New York City–Style Pizza
New York City–style pizza originated in New York City in the early 1900s, and it may be the American-style pizza that most closely resembles that of Naples, Italy. It's characterized by wide, thin, foldable slices. The traditional toppings were limited to tomato sauce and mozzarella cheese. The slices are often eaten as a street snack while folded in half, a
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 10 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Set aside about 180 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
You may also want to use additional toppings for your pizza. Well-known suggestions include:
4 ounces shredded mozzarella cheese (for an extra cheese pizza)
2–4 ounces sliced pepperoni
8 ounces Italian sausage, casings removed, crumbled, and cooked
2–4 ounces sliced Genoa salami
1 medium-sized fresh bell pepper, cut into strips
1 large onion, sliced and lightly sautéed
1 can sliced mushrooms or mushroom stems and pieces, drained
1 can sliced black olives, drained
2–4 ounces thickly-sliced or diced ham
2–4 ounces sliced, cooked bacon, cut into pieces
If you want to use more than one topping, you may want to cut down on the amount of each topping used.
If you want to make your pizza more crispy, bake your pizza in the oven at its maximum temperature, usually ranging from 500–550°F (260–290°C). Bake the pizza for 9 to 12 minutes or until the crust is golden and the cheese is melted and bubbly.
Adapted from the source recipe's notes.Method
- 01
Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve.
- 02
Mix in the flour, salt, and olive oil.
- 03
When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky.
- 04
Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
- 05
Preheat the oven to 550°F or as hot as your oven will go. Authentic New York pizzerias bake pizzas in ovens from 700–1,000°F. If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
- 06
When the dough has risen, flatten it out on a lightly floured surface.
- 07
Roll or stretch out into a 12-inch circle, and place on a baking sheet. If you are using a pizza stone, you may place the pizza on a piece of parchment while preheating the stone in the oven.
- 08
Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes.
- 09
Bake for 12–15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly.
- 10
Cool for about 5 minutes before slicing and serving.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Patrick Woodward at Flickr from Studio City, USA; view original image record .
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