I Like Making Things: I'm in a NY State of mind

So I've been thinking a ton about NY lately. Maybe it's because alot of my friends live there who i love, and miss; maybe it's because my dad's been watching his favorite movie Serendipity again (he'll never admit to this); maybe it's because I've been reading my friend LK's Dad's book about being a cop in the city circa 1975, and it's got my dad telling all kinds of stories about growing up there. Or maybe, just maybe, it's because i got this totally awesome gangsta hat at Burlington Coat Factory the other day:

I'm betting on the last one, because that is one sick hat. Regardless, between work/school/family i don't have time to make the trip out there just yet, so i settled for making the most NY thing i could think of: pizza.

I started dabbling in the art of pizza about a year ago when i was stranded in Ca with no real pizza in sight. They just don't get Italian food over there. Anyway it's the crust that gets me. It's either too thick, or too doughy, and never that awesome crisp bubbly deliciousness that is NY pizza at it's best. Then one day i'm perusing my mom's latest Cooks Illustrated, and low and behold, i find this recipe. If you like to cook, you should get this mag, because it is just the best. These guys test everything, and like utilize science and shit. It's really the tops, and this recipe did not disappoint.

Anyway it's says the dough is best after three days, but you can use it anytime after 24hrs. I ended up using it on day 2, because it worked into my schd. I can totally see why the third day would be better, because the gluten would relax a little more. If there's one thing wrong with this pizza, it's that i should have stretched it out a more, but it's still pretty damn good.

Preheat oven to 500degrees. Put oven rack on second level with pizza stone on top.
Toss the dough. This is SOOOO much fun, but watch for ceiling fans, and catch it with your knuckles so you don't poke through. Also wear an apron cause the flour is gonna fly. (No pic's of this because my mom was in zone out mode and not even my terrible ukulele playing could bring her back.)

Spread your sauce. Their recipe for sauce is spot on, except they don't put crushed red peppers in it, which to me makes it. I added about a tablespoon, do what you want. Start it in the center and spread out.

Then cheese that shit! 1/4 cup parm, 1 cup mozz. Use the whole milk kind if you're not fucking around. The recipe makes 2 pizzas. I did one plain, because that's the true test, and one veggie and pepperoni. If using veggies make sure you saute them first. Then into the oven:

And yes, i do have a large bakers peel (gigantic spatula), because after a few broken crusts/burnt fingers i decided it was worth the $20. And you know what? I'll never look back.

Cook for 12min, turning halfway through.

That's a pretty damn good pizza, if i do say so myself. On a sad note, i got so excited about the first one turning out that when i went to shiv in the second i missed the stone, and ended up dumping half the toppings on the stove floor which totally fogged up the house, and pissed off my mom who had just cleaned the oven yesterday, and choose that exact moment to come out of her daze. Well you know what mom? Tough. (i'll clean the stove later).

Place on rack to cool for a bit: