Slice Of Old Sac Pizza Recipe

Bloom yeast

In a small bowl, combine the warm water (1.5 cups), granulated sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–8 minutes until foamy and fragrant. If mixture does not foam, discard and start with fresh yeast.

Mix dough

In a large mixing bowl or stand mixer fitted with a dough hook, combine 3.5 cups flour and 1.5 tsp sea salt. Make a well and add the foamed yeast mixture and 2 tbs olive oil. Mix until a rough shaggy dough forms. If using hands, stir with a wooden spoon until incorporated.

Knead

Knead the dough on medium speed with the dough hook for 6–8 minutes, or by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, elastic and slightly tacky but not sticky. Add up to 2 tbs extra flour if extremely sticky.

First rise

Lightly oil a large bowl with olive oil, place the dough ball in it, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1.5 hours depending on room temperature.

Divide and rest

Punch the dough down gently and divide into 2 equal portions (for two 12–14" thin-crust pizzas) or keep whole for one larger. Shape each portion into a tight ball, place on a lightly floured tray, cover, and let rest 20–30 minutes to relax the gluten before shaping.

While the dough rises, make the sauce. In a small saucepan over low heat, warm 1 tsp olive oil and add the minced garlic (1 clove). Sauté just until fragrant, about 30 seconds—do not brown. Add 1 cup crushed tomatoes and 1 tbs tomato paste and stir to combine.

Season the sauce with 0.5 tsp dried oregano, 0.5 tsp dried basil, 0.5 tsp kosher salt, 0.25 tsp black pepper and 0.25 tsp red pepper flakes if using. Simmer on low for 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust salt/pepper. Remove from heat and let cool to room temperature before using (hot sauce can make the crust soggy).

Preheat oven and prepare peel/pan

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a pizza pan, preheat to 475°F (245°C). Dust a pizza peel or rimless baking sheet with 1–2 tbs cornmeal or semolina to prevent sticking.

Shape dough

On a lightly floured surface, press one dough ball from the center outward using your fingers, leaving a slightly thicker rim. Stretch gently to a 12–14" round for a thin New York–style slice. If the dough resists, rest 5–10 minutes and continue. Transfer shaped dough to the prepared peel or pan dusted with cornmeal.

Sauce and cheese

Spread 1/2 cup of the prepared sauce evenly over the dough, leaving a 1/2–3/4" border. Sprinkle 1 cup (about half) of the shredded mozzarella evenly over the sauce, then scatter about 1/4 cup provolone slices. Arrange pepperoni (about 1/2 cup to 1 cup) if using, distributing evenly. Finish with a light dusting (about 1 tbsp) of grated Parmesan/Pecorino.

Bake

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–10 minutes, or until the crust is golden brown, cheese is melted and bubbling and edges have some leopard spotting. If baking two pizzas, rotate halfway through for even color.

Finish

Remove the pizza from the oven and brush the crust lightly with 1 tsp olive oil. Scatter fresh basil leaves if using and let rest 2–3 minutes. Sprinkle additional grated Parmesan to taste. Slice into classic large New York–style slices.

Serve hot, one slice per person for large slices; each 12–14" pizza yields about 6–8 large slices. Offer red pepper flakes or extra grated cheese on the side.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a hot oven or skillet to maintain crust crispness.