Making New York Style Pizza
Recipe Overview
Overview
New York Style Pizza is a delightful twist on the classic Italian dish, characterized by its crispy yet chewy crust. The dough is made with a lower hydration level, which not only makes it easier to handle but also results in a texture that holds up well when sliced. The process begins with mixing flour, salt, yeast, and water, followed by a gentle kneading. The addition of olive oil is a key difference from Neapolitan pizza, helping to keep the dough moist during baking.
The sauce is where personal preference shines; using San Marzano tomatoes, the sauce is simple yet flavorful, often just seasoned with garlic and salt. The cheese is another defining feature, with low moisture mozzarella providing that classic New York slice experience. The pizza is baked at a high temperature, allowing for a quick cook that yields a perfectly browned crust.
What I love about making New York Style Pizza at home is the versatility. You can easily customize the toppings to your liking, whether you prefer a classic cheese or something more adventurous. Plus, the ability to reheat leftovers without losing quality makes it a practical choice for weeknight dinners or gatherings with friends. Overall, this pizza is not just a meal; it’s a fun and interactive cooking experience that brings people together.
Recipe Details
Steps & Tips
Tip: Use a lower hydration level for New York style pizza dough to achieve a dryer texture.
Tip: Using a stand mixer can make working with lower hydration dough easier.
Start with 1,000g of flour, add 20g of salt, and 1 teaspoon of yeast.
Add 600g of water to the flour mixture.
Start the mixer on low speed to combine the ingredients.
Add 20g of olive oil to the dough and let it mix for 2 minutes.
Let the dough rest for 30 minutes after initial mixing.
Place the dough in a container to bulk ferment until doubled in size, about 3-4 hours.
Cut the dough into 250-275g balls and place them on an oiled baking sheet.
Cover the dough balls with a wet towel and refrigerate overnight.
Tip: Refrigerate dough overnight for a long and slow cold fermentation to develop flavor.
Boil 5 lbs of tomatoes for 1-2 minutes until skins crack, then transfer to cold water.
Gently infuse smashed garlic in hot olive oil for 3 minutes.
Add the peeled tomatoes to the garlic oil and cook down for about an hour.
Tip: Choose tomatoes with lower water content for a thicker sauce.
Blend the cooked tomatoes until smooth, then return to the pot.
Add salt to the sauce and cook for an additional 15 minutes.
Tip: Opt for lower moisture mozzarella for a better New York pizza texture.
Grate the lower moisture mozzarella for topping.
Tip: Use flour for dusting when shaping the dough, as it burns less than semolina at lower temperatures.
Dunk the dough in flour and shape it thinner than Neapolitan pizza.
Spread a scoop of San Marzano sauce evenly over the dough.
Sprinkle an even coating of shredded mozzarella on top of the sauce.
Preheat the grill to around 650°F.
Slide the pizza into the preheated grill.
Tip: Rotate the pizza while cooking to achieve even browning on the crust.
Rotate the pizza while cooking to ensure even browning.
Tip: Balance sauce and cheese for optimal flavor; avoid overloading with cheese.
Check the crust for browning and crispiness before removing.
Bring the pizza in and serve once it has reached the desired doneness.
Tip: Preheat the pizza steel at 550°F for at least 30 minutes for a crispy crust.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •New York style pizza dough has a lower hydration than Neapolitan, resulting in a chewier texture.
- •The addition of olive oil in New York pizza dough helps retain moisture during baking.
- •San Marzano tomatoes are preferred for pizza sauce due to their flavor and lower water content.
- •New York style pizza can be reheated easily, unlike the more delicate Neapolitan pizza.
