How To Make Ny Style Pizza Dough?

Make the homemade pizza dough. Once the yeast is proofed, add the olive oil, 2 cups of the flour and salt and stir to combine. The dough will start to form a sticky ball, add more flour as needed. Once it does, transfer it to a floured surface and knead for about 5 minutes, or until a smooth ball forms.

What makes a New York pizza?

New York-style pizza has slices that are large and wide with a thin crust that is foldable yet crispy. It is traditionally topped with tomato sauce and mozzarella cheese, with any extra toppings placed on top of the cheese. Pizza without additional toppings is called “plain,” “regular,” or “cheese.”

Which flour is best for New York-style pizza?

Chef Felice recommends a good bread flour for New York, Chicago, Detroit, and Sicilian pizzas, such as Gold Medal Unbleached Unbromated flour or Caputo Americana. For Pizza Napoletana and Neo Neapolitan, he recommends 00 flour made from finely ground Italian durum wheat.

What kind of crust is NY style pizza?

New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough.

Why does New York water make pizza better?

Beyond the taste though (and most important for our pizza and bagels) the difference in water also has an effect on the gluten in dough. The presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger.

Why is New York pizza so greasy?

Many New Yorkers claim that the unique taste of the crust is because of the minerals that can only be found in the city’s water. And that melty greasy cheese comes from grated low-moisture mozzarella. The city is dotted with hundreds of little pizzerias, which in their truest form sell pizza, and only pizza.

Is New York style pizza thin or thick crust?

The crust: Everybody knows New York pizza, like its Neapolitan forebear, is thin. It should be less than one-fourth-inch thick until you get about 1 to 1 1/2 inches from the edge; this area should be thicker, with good hole structure, i.e., bubbles.

Can you use 00 flour instead of all purpose?

Can You Substitute All-Purpose for 00 Flour? The simple answer is yes, you can. Many recipes that call for 00 flour will often call for all-purpose as a substitute. There shouldn’t be any problems using it in your favorite homemade cake, but you will notice a slightly chewier texture with the all-purpose.

What is the difference between New York crust and classic hand tossed?

A classic crust, the New York Crust is traditionally hand tossed, forming a wide crust that is not extremely thin. It is slightly thicker than the regular thin crust and has a nice tender texture, while the crisp edges give it a satisfying crunch.

What kind of cheese is used on New York-style pizza?

What’s the Best Cheese for New York-Style Pizza? Next, it’s the cheese. Unlike a Neapolitan, which uses fresh mozzarella, New York-style pizza uses grated, dry mozzarella—the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk.

What is the difference between New York-style pizza and Chicago style pizza?

New your style pizza is known for their thin crust, while the Chicago style pizza is typically thicker and also known deep dish. New York style pizza is typically layered with simple toppings and ingredients like mozzarella cheese, tomato sauce, and a choice of a few select meats like pepperoni and/or sausages.

Why does my pizza dough not stretch out?

The main reason pizza dough is not stretchy is improper gluten development, the gluten strands are too tight because the dough doesn’t get enough time to relax, you’re using the wrong type of flour, the dough is too dry, or the dough is too cold.

Do you knead pizza dough before or after it rises?

Can you knead dough after it rises? After the first rise you should knead your dough very briefly, and gently, to avoid tearing. This allows the large bubbles to be deflated and dispersed, ready for another rise.

What should my pizza dough look like?

Your dough will be shaggy and lumpy to begin with, but once you’ve kneaded it for a while it should be smooth and slightly tacky to touch. If your dough holds it shape and doesn’t ooze or sag when you hold it up, that’s another good sign that your dough is well kneaded.

How to make the perfect pizza dough at home?

Heat water to between 110 and 115 degrees.

Sprinkle 2 1/4 tsps active dry yeast over the water.

In the bowl of a food processor add three cups all purpose flower and salt.

With the food processor running,add the oil.

Spray a large bowl with cooking spray.

Pull the dough apart to create two dough balls for two pizza crusts.

What is the best recipe for pizza dough?

Place in a lightly oiled bowl,roll the dough to cover lightly with the oil,cover the bowl with plastic wrap and a large clean kitchen towel,leave in a

Pre heat oven to 450° (250° celsius).

Place the dough in the desired pizza or cookie sheets (lightly oiled) and shape the dough into the desired shapes (using your clean hands).

