New York Style Pizza Recipe

Want to recreate your favorite pizzeria pizza at home? This New York style pizza dough recipe creates a flavorful, chewy crust that stands up to any toppings on the menu.

Unlike the billowy, delicate crust of Neapolitan pizza, New York style pizza crust is thin and chewy with a nicely browned, rounded edge. The flavor is less tangy than that of its classic Italian cousin, with a touch of sweetness and heft (thanks to the additions of sugar and olive oil) and just the right amount of salt.

Though my 1-Hour Pizza Dough and Overnight Dough qualify as New York style recipes, they both create crusts that are thicker and chewier than the pizzeria slices we all know and love. So, I've created this recipe for all you New York style purists out there. See? I really

New York Style Pizza, Perfect Thin Crust Pizza Recipe

To achieve the right texture, you have to give this dough a little extra love (a.k.a. kneading). Either mix it by hand and knead it on the counter for about 7 minutes, or make much quicker work of it in a food processor. As you'll see in the photos, I prefer the latter method; why knead the dough by hand when the food processor can turbo-knead it in 15 to 20 seconds?

Once your dough is kneaded, divide it into pieces, ball them up, and transfer the balls to airtight containers. Then, put the containers in the fridge and let the dough cold ferment for 24 to 72 hours.

That's it! Take your pizza dough out of the fridge 2 or 3 hours before you plan to make New York style pizza (so the dough can come to room temperature), and preheat the oven to at least 500°F. Then, stretch or roll out the dough to large, thin rounds, spread them with sauce, and add your favorite cheese and toppings. (Pro tip: For an authentic-tasting New York pie, use either No-Cook Marinara or Slow-Cooked Pizza Sauce, freshly shredded whole milk low-moisture mozzarella, and a sprinkling of finely shredded parmesan on top.)

Homemade New York Style Pizza

Finally, slide the topped pizza into the hot oven. Bake for 6 to 10 minutes, until the crust is evenly browned and the cheese is charred in spots.

This pizza dough recipe requires very little effort and will help you replicate your favorite New York style pizzeria pizzas at home.

How to Make Sloppy Joes Pizza | How to Make Pepperoni Pizza | How to Make Pesto Pizza with Asparagus |Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

The Real Deal New York Style Pizza

New York pizza is my favorite style of pizza. Sure, I love me a neo-Neapolitan, sit-down-with-a-fork-and-knife pizza on occasion, and grilled pizzas are fantastic in the summer. Even chewy, Roman-style pizza bianca has its place. But the pizza I find myself most often craving is of the simple, by-the-slice, medium-thin, crusty, and lightly chewy style.

Luckily for us, it's also the variety that seems most easily adaptable to the home kitchen. Unlike, say, Neapolitan pies, which require wood-burning, 1000°F (538°C) ovens (or at the very least areasonable workaround), the modern* New York pie is baked in a gas oven that doesn't often go north of 500 to 550°F (260 to 288°C) or so—a temperature range not out of the pale of even the most bog-standard home oven fitted with a pizza stone.

*I say modern because traditional New York pies are cooked in coal ovens, but the vast majority of corner-slice joints these days use gas, even the best ones.

New York Style Sourdough Pizza Cubano Recipe

First of all, it's the sauce. It's an emphatically tomato-ey sauce with a balanced sweetness and acidity and the barest hint of herbs and alliums. I've alreadytackled this sauce, and the secret is to use mix of butter and olive oil, whole tomatoes, dried oregano, a couple of halved onions, and a slow simmer on the stovetop.

 mozzarella—the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk. It's applied sparingly so that it melts into a loose matrix that mingles with the sauce underneath, browning ever so slightly in the heat of the oven. The top of a New York-style pie should look mottled with red, white, and brown—definitely 

With a couple pies under your belt, you'll quickly discover two things about the cheese: it must be full-fat mozzarella (the part-skim or low-fat stuff just doesn't stretch right), and you must grate it yourself. No matter how much you are tempted, do not buy pre-shredded cheese.

