How to make New York style Pizza?

Question

I wanted to learn a good New York Style Pizza recipe to make I have a Pizza oven at home. I wanted to make one like the ones back in New York.

Answer 1

you cant make a real NY style pizza outside of the NYC area

why???

Because our secret ingredient is TAP WATER! NYC has the best tap water in the country, and the minerals in our tap water, combined with the fact that we BROUGHT pizza from Italy to America, makes our pizza impossible to recreate

Answer 2

THE BEST NEW YORK STYLE PIZZA

Stage 1:

2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon olive oil

2/3 cups warm water (110°F to 115°F)

1 teaspoon sugar

5/8 teaspoon active dry yeast

Stage 2:

flour

cornmeal

2 tablespoons olive oil

4 tablespoons pizza sauce

2/3 lb mozzarella cheese

1/4 lb Romano and Parmesan cheese

chopped basil

crushed red pepper

garlic powder

onion powder

oregano

Stage 1:

1. Mix the warm water and sugar in a small bowl until blended together.

2. Add the yeast and mix well. Then wait until the top becomes foamy (about 5-10 minutes).

3. In the meantime mix the flour, salt and olive oil in large bowl.

4. Once yeast/water mixture is ready, add it to the flour mixture and stir. Continue to mix until you get a doughy mass that is smooth and elastic. If it is still sticky, add some extra flour to it (It's okay if dough is slightly sticky).

5. Form the dough mass into a ball and place in an oiled bowl (you can use oil or a cooking spray). Roll the ball in the bowl so that it is covered in oil. Cover the bowl in plastic wrap and place in a warm place; let rise for at least an hour. (I run my clothes dryer for a minute then stop it and put the bowl inside).

6. If you are planning on cooking the pizza immediately, preheat the oven to 475°F and place the pizza stone inside the oven on the lowest rack. The stone should be heated in the oven for around an hour before placing the pizza. This way, your dough and your pizza stone will be ready around the same time.

Stage 2:

1. Place dough ball on a flat (clean) floured surface.

2. Punch it down and work into a circular disc. At this point the dough should be smooth and elastic and easy to work with. If not, add a pinch full of flour and rub it on top of the dough.

3. Use your hands to spread out the dough (Don't use a rolling pin). You should work from the center and spread outwards (this ensures the center dough is thinner and keeps a thicker crust). You can also stretch the dough out by holding it on top of both fists and spreading them apart slowly.

Occasionally, flip the dough over and sprinkle a little flour on to make sure dough is not sticky. Continue to work dough until you have circular disc about 12"-14" in diameter.

4. Be sure when you have completed stretching out the dough that there are no parts of the dough that are sticky, as this will make transferring the pizza to the oven difficult.

Once ready, transfer dough to a pizza peel. The peel should be lightly covered in flour and corn meal (this will help keep the pizza from sticking to the peel).

5. Brush the pizza crust with olive oil. Then top with pizza sauce and cheeses.

6. Now add the spices over the cheese. Just add enough to lightly coat the surface with a single pass. You can add any toppings that you prefer to the pizza.

7. The pizza is now ready to be cooked. If you had your oven prepared with the pizza stone at 475°F for an hour, you are ready to go.

Using the pizza peel, slide the pizza on top of the stone. This can be tricky. Have the peel inside the oven at about a 20 degree angle. Then push the peel forward and jerk backwards. The pizza should slide right in like this.

8. Cook for 14 minutes and then remove only the pizza (use a pair of spatulas to remove the pizza). Let the stone remain in the oven and allow it to cool inside the oven.

9. Let the pizza cool for about 7 minutes before serving. Use a pizza cutter and make 8 slices.

Serves 2-4 people.