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New York Style Pizza

Name: New York Style Pizza
Prep time: PT30 minutes (active), plus 24-72 hours for cold fermentation
Cook time: PT10-15 minutes per pizza
Total time: PT24-72 hours (minimum, due to cold fermentation)
Yield: 8
Cuisine: United States
Ingredients: 4 cups High-gluten bread flour (High-gluten flour is crucial for the chewy, elastic crust characteristic of New York pizza. All-purpose flour can be used in a pinch, but the texture will differ.); 1 teaspoon Instant dry yeast; 1.5 teaspoons Fine sea salt; 1.5 cups Warm water (Approximately 105-115°F (40-46°C).); 2 tablespoons Olive oil (For the dough and drizzling.); 1 28-ounce can Crushed San Marzano tomatoes (Drained slightly if very watery. Season with salt, pepper, and a pinch of sugar if desired.); 1 pound Low-moisture whole milk mozzarella (Shredded or thinly sliced. Avoid fresh mozzarella, which is too wet.); 1 teaspoon Dried oregano (Or to taste, for topping.); as desired Optional toppings (Pepperoni, mushrooms, onions, etc.)

The quintessential New York pizza experience: large, thin slices with a crisp yet pliable crust that folds perfectly for easy eating. This recipe emphasizes a long, cold fermentation for optimal flavor development.

준비 시간30 minutes (active), plus 24-72 hours for cold fermentation

조리 시간10-15 minutes per pizza

총 시간24-72 hours (minimum, due to cold fermentation)

1회 제공량8

난이도Medium

2개의 수정· Feb 8

나만의 버전 만들기

New York Style Pizza - United States traditional dish

🧂 재료

4 cups High-gluten bread flour(High-gluten flour is crucial for the chewy, elastic crust characteristic of New York pizza. All-purpose flour can be used in a pinch, but the texture will differ.)
1 teaspoon Instant dry yeast
1.5 teaspoons Fine sea salt
1.5 cups Warm water(Approximately 105-115°F (40-46°C).)
2 tablespoons Olive oil(For the dough and drizzling.)
1 28-ounce can Crushed San Marzano tomatoes(Drained slightly if very watery. Season with salt, pepper, and a pinch of sugar if desired.)
1 pound Low-moisture whole milk mozzarella(Shredded or thinly sliced. Avoid fresh mozzarella, which is too wet.)
1 teaspoon Dried oregano(Or to taste, for topping.)
as desired Optional toppings(Pepperoni, mushrooms, onions, etc.)

👨‍🍳 조리법

1
Activate yeast: In a small bowl, combine warm water and yeast. Let stand for 5-10 minutes until foamy. In a large bowl or the bowl of a stand mixer, combine the high-gluten flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms.
⏱️ 10 minutes
2
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low speed for 6-8 minutes. The dough should pass the windowpane test.
⏱️ 10 minutes
3
First rise (optional, for quicker results): Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
⏱️ 1-1.5 hours
4
Cold Fermentation (Recommended for flavor): After kneading, divide the dough into 2-3 equal portions. Shape each portion into a ball. Place each ball in a lightly oiled container or zip-top bag, seal, and refrigerate for at least 24 hours and up to 72 hours. This slow, cold fermentation develops complex flavors and improves texture.
⏱️ 24-72 hours
5
Prepare for Baking: Remove dough from the refrigerator 1-2 hours before baking to allow it to come to room temperature and become easier to handle. Preheat your oven with a pizza stone or steel inside to its highest setting, typically 500-550°F (260-290°C), for at least 45-60 minutes.
⏱️ 1-2 hours (resting)
6
Shape the dough: Lightly flour your work surface and hands. Gently press down on a dough ball to deflate it slightly. Begin stretching the dough from the center outwards, using your fingertips. Avoid pressing the edges to create a rim. Rotate and stretch until you have a roughly 12-14 inch round, aiming for a very thin center. If the dough resists, let it rest for 5-10 minutes before continuing.
⏱️ 10 minutes
7
Top the pizza: Carefully transfer the stretched dough to a pizza peel lightly dusted with cornmeal or flour. Spread a thin, even layer of crushed tomatoes over the base, leaving about a 1/2-inch border for the crust. Sprinkle evenly with shredded mozzarella and dried oregano. Add any other desired toppings sparingly.
⏱️ 5 minutes
8
Bake the pizza: Carefully slide the pizza from the peel onto the preheated pizza stone or steel. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly, with some browned spots. Rotate the pizza halfway through baking if necessary for even cooking.
⏱️ 10-15 minutes
9
Serve: Remove the pizza from the oven using the peel. Let it rest for a minute or two before slicing. The hallmark of a New York slice is its ability to fold lengthwise without cracking. Enjoy!
⏱️ 2 minutes

요리 기록 추적

💡 전문가 팁

✓For the best flavor and texture, utilize the cold fermentation period of 24-72 hours.
✓Stretch the dough as thinly as possible in the center, ensuring it's almost translucent in some spots.
✓The goal is a crust that folds easily ('New York fold') without being floppy or cracking.
✓A very hot oven and a preheated pizza stone or steel are essential for achieving a crisp bottom crust.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Sicilian style: Use a thicker crust and bake in a rectangular pan.
White pizza: Omit tomato sauce and use ricotta, mozzarella, garlic, and olive oil.
Add garlic powder or red pepper flakes to the sauce for extra flavor.