New York Style Pizza
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
20 mins
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Total Time
1 d
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Servings
4 servings
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Calories
670 kcal
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Course
Main Course
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Cuisine
American
New York Style Pizza
Description
The New York Style Pizza starts with a bread flour dough mixed with sugar, salt, yeast, water, and vegetable oil. After a brief knead, it rests refrigerated overnight to develop elasticity and a characteristic chewy crust. The sauce combines whole peeled tomatoes, garlic, salt, oregano, basil, red pepper flakes, and sugar, pureed smooth for a bright but mildly spiced flavor.
Before baking, the chilled dough is portioned and rested at room temperature, allowing easier stretching. Semolina flour is used for dusting to prevent sticking and to add a bit of texture. Mozzarella cheese tops off the pizza for a creamy, melty finish. The method produces a classic thin but foldable crust with a balanced sweet and savory sauce.
Excess sauce freezes well, so freeze in an airtight container for up to three months. The dough also freezes for the same duration when wrapped properly. Thaw both overnight in the refrigerator before use. This recipe suits vegetarian diets and encourages straining watery sauce to maintain ideal consistency.
Ingredients
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 water ice
- 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 garlic minced, medium cloves
- 1 teaspoon kosher salt
- 1 teaspoon oregano dried
- 1/4 teaspoon red pepper flakes or more, to taste
- 1/2 teaspoon basil dried
- 1/2 teaspoon granulated sugar
For the pizza
- 1/4 cup semolina flour
- all-purpose flour for dusting
- 8 ounces mozzarella cheese or more, shredded, low-moisture whole-milk
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 watery tomato sauce through a fine mesh sieve before using to improve texture.
- Wrap pizza dough tightly when storing in the refrigerator for more than one night to prevent breaking through plastic wrap.
- Both pizza dough and sauce freeze well separately for up to 3 months; thaw in the refrigerator overnight before use.
- This recipe is suitable for vegetarian diets.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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