New York-Style Pizza with a Molecular Twist

Ingredients

This recipe takes the traditional New York-style pizza and adds a molecular gastronomy twist. The crust is made with a combination of bread flour and liquid nitrogen, resulting in a light and crispy texture. The sauce is infused with basil foam, and the toppings include sous-vide mushrooms and a sprinkle of edible gold flakes. 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
• 10g (2 tsp) salt 10g (2 tsp) salt
• 7g (1 packet) active dry yeast 7g (1 packet) active dry yeast
• 350ml (1 1/2 cups) warm water 350ml (1 1/2 cups) warm water
• Liquid nitrogen Liquid nitrogen
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 1 tsp dried oregano 1 tsp dried oregano
• 1 tsp garlic powder 1 tsp garlic powder
• 1/2 cup fresh basil leaves 1/2 cup fresh basil leaves
• 1/2 cup heavy cream 1/2 cup heavy cream
• 1/2 tsp soy lecithin 1/2 tsp soy lecithin
• 200g mushrooms, sliced 200g mushrooms, sliced
• 1 tbsp olive oil 1 tbsp olive oil
• Edible gold flakes Edible gold flakes

Nutrition

• Calories: 1200 kcal / 5024 KJ
• Fat: 30g (15g saturated)
• Carbohydrates: 200g (10g sugars)
• Protein: 40g
• Fiber: 10g
• Salt: 3g

Preparation

1. 1.
   In a large bowl, combine the bread flour, salt, and yeast. Add the warm water and mix until a dough forms.
2. 2.
   Knead the dough for 10 minutes, then cover and let it rise for 1 hour.
3. 3.
   Preheat the oven to 250C (480F).
4. 4.
   Roll out the dough into a thin crust and place it on a baking sheet.
5. 5.
   Using a syringe, inject liquid nitrogen into the dough to create small bubbles.
6. 6.
   Bake the crust for 10-12 minutes, until crispy and golden.
7. 7.
   In a blender, combine the crushed tomatoes, sugar, salt, oregano, garlic powder, basil leaves, heavy cream, and soy lecithin. Blend until a foam forms.
8. 8.
   In a sous-vide bag, combine the sliced mushrooms and olive oil. Cook in a water bath at 60C (140F) for 1 hour.
9. 9.
   Spread the basil foam over the pizza crust, then add the cooked mushrooms and a sprinkle of edible gold flakes.
10. 10.
    Bake the pizza for an additional 5-7 minutes, until the toppings are heated through.

Treat your ingredients with care...

• Liquid nitrogen — Handle with care and use protective gloves and goggles.
• Soy lecithin — Use a high-quality brand for best results.
• Edible gold flakes — Use sparingly as a garnish.

Tips & Tricks

• For a more traditional pizza flavor, use a classic tomato sauce and mozzarella cheese instead of the basil foam and sous-vide mushrooms.
• Experiment with different toppings, such as prosciutto, arugula, or truffle oil.
• If you don't have access to liquid nitrogen, you can still make a delicious New York-style pizza by using a hot oven and a pizza stone.

Serving advice

Serve the pizza hot and crispy, straight out of the oven. Cut into slices and enjoy with a glass of red wine.

Presentation advice

Arrange the pizza slices on a wooden board or a slate platter. Garnish with fresh basil leaves and a sprinkle of edible gold flakes.