New York-Style Pizza

Ingredients

New York-style pizza is a variation of the Neapolitan pizza that originated in Naples, Italy. The main difference is the crust, which is thinner and crispier than the original. Additionally, New York-style pizza is often served in large slices that can be folded, making it a popular street food. We alse have the original recipe for New York-Style Pizza, so you can check it out.

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 1 tsp salt 1 tsp salt
• 1 tsp instant yeast 1 tsp instant yeast
• 1 tsp sugar 1 tsp sugar
• 325ml (1 1/3 cups) warm water 325ml (1 1/3 cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 tsp dried oregano 1 tsp dried oregano
• 1 tsp garlic powder 1 tsp garlic powder
• 1/2 tsp salt 1/2 tsp salt
• 450g (16 oz) shredded mozzarella cheese 450g (16 oz) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (10g saturated)
• Carbohydrates: 49g (5g sugars)
• Protein: 23g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour, salt, yeast, and sugar. Mix well.
2. 2.
   Add the warm water and olive oil to the bowl. Mix until a dough forms.
3. 3.
   Knead the dough on a floured surface for 5-10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl and cover with a damp towel. Let it rise in a warm place for 1-2 hours, until it doubles in size.
5. 5.
   Preheat the oven to 230C (450F).
6. 6.
   In a small bowl, mix together the crushed tomatoes, oregano, garlic powder, and salt.
7. 7.
   Roll out the dough on a floured surface to a thickness of 1/4 inch. Transfer the dough to a greased pizza pan.
8. 8.
   Spread the tomato sauce over the dough, leaving a 1-inch border around the edges.
9. 9.
   Sprinkle the shredded mozzarella cheese over the sauce.
10. 10.
    Sprinkle the grated Parmesan cheese over the mozzarella.
11. 11.
    Bake the pizza for 12-15 minutes, until the crust is golden brown and the cheese is melted and bubbly.
12. 12.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Dough — Make sure the water is warm, but not too hot, as this can kill the yeast. Knead the dough well to develop the gluten and create a chewy texture.
• Tomato sauce — Use canned crushed tomatoes for convenience, but make sure they are of good quality. Add a pinch of sugar to balance the acidity of the tomatoes.
• Cheese — Use a combination of shredded mozzarella and grated Parmesan for the perfect balance of flavor and texture.

Tips & Tricks

• For a crispier crust, preheat the pizza pan in the oven before adding the dough.
• Use a pizza stone for an even crispier crust.
• Experiment with different toppings, such as pepperoni, mushrooms, or bell peppers.
• Let the pizza cool for a few minutes before slicing to prevent the cheese from sliding off.
• Serve with a side of garlic knots or a Caesar salad.

Serving advice

Serve the pizza hot, straight out of the oven. Cut it into large slices that can be folded for easy eating.

Presentation advice

Place the pizza on a large wooden board or pizza stone for a rustic look. Garnish with fresh basil leaves for a pop of color.