New York-Style Pizza

Ingredients

While the essence of New York-Style Pizza remains intact, this Nouvelle Cuisine adaptation introduces a few notable changes. The crust is thinner and crisper, allowing the toppings to shine. The sauce is lighter and more delicate, complementing the toppings without overpowering them. Finally, the cheese is carefully selected to enhance the flavors and create a harmonious balance. We alse have the original recipe for New York-Style Pizza, so you can check it out.

• 300g (10.5 oz) bread flour 300g (10.5 oz) bread flour
• 1 tsp instant yeast 1 tsp instant yeast
• 1 tsp salt 1 tsp salt
• 180ml (6 fl oz) warm water 180ml (6 fl oz) warm water
• 2 tbsp olive oil 2 tbsp olive oil
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded
• 100g (3.5 oz) cherry tomatoes, halved 100g (3.5 oz) cherry tomatoes, halved
• 50g (1.75 oz) arugula 50g (1.75 oz) arugula
• 50g (1.75 oz) prosciutto, thinly sliced 50g (1.75 oz) prosciutto, thinly sliced
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the bread flour, instant yeast, and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1-2 hours, or until doubled in size.
3. 3.
   Preheat the oven to 230°C (450°F). Punch down the dough and divide it into two equal portions. Roll out each portion into a thin circle.
4. 4.
   Transfer the dough circles to a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the crust is golden brown.
5. 5.
   Remove the pizza crusts from the oven and evenly distribute the shredded mozzarella cheese over each crust. Top with cherry tomatoes and prosciutto.
6. 6.
   Return the pizzas to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. 7.
   Remove from the oven and let the pizzas cool slightly. Top with arugula, fresh basil leaves, salt, and pepper. Slice and serve.

Treat your ingredients with care...

• Bread flour — Use bread flour instead of all-purpose flour for a chewier crust.
• Mozzarella cheese — Opt for fresh mozzarella for a creamier texture and better flavor.
• Cherry tomatoes — Choose ripe and flavorful cherry tomatoes for a burst of freshness.
• Arugula — Lightly dress the arugula with olive oil and lemon juice for added brightness.
• Prosciutto — Look for high-quality prosciutto with a delicate and savory taste.

Tips & Tricks

• For a crispier crust, preheat a pizza stone in the oven and bake the pizza directly on the stone.
• Experiment with different toppings such as caramelized onions, goat cheese, or truffle oil to add a touch of luxury.
• To achieve a more pronounced Nouvelle Cuisine presentation, consider arranging the toppings in an artistic and visually appealing manner.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the pizza before baking.
• Serve the pizza with a drizzle of balsamic glaze for an extra layer of flavor.

Serving advice

Serve the Nouvelle Cuisine New York-Style Pizza as a main course for lunch or dinner. Accompany it with a fresh green salad to balance the richness of the pizza.

Presentation advice

To elevate the presentation, garnish the pizza with a few additional fresh basil leaves and a sprinkle of grated Parmesan cheese. Cut the pizza into elegant slices and arrange them on a rectangular serving platter.