Nytimes Pizza Recipe

Knead with your hands until well combined approximately 3 minutes then let the mixture rest for 15 minutes.

Nytimes pizza recipe. If youre on NYT Cookbook try Classic Marinara Sauce by Julia Moskin. Lock the lid into place and cook on high pressure for 10 minutes. Ive been using that NYT recipe for a while now.

Be sure to cut way down on the salt in that recipe and simply boil it down a. This recipe adapted from Robertas the pizza and hipster. A hot oven heats the pizza stone which bakes the bottom of the pizza crust.

For making garlic knotsWe used. For the easiest pizza youll ever make try lavash a thin flatbread that makes a great substitute for traditional pizza dough. Store in the refrigerator.

Follow NYT Food on Twitter and NYT Cooking on. Yield Two 12-inch pizzas. You only need 12 oz.

Taste and add more salt if needed. October 29 2010 128 pm. You can pull off the easiest recipes in a New York minute.

Lightly dust your hands with flour and fold the dough over a few times then divide the dough in half. Combine in a jar 1 cup olive oil 13 cup sherry vinegar or wine vinegar or to taste 1 to 2 teaspoons Dijon mustard salt and freshly ground black pepper. Bake the pizza on the bottom rack of the oven for 18 to 20 minutes until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown use a spatula to check the bottom.