #pizzapeel </code><!-- /footer_hashtags --> |
Revision as of 18:22, 15 November 2020
Having just got my pizza stone, I am rushing around trying to find pizzas that are really well suited to 'the stone'.
This one uses the grill, a pizza stone and the oven so it's as close to a proper pizza oven as you can get.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion pizza dough - Makes 2 pizzas
- 150 g ball of mozzarella cheese, torn into pieces
- 1 spicy pepperoni-style sausage
- 300g cooked meatballs - (I used turkey and chicken meatballs from Waitrose - delicious)
- Extra virgin olive oil for drizzling
- 3 cloves garlic, crushed
- 1 cup spicy tomato sauce
- Handful of basil leaves, torn
- 1 tablespoon pickled capers
- 1 tablespoon fine yellow cornmeal
Mise en place
- Make the pizza dough as instructed
- If using a pizza stone, preheat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.
Method
- Make 1 pizza per person
- Dust the work surface with fine yellow cornmeal
- Stretch or roll the dough into two thin rounds
- Sprinkle the stone with fine yellow cornmeal
- Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking
- Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned
- Remove from the oven, flip and add the topping.
- Lightly oil one side of the pizza and grill, oiled side down, flip an repeat, about 2 minutes per side
- Drizzle the pizza with olive oil and spread the pizza with ½ of the tomato sauce
- Top with torn mozzarella, Crushed garlic, sausage and meatballs
- Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.
- Remove and sprinkle with torn basil and capers
- Keep the fist pizza warm at the bottom of the oven whilst you make the second.
- Serve hot
Chef's note
If you don't have a pizza peel use an upturned plate, dusted with fine yellow cornmeal and some deft handwork to slide the dough onto the stone.
Random recipe review
Food of the Gods
5/5
This is so scrummy. Ikea meatballs are great but balls of sausage-meat work are a favourite for these pizzas here at home.
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#newyorkstylestonebakedpizza #fineyellowcornmeal #pizzastone #grill #meatballs #pizzas #pizza #pizzadough #sausage #capers #pizzapeel
https://www.cookipedia.co.uk/recipes_wiki/New_York-style_stone_baked_pizza