Meal Prep · American
New York Style Pizza
Bring the authentic taste of the Big Apple’s iconic pizza right to your kitchen!
Ingredients
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Step-by-step- **Prepare the Dough:** In a large bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. Add olive oil and salt. Gradually add flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
- **Make the Sauce:** While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, oregano, salt, pepper, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, to allow flavors to meld. Remove from heat and let cool slightly.
- **Preheat Oven and Pizza Stone/Steel:** Place a pizza stone or steel in your oven and preheat to 500-550°F (260-290°C) for at least 45-60 minutes.
- **Shape the Pizza:** Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into two equal portions for two medium pizzas, or use the whole dough for one large pizza. Carefully stretch or roll the dough into a 14-16 inch round, maintaining a slightly thicker edge for the crust.
- **Assemble the Pizza:** Lightly dust a pizza peel with semolina flour or cornmeal. Carefully transfer the stretched dough onto the peel. Spread a thin, even layer of tomato sauce over the dough, leaving a 1-inch border for the crust. Distribute the shredded mozzarella evenly over the sauce, then sprinkle with grated Parmesan.
- **Bake the Pizza:** Slide the pizza from the peel onto the preheated pizza stone/steel in the oven. Bake for 8-15 minutes, rotating halfway through, until the crust is golden brown and the cheese is bubbly and lightly browned in spots. Cooking time will vary based on oven temperature and thickness of the crust.
- **Finish and Serve:** Carefully remove the pizza from the oven using the pizza peel. Let it rest on a cutting board for 2-3 minutes before slicing. Garnish with fresh basil leaves, if desired. Serve hot and enjoy!
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal (per slice) |
| Protein | 15-20 g (per slice) |
| Carbohydrates | 40-45 g (per slice) |
| Fat | 12-15 g (per slice) |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover pizza slices in an airtight container or wrapped tightly in foil in the refrigerator.
Freezer Up to 3 months
For longer storage, wrap individual slices tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag. Best for cooked pizza. Unbaked dough can be frozen for up to 2 months; thaw in the fridge overnight before use.
Reheat Stovetop/Oven
For best results, reheat slices in a hot skillet over medium heat for 3-5 minutes until the bottom is crispy and cheese is melted, or on a baking sheet in a preheated oven at 350°F (175°C) for 10-15 minutes.
Chef’s Corner
- **High Heat is Key:** A truly authentic New York-style crust relies on very high heat. Use a pizza stone or steel and preheat your oven thoroughly for at least an hour to achieve a crispy bottom and perfectly cooked crust.
- **Don’t Overload:** Keep toppings minimal to ensure even cooking and prevent a soggy crust. A little sauce and cheese go a long way in New York style.
- **Stretch, Don’t Roll (if possible):** For that classic chewy-crispy texture, try to stretch the dough by hand rather than using a rolling pin, which can press out air bubbles and make the crust less airy.
