New York Pizza Recipe for Home Cooks: Simple & Tasty!
Discover how to make an authentic New York-style pizza right in your home oven! We start by preparing a flavorful poolish the day before, giving the dough that perfect balance of chew and crispiness.
Ingredients
Prepare the Dough Day Before - Poolish
- Poolish Preferment
- 300 g of type 00 flour
- 300 ml of water
- 5 g honey
- 5 g dry yeast
Make the Dough Day Of
- Poolish from step 1
- 300 g fine semolina
- 330 g type 00 flour
- 30 g salt
- 5 g dry yeast
- 50 g extra virgin olive oil
- 300 ml ice-cold water
Prepare the Sauce
- 2 cans 400g each of crushed tomatoes
- 1.5 tbsp tomato paste
- Freshly cracked black pepper
- 1-1.5 tbsp olive oil
- 2 tbsp dried oregano
- 0.5 tsp smoked paprika
- Pinch of salt
Classic Toppings
- Fresh mozzarella (cubed and drained)
- Spicy Italian salami (or pepperoni if preferred)
- Grated Pecorino Romano
Instructions
Prepare the Dough (Day Before - Poolish)
- Mix the ingredients with a spoon until combined.
- Cover and let sit at room temperature overnight.
Make the Dough (Day Of)
- Add the poolish to a stand mixer.
- Add semolina, flour, salt, and yeast.
- Start mixing on low speed, gradually adding half of the cold water.
- Once incorporated, stream in the remaining water slowly.
- Mix for 15-20 minutes until the dough is smooth, elastic, and non-sticky.
- Shape the dough into a ball and cover with a bit of olive oil.
- Let it rest for 1 hour.
Prepare the Sauce
- Blend all ingredients until smooth.
- No cooking needed as it will cook in the oven.
Portion and Proof Dough
- Divide the dough into 300g balls.
- Shape each portion into a tight ball and place in a floured proofing container.
- Cover and let rise for 1 hour until doubled in size.
Shape the Pizza
- Dust both sides of a dough ball with fine semolina.
- Flatten the dough evenly using your hands or knuckles.
- Stretch to about 30 cm (12 inches) in diameter.
Par-Bake the Base
- Preheat the oven to its highest setting (with fan) for 1 hour with a pizza stone inside.
- Place the shaped dough on a semolina-dusted pizza peel.
- Spread a thin layer of tomato sauce and drizzle with olive oil.
- Transfer to the oven and par-bake for 1.5-2 minutes until the base begins to firm up.
Add Toppings
- Evenly distribute mozzarella over the par-baked base.
- Add salami slices decoratively.
- Sprinkle with Pecorino Romano.
Final Bake
- Return the pizza to the oven for 3-4 minutes until the cheese is melted and bubbly, and the crust is golden and crisp.
Serve and Enjoy
- Remove the pizza from the oven.
- Slice and serve immediately.
- Enjoy the perfect crunchy crust and flavorful toppings!