United States / Main
New York City–Style Pizza
New York City–style pizza originated in New York City in the early 1900s, and it may be the American-style pizza that most closely resembles that of Naples, Italy. It's characterized by wide, thin, foldable slices. The traditional toppings were limited to tomato sauce and mozzarella cheese. The slices are often eaten as a street snack while folded in half, as its size and flexibility sometimes makes it unwieldy to eat flat. The most notable difference between New York style and other American pizzas is its thin hand-tossed crust, made from a high-gluten bread flour, and its light coating of pre-cooked tomato sauce. The flavor of the crust has sometimes been attributed to the minerals present in the New York City tap water used to make the dough. Some out-of-state pizza makers even transport the water cross-country for the sake of authenticity. New York–style pizza is usually sold both by the slice and as whole pies. Slices are taken from a large pie—typically around 18 inches in diameter—most commonly cut into 8 slices. Pizzas to be sold by the slice can be either "plain" (cheese and sauce) or with toppings. While many New York pizzerias also have slices with various toppings re…
Ingredients
- active dry yeast, active dry1 tsp
- warm water, 45℃（110°F）2/3 cup
- all-purpose flour2 cup
- salt1 tsp
- olive oil2 tbsp
- tomato sauce1 can
- mozzarella cheese, shredded1 lb
- Romano cheese, grated1/2 cup
- basil, fresh; chopped1/4 cup
- dried oregano, dried1 tbsp
- red pepper flakes1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve.
Mix in the flour, salt, and olive oil.
When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky.
Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
Preheat the oven to 550°F or as hot as your oven will go. Authentic New York pizzerias bake pizzas in ovens from 700–1,000°F. If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
When the dough has risen, flatten it out on a lightly floured surface.
Roll or stretch out into a 12-inch circle, and place on a baking sheet. If you are using a pizza stone, you may place the pizza on a piece of parchment while preheating the stone in the oven.
Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes.
Bake for 12–15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly.
Cool for about 5 minutes before slicing and serving.
