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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
Units: US | Metric
Serving Size: 1 (242 g)
Servings Per Recipe: 6
The following items or measurements are not included: