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, as its size and flexibility sometimes makes it unwieldy to eat flat. The most notable difference between New York style and other American pizzas is its thin hand-tossed crust, made from a high-gluten bread flour, and its light coating of pr
Source and licence
"New York City–Style Pizza" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:New_York_City%E2%80%93Style_Pizza, revision 4605253), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:New_York_City%E2%80%93Style_Pizza&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4605253
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by a place in its title: new york (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 teaspoon active dry yeast
- ⅔ cup warm water (110°F/45°C)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 can (10 ounces) tomato sauce
- 1 pound shredded mozzarella cheese
- ½ cup grated Romano cheese
- ¼ cup chopped fresh basil
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
Method
- Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve.
- Mix in the flour, salt, and olive oil.
- 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.
- Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
- 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.
- When the dough has risen, flatten it out on a lightly floured surface.
- 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.
- Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes.
- 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.
- Cool for about 5 minutes before slicing and serving.