# New York-style pizza

This recipe teaches how to make a New York-style pizza at home.

- Servings: 4 servings
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 0.25 cup warm water
- 2 cups warm water
- 1 tablespoon sugar
- 1 tablespoon salt
- 0.25 cup olive oil
- 5 cups bread flour
- 28 ounce whole San Marzano tomatoes
- 0.25 cup olive oil
- 0.5 teaspoon sugar
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 6 ounces whole-milk, low-moisture mozzarella
- grated parmesan

## Instructions

1. Bloom the yeast in a stand mixer bowl with a teaspoon of sugar and a quarter cup of warm water and wait five minutes
2. Put in two more cups of warm water, a tablespoon more sugar, a tablespoon of salt, a glug of olive oil, and five cups of bread flour to start with
3. Knead in the mixer with the dough hook attachment
4. Wait until it comes together into a reasonably smooth solid mass and poke it; if it is really sticky add more flour
5. Knead until you can stretch out a little chunk of it so thin that you can see light through it
6. Rip the dough into four chunks
7. Roll each of those chunks into a smooth, even ball
8. Rise each ball in its own oiled container
9. Toss the ball around in the oil and then use it to grease up the sides of the bowl or the tupperware
10. Cover them up and put them in the refrigerator; a long slow rise in the fridge is what gets you the best flavor and texture; 24 hours is the bare minimum
11. Fish the whole tomatoes out into a bowl and throw away the liquid; you could just squish them with your hand but I like a smooth texture so I use my stick blender
12. Put in a pinch of sugar, a glug of olive oil, and a lot of dried oregano and then two or three tablespoons of tomato paste
13. Stir it up and add more tomato paste until it looks just thick enough to you, and then put it in the refrigerator
14. Place pizza stone on upper middle rack position in the oven
15. Preheat to the highest temperature that your oven's got, let it sit and preheat for one full hour
16. Chop the string cheese in small pieces and grate some parmesan
17. Dust the pizza peel with coarse ground whole wheat flour
18. Stretch out the dough with your hands to see light through it
19. Lay it down on your peel and work fast
20. Put your sauce on and then the parmesan layer, then put on your mozzarella
21. Pick up the peel and shake it back and forth to make sure that the pizza is going to release when you take it to the oven
22. Bake in the oven for five or six minutes
23. Pull the pizza out with a pair of tongs right onto a cooling rack
24. Transfer pizza to your cutting board
25. Cut the pizza into quarters

## Equipment

- stand mixer
- dough hook
- bowls
- tupperware
- can opener
- stick blender
- oven
- pizza stone
- pizza peel
- tongs
- cooling rack
- knife
- cutting board

## Tips

- Aging dough in the refrigerator for at least 24 hours or up to a week
- Preheating the pizza stone on middle rack with maximum temperature for one hour
- Resting the pizza on the rack helps keep it crispy.

## Source

- Original video: https://www.youtube.com/watch?v=lzAk5wAImFQ&themeRefresh=1
- Recipe page: https://www.cliprecipe.com/recipe/a36df803-dc44-4476-b2a3-0e204fb3df4c
- Extracted: 2025-05-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt