New York-style Pizza

New York-style pizza, that perfect slice of greasy good good, is as much a part of the city's soul as it’s loud and busy streets. Its origins trace back to the early 1900s when Italian immigrants brought the cherished recipe of Neapolitan pizza to America. What emerged in the ovens of New York was not just another Italian pie; it was a transformation, a symbol of the melting pot that NYC has always been. The thin, crisp crust, topped with a perfectly balanced tomato sauce and just the right amount of mozzarella – it’s the kind of simplicity that demands perfection in every element. This was pizza stripped down to its essence, made for eating on the go.

As the decades passed, New York-style pizza became an icon in its own right. From the classic cheese and pep to the more adventurous toppings that mirrored the city’s diversity, every slice told a story. It wasn’t just about the food; it was about the experience. Grabbing a quick slice from a corner joint, folding it in half, and eating it as you navigated through the crowded streets, grease dripping down your arm (bring napkins) – that’s New "Yoyyyyk” in a bite. 🤘🏼 Adam

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STUFF I USE...

“Cup N’ Crisp” Pepperoni (paid link)

Pizza Stone (paid link)

Pizza Steel (unpaid link)

Wooden Pizza Peel (paid link)

Metal Pizza Peel (paid link)

Sauce Containers, 2 qt (paid link)

Canned Tomatoes, crushed (paid link)

Canned Tomatoes, whole (paid link)

Garlic Press (paid link)

Dough Box (paid link)

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Yield: Two, 13-inch Pizzas

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New York-style Pizza

Ingredients

Dough

• 2g Instant Yeast (3/4 tsp)
• 450g Bread Flour (3 1/2 cups)
• 280g Water, sink cold (1 cup 1 Tbsp)
• 90g Poolish *see note*
• 10g Kosher Salt (2 tsp)
• 10g Olive Oil (2 tsp)

Sauce (makes 4 cups)

• 3 cups Canned Tomatoes, Puréed
• 1 cup Canned Tomatoes, Crushed
• 3 Garlic clove, minced
• 1 Tbsp Olive Oil
• 1 Tbsp Kosher Salt

Toppings

• Cup N' Crisp Pepperoni *see note*
• 1 part Part-skim, Low-moisture Mozzarella
• 1 part Whole Milk, Low-moisture Mozzarella
• Parmesano-Reggiano, for garnish
• Pecorino-Romano, for garnish

Instructions

Dough - stand mixer

1. Add the yeast, flour, water and polish to the bowl of a stand mixer. With the dough hook attached, knead the dough for 15 seconds until it forms a shaggy mass. Stop the mixer and let it rest for 25 minutes.
2. Mix for 5 minutes on medium speed. Add the salt. Mix for another 5 minutes on medium-high speed then add the oil and continue mixing until your dough ball is smooth and shiny.
3. Divide the dough in half, shape into balls then transfer to an oiled container. Refrigerate for 2-3 days before use. Remove the dough balls 2 hours before making pizza.
4. Bake 8-10 mins at 500-525F. Until golden brown.

Dough - handmade

1. Add the yeast, flour, water and polish to a large bowl. Mix by hand until it forms a shaggy mass. Stop and let it rest 25 minutes.
2. Add the salt and olive oil to the dough and continue kneading until it passes the "windowpane test" (see video).
3. Divide the dough into 2 even balls, cover and refrigerate overnight, or up to 3-4 days.

Sauce

1. Add the pureed tomatoes, crushed tomatoes, minced garlic, olive oil, black pepper and kosher salt to a large mixing bowl, or better yet a large sealable container. Mix everything together. For best results chill overnight in the fridge, or simply use right away.

Adam's Notes

• A "poolish" is a type of pre-ferment used in bread making, consisting of equal parts flour and water by weight, mixed with a small amount of yeast, which is allowed to ferment for a period before being incorporated into the final dough.
• I prefer using pepperoni that cup, crisp and char. There are many brands that make it, most of which will work just fine. The brand I prefer is listed under my "Stuff I Use". Do some experimenting.
• NY-style dough should be chewy, but not "fight" when you take a bite. Don't overknead/mix the dough or it can become very chewy. Mix just until it passes the windowpane test and move on.
• NY-style sauce is light and minimalist. It should have some texture, but for the most part is on the smoother side.
• Feel free to garnish with parmesan cheese, red chili flakes and dried oregano for that classic NY slice shop nostalgia.
• Less is more with the cheese. NY pizza isn't a "cheesy" pie.
• A nice way to review pizza crust is to tear into it to see the crumb structure and smell the tangy fermentation - a trick that I picked up at ZaZa's.

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