New York-style pizza originated in New York City in the early 1900s; it is wide, thin and foldable. The traditional toppings were tomato sauce and mozzarella cheese, with any additional toppings placed with the cheese. It is traditionally hand-tossed and light on sauce.
The most notable difference between New York style pizza and other American pizzas is its thin hand-tossed crust, made from a high-gluten bread flour.
This style of pizza tends to dominate the Northeastern states, with many shops advertising New York-style pizza. It is sometimes also known as "Italian pizza" since it reflects the variety of pizza made most commonly in Italian-American-owned pizza shops.
Below are two pizza recipes. One traditional and the other, a pizza recipe for bread machine.
- 1 1/2 cup warm water
- 2 1/2 teaspoons granulated sugar
- 2 1/2 teaspoons salt
- 1 tablespoon olive oil
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon active dry yeast
- 1/2 cup cornmeal
- sauce, cheese, and toppings of your choice
In a large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and stir with heavy spoon for 1 minute.
Turn dough out onto a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into portions: 4 equal portions for calzones, 3 equal portions for 8" pizzas, 2 equal portions for 12" pizzas.
Place dough balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location.
Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the edges to the center, press dough into a circle.
Preheat a pizza stone in a 500 degree oven for 1 hour. Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal.
Spread sauce over crust and top with cheese and desired toppings.
Gently shake the cutting board from side to side, assuring it isn't sticking to the board. For a calzone, fold the crust over in half.
Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in 500 degree oven for 20-25 minutes, until crust is golden.
New York-Style Pizza Dough (bread machine)
- 2/3 cup warm water
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 1 tablespoon cornmeal -- optional
Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter. Spray 12- to 14-inch pizza pan with cooking spray; sprinkle with cornmeal, if desired. Press dough into pan.
Preheat oven to 450°F. Follow topping and baking directions for individual recipes, baking pizza on bottom rack of oven.