How to make the best homemade pizza recipe by Tasty?

“Bloom” the yeast by sprinkling the sugar and yeast in the warm water.

In a large bowl,combine the flour and salt.

Once the flour is mostly hydrated,turn the dough out onto a clean work surface and knead for 10-15 minutes.

Grease a clean,large bowl with olive oil and place the dough inside,turning to coat with the oil.

How to Make New York-Style Pizza Dough

Nutrition Facts (per serving)
222	Calories
4g	Fat
39g	Carbs
7g	Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 8
Amount per serving
Calories	222
% Daily Value*
Total Fat 4g	6%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 399mg	17%
Total Carbohydrate 39g	14%
Dietary Fiber 2g	5%
Total Sugars 1g
Protein 7g
Vitamin C 0mg	0%
Calcium 9mg	1%
Iron 1mg	3%
Potassium 62mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

• Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. This basic ″Big Apple″ pizza dough produces the trademark thin-crust, foldable slice that New York is known for. It is made with whole wheat flour. The dough is created using only a few components that are likely to be found in your pantry: flour, olive oil, salt, sugar, yeast, and water. After being kneaded and allowed to rise until double in size, it is baked. Depending on the size of the pan you choose, this recipe will yield either one big or two medium-sized pizzas. Finish it up with your favorite sauce and toppings, and you’ve got yourself a delectable ″pizza pie,″ as New Yorkers refer to pizza. 1 cup warm water (approximately 105 to 115 degrees Fahrenheit)
• 2 1/4 teaspoons (1/4-ounce box) instant active dry yeast
• 1 1/2 teaspoons granulated sugar
• 3 cups bread flour, or as needed, divided
• 1 1/4 teaspoons (1/4-ounce package) instant active dry yeast
• 2 tablespoons extra-virgin olive oil
• 1.5 teaspoons salt

1. Assemble all of the materials
3. In a medium-sized mixing basin, combine the water, yeast, sugar, and 1/2 cup of the flour. Allow for a 20-minute resting period after stirring well. It’s going to get bubbly.
4. Mix in the olive oil, salt, and 2 cups of the flour with a wooden spoon until the dough comes together in a loose ball.
5. Lay a lightly floured work surface on which to roll out the dough
7. Make a soft, elastic, somewhat sticky dough by kneading it for approximately 10 minutes, adding additional flour a little at a time, until it is soft, elastic, and slightly sticky. Not too much flour, just enough to keep it from adhering to your work area is plenty.
8. Form the dough into a ball and set it aside in a large greased mixing basin to rest. A few drops of oil should be drizzled on top of the dough to keep it from drying out.
9. Cook for 2 hours or until the dough has doubled in size, covered with a kitchen towel in a warm location.
10. Punch the dough down and divide it into two equal-sized balls. Placing them in large zip-lock plastic bags and placing them in the refrigerator overnight
12. When you’re ready to use the dough, remove it from the refrigerator and allow it to come to room temperature before using it. Serve with your favorite sauce and toppings and take pleasure in it.

How to Store

• If you want to make the pizza dough ahead of time, wrap it in plastic wrap and keep it in a zip-lock storage bag in the refrigerator for up to 2 days.
• Make use of the dough right out of the refrigerator.
• Freeze for up to 3 months by wrapping the dough ball in plastic wrap, placing it in a zip-lock freezer bag, and freezing for up to 3 months.
• Thaw the dough at room temperature for 1 1/2 hours, or until it becomes flexible, before using.

How to Use New York Style Pizza Dough

• To create the pizzas, you will need a 12-inch circular pizza pan or a big baking sheet with a removable bottom. The finest pans to use are dark, heavy metal pans because they absorb heat rapidly and uniformly, resulting in a crisp, golden toasted top.
• Brush a small amount of olive oil onto the pizza pan for each pizza to be made. Place the dough on a lightly floured board and knead it until smooth. Roll out the dough into a 6-inch circle using your floured hands. The dough should be stretched or rolled out into an 11-inch circular with a rolling pin. Carefully lift and push the dough into the prepared baking pan until it reaches the pan’s edge.
• Bake at 400 degrees for 15 to 20 minutes, or until the crust is golden brown, until the sauce has thickened and the cheese has melted.

