Pizza in New York Metropolis is as numerous as its residents — Neapolitan to neo-Neapolitan, sq. to bar, Roman to focaccia, grandma and extra — stretching throughout cultures far and broad. Nevertheless it’s laborious to argue any of them are extra iconic than the basic New York-style pie, a big (anyplace from 18 to 24 inches broad) and durable base topped with tomato sauce, loads of low-moisture shredded mozzarella, and offered, normally, by the slice.
The historical past of pizza in New York Metropolis is equally wealthy and intensive. Founding cornerstones embrace Lombardi’s in Little Italy, Totonno’s in Coney Island, John’s of Bleecker Street in Greenwich Village, and Patsy’s in Harlem. Historically, the pizzas had been cooked in coal ovens, however gasoline ovens ultimately got here to dominate, opening town to a proliferation of pizzerias it’s nonetheless well-known for at this time.
The recipe for pizza in New York Metropolis was tailored to carry out in additional constant, much less aggressive warmth (in comparison with coal or wooden) and requires an extended bake. The crust is thicker than that of Neapolitan pizza, with sufficient construction to assist beneficiant quantities of toppings. The dough is commonly enriched with olive oil and sugar, offering further taste, quantity and shade. The favored cheese is low-moisture entire milk mozzarella (recent mozzarella doesn’t do as effectively throughout lengthy bakes), unfold proper to the sting, and customary accoutrements supplied post-bake normally embrace dried oregano, chili flakes, and finely grated Parmesan.
This recipe, developed at Ooni HQ with the assistance of Ooni’s head of engineering, Mike Vaona, is a nod to at this time’s basic New York cheese pizza, utilizing bread flour enriched with olive oil and sugar, cold-proofed in a single day, and baked low and gradual. The sauce has a thick consistency, because it’s cooked over low warmth. With much less moisture within the sauce, this helps retain a sturdy crust whereas the pizza cooks over an extended interval. The addition of sugar, butter and oil all assist easy the feel and taste to stability the beneficiant serving of low-moisture mozzarella.
Be aware: Each the dough and sauce require refrigeration in a single day, so plan forward.
Yield
Two 16-inch pizzas or three 10-inch pizzas
Time
1 hour energetic, 24 hours whole
Tools
Electrical mixer with dough hook attachment (elective)
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Pizza Peel
Elements
For the dough
10 ounces (280 grams) heat water (⅔ chilly and ⅓ scorching)
½ teaspoon (1¼ grams) prompt dried yeast
1¼ teaspoon (8 grams) salt
⅘ teaspoon (4 grams) sugar
3 ¾ cups (466 grams) bread flour or all-purpose flour
½ tablespoon (7 grams) extra-virgin olive oil
For the sauce
1 tablespoon (14 grams) unsalted butter
1 tablespoon (13 grams) extra-virgin olive oil
2 garlic cloves, grated or minced
1 teaspoon (1 gram) dried oregano
½ teaspoon (3 grams) salt
28 ounces (800 grams) San Marzano entire peeled tomatoes, canned
leaves from 2 stems recent basil
1 teaspoon (2 grams) onion powder
1 teaspoon (4 grams) sugar
For the toppings
5 ounces (150 grams) low-moisture entire milk mozzarella, shredded
Pinch dried oregano (elective)
Pinch crushed crimson chile pepper flakes (elective)
Parmesan or pecorino cheese, finely grated (elective)
Methodology
To make the dough, mix the water, yeast, salt and sugar Within the bowl of an electrical mixer. Add the flour and, utilizing a dough hook attachment, combine on a low velocity till the liquid is totally absorbed. Add the olive oil and proceed mixing on low velocity for five minutes, or till the dough is easy, elastic and solely barely sticky.
If mixing by hand: Add the water, yeast, salt, and sugar to a big bowl and blend with a wood spoon till mixed (roughly 5 minutes). Add the olive oil and knead together with your arms for five to 10 minutes .
Flip the dough onto a flippantly floured work floor and divide it into 2 or 3 equal parts, relying on the dimensions of pizza you need. Form every portion right into a ball, place in an hermetic container and chilly proof in a fridge for twenty-four to 72 hours, or till the dough doubles in measurement. Take away it from the fridge 1 to 2 hours earlier than baking.
To make the sauce, soften the butter with the olive oil in a saucepan over a medium warmth. Add the garlic, oregano and salt, then stir till aromatic ( about one minute). Utilizing your arms (or a meat chopper, potato masher or tomato mill, when you’ve got any of those), crush the tomatoes in a bowl, then add to the pan. Add basil, onion powder and sugar and stir. Carry the combination to a low boil, cut back the warmth to low, and simmer for 45 minutes to an hour, till the sauce has diminished by about half. Take away the basil, style the sauce and modify the seasoning as wanted. Permit the sauce to chill, then retailer in an hermetic container within the fridge.
On the day you’re able to cook dinner, take away the dough and sauce from the fridge at the very least two hours earlier than cooking to permit them to achieve room temperature.
Hearth up your oven. Intention for 700˚F (370˚C) on the stone baking board inside.
On a flippantly floured work floor, stretch the dough out to your required measurement (10 inches or 16 inches relying on the variety of dough balls you portioned) and lay it on a flippantly floured pizza peel. Ranging from the middle and spiraling out towards the sting, ladle 5 to six tablespoons of sauce evenly throughout the bottom, stopping about ¾ of an inch (2 centimeters) from the sting. Scatter an excellent layer of cheese excessive of the sauce.
If cooking with gasoline: Launch the pizza and switch the gasoline off. Bake till the bottom takes on shade (roughly 4 minutes, turning midway). As soon as the bottom is completed, flip the gasoline to medium or excessive (relying in your choice of crispness) and cook dinner for one more minute or two, turning frequently till the crust is crisp and golden brown.
If cooking with wooden and or charcoal: When the hearth dies down, launch the pizza and shut the chimney baffle to kill the combustion, this may permit the bottom to cook dinner by with out overcooking the highest. Bake till the bottom has shade (4 minutes, turning midway). As soon as the bottom is completed, add extra gasoline and open the chimney baffle to extend the flame. Bake for an additional 1 to 2 minutes within the greater warmth, turning frequently, to realize a crisp and golden brown crust.
Take away the pizza from the oven, slice, and serve with any extra post-bake toppings of your liking.
