Italian🍞 Bread & bakery

New York Style Pizza

Name: New York Style Pizza
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 cups bread flour; 1½ tsp instant yeast; 1 tbsp granulated sugar; 1 tbsp coarse kosher salt; 2¼ cups warm water; 28 oz tomato passata; 2 cloves garlic; 2 tsp sugar; to taste oregano; to taste salt; 2 tbsp extra virgin olive oil; ~8-10 oz whole milk mozzarella; ~8-10 oz part-skim mozzarella; ~2-3 tbsp cornmeal; ~1 tbsp olive oil

⏱ 250 min🍽 Serves 4

Classic New York style pizza featuring a crispy crust, gooey melted cheese, and perfectly balanced tomato sauce. The dough uses bread flour for superior chew and stretch, topped with an uncooked tomato sauce and a blend of mozzarella cheeses. Can be made the same day or cold-fermented for up to three days for deeper flavor.

Adapted from a video by Laura in the Kitchen

New York Style Pizza - Made Right At Home!

Watch on YouTube

Ingredients

bread flour5 cups
instant yeast1½ tsp
granulated sugar1 tbsp
coarse kosher salt1 tbsp
warm water2¼ cups
tomato passata28 oz
garlicgrated2 cloves
sugar2 tsp
oregano

Steps

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1
Combine bread flour, instant yeast, and granulated sugar in a mixing bowl. Using an electric mixer fitted with a dough hook, start mixing on low speed.
2
Gradually add warm water to bring the dough together. Once most of the flour is incorporated, sprinkle in the coarse salt and continue mixing.
3
Increase mixer speed to medium and knead for 4 to 5 minutes until the dough is smooth and elastic.
4
If making pizza the same day, cover the dough and let it rise for 2 to 3 hours until doubled in volume. For delayed use, divide the dough into 4 portions, place in oiled containers with oiled lids, and refrigerate until needed.
5
Divide the risen dough into 4 equal portions. Gently form each into a ball, pinching the bottom to seal. Place each dough ball in an oiled container with an oiled lid to prevent sticking.
6
Refrigerate the dough balls for at least 1 hour, preferably 1.5 to 2 hours. Remove and let them rest at room temperature for 30 minutes before using.
7
Prepare the sauce: combine tomato passata with grated garlic, a pinch of sugar, a generous pinch of salt, extra virgin olive oil, and oregano. Rub the oregano between your fingers to release its flavor, then stir everything together.
8
Prepare the cheese: grate whole milk mozzarella and part-skim mozzarella on a box grater, mixing them in equal parts.
9
Preheat the pizza steel: place it on the top rack of your oven and preheat to 550°F for at least 1 to 1.5 hours.
10
Dust your work surface with flour. Take a dough ball and gently flatten it with your fingers, using your index and middle fingers to stretch it while preserving the border from excessive stretching.
11
Transfer the stretched dough to a cornmeal-dusted pizza peel. As you stretch, rotate the dough, gradually expanding it to 10 to 12 inches in size.
12
Ladle sauce onto the pizza and spread evenly. Sprinkle the cheese generously. If desired, drizzle lightly with olive oil.
13
Carefully transfer the topped pizza to the preheated pizza steel on the top rack of the oven. Bake for 7 to 9 minutes until the cheese is bubbling and the edges are golden brown.
14
Remove the pizza from the oven and let it cool briefly before slicing and serving. Repeat with remaining dough balls as desired.

New York Style Pizza

Ingredients

Steps

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