Watch Cooking Channel

How to Make New York-Style Pizza at Home

Pizza Cuz

The whole world likes pizza. But in New York City, we have a love affair with it. Italian-American pizza as we know it was born here. New York City is the “slice joint” capital of the world, but if you can’t make it out to the Big Apple, I’m going to show you how to make it right in your own kitchen at home.

First, let’s talk about your oven. What gives New York-style pizza its signature crispy crust is the deck ovens that we use. Deck ovens have thick stones that we cook the pies directly on. These stones retain a lot of heat and give our crusts that unbeatable bottom. To convert your home oven, you’re gonna need a pizza stone. Don’t have one? You can use quarry tiles.

Go to Home Depot, buy a box of quarry tiles, put your oven rack all the way to the bottom and lay your stone or quarry tile over the rack. The stone needs to be heated all the way through before putting your pizza on it; otherwise you’ll end up with a cooked top and a soggy bottom. Turn your oven up as high as it goes; we want to get to about 550-600 degrees F. Let it preheat for at least an hour.

Once you’ve got your oven ready, you can start preparing the dough. One of the other key ingredients to creating a real New York City pizza is making the dough with real New York City tap water. New York City tap water is by far the best-tasting tap water in the world. It’s a fact — Google it. But if you’re not in New York City, don’t worry because you can use Poland Spring’s, which in my opinion is a close second when talking about great-tasting water. It’s just as soft and works wonders with dough. If you can’t get Poland Spring, go with DASANI.

To make the dough you’ll need:

1 cup water
1 tablespoon dry yeast
2 1/2 teaspoons salt
1/4 cup olive oil, plus more for the bowl
3 1/2 cups high-gluten flour

In a large bowl combine the water, yeast, salt and oil. The salt is gonna give it great taste and color. The oil provides the great texture. Then add the flour; mix it by hand until it forms a ball and looks smooth. Take it out of the bowl, add a little oil to the bowl, then place the dough ball back into the bowl (oil will keep it from sticking). Cover the bowl with a dish towel or something that will allow it to breath. Give it an hour; it should double in size.

While the dough is proofing, let’s get your sauce and cheese ready. New York-style pizza sauce is very simple. It is not cooked ahead of time; it cooks on the pie when it goes into the oven. Get a can of Italian peeled plum tomatoes, preferably San Marzano, but California tomatoes are just as good. For one pizza, use a 20-ounce can. Pour the tomatoes in a bowl and smash them with your hand until they are the consistency of a chunky sauce. Add 3 pinches of salt and 4 tablespoons of olive oil. That’s it, plain and simple. Real New York City pizzerias don’t add any garlic, pepper or oregano.

Now for the cheese: you’ll need to find real whole-milk mozzarella, preferably POLLY-O (the good stuff) — buy a pound and use a little more than half, about 10 ounces. Cut the block up into 1-inch cubes. You’re also going to need 4 tablespoons of grated Locatelli Pecorino Romano cheese. If you can’t find Locatelli, look for any Pecorino Romano. Now you’re going to need what we call a “peel” to get your pie into the oven. If you don’t have one, that’s ok; you can use the top of any pizza box or any other piece of cardboard that’s at least 16-by-16-inches. First flour your peel and start stretching your dough. Start by pressing down your dough from the outside and working your way into the middle. Try not to take all of the air out of the dough. Once it’s flattened, pick it up and gently toss it back and forth. Try not to let the center get thin. It’s important that the dough is even. Stretch it into about a 16-inch circle, then put it on the floured peel. Now spread the 10 ounces of cubed mozzarella evenly over the dough, and distribute two 6-ounce ladlefuls of sauce over the cheese. Start from the edge and create a bull’s eye right up to the middle. Try to distribute it as evenly as possible, and then sprinkle your grated cheese over the sauce. Let it cook for about 12 to 15 minutes, until it looks like all the cheese has melted and started to brown. While it’s cooking, jump in your car, drive in reverse to the nearest store that sells coca-cola, run in and yell, “Yo! Where’s the Coca-Cola at?” Grab your bottle, pay the guy, get in your car and punch it home while blasting Frank Sinatra’s “New York, New York.” Take the pizza out of the oven, let it cool, get a pizza cutter, cut it up, pour some Coke over ice — cause the ice cuts the Coke — and enjoy. See that? I saved you a trip to New York. But when you do come to New York, make sure you come to Artichoke Pizza and ask for Fran.

