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New York Style Pizza
Bakeanna

HOMEMADE NEWYORK STYLE PIZZA

Welcome to the delightful world of 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.
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Prep Time 20 minutes
Cook Time 7 minutes
RESTING TIME 2 days
Total Time 2 days 30 minutes
Servings: 6 SLICES
Course: Main Course
Cuisine: American
Calories: 670
Ingredients Equipment Method

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

Equipment

  • Pizza stone or steel
  • Pizza Peel
  • Stand mixer optional
  • Measuring cups and spoons

Method
 

THE DOUGH
  1. 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 a 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.)
  2. 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
  1. In a bowl, mix in the ingredients all together.
ASSEMBLY
  1. 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.
  2. 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.