NY Pizza Recipe: How to Make Classic New York-Style Pizza at Home
Learn how to make authentic New York-style pizza with this step-by-step recipe.
Ingredients
- 4 cups (500g) bread flour
- 1 ½ cups (360ml) warm water
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 8 oz (225g) low-moisture mozzarella cheese, shredded
- 2 tablespoons grated Parmesan cheese
- Fresh basil leaves (optional)
Instructions
- Prepare the dough by mixing flour, yeast, sugar, and salt. Add water and olive oil, knead until smooth.
- Let the dough rise for 1-2 hours until doubled in size.
- Make the sauce by simmering crushed tomatoes, garlic, olive oil, sugar, and oregano.
- Preheat the oven to 500°F (260°C) with a pizza stone inside.
- Shape the dough into a large, thin circle.
- Spread a thin layer of sauce over the dough, leaving a border for the crust.
- Sprinkle mozzarella and Parmesan cheese over the sauce.
- Bake for 10-12 minutes until the crust is golden and cheese is bubbly.
- Garnish with fresh basil leaves if desired.
NY Pizza Recipe: How to Make Classic New York-Style Pizza at Home
There's something special about New York-style pizza—the thin, foldable crust, the tangy tomato sauce, and the perfect layer of melted cheese. If you've ever wanted to recreate this iconic pizza in your own kitchen, you're in the right place. This comprehensive guide will walk you through the steps to make an authentic New York-style pizza at home.
Table of Contents
- NY Pizza Recipe: How to Make Classic New York-Style Pizza at Home
Introduction
New York-style pizza originated in the early 1900s when Italian immigrants brought their pizza-making traditions to the United States. Characterized by its large, thin, and hand-tossed crust, it's typically topped with a light layer of tomato sauce and mozzarella cheese. The slices are large enough to fold, making it a perfect on-the-go meal.
Ingredients
For the Dough
- 4 cups (500g) bread flour (high-protein flour for better gluten development)
- 1 ½ cups (360ml) warm water (around 110°F or 43°C)
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil
For the Sauce
- 1 can (28 oz) crushed tomatoes (preferably San Marzano)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Toppings
- 16 oz (450g) low-moisture mozzarella cheese, shredded
- Fresh basil leaves (optional)
- Grated Parmesan cheese (optional)
- Red pepper flakes (optional)
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Stand mixer with dough hook attachment (optional)
- Pizza stone or baking steel
- Pizza peel or baking sheet
- Rolling pin (optional, hand-stretching preferred)
- Saucepan
- Cheese grater
Step-by-Step Instructions
1. Prepare the Dough
Activate the Yeast:
- In a small bowl, combine warm water, sugar, and active dry yeast.
- Stir gently and let it sit for about 5 minutes until it becomes frothy.
Mix the Dough:
- In a large mixing bowl, combine bread flour and salt.
- Create a well in the center and add the yeast mixture and olive oil.
- Mix until a shaggy dough forms.
Knead the Dough:
- By Hand: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Using a Stand Mixer: Use the dough hook attachment and knead on medium speed for about 7 minutes.
First Rise:
- Form the dough into a ball and place it in a lightly oiled bowl.
- Cover with plastic wrap or a damp cloth.
- Let it rise in a warm place for 1 to 2 hours or until doubled in size.
2. Make the Sauce
- In a saucepan, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in crushed tomatoes.
- Stir in sugar, dried oregano, salt, and pepper.
- Let the sauce simmer on low heat for 20 minutes, stirring occasionally.
- Remove from heat and let it cool.
3. Preheat the Oven
- Place your pizza stone or baking steel in the oven.
- Preheat the oven to its highest setting (500°F to 550°F or 260°C to 290°C).
- Allow the stone to heat for at least 45 minutes for optimal results.
4. Shape the Dough
- Punch down the risen dough to release air bubbles.
- Divide the dough into two equal pieces for two large pizzas.
- Shape each piece into a tight ball.
- Cover and let them rest for 15 minutes to relax the gluten.
- On a floured surface, use your hands to stretch the dough into a 14-inch circle. Avoid using a rolling pin to maintain the airiness of the crust.
5. Assemble the Pizza
- Sprinkle a pizza peel or baking sheet with cornmeal to prevent sticking.
- Transfer the stretched dough onto the peel.
- Spread a thin layer of tomato sauce over the dough, leaving about 1/2 inch of the edge for the crust.
- Evenly distribute the shredded mozzarella cheese over the sauce.
- Add any additional toppings if desired (though traditional NY-style keeps it simple).
6. Bake the Pizza
- Carefully slide the pizza onto the preheated pizza stone in the oven.
- Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbly with slight browning spots.
- If using fresh basil, add it halfway through the baking time to prevent burning.
7. Slice and Serve
- Remove the pizza from the oven using the peel.
- Allow it to cool for a couple of minutes.
- Sprinkle with grated Parmesan cheese and red pepper flakes if desired.
- Slice into large triangles and enjoy!
Tips for Success
- Flour Type Matters: Using bread flour with higher protein content gives the crust its chewy texture.
- Cold Fermentation: For better flavor, prepare the dough a day in advance and let it ferment in the refrigerator overnight.
- Don't Overdo the Sauce: Too much sauce can make the crust soggy.
- Cheese Quality: Use low-moisture mozzarella for the best melt and stretch.
- Rotate the Pizza: If your oven heats unevenly, rotate the pizza halfway through baking.
Variations
- Pepperoni Pizza: Add pepperoni slices on top of the cheese.
- Veggie Pizza: Include toppings like sliced mushrooms, onions, and bell peppers.
- White Pizza: Skip the tomato sauce and use a garlic and olive oil base topped with ricotta and mozzarella cheeses.
Conclusion
Making New York-style pizza at home is a rewarding experience that brings a taste of the Big Apple right to your kitchen. With attention to detail and high-quality ingredients, you can achieve that perfect thin crust, flavorful sauce, and gooey cheese that makes NY pizza so beloved. So grab your apron, and let's get baking!