Watch the season premiere of Pizza Cuz in full right now for free.

Francis Garcia

Tags:

Comments (1291)

  1. Rob from NYC posted 05/02/2013

    amazing pizza – I've eaten there – very different and unique yet authentic – should be on everyone's bucket list!!!

  2. aerophagist calothrix abducens posted 05/05/2013

    a reply from the author. don’t underestimate…

    yourself, the point behind goal setting is to make progress.prioritizingas you start regularly posting content and your blog starts to grow you will realize that you have more and more tasks to worry about. as your visitor numbers start to grow…

  3. Sonya posted 05/10/2013

    Serious good pizza….i think their plain and square slice are better then their namesake slice..but its all still real good.

  4. saglik posted 05/10/2013

    This weekend I am going to try this for my kids. Thank you.

  5. wenzdae posted 05/10/2013

    i am from ny,the only place you can get real pizza is the city, i'm on long isl and its all the same crap that tastes like cardboard, bc they use conveyor ovens and its not risen dough as i said ,crap. this is the 1st place where somebody finally said, LOCATELLI, this is very important there is NO substitute nor is there for POLLY-O. anyway theres no ef'n way im gonna heat my oven for over an hour at 600 i only think it goes to 500 anyway, the amt of electricity id need for that would make that pizza costmore than having one shipped from the city to you

  6. MandyB posted 05/12/2013

    It would be very helpful if the recipe for this pizza and dough were available in printable form. Thanks!

    • Joe posted 05/24/2013

      To print
      High Light the text (i.e. hold down left mouse key while moving down the page – right click), Copy & paste to a word document, etc and print – This is a great show

  7. Mike Kaplan posted 05/26/2013

    Hello Francis,
    Thank you for the good tips on making New York Pizza .
    Do you have the Recipe from Dove Vivi's Cornmeal Deep Dish Crust dough which looks great!!
    Thank you
    Mike Kaplan

  8. Jonas posted 05/27/2013

    So far I've enjoyed the TV show immensely, but this recipe is an EPIC fail. I would bet my house that this dough has no resemblance to what they serve in their restaurant and it cannot be classified as a NY street slice dough.

    Broken down into baker's percents the recipe above is translated to:

    Flour (100%): 502.13 g | 17.71 oz | 1.11 lbs
    Water (41.29%): 207.33 g | 7.31 oz | 0.46 lbs
    ADY (2.32%): 11.65 g | 0.41 oz | 0.03 lbs | 3.08 tsp | 1.03 tbsp
    Salt (2.797%): 14.04 g | 0.5 oz | 0.03 lbs | 2.52 tsp | 0.84 tbsp
    Oil (12.52%): 62.87 g | 2.22 oz | 0.14 lbs | 4.66 tbsp | 0.29 cups
    Total (158.927%): 798.01 g | 28.15 oz | 1.76 lbs
    Thickness Factor = 0.14

    NY street pizza typically has about 58-63% water, 3% oil (max, often it's an optional ingredient), 2% salt (max), and yeast at 1% maximum, even for an "emergency" dough that is made the same day. Further, this pizza would be about twice as thick as a NY street slice.

    These guys should value their reputation more than to spread this kind of misinformation on the web regarding the NY street slice. Perhaps this is really a "Polish" pizza? ;-D

    • AL SANTILLO posted 05/28/2013

      Yes, their recipe sounds like a horror show. How do you get so close to the true recipe?

    • al santillo posted 05/28/2013

      to me a cup should weigh 8 ounces 3 and one half is 28 oz flour to me?

  9. al santillo posted 05/28/2013

    I get 6 oz water

  10. Jonas posted 05/28/2013

    @ al santillo:

    I converted the recipe to weights using the tools at http://tools.foodsim.com. I selected the "textbook" method of scooping when I translated the recipe and I used King Arthur Sir Lancelot Flour, a common high gluten flour used by home pizza makers (only available online BTW).

    In my opinion a dough formulation that isn't expressed in weight measures is useless. There is no such thing as a "cup" of flour. The variation of a "cup" can be up to 50%! A variation of just 1-2% in the hydration of a dough recipe can make a very significant difference in the final outcome.

