Prep 48 hrs
Cook 45 mins
New York style pizza has a crust which is slightly crispy but also chewy, with a cornicione which doesn't puff too much. It is best made in the food processor to minimize oxidation, which can give off-flavors. The sauce is very tomato-y, with balanced sweetness and acid, and just hints of onion and herbs. The cheese MUST be dry mozzarella (the kind that comes in blocks), and must be grated at home, Full-fat is best, as the low-fat or no-fat varieties don't melt right, and it should be applied sparingly, allowing the sauce to peek through just a little after baking. To make more than 3 pizzas, make each batch of dough separately; the sauce can be scaled up in one pot. Adapted from recipes by J. Kenji Lopez-Alt at Serious Eats: http://bit.ly/ck45Gp and http://bit.ly/cSI8Zh
- 1 (14 ounce) canpeeled whole tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium garlic cloves, grated on microplane grater (about 2 teaspoons)
- 1 teaspoon dried oregano
- 1 pinch red pepper flakes
- kosher salt
- 2 sprigs fresh basil, with leaves attached each about 6-inch long
- 1 medium yellow onion, peeled and split in half
- 1 teaspoon sugar
- 22 1⁄2 ounces bread flour, plus more for dusting (about 4 1/2 cups)
- 1 1⁄2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 teaspoons instant yeast
- 3 tablespoons extra-virgin olive oil
- 15 ounces lukewarm water
- 1 lb full-fat mozzarella cheese
- Process tomatoes in food mill, food processor or with an immersion blender. Puree should not be perfectly smooth, but should have no chunks larger than 1/16".
- Heat butter and oil in large skillet over medium-low heat until melted. Add garlic, oregano, red pepper flakes and salt and saute until garlic is fragrant but not browned, about 3 minutes. Add pureed tomatoes, basil, onion halves and sugar. Bring to a simmer, reduce heat to the lowest setting (so that bubbles barely break the surface) and cook until reduced by half, about 1 hour. Season to taste with salt. Remove and discard onion and basil sprigs. Cool completely before using, or store in refrigerator in airtight container up to 2 weeks.
- Combine flour, sugar, salt and yeast in food processor; pulse to combine. Add olive oil and water. Run processor until dough forms a ball that spins around the workbowl cleaning the sides, about 15 seconds, then run an additional 15 seconds.
- Knead dough by hand 2-5 times on a floured work surface. A small piece of dough should stretch enough to allow light to pass through easily without tearing (the windowpane test). Divide dough in three and place into 1-qt plastic containers or zip-top bags. Refrigerate at least 24 hours, or up to 5 days.
- 2 hours before baking, remove dough to counter, place rack with pizza stone in center of oven and preheat oven to 500°F Form dough into a tight ball by gathering edges into the center and pinching shut; place into a clean mixing bowl, cover with a towel or plastic wrap, and allow to rise until doubled, about 2 hours.
- Grate mozzarella cheese; you should have about 4 cups. Place on a plate and place in freezer for at least 15 minutes before baking.
- Place dough ball on lightly floured surface. Press out into 8" circle, leaving the outer 1" slightly raised. Stretch the dough over your knuckles until it forms a circle 12"-14" in diameter, about 1/4" thick. Place dough on pizza peel.
- Spread about 2/3 c sauce over crust, leaving 1/2"-1" bare at the edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted and has scattered brown spots, and cornicione is brown and puffy, 12-15 minutes. Remove from oven, transfer to a cutting board, slice and serve immediately. Repeat with remaining dough balls, sauce and cheese.