HOMEMADE NEW YORK STYLE PIZZA
Welcome to the delightful world of Homemade New York-style pizza! If you’ve ever found yourself craving a slice that’s big on flavor and even bigger on personality, you’re in for a treat. Originating from the bustling streets of the Big Apple, New York-style pizza is renowned for its thin, hand-tossed crust that strikes the perfect balance between crispy and chewy. Topped generously with tangy tomato sauce and gooey mozzarella cheese, each bite is a harmonious symphony of savory goodness. Whether you’re a local New Yorker or a curious traveler, prepare to embark on a gastronomic adventure that’s as iconic as the city itself. So grab a slice, take a seat, and get ready to savor the authentic taste of NYC right in your own home.
THE DOUGH
The dough of a Homemade New York-style pizza is the heart and soul of this iconic culinary masterpiece. Crafted with care and precision, it’s what sets this style of pizza apart from the rest. Whether you’re using a stand mixer or your own hands, creating the perfect dough is an art form in itself.
To start, you’ll need a combination of water, sugar, yeast, olive oil, salt, and high-protein bread flour. These ingredients come together to form a dough that’s both tender and chewy, with just the right amount of elasticity.
If you’re using a stand mixer, begin by combining the water, sugar, and yeast in the mixing bowl. Let it sit for a few minutes until it becomes frothy, indicating that the yeast is activated. Then, add in the olive oil, salt, and flour gradually, mixing on low speed until a shaggy dough forms. Increase the speed to medium and knead the dough for about 5-10 minutes until it becomes smooth and elastic. You know it is done when you stretch it without tearing. Then you can divide the dough into four equal dough balls. Make sure to store the doughs into well oiled ( really thick layer ) containers. You can either let it rise at room temperature for several hours and bake them or store it in the refrigerator and forget about them. This dough is baked perfectly after letting it refrigerate for at least 24 or 48 hours. You can let it age also for about a week!
THE PERFECT OVEN
When it comes to making Homemade New York-style pizza at home, having the right oven can make all the difference in achieving that perfect crispy yet chewy crust. Two popular options for home pizza-making enthusiasts are steel and stone ovens, each offering unique benefits and characteristics.
- Pizza Steel Oven:
- A pizza steel oven typically consists of a thick, heavy slab of steel placed on the oven rack or directly on the oven floor.
- Steel conducts heat extremely efficiently, providing rapid and even heat distribution to the pizza crust.
- The intense heat from the steel helps to create a crispy bottom crust while also promoting oven spring, resulting in a light and airy texture.
- Pizza steels are excellent for achieving a quick bake time, mimicking the high temperatures of professional pizza ovens.
- They are durable and virtually indestructible, making them a long-lasting investment for your home kitchen.
- Pizza Stone Oven:
- A pizza stone oven utilizes a thick, porous stone slab placed on the oven rack or floor.
- Pizza stones absorb moisture from the dough, helping to create a crispier crust with a slightly chewy interior.
- The stone’s porous surface also helps to draw moisture away from the pizza, preventing a soggy bottom crust.
- Pizza stones provide more gradual and moderate heat distribution compared to steel, resulting in a slower bake time.
- They are versatile and can be used not only for pizza but also for baking bread, pastries, and other baked goods.
Choosing Between Steel and Stone:
- If you prioritize achieving a quick bake time and a super crispy crust, a pizza steel oven may be the better option for you.
- Alternatively, if you prefer a slightly longer bake time with a crust that’s crisp on the outside and chewy on the inside, a pizza stone oven might be more suitable.
- Both steel and stone ovens require preheating to high temperatures (usually around 500-550°F or 260-290°C) for optimal results.
- Ultimately, the choice between steel and stone comes down to personal preference and desired baking characteristics, but either option can help you create delicious New York-style pizza right in your own home kitchen.
You have to get your oven hot to the highest temperature possible and make sure to pre heat it minimum 1 hour before baking.
THE PERFECT CHEESE
When it comes to crafting the perfect Homemade New York-style pizza, choosing the right mozzarella cheese is crucial. Low moisture mozzarella stands out as the ideal choice for achieving that classic, delicious flavor and texture. Here’s why:
- Low Moisture Mozzarella:
- Low moisture mozzarella cheese has been partially dried, resulting in a firmer texture and lower moisture content compared to fresh mozzarella.
- This lower moisture content ensures that the cheese melts evenly and doesn’t release excess moisture onto the pizza, helping to prevent a soggy crust.
- The firmer texture also allows the cheese to develop that signature stretchiness and gooeyness when melted, creating those irresistible cheese pulls with each bite.
- Its mild, creamy flavor complements the other toppings on a New York-style pizza without overpowering them, allowing the tomato sauce and crust to shine.
- Adding Parmesan Cheese:
- While low moisture mozzarella is the star of the show, adding a layer of Parmesan cheese can elevate the flavor profile of your New York-style pizza even further.
- Parmesan cheese adds a nutty, savory depth of flavor that enhances the overall taste experience.
