New York-style pizza is characterized by its large, hand-tossed crust that is thick and crisp around the edge while soft and thin beneath the traditional toppings of tomato sauce and mozzarella. It got its start in 1905 at Lombardi's, America's first pizzeria, from its location in the Little Italy neighborhood of Manhattan. A variation of the historic Neapolitan-style pizza brought over from Italy, the New York-style was originally baked in a coal-fired oven. It is typically about 18 inches in diameter and cut into eight large slices, which are often eaten folded in half for easier handling.
Recipe Servings: 4
+ 24 hours resting
- 1½ Tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 lb canned plum tomatoes, drained and chopped
- 12 oz tomato paste
- Salt, to taste
- Ground black pepper, to taste
- Dissolve yeast in water and add the olive oil.
- Combine salt and half the flour in a large bowl or the bowl of a heavy-duty mixer.
- Add liquid ingredients. Beat by hand, or using an electric mixer, for 5 minutes.
- Gradually add the flour until the dough pulls away from the side of the bowl.
- Turn the dough out onto a well-floured surface and knead for 10 minutes, adding flour as needed. The final dough should be soft and smooth. All the flour may not be required.
- Divide the dough in half and place in lightly oiled, airtight containers or bowls covered with plastic wrap. Chill in the refrigerator overnight.
- Heat the oil in a large skillet over medium high heat.
- Add the garlic and herbs and stir for 1 minute.
- Add the tomatoes and tomato paste. Simmer, stirring, for 5 minutes.
- Season with salt and pepper to taste. Chill in the refrigerator until needed.
- Place pizza stone or tiles in oven and preheat to 500°F.
- Remove the dough and sauce from fridge and allow to return to room temperature before working.
- Transfer a dough ball to a clean, lightly floured surface, and dust the dough with flour. Pat dough out into a thin, even circle, building up a 1-inch rim all around.
- Sprinkle a wooden pizza peel with cornmeal or semolina and transfer dough to peel.
- Top dough with just enough sauce to make a thin, even layer.
- Sprinkle mozzarella and Parmesan over the layer of sauce.
- Transfer the pizza to the pizza stone.
- Bake 20–25 minutes, or until cheese is melted and crust is browned.
- Remove the pizza from the oven using the pizza peel and let stand for 5 minutes before serving.
Recipe introduction and directions © Copyright 2016-2023 World Trade Press. All rights reserved.