Somebody tell this guy about ziti on pizza
I had some pizza dough leftover from last week’s mushroom pizza, that I wanted to use up. I asked Sunshine what she wanted on her pizza tonight, she said “Just cheese”. So a simple cheese pizza was dinner tonight.
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Best damn homemade pizza I’ve ever had. The dough was perfection: chewy, crispy, flavorful. Homemade toppings like meatballs, sausages, roasted eggplant & peppers took it to another level, but the white pie with Brussels sprouts and garlic was the winner. Gotta get that (apparently super simple) dough recipe 
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And then please share. 
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She lets the dough rest in the fridge for two days, takes the dough out of the fridge 2 hours prior to baking, and also heats the pizza stone at 550˚ in the oven for an hour beforehand.
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Thank you!
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I remembered to get basil. Shaping is a bit better. I will continue to work toward a thinner and more perfect circle.
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that’s beautiful! are you using cooked sauce?
Yeah, that’s a marinara. Once tomato season hits, you will not see a cooked sauce from me!
most people/shops use uncooked tomatoes for nyc pizza since the sauce cooks during the baking process. My favorites are Bianco crushed tomatoes from whole foods and scalfani crushed tomatoes from fairway/ctown.
You do have to push the crushed tomatoes through a steel mesh strainer to remove the skins and seeds, add a pinch of salt, a pinch of oregano, taste and maybe add a pinch of sugar depending on the season. Or you could stick an immersion blender on low speed into the can.
I like a pizza with fresh tomatoes and fresh mozz but of course, it’s not really NYC style at that point.
anyhow, you’se pizza is looking good!
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Perfection’s overrated… IMNHO. I understand the desire to go thinner overall, however. When my PIC is going to make that dough recipe I posted I’ll be sure he rolls it out more than our hostess did - not that the dough itself wasn’t perfection, but I’d prefer a slightly larger, slightly thinner pie = more room for toppings.
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My experiences with this method have not been good, but that might be due to the quality of the tomatoes.
give the bianco a try, they are great for pasta sauce as well, most commercial shops don’t use them cause of the expense (around $6 a can) but just about everyone who has tried them thinks they are the best you can find. in the end, you may find you prefer a cooked sauce, grandma pies and detroit pizza are typically made with a cooked sauce.
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Consistency of canned is a lot better if you drain it for a bit, and also it’s not really fully raw because of the canning.
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(Checks cabinet, realizes that’s exactly what she just bought on Amazon)
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Meant to reply to this, spot on, dump crushed tomatoes into mesh strainer, let liquid drain, then push tomatoes through strainer with the back of a wooden spoon.
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With thanks to @linguafood for suggesting the ATK pizza dough recipe. I’ve been a dedicated fan of both Lahey’s and Roberta’s versions, and was challenged to try something new.
I stuck to the ATK ingredients but defaulted on the method. I couldn’t see breaking out the food processor for 1/3 of the recipe (which is plenty of pizza for the two of us). I dumped everything in a bowl, did some kneading in the bowl to bring it together, and left it on the counter (covered) to ferment for about 18 hours. This was followed by a few stretch-and-folds, balling, and another 32-hour ferment in the fridge. Baked for 9 minutes in a 550 degree (+convection) on a pre-heated stone.
This came out great. Good flavor, nice color, crispy bottom, tender middle, and a bit of tug. Easy to make, I’m glad to have another pizza dough recipe in my arsenal.
Topped with Serious Eat’s NY style sauce, three cheeses, Boars Head pepperoni, and black olives.
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Handsome
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That looks fantastic, and I’m so glad you liked it. That crust is really something! Can’t wait till the resident baker hops on it 
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