New York Style Pizza

There’s something special about biting into a slice of New York Style Pizza. The thin, foldable crust, combined with rich tomato sauce and gooey cheese, creates a harmony of flavors that transports me right to the streets of New York City. I remember my first visit—wandering through Times Square, the aroma of fresh pizza wafting through the air, beckoning me to indulge. That moment ignited my passion for making pizza at home, and this recipe is my go-to. It’s like having a piece of New York in my kitchen, and I can’t wait to share it with you!

What to Buy for New York Style Pizza

When it comes to making a delicious New York Style Pizza, the quality of your ingredients really matters. They work together to create the signature flavors and textures we all love. You’ll find that the key players, such as fresh mozzarella and high-gluten flour, contribute to that perfect crust and cheese melt. Let’s take a look at what you’ll need:

• Water: Essential for activating the yeast and creating the dough’s structure.
• Granulated Sugar: Helps activate the yeast and adds a touch of sweetness.
• Instant Yeast: The leavening agent that helps the dough rise.
• All-Purpose Flour: Forms the base of the dough, giving it texture and structure.
• Kosher Salt: Enhances flavor and strengthens gluten in the dough.
• Olive Oil: Adds richness to the dough and helps achieve a crispy crust.
• Whole Peeled Tomatoes: The base for the pizza sauce, providing rich flavor.
• Chopped Onion: Adds sweetness and depth to the sauce.
• Dried Oregano & Basil: Classic Italian herbs that enhance the sauce.
• Garlic: Adds aromatic flavor to the sauce.
• Shredded Mozzarella Cheese: The star topping that melts beautifully.

The Process for Making New York Style Pizza

Making New York Style Pizza is a rewarding process that brings the aroma of Italy right into your kitchen. Follow these steps to craft your perfect pie:

1. First, combine ⅔ cup water, 1 teaspoon granulated sugar, and ½ teaspoon instant yeast in a bowl. Let it sit for about five minutes until it’s frothy and bubbly. This indicates that the yeast is active and ready to work its magic.
2. In a separate bowl, whisk together 2 cups all-purpose flour and ½ teaspoon kosher salt. Mixing these dry ingredients well ensures that the salt is evenly distributed.
3. Next, replace the whisk with a dough hook on your stand mixer. Gradually add the water mixture to the flour, mixing on low speed. You should see the dough come together and become smooth and elastic. This process usually takes about five minutes.
4. Once combined, remove the dough from the mixer and form it into a ball. Coat the dough lightly with 1 teaspoon olive oil, ensuring it’s fully covered. Place it back in the bowl, cover it with plastic wrap, and allow it to rest in the refrigerator overnight. This slow fermentation is crucial for flavor development.
5. The next day, crush 28 ounces whole peeled tomatoes in a bowl using your hands, breaking them up to create a rustic sauce. Set this aside while you prepare the rest.
6. In a saucepan over medium heat, add 1 tablespoon olive oil along with ¼ cup finely chopped onion, ½ teaspoon dried oregano, ½ teaspoon dried basil, and ⅛ teaspoon kosher salt. Cook for a few minutes until the onion is softened and fragrant.
7. Add 3 cloves garlic (minced) to the mixture and cook for an additional minute. Then, pour in the crushed tomato mixture along with 1½ teaspoons granulated sugar. Bring this to a boil, then reduce the heat to low. Let it simmer for about 30 to 45 minutes, stirring occasionally, until the sauce has thickened. This step infuses the flavors beautifully.
8. In the morning, take your pizza dough out of the refrigerator and let it come to room temperature for about 30 minutes. While it’s resting, preheat your oven to 400°F (200°C) and place a pizza stone or pizza pan in the oven to heat up.
9. Once the dough is ready, place it on a large piece of parchment paper and start rolling it out to a 14 to 15-inch crust. Ensure it’s evenly spread, with a slightly thicker edge for the crust.
10. Now, top your pizza with the prepared sauce and sprinkle 3 cups freshly shredded mozzarella cheese over the top. Feel free to add any additional toppings you desire.
11. Carefully slide the pizza onto the hot pizza stone or pan. Bake for about 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly. Enjoy the delicious aroma filling your kitchen!

Variations to Try

While the classic New York Style Pizza is a favorite, there are plenty of variations to explore. Here are some ideas to get creative in the kitchen:

• Specialty Toppings: Feel free to experiment with toppings like arugula, prosciutto, or even a drizzle of truffle oil for a gourmet touch.
• Alternative Sauces: Instead of traditional tomato sauce, consider using pesto or a white sauce for a different flavor profile.
• Gluten-Free Option: If you need a gluten-free version, try a premade gluten-free crust or make your own using gluten-free flour blends.
• Spicy Kick: Add red pepper flakes to the sauce or sprinkle some jalapeños on top to give your pizza a spicy twist.
• Vegetarian Delight: Load your pizza with fresh veggies like bell peppers, mushrooms, and spinach for a delicious vegetarian option.
• Cheese Variety: Mix different types of cheese such as provolone, fontina, or goat cheese to create a unique cheese blend.
• Personal Pizzas: Create mini pizzas for a fun twist. Each person can customize their own with toppings of choice!