    There is no single "one size fits all" solution for making NY pizza at home, but it certainly can be achieved. The first hurdle to overcome is heat. When NY pizza was at its peak, they were baked in 6 minutes or less. For my oven, (gas, 550 max temp, broiler on top) the solution was getting a 1/2" thick, 16 x 16 piece of A36 hot rolled steel (about 40 pounds) placed about 7 inches from the broiler. Preheat for 1.25 hours and then I hit the broiler for the first 3 minutes of the bake. My pies are done in under 5 minutes.

    The authors above suggest quarry tiles, which may be good for some oven setups (broiler on the bottom) but they neglected to mention that it should be UNGLAZED tiles. Otherwise it's NOT SAFE for for preparing food.

    Tom Lehmann's NY dough formulation is recognized as the "north pole" of sorts. There are variations of the formulation depending on the type of flour used, desired fermentation time (same day/emergency vs. cold rise of the course of 24 hours or more) and, of course, the size of the pizza. No matter what, you will need a digital food scale, preferably one that measures to to gram. It's even better if it measures to the 1/10 of a gram.

    The authors above correctly note that a certain magic happens with 16-inch and larger pizzas, but many home ovens will not accommodate a pizza that large. Even if it does, launching a 16-inch pizza from a peel onto a 16-inch surface is difficult even for those with experience.

    I highly suggest that you register at http://www.pizzamaking.com. Start by reading the glossary of terms and then you can navigate to the NY Style forum, http://www.pizzamaking.com/forum/index.php/board,… and start your process of exploration and learning.

    Cheers

  11. KD&KD posted 05/29/2013

    We love your show! Having said that, I notice your frozen pizzas are not sold in any stores in Florida. Can you throw us a couple of pepperoni pizzas down here in Orlando? Please?? Or is there a way we can order them from your website somehow and have them shipped here overnight? There are so many places claiming to be authentic NY Pizza down here, and NONE of them are really NY Pizza. Forget about it. I know. I was born and raised in NY, and I know when its good. Can you help us out down here? Please?

    Thanks for your awesome show!

  12. 手機殼 posted 06/05/2013

    手機殼…

    Amazing theme, I never have seen a truly well-chosen colorations for the rest from the content! And ones articles, wonderful! Fully understand your opinion on that topic! Keep in the good!…

  13. Mariam Waldos posted 06/21/2013

    Woman of Alien…

    Perfect perform you may have finished, this great site is actually awesome with fantastic information and facts. Time is God’s technique for holding everything from happening at the same time….

  14. Michelle osborne posted 06/29/2013

    I have been doing a pizza calorie comparison because it is my favorite food and I am trying to lose weight. I can put away atleast 4 slices of NY style pizza. I need to know about how many calories are in this, so I can be aware of how much I am eating. Good thing I live in the south and the nearest NY pizza from me is 45 minutes, so I do not get it often.
    Thanks in advance for any input about the calories.

  15. Pietro posted 06/30/2013

    Good Morning Pizza Cuz, I have not seen a episode of your show from San Diego. If you ever make it out here please go to BUONA FORCHETTA in the South Park area of San Diego. There you will find the true Neopolitian Pizza. Made with shhhhh, you know that special farina from Naples Italy. Have you been to Naples Italy? You just follow the Neopolitans to their favorite Pizzaeria (Sorbillio). OMG made with all the freshest local ingredients. The Buffalo Mozzerella is to die for. Of which you will find similar at this BUONA FORCHETTA. Carmine the Piziola is from Naples and the oven comes from there too. Ask for the waiter Lorenzo. It's a Pizza Cuz Show in the making. Hope you read this. Regards, Pietro

  16. yitdjhdfeshgdchfutxyr posted 07/10/2013

    Title…

    [...]one of our visitors not long ago advised the following website[...]…

  17. Getting GooglePlus posted 07/12/2013

    Title…

    [...]Sites of interest we’ve a link to[...]…

  18. Get GooglePlus Followers posted 07/12/2013

    Title…

    [...]Here is a great Blog You may Uncover Interesting that we Encourage You[...]…

  19. traders insurance under 25 posted 07/12/2013

    Title…

    [...]always a significant fan of linking to bloggers that I appreciate but really don’t get a good deal of link adore from[...]…

  20. link posted 07/12/2013

    Title…

    [...]below you’ll uncover the link to some internet sites that we believe you need to visit[...]…

  21. Helicopter Hire posted 07/13/2013

    Title…

    [...]usually posts some pretty fascinating stuff like this. If you are new to this site[...]…

  22. izolain.com posted 07/13/2013

    Title…

    [...]always a major fan of linking to bloggers that I enjoy but really don’t get a lot of link love from[...]…

