How to Make New-York-Style Pizza – TMNT II: Secret of the Ooze

It’s been 25 strange and beautiful years since Teenage Mutant Ninja Turtles II: Secret of the Ooze danced its way across the silver screen and into Americans’ hearts. Now we look back at that pizza eating scene, and how we can have pizza too.

Recipe: https://www.bingingwithbabish.com/recipes/2017/5/16/nypizzatmnt

Watch in Spanish: https://youtu.be/3AMyPqI3Glk

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“Hey baby, I hear the blues a-callin’, tossed salads and scrambled eggs.” [TMNT Pizza so good] Ahh, doesn’t that scene just make you want pizza? Hey guys, I am back and I’m here to show you how to make New York style pizza at home using little more than just a food processor.

So we’re going to start off with 16 and one half ounces of bread flour, to which we’re going to add two tablespoons of sugar and a half teaspoon of instant yeast We’re just going to pulse those to combine real quick before grabbing our artisanal milk jug filled with ice water

Which we’re going to measure one and one-third cups of that we’re going to slowly drizzle into the machine as it runs. Once it starts coming together, and no dry clumps remain, We’re going to give it a break for 10 minutes before adding 2 teaspoons of Kosher salt

And 1 tablespoon of vegetable oil. And now it’s time to knead our dough, let this guy go for 60 seconds Next up, we’re going to lightly oil our countertop because this dough is really really really sticky

And we need to knead it by hand a little bit, we’re not going to be able to do it without some oil. So we just want to knead the dough for a minute or two. We want it to really come together and become silky and smooth and

Pleasurable to the touch. And we want to roll it up into a ball Lightly oil a bowl Make sure it’s good and greased and drop our dough inside We’re going to wrap the whole thing tightly in plastic wrap

Because this guy is headed for the fridge for 24 hours for a slow cold rise 24 hours later, and you can tell because I’m wearing a different shirt We’re going to turn out the dough, split it in half roll each half into a nice little ball

Place on an oiled cookie sheet and cover loosely with plastic wrap so we can get started making our sauce. Into a food processor, we’re going to dump a 28-ounce can of San Marzano tomatoes with half of its liquid, a teaspoon of Kosher salt and dried oregano and two crushed cloves of garlic before

Using our food processor to process our food. Now I like to let the sauce simmer for about 30 minutes to let those flavors get to know each other so while that goes we’re going to get our oven ready

Start by placing your favorite pizza stone on the top rack of your oven and your favorite pizza steel on the bottom rack of your oven. Make sure that the racks are right on top of each other So we created a little oven within an oven as I demonstrate here with my hand

Preheat at 550°F for 40 minutes. Now onto a very well floured surface, We’re going to turn out our dough which we’ve let rest at least an hour now at this point It’s still very sticky, but just keep flouring it and slowly patting it out,

Forming it into a pizza pie. Make sure you leave about a one-Inch crust on the outside. Once you feel like you’ve got a good crust pick it up and use your knuckles While rotating the dough to stretch it out slowly ever-larger into about a 14-inch round.

Now it’s time to cheese and sauce this guy, so we need to reach for our trusty pizza peel, which we’re going to liberally dust with Semolina flour, and we’re going to place our dough on top.

Make some final adjustments and hit it with the sauce. Use a ladle, so you feel like a real Pizza guy. And then top it with about a quarter pound shredded, full fat, low moisture mozzarella cheese. Into the oven it goes give it a good little shake

Close it up and about 12 minutes later. You would be greeted with this. Slice it up into six pieces. Or four, or eight — I-I don’t really care And then ideally you want to wait about five minutes to let the pizza cool down,

But if you’re like me and you don’t give a shit about the roof of your mouth, then dig right in. And remember: it’s not Secret of the Ooze Pizza if you don’t get a good cheese stretch.