New York Style Pizza Recipe
It's National Pizza Week and all week we're providing new recipes for you to make pizza at home from the new book, Pizza: Authentic, Rustic, Artisanal. Since exceptional pizza is the result of painstakingly refined processes, continual practice, and considerable attention to detail, it is accessible to everyone, everywhere.
While the road from here to the pizzas produced by legends such as Chris Bianco or Mark Iacono is long, we are hopeful that there is enough inspiration and instruction in these recipes to get you started upon it.
Today, we'll try NEW YORK STYLE PIZZA
The prototypical American pizza is this pliable, thin-crust pie from New York City, which features a very simple topping of marinara sauce and mozzarella. For best results, shred the mozzarella yourself rather than buying it already shredded—it will melt better.
INGREDIENTS:
- Semolina flour, as needed
- 1 ball of Pizza Dough
- 3 oz. Pizza Sauce
- 5 oz. low-moisture mozzarella cheese, shredded
- Dried oregano, to taste
- Extra-virgin olive oil, to taste
INSTRUCTIONS:
1. Place a baking stone or steel on the middle rack of the oven and preheat the oven to the maximum temperature.
2. Dust a work surface with semolina flour, place the dough on the work surface, and gently stretch it into a round. Cover the dough with the sauce and top it with the mozzarella. Season with oregano and drizzle olive oil over the pizza.
3. Using a peel or a flat baking sheet, transfer the pizza to the heated baking implement in the oven. Bake for about 15 minutes, until the crust is golden brown and starting to char. Remove the pizza from the oven and let it cool slightly before slicing and serving.
For this and more than 100 more recipes, pick up the new book, Pizza: Authentic, Rustic, Artisanal. Craft exquisite pizzas with this elegantly bound cloth-covered book featuring the best recipes from around the globe, expert techniques, and stunning photography.