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***RECIPE, MAKES FOUR 12-INCH PIZZAS***

For the dough:

1 teaspoon active dry yeast
1 teaspoon sugar
¼ cup warm water

2 cups warm water
1 tablespoon sugar
1 tablespoon salt
¼ cup olive oil
5 cups bread flour, plus more as needed

Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.

For the sauce:

1 28-ounce can whole San Marzano tomatoes
¼ cup olive oil
½ teaspoon sugar, or more to taste
1 teaspoon dried oregano
2 tablespoons tomato paste

Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas.
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It's still possible to make NY-style pizza at home, though my technique has changed of late. For reference, here's my first pizza video, from a year ago: https://youtu.be/lzAk5wAImFQ

My video about how dough changes as it ages in the fridge: https://youtu.be/o4ABOKdHEUs

My video about pizza stones vs. pizza steels: https://youtu.be/UWVEgoEGnkY

***RECIPE, MAKES FOUR PIZZAS***

(NOTE: Quantities here are slightly updated from those shown in the video)

For the dough
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
additional oil for greasing the dough
cornmeal, semolina flour, or coarse-ground whole wheat flour for dusting

For the sauce
1 28 oz (828…

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Как преодолеть психологический барьер общения с #ЭВМ? Репортаж об открытии первого учебного компьютерного класса в #Политехническоммузее. Программа "Московские новости", эфир 24.02.1987 г.

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