This is the absolute best chicken burrito recipe ever. First of all, it’s tasty. I mean SUPER tasty. I’m talking authentic Mexican restaurant tasty. And it’s easy to make (you gotta love that!). And since it only needs 5 ingredients plus oil and spices, it’s economical. Winner, winner, chicken burrito dinner! Chipotle Chicken Burritos
New York City boasts a plethora of attractions, but one culinary treasure that truly shines is its legendary New York-style pizza. Characterized by its thin, crispy crust, flavorful tomato sauce, and generous toppings, it's a pizza lover's fantasy come true. The good news? You don't need to be in the Big Apple to indulge in this delightful creation. In this article, we'll walk you through the process of crafting your very own Homemade New York Style Pizza that rivals the authenticity of the originals.
To embark on your journey toward pizza perfection, gather the following ingredients:
For the Dough:
11/2 cups warm water (approximately 110°F or 45°C)
21/4 teaspoons of active dry yeast
2 teaspoons of sugar
4 cups of all-purpose flour
11/2 teaspoons of salt
2 tablespoons of olive oil
For the Sauce:
1 can (28 ounces) of crushed tomatoes
2 cloves of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of dried basil
Salt and pepper to taste
For the Toppings:
2 cups of shredded mozzarella cheese Your preferred toppings (e.g., pepperoni, mushrooms, bell peppers, onions, olives)
Begin by combining warm water, sugar, and yeast in a small bowl. Allow the mixture to sit for approximately 5 minutes until it becomes frothy.
In a large mixing bowl, blend the flour and salt. Gradually incorporate the yeast mixture and olive oil into the dry ingredients. Mix until a cohesive dough forms.
Knead the dough on a floured surface for around 5 minutes until it achieves a smooth and elastic consistency.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1-2 hours or until it doubles in size.
In a saucepan over medium heat, add a drizzle of olive oil and sauté the minced garlic for about a minute until it becomes fragrant.
Introduce the crushed tomatoes, dried oregano, dried basil, salt, and pepper into the saucepan. Allow the mixture to simmer for 15-20 minutes, stirring occasionally, until the sauce thickens.
Preheat your oven to its highest attainable temperature, typically ranging from 500-550°F (260-290°C). Position a pizza stone or an inverted baking sheet on the middle rack during the preheating process.
Assembly and Baking:
Divide the risen dough into two equal portions to create two 12-inch pizzas.
Roll out each piece of dough on a floured surface into a thin, 12-inch diameter circle.
Carefully transfer the rolled-out dough to a piece of parchment paper.
Spread a generous layer of sauce onto the dough, ensuring to leave a small border along the edges.
Sprinkle a generous amount of shredded mozzarella cheese over the sauce.
Add your preferred toppings according to your taste.
Slide the parchment paper with the assembled pizza onto the preheated pizza stone or baking sheet in the oven.
Baking and Enjoyment:
Bake the pizza for approximately 10-12 minutes, or until the crust attains a golden-brown hue, and the cheese becomes bubbly and lightly browned.
Carefully remove the pizza from the oven and allow it to cool for a minute before slicing.
Q: What is the secret to New York Pizza?
Ans: As per J. Kenji Lopez-Alt, a contributor at Serious Eats, the introduction of oil into the dough serves to coat the individual flour particles present in the dough. This coating action has the effect of reducing the formation of gluten, as described by King Arthur Baking. This precaution is taken to prevent the dough from becoming excessively firm and difficult to chew, resulting in a more desirable end product.
Q: What makes a pizza New York-style?
Ans: New York-style pizza is renowned for its characteristics: it's generously sized, hand-tossed, and boasts a thin crust. Typically, it's served in substantial slices. The crust exhibits a delightful contrast, being both thick and crispy at the edges, while the center remains thin and flexible, allowing for easy folding of the ample slice for consumption. In keeping with tradition, New York-style pizza often features minimal toppings, primarily consisting of sauce and cheese
Q: What makes New York-style pizza different from regular pizza?
Ans: New York–style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.
Q: What makes pizza more tasty?
Ans: Cheese possesses a high fat content, meat toppings offer a richness, and the sauce typically carries a hint of sweetness. Furthermore, pizza toppings are abundant in a compound known as glutamate, which is present in ingredients such as tomatoes, cheese, pepperoni, and sausage. When our taste buds encounter glutamate, it signals our brains to become delighted and triggers a desire for more of this savory flavor.
Q: Is New York-style pizza sweet?
Ans: Both pizza styles also differ in how the tomato sauce is made. The NY style pizza usually features a seasoned tomato sauce that has a balance between sweetness and heat. Additionally, the texture of the sauce is thin enough to spread well, but thick enough so it does not make the pizza become songy
Q: Can I make the pizza dough in advance and store it for later use?
Ans: Yes, you can prepare the pizza dough in advance and store it in the refrigerator for up to 2-3 days. Alternatively, you can freeze the dough for several weeks. Just be sure to wrap it tightly in plastic wrap or an airtight container to prevent it from drying out. When you're ready to use it, allow the dough to come to room temperature before rolling it out and baking your pizza for the best results.