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!
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.