New York Style Pizza
The NYC slice. Bigger, wider, foldable. Low-moisture mozzarella instead of fresh, a lower oven temp, and enough toppings to fold in half on the subway.
Original Neapolitan pizza recipe
Ingredients
- 1 NY style pizza dough ball
- 120 ml Neapolitan pizza sauce
- 200 g Low-moisture whole-milk mozzarella (shredded)
- 1 tsp Dried oregano
- 0.5 tsp Garlic powder
- 1 tbsp Extra-virgin olive oil
- 5 leaves Fresh basil leaves
Directions
- 1.Preheat oven with pizza stone or steel to 290°C (550°F) for at least 45 minutes.
- 2.Hand-stretch dough ball to 45 cm (18 in) on a floured surface. NY pies are much wider and thinner in the center than Neapolitan.
- 3.Spread sauce across the entire surface leaving only a small crust border. Use more sauce than Neapolitan.
- 4.Top generously with shredded low-moisture mozzarella. Dust with dried oregano and garlic powder.
- 5.Bake 10–12 minutes until crust is golden and cheese is bubbly with some brown spots.
- 6.Let rest 2 minutes, then slice into large wedges. A NY slice should fold in half along its length.