- Its crumbly texture and bold flavor provide a delightful contrast to the creamy, stretchy mozzarella cheese.
- Sprinkling Parmesan cheese on top of the mozzarella creates a golden, flavorful crust as it bakes, adding an extra layer of deliciousness to every slice.
Adding mozzarella cheese cold to the pizza offers several advantages that contribute to achieving the perfect New York-style pizza:
- Prevents Over-Melting: Cold mozzarella cheese takes longer to melt compared to room temperature or warm cheese. This slower melting process allows the cheese to maintain its structure and prevents it from becoming overly runny or watery during baking. As a result, you’ll achieve that desirable balance of gooey, stretchy cheese without creating a soggy pizza crust.
- Maintains Texture: Cold mozzarella cheese retains its firmness and texture better than cheese that has been left at room temperature. This helps the cheese maintain its integrity as it melts, resulting in a more satisfying mouthfeel and a better overall eating experience.
- Enhances Melting Control: By adding cold mozzarella cheese to the pizza, you have more control over the melting process. This allows you to achieve the desired level of cheese meltiness without the risk of it melting too quickly or unevenly, which can lead to uneven distribution and clumping.
- Promotes Even Cooking: Cold mozzarella cheese helps to regulate the temperature of the pizza as it bakes. This promotes even cooking throughout the pizza, ensuring that both the crust and toppings are cooked to perfection without any burnt spots or undercooked areas.
Overall, adding cold mozzarella cheese to the pizza contributes to achieving the optimal texture, flavor, and appearance of a classic New York-style pizza. It’s a simple yet effective technique that can make a significant difference in the quality of the final product.
THE PERFECT SAUCE
Creating the perfect sauce for Homemade New York-style pizza is a blend of simplicity and flavor harmony. Here’s why the combination of tomato sauce, olive oil, sugar, and oregano is essential for crafting that iconic taste:
- Tomato Sauce:
- At the heart of the sauce is a rich, vibrant tomato base. Opt for high-quality canned tomatoes or tomato puree for the best flavor.
- The tomato sauce serves as the foundation of the pizza, providing a burst of tangy sweetness that complements the savory toppings.
- Olive Oil:
- Olive oil adds depth and richness to the sauce, enhancing its flavor profile and providing a silky texture.
- Look for extra-virgin olive oil for its robust flavor and fruity notes, which will elevate the overall taste of the sauce.
- Sugar:
- A touch of sugar balances the acidity of the tomatoes, rounding out the flavor and imparting a subtle sweetness.
- Be mindful not to add too much sugar, as you want just enough to enhance the natural sweetness of the tomatoes without making the sauce overly sweet.
- Oregano:
- Oregano brings a fragrant, herbaceous note to the sauce, adding complexity and depth of flavor.
- Use dried oregano for convenience, sprinkling it into the sauce and allowing it to infuse its aromatic essence throughout.
Crafting the Sauce:
- Start by combining the tomato sauce, olive oil, sugar, and oregano in a bowl or saucepan.
- Taste the sauce and adjust the seasoning as needed, adding more sugar for sweetness or oregano for herbal freshness.
- Simmer the sauce gently to allow the flavors to meld together, stirring occasionally to prevent sticking or burning.
- Once the sauce has reached your desired consistency and flavor, let it cool slightly before spreading it onto the pizza dough.
Tips for Sauce Application:
- Use a light hand when spreading the sauce onto the pizza dough, ensuring an even distribution without overwhelming the other toppings.
- Leave a border of dough around the edge to create the classic “crust” of a New York-style pizza.
- Balance the amount of sauce with the quantity of cheese and toppings to avoid a soggy pizza.
In the end, the sauce is the soul of a New York-style pizza, infusing each bite with a burst of flavor that keeps you coming back for more.
WHAT YOU NEED TO MAKE THIS PERFECT PIZZA
To craft authentic Homemade New York-style pizza in the comfort of your own kitchen, you’ll need a few essential pieces of equipment to ensure success. Here’s what you’ll need:
- Pizza Stone or Baking Steel:
- A pizza stone or baking steel is essential for achieving that signature crispy crust characteristic of New York-style pizza. It helps distribute heat evenly and allows the dough to cook quickly and evenly.
- Pizza Peel:
- A pizza peel is a long-handled tool used to transfer the pizza in and out of the oven. It’s essential for sliding the pizza onto the preheated pizza stone or baking steel without disturbing the toppings.
- Measuring Cups and Spoons:
- Accurately measuring ingredients is crucial for consistent results when making pizza dough and sauce.
- Rolling Pin or Dough Docker (Optional):
- A rolling pin can be used to roll out the pizza dough to the desired thickness, although traditional New York-style pizza is often hand-stretched. Alternatively, a dough docker can be used to prevent the dough from puffing up too much during baking.
- Oven:
- A standard home oven is sufficient for baking New York-style pizza, but it’s essential to preheat it to the highest temperature possible (usually around 500-550°F or 260-290°C) to achieve that characteristic crispy crust.