Thin Crust Pizza

Shredded cheese is coated with a dusting of starch intended to keep it from clumping. What it ends up doing is preventing it from melting properly. Your cheese will not acquire the requisite goo-factor. I've found that the best way to get good cheese for pizza at the supermarket is to go to the deli counter and ask them to cut you a pound or so straight off the slicing block in one chunk. Grated on the large holes of a box grater, it's perfect for the job.

Here's a problem I used to have: the cheese would over-brown and burn before the crust was done cooking. This happen to anyone else? I don't know if it's because professional pizza ovens have different convection patterns or some other sort of thermodynamic oddities going on, but the only solution I've found is to grate the cheese onto a plate, then pop it in the freezer for 15 minutes before applying it. This slows down its cooking just enough so that the crust can catch up before the cheese starts to burn.

The final factor that makes a great New York pizza—and this is the real key—is the crust. This is what separates the men from the boys. The New York slices from the Sbarros. The true Ray's from the hordes of imitators.**

New York Style Cheese Pizza

**In New York, there are a half dozen or so Famous Original Ray's pizzas, all of them unrelated, and few of them any good. Prince Street Ray's is the original, and the 6th Avenue Ray's is the best.

Thicker than a Neapolitan crust but thinner than a pan pizza, a New York crust starts with a crisp, well-browned bottom layer about 2 millimeters thick. It must be sturdy enough that a single slice slightly bent lengthwise down the center will cantilever out straight under its own support, not requiring the eater to prop the tip with a second hand.

There's nothing worse than walking out on the street with a slice, having the tip sag down, and the cheese slip off into a greasy puddle on the sidewalk. Even thinking about it makes my eyes well up.

New York Style Pizza Recipe: How To Make It

After the initial crispness, the next 3 to 4 millimeters are devoted to a thin layer of soft, slightly chewy, and tender cooked dough. This layer must be as flavorful as the best bread with a savory, wheaty, and complex aroma. Never floury, never bland, the crust is absolutely 

 just a support mechanism for the cheese and sauce on top. It's this layer that gives the slice its distinctive chew. You've got to pull slightly with your teeth to separate a bite from the rest of the slice. It should 

 break off with no effort. If that's what you're after, you're better off ordering a Domino's thin crust with its matzoh-like base.

Homemade Ny Style Pizza Sauce Recipe

The very top 1 to 2 millimeters of crust—the bit in closest contact with the sauce and cheese—should be slick and nearly doughy, though it shouldn't taste raw. This crust-to-sauce interface is one of my favorite parts of the pizza, and should not be taken lightly.

Finally, we get to the raised outer crust known by pizza snobs as cornicione, or colloquially as the bones. Unlike the poofy, leopard-spotted edge of a Neapolitan, a New York pie has a crust that's only slightly raised. The pie as a whole goes from thicker at the edges towards thinner in the center, an artifact of the toss-and-stretch method favored by most piemen. The crust should be relatively evenly browned, with a couple charred bubbles here and there, and an open bread-like structure, though again, not as outright airy as a Neapolitan crust.

, which if you don't already own, you should. His method is to mix together the flour, yeast, salt, sugar, olive oil, and warm water in the bowl of a stand mixer, knead it slowly for a couple minutes, then allow it to rest for a few minutes in a step called anautolyse. Autolysis allows time for flour to absorb water, and for the gluten-forming proteins to shorten themselves through enzymatic action, allowing them to be more easily aligned and stretched with subsequent mixing.

Crispy New York Style Pepperoni Pizza (no Pizza Stone Needed)

The dough is then kneaded again until enough gluten is developed to pass thewindowpane test, allowed to rise overnight in the refrigerator, then shaped, proofed, rolled, and baked.

The results are pretty good. Texture-wise, the crust is spot on. It's the flavor that's always seemed lacking to me. It's not bad per se, nor underseasoned, just a little...

It was only recently when I

Ny Style Pizza Dough

Posted by bankkong639

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