By Brad Dunn, Daniel Hood

"It's been stated that if you cannot locate it in big apple urban, you cannot locate it anyplace, and that is most likely actual: rightly so, long island is among the world's nice towns, if now not the best of all of them. yet even the main diehard New Yorker will savor the pleasures and discoveries to be present in long island: The Unknown urban, which unlocks a treasure chest of Gotham secrets and techniques, a few darkish, a few mild, and a few just Read more...

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Move the dough a one-eighth turn and repeat. Continue until you have evenly stretched the dough into a 9-inch circle with slightly thicker edges. 5 Dust the pizza peel generously with flour. Using your hands and working quickly, lift and transfer the dough to the pizza peel. Give the peel a few shakes back and forth to make sure the dough isn’t sticking. 1/4 cup salsa semplice (page 30) ounces fresh mozzarella di bufala or fior di latte, squeezed gently to release moisture, sliced, then drained on paper towels 2 ounces thinly sliced italian baked ham such as prosciutto cotto or rosterdet prosciutto di parma 11/2 cup thickly sliced marinated artichoke hearts, well drained 1/4 4 6 To top the pizza: Spread the pizza sauce evenly over the dough, leaving a 1-inch border.

To make the dough using a mixer: Fit a heavyduty stand mixer with the dough hook attachment. Place 51/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes and then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (If the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down.

Arrange the basil leaves like petals of a flower in the center of the pizza. Slice the pizza into wedges, or leave whole to be eaten folded in quarters, and serve immediately. 5 ounces) neapolitan pizza dough (page 28), at room temperature 1 caputo flour for dusting tablespoons extra-virgin olive oil 2 cup freshly grated pecorino romano cheese 1/4 fresh basil leaves, torn into small pieces 6 Pizza Mast’ Nicola, or Master Nicholas’s pizza, was one of the first Italian pizzas made. Instead of using olive oil, as it is now made, it was originally topped with lard.

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