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NEW YORK-STYLE PIZZA INSPIRED BY TMNT II: SECRET OF THE OOZE

Name: New York-Style Pizza inspired by TMNT II: Secret of the Ooze
Yield: 12
Ingredients: For the Dough; 16 1/2 ounces bread flour plus more for dusting; 2 tbsp sugar; 3 tsp kosher salt, divided; 1/2 tsp instant yeast; 1 1/3 cups ice water, plus more as necessary; 1 tbsp vegetable oil, plus more for oiling; For the Sauce; 28 ounce can whole peeled tomatoes; 2 medium garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1/2 tsp dried basil; 1 tsp kosher salt; For the Assembly; 1/4 cup semolina flour; 8 ounces whole milk mozzarella, shredded

Picture for New York-Style Pizza inspired by TMNT II: Secret of the Ooze

9,380,215 views 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.

12 servings

original

metric

INGREDIENTS

For the Dough

16 ½ ounces bread flour plus more for dusting

2 tbsp sugar

3 tsp kosher salt, divided

½ tsp instant yeast

1 ⅓ cups ice water, plus more as necessary

1 tbsp vegetable oil, plus more for oiling

For the Sauce

28 ounce can whole peeled tomatoes

2 medium garlic cloves, minced

1 tsp dried oregano

½ tsp red pepper flakes

½ tsp dried basil

1 tsp kosher salt

For the Assembly

¼ cup semolina flour

8 ounces whole milk mozzarella, shredded

TOOLS

food processor

measuring cups and spoons

large mixing bowl

plastic wrap

pizza peel

pizza cutter

rolling pin (optional)

saucepan

oven

pizza stone

cutting board or pizza pan

DIRECTIONS

For the Dough

In the food processor, combine the bread flour, sugar, and instant yeast. Pulse until well-mixed.

16 ½ ounces bread flour plus more for dusting

2 tbsp sugar

½ tsp instant yeast

food processor

With the food processor running, slowly pour ice water through the feed tube. Continue processing until a sticky ball of dough forms. Process for an additional 60 seconds.

1 ⅓ cups ice water, plus more as necessary

Let the dough rest in the food processor for 10 minutes.

Add kosher salt and vegetable oil to the dough. Process for an additional 60 seconds.

3 tsp kosher salt, divided

1 tbsp vegetable oil, plus more for oiling

Transfer the dough to a lightly oiled surface and knead by hand for about 2 minutes, until smooth.

For the Dough

Place the dough in a large, lightly oiled bowl, cover tightly with plastic wrap, and refrigerate overnight.

1 tbsp vegetable oil, plus more for oiling

For the Dough

plastic wrap

large mixing bowl

For the Sauce

In a food processor, blend whole tomatoes, garlic, dried oregano, red pepper flakes, basil leaves, and kosher salt until smooth.

28 ounce can whole peeled tomatoes

2 medium garlic cloves, minced

1 tsp dried oregano

½ tsp red pepper flakes

½ tsp dried basil

1 tsp kosher salt

food processor

Transfer the sauce to a saucepan and bring to a gentle simmer over medium-low heat.

saucepan

Cover and let the sauce cook for 30 minutes, stirring occasionally.

For the Assembly

Remove the dough from the refrigerator, divide it into 2 pieces, and wrap in plastic wrap. You will only need 1 dough ball per pizza. Let it rest at room temperature for 1 hour.

For the Dough

plastic wrap

Place pizza stone in the oven.

oven

pizza stone

Preheat the oven to 550° or as high as it will go. Let the stone heat for at least 40 minutes to ensure it’s thoroughly hot.

Dust a pizza peel with semolina flour to prevent sticking.

For the Dough

¼ cup semolina flour

Lightly flour your work surface and place the dough ball on top.

16 ½ ounces bread flour plus more for dusting

For the Dough

Gently press the dough with your fingertips, working outward to form a disc, leaving a slightly thicker edge for the crust.

Once the dough is about 8 inches wide, pick it up and drape it over your knuckles. Let gravity stretch it out as you pass it between your hands until it forms a 14-inch round.

Transfer the dough to the pizza peel and reshape into a circle if necessary.

Ladle about ½ cup of sauce onto the center of the dough. Use the back of the ladle to spread the sauce evenly, leaving the edges clean for the crust.

For the Sauce

10.

Scatter shredded mozzarella cheese evenly over the top, making sure not to cover the edges.

8 ounces whole milk mozzarella, shredded

11.

Carefully slide the pizza onto the preheated pizza stone.

pizza stone

12.

Bake for about 12 minutes, until the crust is golden brown and the cheese is bubbly with browned spots.

13.

Use the pizza peel to remove the pizza from the oven.

pizza peel

14.

Transfer to a cutting board or pizza pan

cutting board or pizza pan

15.

Slice into 6 pieces and serve hot!

pizza cutter

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