New York-Style Pizza with a Molecular Twist


New York-Style Pizza with a Molecular Twist

The Pizza Lab: A Molecular Gastronomy Take on the Classic New York Slice

In the world of molecular gastronomy, even the humble pizza can be transformed into a work of art. This New York-style pizza recipe takes the classic slice to new heights with innovative techniques and unexpected flavor combinations. Get ready to experience pizza like never before.

Jan Dec

120 minutes

20 minutes

140 minutes

2 servings


Vegetarian, Molecular gastronomy, Gourmet, Foodies, Experimental

Wheat, Dairy

Vegan, Gluten-free, Low-carb, Low-fat, Paleo


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.


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


  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.