New York-Style Pizza Authentic Recipe | TasteAtlas

Authentic New York-Style Pizza Recipe New York City, United States of America

Name: New York-Style Pizza
Prep time: 2 h
Cook time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 ½ cups (630g) bread flour, plus more for dusting; 1 ½ tbsp sugar; 3 tsp kosher salt; 2 tsp instant yeast; 3 tbsp extra-virgin olive oil; 15 oz (450 ml) lukewarm water; 4 cups (450g) grated full-fat dry mozzarella cheese, placed in the freezer for at least 15 minutes; NEW YORK STYLE PIZZA SAUCE; 1 (28 oz/800g) can whole peeled tomatoes; 1 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 2 medium cloves garlic, grated; 1 tsp dried oregano; pinch red pepper flakes; kosher salt; 2 sprigs fresh basil with leaves attached; 1 medium yellow onion, peeled and split in half; 1 tsp sugar

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

Unlike Chicago-style deep-dish pizza, the essence of the New York-style pizza lies in its thin crust, which is elastic enough to be easily bent but firm enough to keep all the ingredients in place when eaten in slices. The process starts with preparing the dough, which can take up to 24 hours and relies on the feeling and experience rather than strict measures. Flour, sugar, salt, and yeast are combined with olive and water by hand or in a food processor until the dough is smooth and elastic. Since renowned New York pizza places prepare their dough in special dough-making machines, it is advised to use a food processor for home preparation to prevent the dough from over-oxidizing. The dough needs to rest in the refrigerator after the first kneading, and the general advice is to let it sit for at least 24 hours and up to 5 days before preparing the pizza itself. One hour before baking, the dough should be left to rise at room temperature and then stretched using the knuckles of your ... Read more

Main ingredients

Cooking tips

flour
A classic Neapolitan pizza is made from finely milled Italian type 00 flour, but the New York-style pizza is most commonly prepared with American bread flour, made from different varieties of wheat and milled not as finely. High gluten ratio results in a chewier crust, a little bit denser than the Neapolitan-style pizza.
dough
After mixing the ingredients, the dough should be left in a refrigerator for at least 24 hours, covered tightly, or stored in an air-tight container. The measurements for the dough should not be followed blindly, and to determine if the dough is elastic enough, a window-pane test is advised: the dough should be able to stretch until you are able to see through it. The toss-and-stretch method perfected ... Read more
water and olive oil
New York tap water is believed to be one of the key ingredients, as it gives for a special crunchiness of the crust. As for the olive oil, it needs to be featured in the dough because it helps retain the moisture and keeps the dough from drying in the oven.
tomato sauce
Slowly cooked in a mixture of butter and olive oil, and with the addition of onion, garlic, oregano, basil, and pepper flakes, New York-style pizza tomato sauce can be made from canned tomatoes. Do not throw away the liquid they were kept in; it will add to the flavor. The onion and basil stems should be removed before placing the sauce on the pizza, and the texture should not be completely smooth.... Read more
cheese
The only cheese appropriate for a New York-style pizza is real, buffalo-milk mozzarella, which needs to be full-fat, dry, and grated right before preparation — pre-grated and low-fat versions are simply not an option. To prevent the cheese from burning while baking, place it on a plate and put it in a freezer for at least 15 minutes, which will cool it just enough so it melts but doesn't dry out.

New York-Style Pizza

PREP 2h

COOK 45min

RESTING 1d 2h

READY IN 1d 4h

4.6

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The following recipe combines instructions for preparing the classic New York-style pizza. Both instructions for the preparation of dough and the sauce from scratch are given. The steps are adjusted for homemade pizza baking, and the key piece of equipment is a food processor used for preparing the dough. The dough should rise for at least a day while the sauce is heavily seasoned and rich. The recipe is courtesy of J. Kenji López-Alt, food writer, cook, and New York Times best-selling author.

Ingredients

6 Servings

4 ½ cups (630g) bread flour, plus more for dusting

1 ½ tbsp sugar

3 tsp kosher salt

2 tsp instant yeast

3 tbsp extra-virgin olive oil

15 oz (450 ml) lukewarm water

4 cups (450g) grated full-fat dry mozzarella cheese, placed in the freezer for at least 15 minutes

NEW YORK STYLE PIZZA SAUCE

1 (28 oz/800g) can whole peeled tomatoes

1 tbsp extra-virgin olive oil

1 tbsp unsalted butter

2 medium cloves garlic, grated

1 tsp dried oregano

pinch red pepper flakes

kosher salt

2 sprigs fresh basil with leaves attached

1 medium yellow onion, peeled and split in half

1 tsp sugar

Preparation

Step 1/10

Mix flour, sugar, salt, and yeast by pulsing in a food processor and add olive oil and water. Process for 15 seconds until mixture forms a ball, and repeat for another 15 seconds.

Step 2/10

Knead the dough ball on a lightly floured surface until a smooth ball is formed. Divide into three equal parts. Place each in a covered container, or in a freezer bag. Place in refrigerator and let rise for at least one day.

Step 3/10

Remove the dough from the refrigerator at least two hours before baking, shape into balls, sprinkle well with flour, and place in separate mixing bowls. Leave to rise at room temperature until doubled in volume under a tight plastic wrap.

Step 4/10

To make the New York Style pizza sauce, process tomatoes and their juice through a food mill, in a food processor, or with a hand blender. The puree should not be completely smooth, but should not contain larger chunks. Heat the butter and olive oil over medium-low heat until the butter has melted. Add garlic, oregano, pepper flakes, and a large pinch of salt. Cook, stirring frequently, for about 3 minutes. Now, add tomatoes, basil sprigs, onion halves, and sugar. When it starts simmering, reduce the heat and cook for about 1 hour on the lowest setting. Throw away onions and basil stems and season with salt.

Step 5/10

One hour before baking, preheat the oven to 500°F/260°C and adjust the oven rack to a middle position. Place each dough ball on a lightly floured surface.

Step 6/10

Gently knead one dough ball into an 8-inch (20cm) circle, so the outer rim is 1-inch (2.5 cm) higher than the rest. Stretch the dough gently over the knuckles of your fingers into a 12 to 14-inch (30 - 35cm) circle about 1/4-inch (0.6cm) thick. Place on pizza peel.

Step 7/10

Evenly spread 2/3 cup of sauce over the surface of the crust, but not on the rim. Place 1/3 of cheese over the sauce.

Step 8/10

Bake for 12 to 15 minutes, until cheese is melted, and the crust is golden brown and puffed.

Step 9/10

Repeat with two of the remaining dough balls, sauce, and cheese.

Step 10/10

Slice on a cutting board and serve immediately.

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