The Pizza Insider: How to Make New York-Style Pizza

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Thursday, October 23, 2014

How to Make New York-Style Pizza

new york style pizza recipeOne of the most requested pizza recipes is New-York style pizza.

The recipe below is from one of my friends in the pizza world, some of you may know him, Chef Santo Bruno, corporate chef of Marsal & Sons, Inc., and culinary coach of the U.S. Pizza Team. This is also one of the recipes I share in my book, Pizza: A Slice of American History, as part of the chapter on crust.

Chef Bruno likes to keep his recipes uncomplicated, which makes them easy for both home cooks and professionals to test out. If you try this one, let me know how it turns out in the comments below; include a photo if you can!

--Liz



New York-Style Pizza
Recipe courtesy of Chef Santo Bruno

Ingredients
4 c. all-purpose flour
1/4 oz. dry yeast dissolved in 1/4 c. lukewarm water
1 to 1 1/4 c. lukewarm water (around 60 degrees Fahrenheit)
1 tsp. salt
1/4 c. mild olive oil

Directions
Allow dissolved yeast to double in size. Mix all ingredients together (by hand or machine) and knead to a smooth, elastic dough. Place in an oiled bowl and cover with a towel. Let rest for at least eight hours. Dough should double in size. Divide dough into four or five balls, flattening one at a time and stretching to a thin disc, about 10 inches in diameter with a thickened edge. When ready to cook, keep toppings light (plum tomatoes crushed by hand, salt, pepper, sporadically placed mozzarella). Your pizza will cook quickly on the bottom rack of a 400-degree Fahrenheit oven.




3 comments:

  1. 1/4 cup of dry yeast seems like a awful lot. Is this accurate?

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  2. That seems like a lot of yeast for 4 cups of flour particularly with such a long retard. Might it be 1 or 2 tsp? Also what type of yeast?
    We use 0.9 oz of instant yeast for 10# of flour. 1.1 oz (~1/4 cup) would be about the right amount of active dry yeast for our formula using 10#. I would think that the above formula, as written, would crawl right off the bench. ;)

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  3. Thank you for your comments, and for catching my typo! The yeast amount should have read 1/4 oz., which I've corrected above. The previous amount would indeed have been WAY too much.

    Thanks again,
    Liz

    ReplyDelete