But magic is like pizza: even when it’s bad, it’s pretty good - Neil Patrick Harris
There are many classic types of pizza, but none as coveted as the New York-style pizza, made famous for its characteristically large portions, oily cheesy topping and thing crispy crust. For many, a classic pizza is simply three key ingredients: dough, sauce, cheese - and in some cases, a fourth ingredient - pepperoni.
This style of pizza evolved from the traditional Neapolitan (or better known Margherita pizza) from Italy. If you want to trace the roots of pizza and get to know the Margherita pizza better, Click Here read our previous post on its origins and how to make it.
So back to the Classic - with so few ingredients, it's hard to get this wrong, but also, because there is only a few ingredients, it's so important to get it RIGHT. Did you know that New York-style pizza is so popular that some pizzerias actually import water directly from New York City as they believe the minerals found in their tap water contributes to the pizza's well known taste!
Well, you won't need to fill up water bottles with New York tap water the next time you're in the Big Apple. The recipe below has always been a hit with my family and friends, and now I will share it with you:
This time I will start with the ingredients:
- The Cheese: you will need grated, DRY full-fat mozzarella. A small amount goes a long way for this recipe. Special tip: always grate cheese yourself, never buy store-bought pre-shredded cheese. Use our Boxed Grater for best results.
- The Dough: follow our Perfect Dough recipe, Click Here. Your goal here is three things: a crispy bottom layer, a middle chewy layer, and a top slick layer that is almost raw dough.
- The Sauce: Our simple pizza sauce works best here
- You'll have plenty of dough to make 2-3 pizzas. Divide your dough into 2-3 balls and stretch out your dough into a 12-14 inch circle and place onto your Non-stick Carbon Pizza Pan. If you are using a Pizza Stone, then you'll want to place the dough onto your floured Wooden Peel
- Spread sauce leaving a 1-inch border along the edge.
- Evenly spread the cheese over the sauce, add pepperoni sparingly. Special tip: freezing the shredded cheese in the freezer for 15-minutes prior to cooking will ensure the crust and cheese cook through at the same time.
- In a pre-heated oven at 500F, cook in the middle rack for 12-15 mins. If using a Pizza Stone, transfer the pizza from your peel onto the stone and use a Metal Pizza Peel to retrieve your pizza.
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