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<blockquote data-quote="moreluck" data-source="post: 371575" data-attributes="member: 1246">Traditional New York Pizzeria Dough &amp; Sauce&nbsp;&nbsp;***Dough***1 cup lukewarm water2 tablespoons milk2 teaspoons brown sugar1 teaspoon salt1 tablespoon shortening1 tablespoon corn meal1 tablespoon extra virgin olive oil1 package yeast3 cups all-purpose flour or unbleached white flour***Sauce***2 cans (14.5 oz. size) whole peeled tomatoes (preferably Roma or Furmano&#039;s)1 can (14.5 oz. size) pizza sauce (preferably Roma or Furmano&#039;s)1/4 teaspoon dried oregano, crushed1/4 teaspoon dried basil, crushed1/4 teaspoon dried marjoram, crushed1/2 teaspoon garlic salt1/4 teaspoon cayenne pepper&nbsp;&nbsp;&nbsp;Directions:In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute. &nbsp;Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes. &nbsp;Add the remaining flour and mix it with your hands. &nbsp;Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes. &nbsp;Form the dough into a ball and place it on the table around a warm place. Let it rest about 45 minutes to 1 hour. &nbsp;Push down the dough and make a 12&quot; to 14&quot; circle with your hands or the pin roller, if you prefer. &nbsp;Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes. &nbsp;Preheat your oven to 375F. &nbsp;Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough. &nbsp;Spread the pizza sauce, seasonings, mozzarella cheese and your favorite toppings on the dough. &nbsp;Place the pizza into the oven on the lowest rack, immediately reduce temperature to 375F and bake about 8 to 10 minutes. &nbsp;Note: this recipe was created in Venice, Italy, and has been served by The Mini Italia New York Pizzeria since 1956.</blockquote>

[QUOTE="moreluck, post: 371575, member: 1246"] Traditional New York Pizzeria Dough & Sauce ***Dough*** 1 cup lukewarm water 2 tablespoons milk 2 teaspoons brown sugar 1 teaspoon salt 1 tablespoon shortening 1 tablespoon corn meal 1 tablespoon extra virgin olive oil 1 package yeast 3 cups all-purpose flour or unbleached white flour ***Sauce*** 2 cans (14.5 oz. size) whole peeled tomatoes (preferably Roma or Furmano's) 1 can (14.5 oz. size) pizza sauce (preferably Roma or Furmano's) 1/4 teaspoon dried oregano, crushed 1/4 teaspoon dried basil, crushed 1/4 teaspoon dried marjoram, crushed 1/2 teaspoon garlic salt 1/4 teaspoon cayenne pepper [B]Directions[/B]: In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute. Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes. Add the remaining flour and mix it with your hands. Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes. Form the dough into a ball and place it on the table around a warm place. Let it rest about 45 minutes to 1 hour. Push down the dough and make a 12" to 14" circle with your hands or the pin roller, if you prefer. Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes. Preheat your oven to 375F. Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough. Spread the pizza sauce, seasonings, mozzarella cheese and your favorite toppings on the dough. Place the pizza into the oven on the lowest rack, immediately reduce temperature to 375F and bake about 8 to 10 minutes. Note: this recipe was created in Venice, Italy, and has been served by The Mini Italia New York Pizzeria since 1956. [/QUOTE]

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