Pizza Dough With Sourdough Starter Recipe

• 1 cup plus 1 tablespoon high-gluten flour, such as King Arthur Sir Lancelot (about 1 cup plus 1 tablespoon)
• 1 ounce sourdough starter (see recipe)
• additional flour for dusting
• 10 ounces 00 flour, such as Divella or King Arthur Italian Style (about 2 cups)
• 12 ounce salt (about 4 teaspoons)
• additional flour for dusting

1. Nutritional Information

Nutritional analysis per serving (4 servings)

• Fifty three calories, two grams of fat (no saturated fat, no trans fat, no monounsaturated fat, no polyunsaturated fat), and one gram of protein Carbohydrates: 102 grams; dietary fiber: 4 grams; sugar: 3 grams; proteins: 16 grams; sodium: 354 milligrams Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided.
• It should not be construed as a substitute for the advice of a licensed professional nutritionist.

Preparation

1. In a mixing basin, break the starting dough into 1-inch pieces with your fingers and stir in 1 cup room temperature water until the dough is soupy and chunky. Set aside. Combine the flours and salt in the bowl of a stand mixer, then add the starter and water and beat until smooth. Mix with a wooden spoon until the dough begins to tie together, then set aside for 5 minutes to rise again. Using the dough hook, knead the dough on the second-lowest speed of the mixer for 5 to 7 minutes, or until the dough pulls away from the bowl and forms a smooth ball of dough. Scrape any extra dough off the dough hook using the dough lifter. Place a layer of plastic wrap over the dough and let it to rest for 3 to 4 hours before continuing.
2. Divide the dough into four 8-ounce portions. If you want to make a smaller pizza, split the dough into five 6-ounce pieces. Turn each piece out onto a floured surface and fold and knead it three or four times until it forms a smooth ball. Repeat with the other pieces. Place each piece in a plastic container large enough to accommodate the dough’s doubling in size, and cover with a lid after allowing a sheet of plastic wrap to settle over the dough. Make sure to chill the dough for 48 hours, or at least 24 hours, before shaping and baking.

Neapolitan pizza dough with poolish

• This recipe is for a fantastic Neapolitan pizza dough that is created with a poolish (a type of dough mixer).
• A somewhat more complicated recipe for those who want to take their pizza making skills to the next level, this one is for you.
• Poolish creates a really active pizza dough that is easy to work with.
• It is not overly tough, however.
• I’ve tried to make it as simple as possible to grasp, and the times are simple to incorporate into your everyday routine.

Recipe – Easy Poolish for Pizza

• This recipe makes 4 pizzas.
• Medium level of difficulty Price: Reasonably Low The wonderful thing about this dish is that it was created to be easily accommodated into a typical daily schedule.
• Poolish may be prepared before you go to bed at night and will be ready when you wake up in the morning.
• It takes less than 5 minutes to complete (about 10 hours).
• You may then proceed to prepare the pizza dough, which will be ready by the evening (about 7pm depending on your routine).
• This is a fantastic dish to try out on a weekend afternoon or evening.

Ingredients

For the poolish

300 grams of 00 wheat 300 grams of water 0.6 grams of dry yeast

For the pizza dough

330 grams of 00 flour 70 g of water 14 g of table salt Please keep in mind that I am assuming a room temperature of around 20C/70F. If your environment is significantly cooler than this, reduce the amount of yeast used to 0.9g instead. If your environment is significantly warmer than this, reduce the amount of yeast used to 0.3g instead.

Method

1. Make the pool seem appealing – In a large mixing basin, combine 300g water, 300g flour, and 0.6g dry yeast
2. set aside.
3. Cover (with cling film or a plastic bag) and let to prove for approximately 10 hours at room temperature (or until the poolish is extremely foamy and bubbly)
5. Make a huge pizza dough out of poolish by combining 70 grams water, 330 grams flour, and 14 grams salt.
6. Cover with plastic wrap and set aside for 10 minutes to 1 hour.
7. Knead the dough for 5-10 minutes (or until it is flexible and smooth), then set aside.
8. Cover with plastic wrap and set aside for 10 minutes to 1 hour.
9. Using a pastry cutter, cut the dough into four equal dough balls.
10. Cover the dough and let it to rise for around 8-10 hours (or until it has doubled in size and has little bubbles)
12. Using a poolish pizza dough recipe, prepare and bake your delicious pizza.

