New York-style Pizza
WARNING: NOT ALLERGY-FRIENDLY! A standard recipe for 2 classic "New York pies" which you can customize with toppings however you see fit.
Servings: 12 slices
Calories: 250kcal
Equipment
- 1 Baking Steel or Stone (Steel is better if you can get it.)
- 1-2 Pizza Peels (Having 2 will make it much easier to prepare the second one while the first one is cooking.)
Ingredients
Sauce (makes a bit more than you need)
- 28 oz Crushed Tomatoes
- 2 tsp Basil dried & crushed
- 2 tsp Oregano dried & crushed
- 2 tsp Garlic Salt or, ½ tsp Garlic + 1½ tsp Salt
- 1 tsp Paprika
- 1 tsp Sugar
- ½ tsp Onion Powder
- ½ tsp Black Pepper ground
Dough
- 400 g Flour 2½ cups - Italian '00' style is best, otherwise bread flour, otherwise all-purpose will still work decently in a pinch
- 1 cup Water room temperature for long ferment, warm for quick ferment
- ¼ tsp Yeast can be instant or active dry; add 2tsp if doing quick rise
- 1½ tsp Salt table salt
- 2 Tbsp Olive Oil optional
(Only if doing quick rise)
- 2 Tbsp Sugar
Toppings
- 3 cups Shredded Italian Cheese must contain at least mozzarella & parmesan
- Olive Oil brushed
- 2-4 cloves Garlic minced or crushed
Other
- Semolina Flour or Cornmeal for dusting
- Flour for dusting
Instructions
Dough - Bulk Ferment
- If necessary, activate yeast in water. (This is if you're using active dry yeast instead of instant.)
- Combine the dough ingredients in a bowl or other container. Stir just enough to combine, with no dry flour remaining.
- Cover the bowl/container and either:- place it in the refrigerator immediately (if doing 3-7 day ferment), or...- let it sit for 24 hours, then separate into 2 smaller containers and refrigerate for up to 3 days
Sauce
- Combine all sauce ingredients in a small bowl. Cover and refrigerate.
Pizza Assembly & Baking
- If doing the longest bulk ferment, remove the large dough container from the refrigerator and separate it into 2 dough balls, then place them in 2 separate containers (oiled and sealed). Let them sit at room temperature for up to 5 hours.
- Pre-heat oven to its highest possible heat, with the baking steel or stone inside. Allow for at least a half hour at full heat before adding the pizza.
- Dust countertop and pizza peels with flour. Additionally, dust pizza peels generously with semolina flour or cornmeal.
- Remove dough balls from containers and allow them to rest on the counter for about 10 minutes.
- Take one dough ball and pat it gently into a disc/puck shape. Continue to stretch it on the tops of your fists, gradually, until it is as large as possible without tearing or exceeding the size of your pizza peel. Place it on the peel.
- Brush a thin layer of olive oil on the shaped dough.
- (OPTIONAL: Add a sprinkling of crushed garlic, salt & pepper.)
- Ladle some sauce onto the dough and spread it into a thin layer.
- (OPTIONAL: Evenly distribute about half of any non-cheese toppings you're using.)
- Sprinkle cheese onto the dough.
- (OPTIONAL: Add the remaining toppings.)
- Using the peel, slide the assembled pizza into the oven.
- Cook in the oven for roughly 7-10 minutes. Check frequently for doneness. The cheese should be not yet burned, but noticeably browning in many spots.
- Use the peel to slide the pizza out of the oven. Remove to a cutting board. Let it sit for a few minutes, then slice and serve.
- Repeat the above steps for the second pizza. (If you have 2 peels, you can start the second one at whatever time works best for you. Otherwise, wipe away any cheese/sauce/oil and re-dust your peel to do the second one.)
Notes
There's a lot of technique involved in this recipe, so I would encourage reading the entire post. Assembling the ingredients is fairly self-explanatory, so this should only be considered a summary.