I grew up on NY pizza, here's most of the recipe
For the sauce:http://pizzaware.com/pizzasauce2.htm
I couldn't find Furmanos brand sauce so I went with standard megamart brand.
The ingredient, "Cayenne black pepper" confused me. Is it black pepper or Cayenne pepper? Against my instinct I went with Cayenne...and am very pleased with the results. The spicyness disappears in the sauce.
I've only made this sauce once, but I was extremely pleased with the results. I'd estimate that I've tried 10 other variations to date and this one seems the closest to your typical "Umberto's Pizza" to me. I intend to repeat the recipe this weekend or next week.
As for the dough, the ingredients are really no secret. Just a typical 3 1/2 cup all purpose flour recipe, with say (I'm going from memory) 1 tbsp olive oil, 1/2 to 1 tsp salt (non kosher--the fine stuff), 2 1/4 tsp dry yeast, 1 cup water, 1 pinch of sugar.
You can make cardboard or you can make the most delicious dough with the exact same ingredients. The secret is in making the yeast happy and kneading the dough enough, but not too much.
I have the best success when I put 3 cups of flour in my metal mixer bowl and then I put the spiral dough hook on top of the flour in the same bowl and toss it all in the oven at 250 F for 5-10 minutes. The whole point of this is because my mixer is made of a lot of metal and it and the counter soaks up all of the heat really quickly. I find that I can handle the mixing bowl less than 2 minutes after mounting it in the mixer. It's really all about creating the most comfortable environment for the yeast to grow.
While that heats, I turn on my hot water for about 2 minutes and let it run in the sink until the water is at least 100 F. At first I used to measure the water temperature with a multimeter and a thermocouple but these days I go by feel. I fill 1 measuring cup with water and add the yeast. Then I sprinkle the yeast with sugar to get it going. Honey should work just as well.
Don't play with the yeast! They like to be left alone and grow best in a stable environment with a stable temperature (the same goes for brewing beer).
At that point I do nothing until I see some decent activity from the yeast in the measuring cup. I pull the flour and mixing bowl from the oven and get my KitchenAid 5 quart stand mixer going on speed 2. I add all the ingredients and then an additional 1/2 cup to 1 cup of flour until the dough cleans the side of the bowl and also "looks" right. I spray the dough "blank" with olive oil, cover the bowl with plastic wrap and a cloth towel, and check on it in about 30 minutes. When it doubles in bulk, I punch it down and give it another 30 minutes.
This technique yielded me the most perfect pizza dough last week. Tender and delicous, I could have fooled any restaurant that it was top quality pizza dough. I will do this recipe again this weekend or next week.
As for the cheese, well I wish I knew the answer to that.
Happy pizza making!:chef: