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.
- Prep
- 23 min
- Cook
- 55 min
- Total
- 1 hr 18 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve.
Procedure
Mix in the flour, salt, and olive oil.
Procedure
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.
Procedure
Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
Procedure
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.
Procedure
When the dough has risen, flatten it out on a lightly floured surface.
Procedure
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.
Procedure
Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes.
Procedure
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.
Procedure
Cool for about 5 minutes before slicing and serving.
Notes, tips, and variations
You may also want to use additional toppings for your pizza. Well-known suggestions include: 4 ounces shredded mozzarella cheese (for an extra cheese pizza) 2–4 ounces sliced pepperoni 8 ounces Italian sausage, casings removed, crumbled, and cooked 2–4 ounces sliced Genoa salami 1 medium-sized fresh bell pepper, cut into strips 1 large onion, sliced and lightly sautéed 1 can sliced mushrooms or mushroom stems and pieces, drained 1 can sliced black olives, drained 2–4 ounces thickly-sliced or diced ham 2–4 ounces sliced, cooked bacon, cut into pieces
Notes, tips, and variations
If you want to use more than one topping, you may want to cut down on the amount of each topping used.
Notes, tips, and variations
If you want to make your pizza more crispy, bake your pizza in the oven at its maximum temperature, usually ranging from 500–550°F (260–290°C). Bake the pizza for 9 to 12 minutes or until the crust is golden and the cheese is melted and bubbly.
Photo: Patrick Woodward at Flickr from Studio City, USA · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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