New York Style Pizza Recipe

New York style pizzaNew York Style Pizza

So you think you can make a New York style pizza huh? Well honestly, I didn’t have a clue this time last year until I dabbled and experimented with a few recipes. Finally I came up with this little gem known in my family as, “The Masterpiece”! All joking aside, this New York style pizza recipe makes a pretty damn good pizza.

How good is this New York style Pizza recipe?

I’ve heard questions like, “You made this?” and when I firmly respond with a, “YES”, I hear things like, “Nuh-aaa…”, or, “Really”, oh, and also, “Damn!”! So if you want to pull your adult pants up and officially dig into this one, be my guest. Just realize once the frustration starts, there’s no going back, because this is one of those recipes that you don’t give up on until you’ve reached perfection; that is if you’re truly a fan of a New York style pizza! The secret is in the yeast and in the rise. I don’t care if you follow this recipe to a T, if you don’t handle the yeast right, or you don’t room temperature rise, you are going to have some problems. Other than that, it is the easiest recipe in the world if you just follow these simple steps in the order they’re laid out below, you will make an awesome New York style pizza! This recipe makes 1 16″ in. pizza pie and is also the same recipe I use to make my Rollero Sandwich which can be found here http://poormansgourmetkitchen.com/baked-rollero-sandwich-calzones-recipe.html

New York Style Pizza Recipe

Combine the following and let it stand 10 min. to activate.
You’ll know it’s activated if it doubles in size.

1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f

Separate bowl Combine in the following order

1 cup hot water 110 degree (hot water out of your tap is fine)
3 cups BREAD flour (this is key, use bread flower)
1 tsp granulated sugar
1 tsp salt
1 tsp Italian Seasoning (Thyme, Rosemary, Marjoram etc.)
1/2 tsp garlic powder

To make a New York style pizza pie, add the activated yeast and mix all ingredients together in a mixer or knead it by hand. It’s designed to be a little sticky, so adding a few tbls. of flour here and there to get it to a desired pizza dough consistency is normal if you need to. Roll the dough into a ball and thinly coat 2 tbls of olive oil on the outside to prevent dryness and cracking. Now just let it rise for the next hour or so, or even refrigerate if you’re wanting it for later. Just make sure the dough get’s to room temperature and practically doubles in size before you roll it out to make a pie. Roll it out thin; maybe an 1/8 to 1/4 of an inch TOPS. Then of course leave a thicker edge; but not as thick as you think you’d like it when you eat it, cause it will double if not triple in size when it bakes. Next, throw down your favorite sauce (spaghetti sauce will even work), meats, veggies, whatever. Most use Mozzarella cheese but if you can 50/50 with Provolone, that’s the way to go, trust me! Preheat oven to 500 degrees! Yes 500, that is NOT a typo. A wooden slate is best for baking but a pan works just fine. 8 to 10 minutes is all it’s gonna take for you to enjoy this New York style pizza recipe!

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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