New York Style Pizza - Homemade in HK!

Pizza toppings - tomato, Iberico sausage and mozzarella

Adapted from Mario Batali Pizza Dough recipe

• 3¼ cups all-purpose flour, plus extra for dusting
• 2 teaspoons instant or rapid-rise yeast
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 cup warm water
• ¼ cup dry white wine, at room temperature  (consume the balance with the pizza)
• 2 tablespoons plus 1 teaspoon extra virgin olive oil

Combine flour, yeast, salt & sugar in mixing bowl. Make a well in the center of the dry ingredients and add the warm water, wine, and olive oil. Using a Kitchenaid mixer (I skipped the handmixing process), mix until the dough comes together and pulls away from the sides of the bowl.  The dough is ready once it is  smooth, elastic, and only slightly sticky.  Oil a large clean bowl, add the dough, and turn to coat. Cover the bowl with a kitchen towel, and let the dough rise until doubled in size, about 1 hour.

Preheating the oven with a  pizza stone takes a long time - best to preheat earlier.

Divide into 3 portions and roll on a lightly floured work surface into an 28cm round.
Spread each with 1/3 cup tomato sauce and add your favorite toppings.  
Bake on the pizza stone at 200°C for 15 minutes or until the sides brown (in fact patiently wait until you see tiny bits of black burn marks to ensure maximum crunchiness).   

The right out of the oven pizza was truly yummy with crispy crust and juicy toppings.

To do - get an even thicker and larger pizza stone, will go to our local stone mason and get a piece tailor made, get one of those big wooden spatulas to put the pizza in and out of the oven and get a pizza cutter perhaps.