New York Style Pizza

Crust:
In a large bowl, mix the water, milk, brown sugar, salt and shortening with the kitchen aid mixer on low speed until fully combined.

Now add the corn meal, olive oil and yeast, and continue mixing for about a minute to combine everything together. Let it rest for 5 minutes. You’ll start to smell the yeast (yum) and when is has combined with the sugar the yeast will rise. Add the flour and mix the dough with your hands.

Turn the dough out onto a lightly floured surface and really knead that dough! I’d say for a good 8 to 10 minutes.

Form the dough into a ball and place it in a well oiled bowl in a warm place. Let it rest for about an hour.

When ready, get your rolling pin out, add a bit of flour to the rolling pin and start shaping your dough. I happen to come from a family who is Sicilian on one side (Irish, English and Italian). There’s no other way in our opinion to shape the dough.

Toppings:

Honestly you can add whatever you like, but my family is partial to peppers, pepperoni and sausage. Not just any sausage – but ground Mild Gianelli Sausage. It’s local baby! If you ever have the chance to have this sausage, then get it! You’ll never wanna go back to the stuff you’ve had before. If you don’t however have the Gianelli ground sausage, head for Jimmy Dean in the rolls. Cook it up and have it ready in a bowl to add as a topping.

Now . . . We New Yorker’s never add the toppings under the sauce. It’s a sin… so don’t do it!

Start with a GOOD sauce. Don’t buy the cheap stuff. If ya want yummy… get the thick stuff. Or make your own. You can’t ever go wrong with that.

Once the sauce has covered the dough add the mozzarella, then start adding the sausage, pepperoni and finally, add the peppers. They’re healthy man!

Bake at 400 degrees for 25-30 minutes or until golden.