- Pizza Cutter or Sharp Knife:
- Once your New York-style pizza is baked to perfection, you’ll need a sharp tool to slice it into delicious, shareable portions.
- Sauce Pot or Mixing Bowl for Sauce:
- You’ll need a pot or mixing bowl to combine and heat the ingredients for your pizza sauce, such as tomato sauce, olive oil, sugar, and herbs.
With these essential pieces of equipment and a bit of practice, you’ll be well-equipped to create mouthwatering New York-style pizza right in your own kitchen.
TIPS FOR MAKING THE BEST NY STYLE PIZZA AT HOME
Making New York-style pizza at home is a delightful culinary adventure. Here are some important tips to help you achieve that authentic, delicious taste:
- Use High-Protein Bread Flour:
- Opt for high-protein bread flour to create a sturdy yet chewy crust that’s characteristic of New York-style pizza.
- Cold Fermentation for Dough:
- Cold fermenting the pizza dough in the refrigerator for at least 24 hours develops complex flavors and improves texture. This slow fermentation process also makes the dough easier to handle and stretch.
- Stretch the Dough Thin:
- Stretch the dough thinly to achieve that classic New York-style pizza crust. The dough should be thin in the center with slightly thicker edges to create a satisfying crunch.
- Preheat Pizza Stone or Baking Steel:
- Preheat your pizza stone or baking steel in the oven for at least 45 minutes at the highest temperature setting (usually around 500-550°F or 260-290°C). This ensures that the crust cooks quickly and evenly, resulting in a crisp bottom.
- Use Low Moisture Mozzarella:
- Opt for low moisture mozzarella cheese, which melts evenly and creates those iconic cheese pulls without making the pizza soggy.
- Add Sauce Sparingly:
- Apply the pizza sauce sparingly to prevent the crust from becoming soggy. Leave a border of dough around the edge to create the classic “crust.”
- Balance Toppings:
- Be mindful not to overload the pizza with toppings. New York-style pizza typically features a thin layer of sauce, cheese, and a few select toppings to maintain balance and prevent the crust from becoming weighed down.
- Bake on a Pizza Stone or Baking Steel:
- Transfer the stretched pizza dough onto the preheated pizza stone or baking steel using a pizza peel. This allows the crust to cook quickly and evenly, resulting in a crisp bottom and perfectly melted cheese.
- Let Pizza Rest Before Slicing:
- Allow the pizza to rest for a few minutes after baking before slicing. This allows the cheese to set slightly and prevents the toppings from sliding off when cutting.
By following these tips and techniques, you’ll be well on your way to creating mouthwatering New York-style pizza that rivals your favorite pizzeria right in the comfort of your own home.
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HOMEMADE NEWYORK STYLE PIZZA
Equipment
- Pizza stone or steel
- Pizza Peel
- Stand mixer optional
- Measuring cups and spoons
Ingredients
THE DOUGH
- 2 1/4 cups warm water
- 1 tbsp sugar
- 9 g active dry yeast
- 2 tbsp olive oil plus more for greasing the dough
- 1 tbsp salt
- 5 cups bread flour plus more for working the dough
- Cornmeal or semolina or coarse ground whole wheat flour for dusting
THE SAUCE
- 820 ml tomato sauce
- 2-3 tbsp olive oil
- 1 tsp sugar
- 1 tbsp dried oregano
THE TOPPINGS
- 680-900 g low moisture mozzarella cheese
- 10 g grated parmesan cheese for dusting optional
Instructions
THE DOUGH
- To begin the dough, start by combining water, sugar, and yeast in a large bowl. Let it sit for a few minutes; if the yeast becomes foamy, it's alive and ready to proceed (if not, it's dead and requires new yeast). Add olive oil, salt, and 5 cups (600g) of bread flour. Mix until just combined, then begin kneading. Add only enough additional flour to maintain workable dough (i.e., not too sticky) and knead until the dough can be stretched into a thin sheet without tearing. (Note: You may need to add more flour; the quantity provided is a starting point.)
- Divide the dough into four equal balls and place them in containers, ideally glass, lightly coated with olive oil. Cover and let rise at room temperature for two hours, or refrigerate for 1-7 days for a longer, cold rise.
THE SAUCE
- In a bowl, mix in the ingredients all together.
FOR THE ASSEMBLY
- When ready to bake, preheat the oven with a pizza stone or steel placed inside, ideally on a high rack position, to the highest possible temperature, preferably convection, for an hour.
- Generously dust a pizza peel with cornmeal or a similar substance. Remove the cold dough from the fridge and dust with flour. Stretch it to the widest size and shape that fits on your peel and stone/steel. Top with enough sauce to lightly coat the surface, sprinkle with parmesan, then cover with mozzarella. Transfer the pizza to the stone/steel and bake until the crust is well-browned and the cheese has browned slightly (but ideally hasn't started oozing out an orange grease layer), typically 6-7 minutes.