New York Style Pizza
Learn how to make that New York Style Pizza distinctive thin crust and cheesy topping. You'll love it!
Ingredients
Thin crust dough
- 14 oz AP Flour
- 8.7 oz water (temperature between 105°F-110°F)
- 1 tbsp cornmeal
- ½ tsp instant yeast
- 1 tsp sugar
- ½ tsbsp olive oil
- 1½ tbsp salt
Sauce
- 28 canned peeled tomatoes
- 4 fresh basil leaves
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp pepper
Toppings
- ½ lb mozzarella cheese, grated
- 20 slices of pepperoni
Instructions
- Mix flour, instant yeast, salt, and sugar in a bowl.
- Pour water into a bowl and then add the dry mixture. Using the kneading hook if you're using a stand mixer, start at low speed. When the mixture looks uniform, add olive oil, and if the dough seems too soft, sprinkle a bit of flour. Then, let the mixer knead the dough for 4 to 10 minutes.
- Using this recipe, you'll get enough for two dough balls. So, split the dough into two parts and put them in an oiled bowl, covered with plastic wrap. Then, stick it into the fridge for 24 hours.
- Before baking your pizza, pre-heat the oven at 500 °F. Take the dough out of the fridge because it needs to sit at room temperature for 1 hour before putting it in the oven.
- Prepare the baking tray. First, line it with parchment paper and then sprinkle flour and cornmeal.
- To make the pizza sauce put canned tomatoes into a bowl, season them with salt, pepper, oregano, garlic powder, and basil. Then, mix and mash a bit with a fork.
- Put a good bunch of flour into a bowl and transfer the dough to it. Then, flour the dough ball thoroughly.
- Now, use your fingertips to flatten to dough against a floured surface, working from the center to the sides, without touching the border.
- Start by pressing the dough against the surface and rotating it using both hands to stretch the flour. For the rotation movement, keep one hand still, pressing the dough and the other rotating it. Close your right fist, cover it with the dough, and put your left fist next to it for the final stretch. Then, spin it slightly until you get it the approximate size of your baking tray.
- To get crispier and firmer pizza base, add mozzarella first, and then the sauce. Finish topping it with pepperoni, and stick it into the oven for 15 to 17 minutes, or until borders are brown.
- Take the pizza out of the oven and let it sit for a couple of minutes. Then, slice it and serve!
Video
Notes
