Authentic New York Style Pizza: A Step-by-Step Recipe Guide
New York style pizza is more than just a food; it’s an experience. It’s that oversized slice, foldable and perfectly crisp, with just the right balance of sauce, cheese, and toppings. It’s a taste of the city, no matter where you are. But what exactly makes it New York style, and how can you recreate it at home? This comprehensive guide will walk you through every step, from the perfect dough to the final bake, ensuring you achieve that authentic taste. Prepare to embark on a culinary journey to the heart of New York pizza.
What Makes New York Style Pizza Unique?
Several key elements contribute to the distinctive character of New York style pizza:
* **The Dough:** The foundation of any great pizza is the dough. New York style dough is typically made with high-gluten bread flour, water, salt, sugar (or honey), and yeast. It undergoes a cold fermentation process, often for 24-72 hours, which develops complex flavors and a characteristic chewy texture. The high-gluten flour provides the necessary strength for the large, thin crust.
* **The Sauce:** The sauce is simple, yet flavorful. It usually consists of crushed or pureed tomatoes, seasoned with salt, sugar, oregano, garlic, and sometimes a touch of red pepper flakes. The sauce is applied sparingly, allowing the crust to remain crisp.
* **The Cheese:** Typically, low-moisture, part-skim mozzarella cheese is used. This type of cheese melts beautifully, browns evenly, and doesn’t release excessive moisture, which could make the crust soggy. Whole milk mozzarella can also be used for a richer flavor, but it’s important to balance it with the other ingredients to avoid a greasy pizza.
* **The Bake:** New York style pizza is traditionally baked in a deck oven at a high temperature (500-550°F or 260-290°C). This intense heat creates a crisp crust and a slightly charred top. Home ovens can be used, but achieving the same level of crispness may require some adjustments, such as using a pizza stone or baking steel.
* **The Slice:** A true New York slice is large and foldable. The crust is thin enough to fold in half lengthwise without cracking, making it easy to eat on the go. This foldability is a testament to the dough’s elasticity and the pizza’s overall structure.
The Ultimate New York Style Pizza Recipe
This recipe is designed to guide you through each step, providing detailed instructions and tips to help you create an authentic New York style pizza in your own kitchen.
Ingredients:
**For the Dough (Makes 2-3 pizzas):**
* 400g (approximately 3 1/4 cups) high-gluten bread flour (such as King Arthur or Bob’s Red Mill Artisan Bread Flour)
* 300g (approximately 1 1/4 cups) lukewarm water (around 90-100°F or 32-38°C)
* 8g (approximately 1 1/2 teaspoons) salt
* 8g (approximately 2 teaspoons) sugar or honey
* 2g (approximately 3/4 teaspoon) active dry yeast (or 4g fresh yeast)
* 2 tablespoons olive oil (optional, for added flavor and crust texture)
**For the Sauce:**
* 700g (approximately 28 ounces) crushed or pureed tomatoes (San Marzano tomatoes are preferred, but any good quality crushed tomatoes will work)
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder (or 1-2 cloves fresh garlic, minced)
* 1/2 teaspoon salt
* 1/4 teaspoon sugar (or honey)
* Pinch of red pepper flakes (optional)
* 1 tablespoon olive oil
**For the Topping:**
* 450g (approximately 1 pound) low-moisture, part-skim mozzarella cheese, shredded (or a blend of low-moisture and whole milk mozzarella)
* Optional toppings: pepperoni, sausage, mushrooms, onions, peppers, etc.
* Cornmeal or semolina flour, for dusting
Equipment:
* Large mixing bowl or stand mixer
* Plastic wrap
* Pizza stone or baking steel (highly recommended)
* Pizza peel (or a rimless baking sheet)
* Oven
* Large spoon or ladle
* Cheese grater
Instructions:
**Part 1: Making the Dough (24-72 Hour Cold Fermentation)**
1. **Activate the Yeast (if using active dry yeast):** In a small bowl, combine the lukewarm water with the sugar (or honey) and yeast. Stir gently and let it sit for 5-10 minutes, until foamy. If using instant yeast, you can skip this step and add it directly to the flour.
2. **Combine the Ingredients:** In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. If using activated yeast, pour the yeast mixture into the flour. If using instant yeast, add it to the flour along with the water. If using olive oil, add it now as well.
3. **Mix the Dough:** If using a stand mixer, use the dough hook attachment and mix on low speed for 2-3 minutes, until the dough comes together. If mixing by hand, use a wooden spoon or your hands to combine the ingredients until a shaggy dough forms.
4. **Knead the Dough:** If using a stand mixer, increase the speed to medium-low and knead for 6-8 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth and elastic. The dough should be slightly sticky but not overly so. If it’s too sticky, add a little more flour, one tablespoon at a time.
5. **First Rise (Bulk Fermentation):** Form the dough into a ball and place it in a lightly oiled bowl. Turn the dough to coat it with oil. Cover the bowl tightly with plastic wrap and refrigerate for 24-72 hours. This cold fermentation process is crucial for developing the flavor and texture of the dough. The longer the fermentation, the more complex the flavor will be.
**Part 2: Making the Sauce**
1. **Combine the Ingredients:** In a medium saucepan, combine the crushed or pureed tomatoes, oregano, garlic powder (or minced fresh garlic), salt, sugar (or honey), red pepper flakes (if using), and olive oil. If using fresh garlic, sauté it in the olive oil for a minute or two before adding the tomatoes.
2. **Simmer the Sauce:** Bring the sauce to a simmer over medium heat. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded. Taste and adjust seasonings as needed.
