New York-Style Pizza
Crispy-edged, foldable New York-style pizza with bubbling cheese and tangy tomato sauce—made in your home oven.
Equipment
Ingredients
Dough
bread flour
500 g
water
325 ml
salt
10 g
active dry yeast
3 g
olive oil
15 ml
Toppings
tomato sauce
180 ml
low-moisture mozzarella
300 g
parmesan
30 g
olive oil
15 ml
Instructions
Mix the dough
Combine flour, water, salt, yeast, and olive oil to form a shaggy dough.
Knead the dough
Knead for 8–10 minutes until smooth and elastic.
First rise
Cover and let rise at room temperature for 1 hour until doubled.
Portion the dough
Divide into 4 equal balls, shape, and rest 30 minutes.
Preheat oven
Place baking steel or inverted sheet pan in oven and heat to 260 °C for 1 hour.
Shape the crust
Stretch each dough ball into a 30 cm round with a thin center and thicker rim.
Add sauce
Spread 45 ml tomato sauce evenly over each crust, leaving a 2 cm border.
Add cheese
Top with 75 g shredded mozzarella and a sprinkle of parmesan per pizza.
Drizzle oil
Drizzle each pizza with a little olive oil.
Bake the pizza
Slide pizza onto the hot steel and bake 10–12 minutes until crust is charred and cheese bubbles.
Serve
Remove from oven, slice, and serve immediately.
Original recipe
Storage
Store leftover slices wrapped in foil; reheat directly on the oven rack for crisp crust.
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