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New York Style Pizza
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.
🧂 食材
- 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.)
👨🍳 步驟
- 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
💡 專業提示
- ✓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.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- 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.