What Complements This New York Style Pizza

When serving New York Style Pizza, think about the perfect accompaniments to elevate the meal:

• Simple Salads: A fresh green salad with a light vinaigrette pairs wonderfully. The crunch of the greens balances the richness of the pizza.
• Garlic Knots: These classic Italian treats are the perfect side. Soft, buttery, and garlicky, they complement pizza beautifully.
• Wine Pairings: Opt for a light red wine or a crisp white to cleanse the palate between bites.
• Casual Gatherings: This pizza is ideal for game day or parties. Set up a DIY pizza buffet with various toppings for guests to create their own.
• Seasonal Ingredients: In the summer, consider topping your pizza with fresh basil or arugula right before serving for a burst of flavor.
• Leftover Storage: Leftover pizza can be stored in an airtight container in the fridge, and it reheats beautifully in the oven or air fryer.
• Easy Appetizers: Serve with antipasto platters featuring olives, cheeses, and cured meats to start your meal.

FAQ

Conclusion

In conclusion, the New York Style Pizza is not just a meal; it’s a culinary experience that brings the essence of the city into your home. The combination of a chewy crust, rich tomato sauce, and gooey cheese creates an irresistible dish that everyone will love. So why not try making it tonight? Gather your ingredients, roll up your sleeves, and enjoy the delightful process of pizza-making. You’ll be savoring each slice and sharing it with family and friends in no time!

New York Style Pizza

The ultimate comfort food, New York Style Pizza features a perfectly chewy crust topped with a rich tomato sauce and gooey mozzarella cheese. This easy weeknight dinner brings the flavors of New York right into your home. Make it tonight for a slice of heaven!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dinner

Cuisine Italian

Servings 8 slices

Calories 280 kcal

Equipment

• Kitchen Scale
• Stand mixer
• Pizza Pan
• Rolling Pin

Ingredients

  

• ⅔ cup Water warm (105-110°F)
• 1 teaspoon Granulated Sugar
• ½ teaspoon Instant Yeast
• 2 cups All-Purpose Flour
• ½ teaspoon Kosher Salt
• 1 teaspoon Olive Oil
• 28 ounces Whole Peeled Tomatoes (1 can)
• 1 tablespoon Olive Oil
• ¼ cup Finely Chopped Onion
• ½ teaspoon Dried Oregano
• ½ teaspoon Dried Basil
• ⅛ teaspoon Kosher Salt
• 3 cloves Garlic minced
• 1½ teaspoons Granulated Sugar
• 3 cups Freshly Shredded Mozzarella Cheese

Instructions

 

• Combine the water, granulated sugar, and instant yeast in a bowl. Let it sit for a few minutes.
• Whisk together the flour and kosher salt in the bowl of a stand mixer.
• Replace the whisk with the dough hook. Add in the water mixture and mix on low for a few minutes until the dough becomes smooth and elastic.
• Remove the dough and form into a ball. Coat the dough in olive oil and place back in the bowl. Cover with plastic wrap and allow it to rest in the refrigerator overnight.
• Crush the whole peeled tomatoes in a bowl, using your hands to break them up.
• Heat the olive oil in a saucepan set over medium heat. Add in the finely chopped onion, dried oregano, dried basil, and kosher salt, cooking for a couple of minutes until soft.
• Add in the garlic and cook for a minute until fragrant, then add in the tomato mixture and granulated sugar. Bring the mixture to a boil, then reduce the heat to low, and simmer for 30 to 45 minutes until the sauce has reduced.
• Allow the dough to come to room temperature while you preheat the oven to 400°F.
• Place a pizza stone or pizza pan in the oven.
• Place the ball of dough in the center of a large square of parchment paper. Roll out the dough into a 14 to 15-inch crust.
• Top with pizza sauce and cheese.
• Carefully slide the pizza onto the pizza stone or pan. Bake for 10 to 12 minutes.

Notes

• Use Warm Water: Make sure to use warm, not hot, water. Water that is too hot could kill the yeast.
• Accurate Measurements: Weigh the dough ingredients using a kitchen scale or measure using the spoon-and-level method to avoid a dense dough.
• Slow Fermentation: Let the dough slow ferment in the refrigerator for at least 24 hours or up to 72 hours for the best flavor.
• Rolling Out: You can roll out your dough using a rolling pin or the palms of your hands. If you’re feeling adventurous, try tossing it like the pros!
• Preheat Your Oven: Let your oven preheat for at least 1 hour to ensure it is at the correct temperature.
• Avoid Soggy Pizza: Take care not to add too much sauce to your pizza or it will become soggy and the crust may end up undercooked.

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