NY Style Pizza Recipe – Delicious Recipe Ever: An authentic New York Style pizza is characterised by a handcrafted crust that is both thin and crispy, covered with a powerful pizza sauce that is also cooked from scratch, and a generous amount of melting mozzarella cheese.
NY Style Pizza Recipe – Delicious Recipe Ever
Avoid the local chain delivery establishment the next time you have a yearning for pizza and instead treat yourself to the best pizza in New York City that is located outside of the Big Apple.
Ingredients
- ⅔ cup water 151 grams, warm (105-110°F)
- 1 teaspoon granulated sugar 4 grams
- ½ teaspoon instant yeast 2 grams
- 2 cups all-purpose flour 240 grams
- ½ teaspoon kosher salt 2 grams
- 1 teaspoon olive oil 4 grams
- 28 ounces whole peeled tomatoes 794 grams (1 can)
- 1 tablespoon olive oil 13 grams
- ¼ cup finely chopped onion 36 grams
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅛ teaspoon kosher salt
- 3 cloves garlic 14 grams, minced
- 1½ teaspoons granulated sugar 6 grams
Also See:
Margherita Pizza Recipe – Learn with Experts
How to make it
For the Dough
- Put the yeast, sugar, and water into a bowl and mix them together. Please allow it to sit for a few minutes. Please use ⅔ cup of water, 1 teaspoon of granulated sugar, and ½ teaspoon of quick yeast.
- The flour and salt should be mixed together in the bowl of a stand mixer using a whisk. All-purpose flour, two cups, and a quarter teaspoon of kosher salt The dough hook should be used in place of the whisk.
- After incorporating the water mixture, continue to mix the dough on low for a few minutes until it reaches a smooth and elastic consistency. Take the dough out of the bowl and roll it into a ball.
- Apply olive oil to the dough, then set it back in the bowl of ingredients. It should be covered with plastic wrap and allowed to rest in the refrigerator for the upcoming day. 1.5 milliliters of olive oil
For the Pizza Sauce
- As you split the tomatoes up with your hands in a basin, crush them into smaller pieces.
28 ounces of tomatoes to be peeled and whole Cook the oil in a saucepan that is placed over a heat setting of medium. - After adding the onion, herbs, and salt, continue to cook for a few minutes until the onion becomes tender. 1 tablespoon of olive oil, ¼ cup of onion that has been finely minced, ½ teaspoon of dried oregano, ½ teaspoon of dried basil, and ⅛ teaspoon of kosher salt.
- After adding the garlic and allowing it to cook for one minute until it becomes aromatic, proceed to add the sugar and tomato combination. One-half tablespoons of granulated sugar, three cloves of garlic.
- After bringing the mixture to a boil, reduce the heat to a low setting and continue to simmer for thirty to forty-five minutes, or until the sauce has dried out.
For Assembly
- The dough should be allowed to come to room temperature in the morning while the oven is being preheated to 400 degrees Fahrenheit. Put a pizza pan or pizza stone in the oven and cook the pizza.
- In the middle of a huge square of parchment paper, position the ball of dough that you have ready to use. Create a crust that is between 14 and 15 inches in diameter by rolling out the dough.
- On top, sprinkle some cheese and pizza sauce. 3 cups of mozzarella cheese that has been freshly shredded. Sliding the pizza onto the pizza stone or pan should be done with caution. For ten to twelve minutes, bake.
FAQ
Q1. What is New York style pizza?
As a result of the way the dough is tossed, New York pizza is a regional kind of pizza that is characterized by an extraordinarily thin and large bread crust. To consume, the crust is sufficiently flexible to be folded in half, and the thickness of the crust is only seen along the edge.
Q2. What’s the difference between New York style pizza and Chicago thin crust pizza?
The size and foldability of New York style pizza sets it apart from other pizzas. When compared to other pizzas, Chicago thin crust pizza is significantly smaller and features a crust that is thin, crunchy, and cracker-like. Rather than being tossed, the dough for Chicago thin crust pizza is rolled out, and it is cooked for a significantly longer period of time, which makes it impossible to fold this dough.
Q3. How do I ensure I get a crispy crust on my New York style pizza?
Both a thick outside edge and a thin core are essential components of an excellent pizza made in the New York style. However, you may obtain a thicker outside edge by turning the pizza 90 degrees each time you roll it and rolling from the center outward. I am not a pizza maker, therefore I do not dare to toss my dough.
However, you can achieve this thicker outer edge. Because of this, the middle will be more equally thinned out, and the portion of the dough that is thicker will be concentrated around the perimeter. Preheating your pan in a hot oven is the most important step in ensuring that the crust is cooked to perfection. “
Q4. How do I eat New York style pizza?
You can eat this pizza in the traditional manner by taking a slice with both hands and folding it in half at the middle of the crust. This will result in a slice that is long and thin and shaped like a hot dog bun. Take a look at the picture that is located above the recipe card for a visual!
How many days we can restore it
Pizza slices that have been left over should be stored in an airtight container, a bag that can be sealed again, or securely wrapped in aluminum foil. Do not remove it from the refrigerator for more than five days. Bake the slices in an oven preheated to 350 degrees Fahrenheit for five to seven minutes, or reheat them in a dry skillet with a teaspoon of water and cover them.
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