Buffalove Feast

Pizza is found all over the world and has so many varieties to choose from. With all the traveling my husband and I have done over the years, our hometown still holds the top spot for pizza. Buffalo, New York maybe known for their chicken wings but in my opinion, it should be just as famous for its pizza. Everyone has their favorite pizzeria and usually it’s just around the corner from where they live. Some like more sauce, more cheese, extra crispy crust, or just love to try different varieties every time they order. It took me about 6 years to come up with the recipe for my pizza crust because every time it was made, we compared it to Buffalo pizza. Some say it has to do with the water you use but I have found that it all has to do with mix time. So give this recipe a try!

Buffalo Style Pizza

Serves 4

  • 3 cups Bread flour plus about 4 tbsp for rolling
  • 1 cup Lukewarm water (bath water temp)
  • 1 packet Active dry yeast
  • 1 tsp Salt
  • 1/2 tsp Sugar (dough)
  • 1/8 tsp Sugar (sauce)
  • 1/4 cup Extra virgin Olive Oil (EVOO)
  • 2 tbsp Cornmeal
  • 1 can Pizza sauce
  • 1/8 tsp Garlic powder
  • 1/8 tsp Onion powder
  • 1 package Sliced Mozzarella cheese
  • 1 brick Mozzarella cheese (shredded)
  • Any additional toppings of your choosing

Pour the packet of yeast into a mixing bowl followed by the Luke warm water. Mix together with your fingers until the yeast is dissolved. If you use cold water, it wont activate the yeast to make the dough light and fluffy. If you use hot water, it will kill the yeast and the dough will remain flat. Connect the hook attachment to the mixer and place on the lowest speed. Add the sugar, EVOO, salt, and flour (in the order). Mix the dough on low speed for 7 minutes. This will give you the correct consistency for the dough.

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After the dough has been mixed for 7 minutes, pour onto a floured area. Knead the dough into a ball. This should take about a minute. Place the dough in a oiled container that can be sealed. Cover the container and store in the refrigerator for up to 6 hours. Remove from refrigerator for 2 hours. This should give you the best consistency for rolling out the dough or tossing it.(it should have doubled in size)

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Heat the oven to 450°, spray the pizza pan with non stick spray and toss corn meal all over the pan. It keeps the dough from sticking to the pan and also gives it a crunch to the crust once it’s  cooked. Flour the surface, and place the dough down. Roll in even strokes to make the dough into a circular shape. Once it is completely rolled out, the dough should hang over the sides of the pan. Roll the sides over and pinch to the dough on the flat part of the pan. This makes a thicker crust. Add the additional sugar to the can of sauce. Stir and pour on the dough. Spread the sauce out evenly. Sprinkle garlic powder and onion power over the sauce. Add the cheese and any additional toppings of your choice.

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Bake the pizza for 24-27 minutes or until golden brown and the cheese has started to bubble. Let the pizza sit for 5 minutes to cool before cutting. Enjoy your buffalo style pizza!

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