New York Style Pizza

Name: New York Style Pizza
Prep time: 45 min
Cook time: 20 min
Total time: 1 d
Yield: 4 servings
Ingredients: 16 ounces bread flour; 1 tablespoon granulated sugar; 2 teaspoons kosher salt; 1/2 teaspoon active dry yeast; 1 1/4 cups ice water; 1 tablespoon vegetable oil; One (28-ounce) can whole peeled tomatoes; 2 medium garlic cloves; 1 teaspoon kosher salt; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1/2 teaspoon dried basil; 1/2 teaspoon granulated sugar; 1/4 cup semolina flour; all-purpose flour; 8 ounces low-moisture whole-milk Mozzarella

User Reviews

4.9

135 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 d
Servings
4 servings
Calories
670 kcal
Course
Main Course
Cuisine
American

New York Style Pizza

Iris Warren

Report

This New York pizza is the famous real deal with its homemade dough that makes a thin and crispy crust, a quick homemade tomato sauce, and mozzarella cheese. Toppings optional. Here's how to make it at home.

Share:

I Made This!

101 people made this

Print

28 people printed this

Save this

81 people saved this

Ingredients

Servings

For the pizza dough

16 ounces bread flour about 3 3/4 cups, plus more for dusting
1 tablespoon granulated sugar
2 teaspoons kosher salt
1/2 teaspoon active dry yeast
1 1/4 cups ice water
1 tablespoon vegetable oil plus more for the work surface and bowl

For the pizza sauce

One (28-ounce) can whole peeled tomatoes undrained
2 medium garlic cloves minced
1 teaspoon kosher salt
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes or more, to taste
1/2 teaspoon dried basil
1/2 teaspoon granulated sugar

For the pizza

1/4 cup semolina flour
all-purpose flour for dusting
8 ounces low-moisture whole-milk Mozzarella or more, shredded

Add to Shopping List

Instructions

Make the pizza dough

In a large food processor, pulse together the bread flour, sugar, salt, and yeast until well combined.
In a liquid measuring cup, combine the ice water and 1 tablespoon of vegetable oil and, with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms, 20 to 30 seconds.
Move to an oiled work surface and knead until smooth, 2 to 4 minutes. Plop into an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.

Make the pizza sauce

In a food processor, combine the tomatoes and their juices, garlic, salt, oregano, red pepper flakes, basil, and sugar. Process until smooth.☞ TESTER TIP: You’ll likely have a lot more pizza sauce than you need. Freeze any remaining sauce for up to 3 months and thaw the next time a pizza craving hits.

Assemble the pizza

Divide the chilled dough into 2 equal pieces. Wrap individually in plastic wrap and let rest at room temperature for 1 hour.
While the dough is resting, set an oven rack in the second highest position and place a pizza stone on it. Preheat the oven to 550°F (288°C) or the highest setting for 1 hour. Dust a pizza peel with half the semolina flour.☞ TESTER TIP: If you don’t have a pizza peel, an overturned baking sheet will work nicely in its place. If you don’t have a pizza stone, you can assemble and cook the pizza on a heavy rimmed baking sheet.
Generously dust a work surface with all-purpose flour and place one piece of the dough on top. Pressing gently with your fingertips, push the dough out to form an 8-inch (20-cm) round, leaving the edge slightly thicker.
Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a 14-inch (35-cm) round. Transfer the dough to the prepared pizza peel and reshape it into a circle, if necessary, leaving the edge slightly thicker.
Depending on how saucy you like your pizza, ladle 1/2 to 3/4 cup of the pizza sauce onto the dough and spread until evenly coated, making sure to leave a 1/2-inch (12-mm) border exposed.
Scatter half the mozzarella over the sauce. Slide the pizza onto the preheated pizza stone and bake until the crust is well browned and the cheese is bubbling and browned in spots, 10 to 12 minutes.
Using the pizza peel, move the pie to a large cutting board or pizza pan.
Repeat with the remaining dough, sauce, and cheese to make a second pizza.
Slice each pizza into about 8 wedges and devour.

Notes

Strain your sauce--If your tomato sauce is watery, strain it through a fine mesh sieve before using.

Storing--Wrap the dough tightly if storing it in the fridge for more than overnight to prevent it from breaking through the plastic.

Freezing--The pizza dough and tomato sauce can be frozen separately for up to 3 months. Wrap the dough in plastic and store it in a resealable bag, and keep the tomato sauce in an airtight container. Thaw in the refrigerator overnight before using

Dietary--This recipe is suitable for vegetarian diets.
Strain your sauce--If your tomato sauce is watery, strain it through a fine mesh sieve before using.
Storing--Wrap the dough tightly if storing it in the fridge for more than overnight to prevent it from breaking through the plastic.
Freezing--The pizza dough and tomato sauce can be frozen separately for up to 3 months. Wrap the dough in plastic and store it in a resealable bag, and keep the tomato sauce in an airtight container. Thaw in the refrigerator overnight before using
Dietary--This recipe is suitable for vegetarian diets.

Nutrition Information

Show Details

Serving 0.5(half pizza) Calories 670kcal (34%) Carbohydrates 96g (32%) Protein 28g (56%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 45mg (15%) Sodium 2109mg (88%) Fiber 4g (16%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 670 kcal

% Daily Value*

Serving	0.5(half pizza)
Calories	670kcal	34%
Carbohydrates	96g	32%
Protein	28g	56%
Fat	18g	28%
Saturated Fat	11g	55%
Cholesterol	45mg	15%
Sodium	2109mg	88%
Fiber	4g	16%
Sugar	4g	8%