New York Style Pizza Recipe
This pizza recipe captures the essence of NYC and its love of its world-renowned pizza.
Equipment
- 1 Stand Mixer Optional
- 1 Dough Scraper (Or spatula)
- 1 Pizza Screen For cooking in an indoor oven
- 1 Pizza Peel For cooking in an outdoor oven
- 1 Deep bowl
Ingredients
- 14 ounces pizza dough ball
- 6 ounces low moisture mozzarella cheese
- 30 slices pepperoni (optional)
New York Pizza Sauce
- ½ cup canned crushed tomatoes I recommend Mutti, which you can probably find in most grocery stores
- ¼ cup tomatoes fresh, if in season
- 1 pinch sea salt generous
- ¼ cup tomato paste Contadina is pretty easily found in most grocery stores
- ½ teaspoon dried oregano
- 1 teaspoon extra virgin olive oil
Instructions
Preparation
- Remove the pizza from the fridge and let warm in the sealed container at room temperature until ~60°F.
- At this time, preheat your pizza oven.
- Dust your work area and also your pizza peel with Tony’s “Dusting Mixture”:- A 50/50 combination of the flour used in the pizza and fine semolina flour (if available).- If you don’t have semolina flour, you might want to use any fairly coarse flour (even whole wheat).- You can also use a 2 parts flour to 1 part cornmeal. But if you use cornmeal, do not flip the dough over – you don’t want the cornmeal under the toppings.
- If there are large air bubbles in the dough, pinch them with your fingers to pop them.
- Using your fingers or a dough cutter, lift the dough ball away from the bottom of the container. If the dough is very sticky, I generally dust my hands in flour and gently lift it with my fingers.
- Transfer your dough to the dusted work surface as gently as possible – try hard not to distort the shape.
Stretch the Dough: Tony Gemignani's Method
- Dust your hands with the same flour used to make the dough ball (or bread flour).
- Press your hands into the center of the dough trying to leave about an inch ring around the outside. You want to make an impression in the center but leave a 3/4″ lip.
- Flip the dough between your hands:- Lay the dough across the open palm of one hand.- Gently flip it onto the open palm of the other hand.- Rotate the dough a little and repeat “a few more times”. I think 6 is as high as you should go!- The more gently you do this step, the more tender the final crust will be.
- Stretch the dough by draping it over your hands and rotating:- Drape the dough over your two loosely clenched fists with your fingers facing each other.- Move your fists apart a little (maybe 1″) and toss the dough up with both fists to turn it slightly.- You’re NOT THROWING the dough in the air like on TV! Just an inch in the air so that it will turn.
- When the dough is thin enough to see light through it, you’ve stretched it enough. The pizza disk is probably about 13″ in diameter. If you are using a screen or pan, you can likely get this pizza up to 14" in diameter. But don't compress the outer edge to do this.
Cook the Pizza: Outdoor Oven
- Ensure your pizza oven is between 600°F to 650°F.
- Gently transfer to the pizza peel, which has been dusted with flour.
- Top with the pizza sauce.
- Top with cheese, pepperoni, and any other toppings.
- Launch the pizza into the oven.
- The pizza will take 5-6 minutes to cook, but monitor throughout. Rotate a quarter turn 4 times.
- Remove the pizza from the oven and transfer to a cutting board.
Cook the Pizza: Indoor Oven
- Ensure your pizza oven is between 500°F to 550°F.
- Oil the bottom of the pizza with olive oil. Using a basting brush to spread the oil over the dough.
- Flip and transfer the dough oil-side-down to a pizza screen or pizza pan.
- Gently lift and tug the edges of the pizza dough to shape the dough to be round on the screen/pan. Be careful not to tear the dough!
- Top with the pizza sauce.
- Top with cheese, pepperoni, and any other toppings.
- Place the pizza into the oven.
- Cook the pizza for 7 minutes and rotate 180°. If you keep a pizza stone in your oven, use a spatula to slide the pizza onto the pizza stone to finish.
- Cook for an additional 7 minutes until the cheese is golden brown. If the cheese browns very quickly, turn off the oven but let the pizza finish inside with the oven off.
- Remove the pizza from the oven and transfer to a cutting board.
- Rest for 3 minutes before cutting and eat immediately.
Nutrition
Serving: 9ouncesCalories: 481kcalCarbohydrates: 55gProtein: 22gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 42mgSodium: 1431mgPotassium: 370mgFiber: 3gSugar: 11gVitamin A: 654IUVitamin C: 8mgCalcium: 319mgIron: 4mg
Tried this recipe?Let us know how it was!