Andolini's Demarco Of Brooklyn Pizza

Mike with Andolini's shows how to make the Demarco Of Brooklyn Pizza.

What you'll need and the instructions:

- A HOT oven, 500 degrees is best, and a pre-heated pizza stone (let it heat up from cold with the oven, and let it heat 30 minutes to an hour)

- 14 oz. of dough, tossed or gently shaped (no rolling pins!) into your desired pizza size

- 1 jar of San Marzano tomato puree (typically in 12 to 16 oz. glass bottles, look on either the highest or lowest shelf in the store)

 - Salt and pepper and a dash of garlic to season sauce to taste

- Two large balls of traditional fresh whole milk mozzarella… buy it whole and slice it – you’ll taste the difference on the pizza. Cut those rounds in half to make half-moon shapes. 

- A dozen large fresh basil leaves, torn in half to make 24 pieces

- Extra virgin olive oil — several ounces, depending on the size of your pizza

- 1 to 2 oz. grated pecorino romano cheese

Sauce your pie, leaving the outer 1” of crust clear. Use enough to have a light coating all over the pizza, but avoid large puddles of sauce. You probably will NOT use all of your jar. No worries, it makes a great base for other pasta sauces. Add the cheese, scattering the half moons evenly over the pizza, letting some of the tips of the moon shapes lie on the crust at the edges. They bake into crispy cheese crust goodness that way. Add a swirl of olive oil to your pie (lightly) and then bake the pizza for 7 to 10 minutes on the hot stone. Remove from oven when the cheese is lightly browned and bubbly. Add fresh basil leaves over pizza. Drizzle with more olive oil, and sprinkle the grated pecorino romano cheese over your NY style pizza masterpiece!