New Jersey Style Pizza
Meet the underdog of East Coast Pizza, the Trenton Tomato Pie aka Jersey Pizza.
Ingredients
DOUGH:
- 375 g warm water, 86°F/30°C
- 4 g instant yeast
- 15 g olive oil
- 15 g sugar
- 12 g kosher salt
- 600 g all purpose flour, I use 11.7% protein
SAUCE:
- 800 g whole peeled tomatoes, canned
- 50 g tomato paste
- 1 g dried oregano
- 1 g dried basil
- Pinch of red chile flakes
- 7 g kosher salt
- 10 g brown sugar
- olive oil
- 3-4 cloves garlic, minced
SHAPING / BUILDING / BUILDING THE PIZZA:
- full fat aged mozzarella
- parmesan, grated
Instructions
DOUGH:
- Add ingredients to bowl of stand mixer with dough hook attachment. Mix on low for 1-2 minutes or until dough forms into a mass. Increase speed to high and finish mixing for 3-4 more minutes. When dough has become smooth and doesn't tear/shear when you tug it, it's done.
- Divide dough into 4 approx 250g pieces. Shape each into a ball.
- Place each ball into a well oiled bowl, cover, and refrigerate for 1-2 days.
- 3 hours before you’d like to eat pizza, pull dough from fridge and allow to come to room temp.
If you're new to folding and shaping pizzas, I recommend watching my YouTube video linked above to familiarize yourself with shaping the pizza dough before beginning this process.
SAUCE:
- Remove 3 tomatoes from the 28oz can and roughly chop them.
- Add tomato paste, oregano, basil, chile flake, salt, and sugar into the 28oz can and puree with immersion blender until smooth.
- Heat a long squeeze of olive oil (about 2-3Tbsp) in a saute pan over med-high. Add garlic. Stir and saute for about 30 seconds. Add chopped tomatoes and cook for about a minute until reduced. Add the rest of the tomato puree to the pan.
- Reduce heat to medium and cook for about 15 minutes or until the sauce is reduced by half.
SHAPING / BUILDING / BUILDING THE PIZZA:
- Preheat oven at highest setting (for me that's 550°F/290°C) with pizza steel/stone.
- Grate mozzarella on largest holes of box grater. Place grated cheese in the freezer for about 45 minutes.
- Flour work surface and one of the doughs, and flip it out on to your work surface and flour the wet/non-floured side of the dough.
- Flatten dough with your hand then with a rolling pin, roll out into about a 10"/25cm round. Finish stretching the dough by hand until it is about a 12"/30cm round.
- Load dough onto pizza peel that has been well dusted with semolina flour.
- Spread about 2 cups/240g of the chilled shredded cheese onto the dough followed by a generous pinch of grated parm. Add several large spoonfuls of the pizza sauce (about 120g/½ cup total per pizza). Spread slightly, making sure to leave plenty of the surface un-sauced. Load onto the pre-heated pizza steel/stone and cook for 6 minutes. Bottom should be well crisped up. Place onto a wire rack to cool slightly before cutting.
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