3. **Cool the Sauce:** Remove the sauce from the heat and let it cool completely before using it on the pizza. You can make the sauce ahead of time and store it in the refrigerator for up to 3 days.
**Part 3: Shaping and Baking the Pizza**
1. **Preheat the Oven:** Place a pizza stone or baking steel on the middle rack of your oven. Preheat the oven to the highest temperature it will go, ideally 500-550°F (260-290°C). Allow the stone or steel to heat up for at least 30-60 minutes. This is essential for achieving a crispy crust.
2. **Divide the Dough:** Remove the dough from the refrigerator and divide it into 2 or 3 equal portions, depending on how large you want your pizzas to be. Gently shape each portion into a ball. Let the dough balls rest at room temperature for 1-2 hours before shaping. This will allow the gluten to relax, making the dough easier to stretch.
3. **Shape the Pizza:** On a lightly floured surface, gently stretch and shape one of the dough balls into a thin circle or oval, about 12-14 inches in diameter. Avoid using a rolling pin, as this will compress the dough and prevent it from rising properly. Instead, use your fingertips to gently press and stretch the dough, leaving a slightly thicker edge for the crust.
4. **Transfer to Pizza Peel:** Dust a pizza peel (or a rimless baking sheet) generously with cornmeal or semolina flour. This will prevent the pizza from sticking to the peel. Carefully transfer the stretched dough to the prepared peel.
5. **Add the Sauce:** Spread a thin layer of the cooled tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use a large spoon or ladle to apply the sauce.
6. **Add the Cheese:** Sprinkle the shredded mozzarella cheese evenly over the sauce. Use a generous amount of cheese, but don’t overload the pizza, as this can make it soggy.
7. **Add Toppings (Optional):** If desired, add your favorite toppings, such as pepperoni, sausage, mushrooms, onions, or peppers. Be careful not to overload the pizza with toppings, as this can also make it soggy.
8. **Bake the Pizza:** Carefully slide the pizza from the peel onto the preheated pizza stone or baking steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The exact baking time will depend on your oven and the thickness of the crust.
9. **Check the Bottom Crust:** During the last few minutes of baking, use a spatula to lift the edge of the pizza and check the bottom crust. It should be golden brown and crisp. If it’s not crisp enough, you can broil the pizza for a minute or two, but watch it closely to prevent burning.
10. **Cool and Slice:** Remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Use a pizza cutter or a large knife to slice the pizza into wedges. Serve immediately and enjoy!
Tips for the Perfect New York Style Pizza
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the taste of your pizza. Use good quality flour, tomatoes, and cheese for the best results.
* **Don’t Overwork the Dough:** Overworking the dough can make it tough. Be gentle when kneading and shaping the dough.
* **Cold Fermentation is Key:** Don’t skip the cold fermentation process. It’s essential for developing the flavor and texture of the dough.
* **Preheat the Stone or Steel:** Make sure your pizza stone or baking steel is thoroughly preheated before baking the pizza. This will ensure a crispy crust.
* **Don’t Overload the Pizza:** Overloading the pizza with sauce, cheese, or toppings can make it soggy.
* **Experiment with Toppings:** Feel free to experiment with different toppings to create your own signature New York style pizza.
* **Adjust Baking Time:** The baking time may vary depending on your oven. Keep an eye on the pizza and adjust the baking time as needed.
* **Use a Pizza Peel:** A pizza peel makes it much easier to transfer the pizza to and from the oven. If you don’t have a pizza peel, you can use a rimless baking sheet.
* **Dust Generously with Cornmeal or Semolina Flour:** Dusting the pizza peel generously with cornmeal or semolina flour will prevent the pizza from sticking.
* **Let the Dough Rest:** Allowing the dough to rest at room temperature before shaping will make it easier to stretch.
* **If you don’t have time to make the dough from scratch:** you can also buy fresh pizza dough from some pizza stores. This is a great time saver if you are in a rush or want to focus on other aspects of the process.
Troubleshooting
* **Soggy Crust:** This is usually caused by too much sauce, cheese, or toppings. Make sure to use a thin layer of sauce and avoid overloading the pizza with toppings. Also, ensure that your pizza stone or baking steel is properly preheated.
* **Tough Dough:** This can be caused by overworking the dough or using the wrong type of flour. Use high-gluten bread flour and be gentle when kneading and shaping the dough.
* **Burnt Crust:** This can be caused by baking the pizza at too high a temperature or for too long. Reduce the oven temperature or baking time, and keep an eye on the pizza to prevent burning.
* **Pizza Sticking to the Peel:** This is usually caused by not dusting the peel generously enough with cornmeal or semolina flour. Make sure to use plenty of flour to prevent sticking.
* **Unevenly Cooked Pizza:** This can be caused by an unevenly heated oven. Rotate the pizza halfway through baking to ensure even cooking.
Variations
* **White Pizza (Pizza Bianca):** Omit the tomato sauce and use olive oil, garlic, ricotta cheese, and mozzarella cheese.
* **Margherita Pizza:** Use fresh mozzarella cheese, fresh basil, and a simple tomato sauce.
* **Pepperoni Pizza:** Add pepperoni slices on top of the cheese.
* **Vegetarian Pizza:** Add your favorite vegetables, such as mushrooms, onions, peppers, and olives.
* **Hawaiian Pizza:** Add ham and pineapple on top of the cheese.
By following these instructions and tips, you can create an authentic New York style pizza that rivals the best pizzerias in the city. Enjoy the process, experiment with different toppings, and savor the taste of homemade pizza!