JOE​S NEW YORK PIZZA REVEALS SECRET TO GREAT

SUBMIT TED BY JOEBAKER UPDATED: SEPTEMBER 23, 2015

The art of making pizza is complicated and not just anyone can make a delicious pizza that
has the perfect ratio of toppings, sauce, and cheese on top of a wonderful crispy yet soft and
chewy dough. For years, people from all over the nation come to visit Joe​s New York Pizza,
home of the best Italian food in Vegas, and have been waiting to find out their secret to
making great pizza. Joe​s New York Pizza, voted best pizza and pizza delivery in Las Vegas by
online votes for Best of Las Vegas awards for 2014, is finally revealing how they make their
delicious and tasty pizzas.

YIELD: 4 people ACTIVE TIME: 30 TOTAL TIME: 1Hr

INGREDIENTS
Ingredients for the dough
​ 2 cups Bread for all-purpose flour
​ 2 cups Whole-Wheat flour
​ 1 envelope/ 2 ½ teaspoons Active Dry Yeast
​ 2 teaspoons Honey
​ Fine Sea Salt 2 teaspoons
​ 1 1/3 cups of Lukewarm Water
​ 2 Tablespoons of Olive Oil
Ingredients for the sauce
​ 4 Tablespoons of Extra-virgin Olive Oil
​ 2 large garlic cloves minced
​ 1 ½ cups whole peeled tomatoes canned
​ ½ cup torn Basil leaves
​ 4 ounces of fresh Mozzarella, thinly sliced
​ ½ teaspoon Oregano
​ 1 teaspoon Salt and freshly ground Pepper

PREPARATION
Steps to Prepare the dough Step 1: Combine flour, honey, yeast, and salt in the bowl of the

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 food processor and mix to combine. Step 2: Continue to add water and Olive Oil to the
dough until it forms a ball. Add more flour, 1 tablespoon at a time, if the dough feels too
sticky. Add water, 1 tablespoon at a time, if it feels too dry. Step 3: Knead the dough on a
lightly floured surface for roughly about 5 minutes until it is smooth, elastic ball. Step 4:
Grease a bowl with 2 teaspoons of olive oil and place the smooth ball of dough into the
bowl. Cover it with plastic wrap and set the bowl aside until the dough doubles in size,
which usually takes about an hour. Step 5: Take the dough and cut it in half and knead each
half and then shape into a ball again. On a lightly floured surface, place the two balls and
cover loosely with plastic wrap or a clean kitchen towel. Allow the dough to rest for an hour
at room temperature or in the fridge for up to 24 hours. If you let it rest in the refrigerator,
be sure to let the dough come to room temperature before continuing on. Step 6: Take a
rolling pin to roll out the dough and use your hands to stretch each ball into a circle 12-14
inches in diameter. If the dough becomes too elastic, put it in the refrigerator again for 10
minutes to relax before moving on. Step 7: Place the rack as low as possible in the oven and
preheat it to 500 degrees. Oil the 14-16 inch pizza pan or baking sheet lightly and lay
uncooked crust on top. Roll the edges if you want to form a rim. Steps to prepare the sauce
and pizza Step 8: Heat 1 tablespoon of extra-virgin olive oil over medium heat in a 10-inch
skillet, add the minced garlic, stir and cook for about 1 minute. Step 9: Add 1½ cups canned
whole peeled tomatoes, be sure to crush them as they go into the pan then add ¼ cup torn
basil leaves in. Step 10: Bring sauce to a boil and be sure to stir frequently for about 5-7
minutes until the sauce thickens.

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