For years, people have attributed the greatness of New York-style pizza to the unique water of the region. While New York water is indeed excellent—I’ve even lived there and possibly fished in the reservoir where the water comes from—it’s not about the water. The real secret to great New York-style pizza lies in the technique. So, no matter where you are in the country, if you follow the right method, you’ll be able to enjoy authentic New York-style pizza at home.
Ingredients
Sauce:
- 28 oz. crushed tomatoes
- 3 oz. tomato paste
- 4 tbsp. freshly grated Pecorino Romano (avoid pre-grated versions that contain cornstarch and additives; we like to keep our ingredients simple)
- 1 tsp oregano
- 2 tbsp. garlic
- 1 tbsp. pepper
- 3 tsp sugar
- 2 tsp basil
- 1/4 tsp rosemary
Classic New York Pizza Dough (Cold Rise Method):
- 3 1/2 cups All-Purpose flour
- 1/2 cup semolina flour
- 1 tsp salt
- 4 tbsp. good quality olive oil
- 1/2 tsp yeast
- 1.5 cups cool, tap, or refrigerated water
Cheese:
- 1/2 to 3/4 pound whole milk mozzarella (highly recommended) or a mixture of mozzarella and provolone
- If using part-skim mozzarella, mix it with whole milk mozzarella in equal portions for better flavor and texture
Instructions:
- Prepare the Dough: After mixing and kneading the dough thoroughly, form it into 20 oz dough balls. These will be perfect for making 16-inch pizzas.
- Cold Fermentation: Place the dough balls in the refrigerator to ferment for 3 to 4 days. This slow fermentation will enhance the flavor and texture.
- Warm the Dough: On the day you’re ready to bake, take the dough out of the refrigerator early in the morning. Allow it to sit at room temperature for several hours until it’s warm and easy to stretch.
- Preheat the Oven and Pizza Stone: Set your oven to the highest temperature it can reach (ideally 550°F or more). Preheat your pizza stone for at least 45 minutes to ensure it is fully heated. A cold stone will result in an undercooked, pale crust.
- Hand Toss & Stretch: Once the dough is warm, hand-toss and stretch it into a 16-inch pizza. The recipe makes enough for two 16-inch hand-tossed pizzas, with some dough left over for a 12-inch thin-crust pizza.
- Add Cheese & Toppings: Top your pizza with 1/2 to 3/4 pound of whole milk mozzarella or your preferred cheese mixture. Feel free to add raw toppings like Italian sausage directly onto the pizza, as they will cook through. However, vegetables like green peppers and mushrooms are high in moisture. If you have the time, it’s best to pre-cook them to release and drain excess moisture before adding them to the pizza.
- Bake: Place your pizza on the hot stone and bake at 550°F. If you have around three ingredients, expect it to take about 11 minutes to cook. Bake until the crust is golden brown and the cheese is well done, with a nice brown color on top.
- Check for Bubbling: The key indicator of doneness is bubbling, especially in the center of the pizza. If there is a lot of bubbling, your pizza is likely done. Be careful not to overcook the outside while the center remains underdone, especially when making pan pizzas.