New York-Style Pizza Crust Recipe - Food.com (2024)

FAQs

What is the secret to New York-style pizza? ›

If there's one secret to NYC pizza that I've learned over time, it's about the fermentation of the dough, or the “prove” as it's know. This is where the yeast works it's magic, producing an incredible taste and texture in the dough. Proper fermentation is arguably the secret to NYC pizza, and any pizza for that matter!

New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.

New-York style pies are often easily distinguishable because of their extra-large and thin crust. The crust isn't as chewy as that in the traditional pie. Because the base isn't as complex as that of traditional pizzas, it is the perfect backdrop for loading up on layers of toppings and cheese.

What's the Best Cheese for New York-Style Pizza? Next, it's the cheese. Unlike a Neapolitan, which uses fresh mozzarella, New York-style pizza uses grated, dry mozzarella—the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk.

Chef Felice recommends a good bread flour for New York, Chicago, Detroit, and Sicilian pizzas, such as Gold Medal Unbleached Unbromated flour or Caputo Americana. For Pizza Napoletana and Neo Neapolitan, he recommends 00 flour made from finely ground Italian durum wheat.

Towards 60% will be easier to shape and stretch a New York round pie, while near 70% would be better for pan pizzas. Most NY dough will be anywhere from 59% to 65% hydration. Other styles, such as Roman Taglio or Detroit style, will have much higher hydration levels.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

Papa Johns New York style crust is an extra-large pizza made with our original dough hand-stretched, with 8 oversized, foldable slices. We make our New York Style Crispy Cuppy 'Roni pizza with a layer of creamy tomato sauce, melty cheese, and cup and char pepperoni on top.

Most popular crust styles in the United States

One of the most popular options for many pizza enthusiasts is the thin crust sometimes called a Neapolitan pizza crust. This style of the crust makes for a light, crispy pie base and is generally found on a wood-fired Margherita pizza.

New York-style pizza has slices that are large and wide with a thin crust that is foldable yet crispy. It is traditionally topped with tomato sauce and mozzarella cheese, with any extra toppings placed on top of the cheese. Pizza without additional toppings is called “plain,” “regular,” or “cheese.”

What is Brooklyn style pizza crust? ›

The hand—stretched, thin—crust Brooklyn Style pizza is a fan favorite, particularly for those who prefer a little less dough than what you find with our popular Hand Tossed pizza, but a little more than our Crunchy Thin Crust options.

New York is usually baked in the 500-600 degree range. This temperature is ideal for heavy toppings , multiple toppings or heavy sauce pies since it allows for drying of the extra moisture associated with this type of pie.

It's All About the Pizza Dough

Caputo's 00 Americana flour comes from Naples giving an authentic taste and is the perfect flour for making classic NY style pizza. This recipe is for a ton of dough so feel free to break it down if you're wanting a smaller pie.

If you're after a tastier pizza, the blend of Mozzarella, Cheddar and Parmesan is a winning combination. If you want a more pungent flavour, then try Swiss cheese, provolone or even blue cheese. Colour: A good pizza is covered in a blanket of golden, bubbling cheese.

A pizza isn't New York style without three things: tomato sauce, mozzarella cheese, and crust made from high-gluten flour. While there is room for creativity, each of these three ingredients is a necessary part of a true New York pizza. The spices of choice are dried basil, oregano, and red chili pepper.

According to the Pizza Hut website, the Big New Yorker is a 16-inch pizza that's cut into six oversized, foldable slices with a crispy thin crust, sweet marinara sauce, mozzarella cheese and Parmesan oregano seasoning. For an additional fee you can add toppings like pepperoni, sausage, mushrooms or onions.

But the key difference is what happens when you fold your slice to take that first bite. New York style pizza reportedly owes its suppleness to the water in the city, holding its pliability without cracking. But New Jersey style gives you a nice crackle when you fold it, owing to the stone oven in which it's cooked.

New York Pizza Theory 2: The Water Supply

This process is the reason for New York having the best of the best when it comes to tap water and the 2nd softest water in all of the country. It's theorized that New York's superior water supply is directly linked to the superb quality of their pizza dough.