  23. Get GooglePlus Followers posted 07/13/2013

    Title…

    [...]very few websites that take place to be detailed below, from our point of view are undoubtedly very well worth checking out[...]…

  24. www.idea-meritum.pl posted 07/13/2013

    Title…

    [...]we came across a cool internet site that you just might love. Take a appear in the event you want[...]…

  25. Getting GooglePlus posted 07/13/2013

    Title…

    [...]very few sites that occur to be in depth below, from our point of view are undoubtedly properly really worth checking out[...]…

  26. social media marketing posted 07/13/2013

    Title…

    [...]we like to honor many other world wide web websites around the web, even when they aren’t linked to us, by linking to them. Beneath are some webpages worth checking out[...]…

  27. accommodation posted 07/13/2013

    Title…

    [...]the time to study or pay a visit to the subject material or internet sites we have linked to beneath the[...]…

  28. Social Media Companies posted 07/13/2013

    Title…

    [...]one of our guests not too long ago advised the following website[...]…

  29. online game cards posted 07/14/2013

    Title…

    [...]we came across a cool web site that you could appreciate. Take a look in the event you want[...]…

  30. Social Media Marketing Company posted 07/14/2013

    Title…

    [...]we came across a cool web page which you may get pleasure from. Take a search should you want[...]…

  31. Title…

    [...]that may be the finish of this report. Right here you will locate some sites that we feel you’ll value, just click the hyperlinks over[...]…

  32. Social Media Marketing Company posted 07/14/2013

    Title…

    [...]check below, are some completely unrelated web-sites to ours, having said that, they may be most trustworthy sources that we use[...]…

  33. Social Media Marketing posted 07/14/2013

    Title…

    [...]please go to the sites we follow, including this 1, as it represents our picks from the web[...]…

  34. googletvstore.com posted 07/14/2013

    Title…

    [...]here are some hyperlinks to web sites that we link to mainly because we consider they are worth visiting[...]…

  35. Title…

    [...]please check out the websites we adhere to, like this one, because it represents our picks from the web[...]…

  36. zdurtghukliop posted 07/14/2013

    Read was interesting, stay in touch……

    [...]please visit the sites we follow, including this one, as it represents our picks from the web[...]……

  37. Title…

    [...]one of our guests just lately advised the following website[...]…

  38. diet pills reviews posted 07/14/2013

    Title…

    [...]we prefer to honor numerous other world wide web web sites around the web, even if they aren’t linked to us, by linking to them. Underneath are some webpages really worth checking out[...]…

  39. Title…

    [...]the time to study or visit the subject material or web sites we’ve linked to below the[...]…

  40. free web site posted 07/14/2013

    Title…

    [...]the time to read or check out the content or websites we have linked to beneath the[...]…

  41. Josh Hubel posted 07/14/2013

    Title…

    [...]here are some links to internet sites that we link to since we assume they’re really worth visiting[...]…

  42. online poker posted 07/14/2013

    Title…

    [...]below you’ll obtain the link to some sites that we think it is best to visit[...]…

  43. best way to make money online posted 07/14/2013

    Title…

    [...]Sites of interest we have a link to[...]…

  44. upfront reputations posted 07/14/2013

    Title…

    [...]we like to honor many other world-wide-web web sites on the internet, even though they aren’t linked to us, by linking to them. Beneath are some webpages worth checking out[...]…

  45. Title…

    [...]that would be the end of this article. Right here you’ll locate some websites that we consider you will appreciate, just click the hyperlinks over[...]…

  46. matthew browndorf posted 07/14/2013

    Title…

    [...]Sites of interest we have a link to[...]…

  47. Peggie Pereira posted 07/15/2013

    Title…

    [...]we like to honor lots of other world-wide-web websites around the internet, even if they aren’t linked to us, by linking to them. Under are some webpages really worth checking out[...]…

  48. view posters site posted 07/15/2013

    Title…

    [...]Sites of interest we have a link to[...]…

  49. water ionizers posted 07/15/2013

    Title…

    [...]very few internet websites that take place to become detailed below, from our point of view are undoubtedly properly worth checking out[...]…

  50. Title…

    [...]we prefer to honor several other world wide web websites on the net, even if they aren’t linked to us, by linking to them. Underneath are some webpages worth checking out[...]…

Post a New Comment

You must be logged in to post a comment.

c