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New York Style Pizza

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This New York style pizza is the famous real deal with its homemade dough that makes a thin and crispy crust, a quick homemade tomato sauce, and mozzarella cheese. Toppings optional. Here’s how to make it at home.

Two slices of New York style pizza on paper plates with a cheese shaker and napkins beside the pizza.

Adapted from Andrew Rea | Binging with Babish | Houghton Mifflin Harcourt, 2019

Authentic New York style pizza isn’t exactly easy to find outside of the city. This recipe, however, exceeds expectations. The overnight New York style pizza dough is easy to make—and stretch!—and the sigh-inducingly thin, crisp crust, perfectly simple tomato sauce and modest smattering of mozzarella cheese meld to create far more than the sum of its parts. Truly the real deal. And you can always use store-bought dough if you don’t have the time (or ingredients) to make the dough from scratch. If you want to pretend you’re a true New Yorker, fold the slice in half lengthwise as you pick it up and eat it.–Angie Zoobkoff

New York Style Pizza FAQs

What’s the difference between bread flour and all-purpose flour?

Folks, to achieve the best results in your New York style pizza dough, you really can’t substitute any other type of flour for bread flour. That’s the bad news. The good news is that it is really simple to find bread flour these days. And you won’t mind purchasing a bag of it because you’ll want to make this recipe again and again and again. Mostly, the biggest difference between bread flour and all-purpose flour is simply a matter of protein. White and whole wheat bread flour has a higher protein content than all-purpose, usually 11-13%.

How do you eat a slice of New York pizza?

New York style pizza is known for its large thin slices. To avoid a floppy slice, skip the knife and fork and fold the slice of pizza in half before devouring.

New York Style Pizza

Two slices of New York style pizza on paper plates with a cheese shaker and napkins beside the pizza.

This New York style pizza is the famous real deal with its homemade dough that makes a thin and crispy crust, a quick homemade tomato sauce, and mozzarella cheese. Toppings optional. Here’s how to make it at home.

Andrew Rea

Prep 45 mins

Cook 20 mins

Total 1 d

For the New York style pizza

Make the pizza dough

  • In a large food processor, pulse together the bread flour, sugar, salt, and yeast until well combined.

  • In a liquid measuring cup, combine the ice water and 1 tablespoon of vegetable oil and, with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms, 20 to 30 seconds.

  • Move to an oiled work surface and knead until smooth, 2 to 4 minutes. Plop into an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.

Make the pizza sauce

  • In a food processor, combine the tomatoes and their juices, garlic, salt, oregano, red pepper flakes, basil, and sugar. Process until smooth.

    You’ll likely have a lot more pizza sauce than you need. Freeze any remaining sauce for up to 3 months and thaw the next time a New York style pizza craving hits.

Assemble the New York style pizza

  • Divide the chilled dough into 2 equal pieces. Wrap individually in plastic wrap and let rest at room temperature for 1 hour.

  • While the dough is resting, set an oven rack in the second highest position and place a pizza stone on it. Preheat the oven to 550°F (288°C) or the highest setting for 1 hour. Dust a pizza peel with half the semolina flour.

    If you don’t have a pizza peel, an overturned baking sheet will work nicely in its place. If you don’t have a pizza stone, you can assemble and cook the pizza on a heavy rimmed baking sheet.

  • Generously dust a work surface with all-purpose flour and place one piece of the dough on top. Pressing gently with your fingertips, push the dough out to form an 8-inch (20-cm) round, leaving the edge slightly thicker.

  • Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a 14-inch (35-cm) round. Transfer the dough to the prepared pizza peel and reshape it into a circle, if necessary, leaving the edge slightly thicker.

  • Depending on how saucy you like your pizza, ladle 1/2 to 3/4 cup of the pizza sauce onto the dough and spread until evenly coated, making sure to leave a 1/2-inch (12-mm) border exposed.

  • Scatter half the mozzarella over the sauce. Slide the pizza onto the preheated pizza stone and bake until the crust is well browned and the cheese is bubbling and browned in spots, 10 to 12 minutes.

  • Using the pizza peel, move the pie to a large cutting board or pizza pan.

  • Repeat with the remaining dough, sauce, and cheese to make a second pizza.

  • Slice each pizza into about 8 wedges and devour.

Serving: 0.5(half pizza)Calories: 670kcal (34%)Carbohydrates: 96g (32%)Protein: 28g (56%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 45mg (15%)Sodium: 2109mg (92%)Potassium: 209mg (6%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 432IU (9%)Vitamin C: 1mg (1%)Calcium: 323mg (32%)Iron: 2mg (11%)

Originally published March 27, 2020

Recipe Testers’ Reviews

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.



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