Pizza Party!

New York-Style Pizza

Total Time: 1 ½ hr (plus 1 ½ hr rising)
Serves: 6–8

Dough Ingredients
• 1½ teaspoons active dry yeast
• 1½ cups warm water (100–110 degrees)
• 2 cups bread flour
• 1¾ cups all-purpose flour, plus more for dusting
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• 2 tablespoons extra-virgin olive oil, plus more for the bowl
• Cornmeal, for dusting

Pizza Ingredients
• ½ cup pizza sauce
• 2 tablespoons grated parmesan cheese
• 2 ounces torn fresh mozzarella cheese
• 1 heaping cup shredded low-moisture mozzarella cheese

Instructions
1. Sprinkle the yeast over the warm water in a small bowl. Let stand until dissolved and foamy, 5–10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar, and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn out the dough onto a lightly-floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic, but still slightly tacky, 3–5 minutes.

2. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1½ hours. Meanwhile, preheat the oven to 500 degrees (use the convection setting, if available) with a pizza stone, baking steel, or inverted large baking sheet in the lower third of the oven.

3. Divide the dough into 2 balls. On a lightly floured surface or cornmeal-dusted piece of parchment paper, gently stretch and press the remaining dough ball into a 12- to 13-inch round.

4. Spread the pizza sauce on the dough, leaving a ¾-inch border. Evenly top with the parmesan and both mozzarellas. Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza. Continue to bake until the crust is golden brown and the cheese is melted, 5–10 minutes.

Pro Tips
• You will need only 1 ball of dough for this pizza; refrigerate or freeze the other ball for another use.
• Canned or jarred pizza sauce is fine for this pie, or you can make your own—find a recipe on page 16 of Food Network Magazine The Big Book of Pizza.
• We used two types of mozzarella for this pizza: shredded low-moisture to cover the pie, then slices of fresh mozzarella for richness.
• Cut this pie into big slices then fold them in half to eat them, like a true New Yorker!

Sheet-Pan Hawaiian Pizza

Total Time: 1 hr (plus 2 ½ hr rising)
Serves: 6

Dough Ingredients
• 1½ teaspoons active dry yeast
• 1½ cups warm water (100–110  degrees)
• 2 cups bread flour
• 1¾ cups all-purpose flour, plus more for dusting
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• 5 tablespoons extra-virgin olive oil

Pizza Ingredients
• 1 cup pizza sauce
• 8-ounces (2 cups) shredded part-skim mozzarella cheese
• 6 ounces Canadian bacon, diced
• 1 20-ounce can sliced pineapple rings, drained and diced
• ½ green bell pepper, diced
• ½ red onion, diced
• Red pepper flakes, for topping

Instructions
1. Sprinkle the yeast over the warm water in a small bowl. Let stand until dissolved and slightly foamy, 5–10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar, and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

2. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until it’s very smooth and elastic, but still slightly tacky, 3–5 minutes.

3. Brush an 11×17-inch rimmed baking sheet with the remaining 3 tablespoons olive oil. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.

4. Put a pizza stone, baking steel, or inverted large baking sheet in the lower third of the oven. Preheat to 500 degrees (use the convection setting, if available.)

5. Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan.

6. Top the dough with the pizza sauce, half of the mozzarella, the Canadian bacon, pineapple, bell pepper, and red onion, then sprinkle with the remaining mozzarella. Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, 20–24 minutes. Let cool slightly, then remove to a cutting board. Top with red pepper flakes.

Pro Tips
• This recipe makes two pounds of dough. If you use store-bought dough, you’ll likely need two packages.
• When kneading the dough, dust with flour to prevent sticking, but don’t go overboard—too much flour will make your dough dry.
• Be sure to use Canadian bacon for this pizza, not regular bacon. Canadian bacon is sold fully cooked; it’s more like ham.