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.
Prep Time 30 minutes mins
Cook Time 5 minutes mins
Resting Time 10 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Italian
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
Prepare the Dough (Day Before - Poolish)
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.
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.
Serve and Enjoy
Remove the pizza from the oven.
Slice and serve immediately.
Enjoy the perfect crunchy crust and flavorful toppings!
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