One 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!
New York-Style Pizza
Recipe courtesy of Chef Santo Bruno
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
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.
Thursday, October 23, 2014
How to Make New York-Style Pizza
Labels: chef santo bruno, liz barrett, new york style pizza, ny pizza recipe, ny style pizza recipe, pizza dough recipe, pizza recipe, recipe for new york style pizza, the pizza insider
My goal at The Pizza Insider is to give you the inside scoop on the latest trends, marketing tactics and technology so that you're always one step ahead of the competition! I've been a part of the pizza industry since 2007, first as the editor-in-chief, and now as the editor-at-large at PMQ Pizza Magazine. My first pizza book, Pizza: A Slice of American History, was just released; find out more here.