Recipe Notes

• This recipe has been created to be as simple as possible and to fit into the everyday schedule of the typical person, while yet producing excellent pizza dough. Feel free to play about with the amount of yeast you use to suit your needs (and for fun! )
• The amount of yeast in this recipe is 0.2 percent (of flour in poolish) (of flour in poolish). This is a very ordinary poolish quantity which takes around 10 hours to prove at room temperature (20C/70F). You might alter the yeast to 0.3 percent for a quicker prove (or cooler room) or 0.1 percent for a longer prove (or warmer room), there is no right or wrong amount
• \sThis recipe utilizes little under 50 percent of the weight of flour in the poolish. This is approximately as high as you would typically go and it results in a rather rapid prove with a very light texture. It is possible to lower this amount in order to produce a longer prove, which will result in greater flavor (but not necessarily better texture). The baker’s percentage must be understood in order to do this
• poolish pizza may be cooked in an ordinary household oven, but a pizza oven will yield the greatest results. Specifically, I use a pizza oven from Ooni, which you can see in this photo. Click the image below to see out how wonderful they are

Continue reading for more facts and specifics on poolish pizza.

Introduction to poolish pizza

• This is a straightforward method for creating some of the greatest pizza conceivable, and it’s actually rather simple!
• Poolish may appear to be difficult to learn, but it is not.
• The greatest way to learn is to get your hands dirty and do it yourself!
• You will gain knowledge via trial and error!
• Hopefully, this post has helped you to better understand what poolish is and has inspired you to give it a try since it truly does produce excellent pizza!
• For those who prefer to get right down to business, you may jump to the step-by-step recipe section right away.

What is Poolish?

• Poolish is a sort of preferment that may be found in a variety of doughs and breads.
• It is typically used in the production of baguettes.
• It can, however, be be used to produce delicious pizza dough as well.
• A preferment is merely a mixture of water, flour, and yeast that is allowed to proof BEFORE being added to the main dough mixture.
• After the preferment has been fermenting for around 8-12 hours, the remaining ingredients are added to produce the final dough mixture.
• The dough, on the other hand, does not require any additional yeast since the preferment serves as a sourdough starter and proofs the dough itself.

1. Poolish is one of the simplest of the ferments since it has the least amount of water and wheat.
2. Poolish is made using a 1:1 ratio of water to flour.
3. To put it another way, it has an equal amount of water and flour.
4. This is sometimes referred to as ″100 percent hydration.″ This implies that poolish is quite simple to prepare, and therefore your recipe is simple to figure out as well.
5. It also produces an ideal environment for the yeast to accomplish its magic, as a dough that is 100 percent hydrated.
6. Please keep in mind that the use of preferment is sometimes referred to as the indirect technique, because the yeast is not directly added to the dough before baking.

1. The term ″direct method″ refers to a dough that is typically proofed by yeast and is used in this context.

Neapolitan Poolish

• Many pizzerias in Naples utilize poolish to make their pizza dough in order to obtain a more flavorful crust for their customers’ enjoyment.
• And this may be recreated in your homemade dough to help elevate it to a higher degree of flavor.
• To produce authentic Neapolitan poolish pizza, on the other hand, you would need to utilize a pizza oven.
• However, whether or not you have a pizza oven, you may still make this dish exactly as written..
• Even if you don’t have one, you can still bake delicious pizza.
• However, if you want to learn more about why pizza ovens are so great, you can read my essay here.

1. I usually recommend pizza ovens from a business named Ooni since they are reliable and affordable.
2. I’ve been using these pizza ovens for a long time and find them to be a fantastic bargain.
3. Additionally, they are lightweight, portable, and simple to use.
4. Pizza ovens are considerably more readily available these days, and you no longer need to construct a massive brick oven in order to make Neapolitan pizza.
5. Click here to see how affordable Ooni pizza ovens are in comparison to other brands.
6. If you have a typical home oven, you can still create wonderful pizza, but it will take longer.

1. I just propose that you cook at the maximum temperature possible in your oven with the fan turned on (if your oven has one).
2. Check out my page on cooking in a standard oven for the most up-to-date information.

Is Poolish a sourdough?

Poolish functions in a manner that is quite similar to sourdough, although it is not a sourdough in the traditional sense.Sourdough bread is made using wild yeast, which is gathered from the flour it is made with.Yeast is added to a poolish to make it more fermented.

Poolish is typically chosen over sourdough for Neapolitan pizza because of its lighter texture.Sourdough bread is not traditionally used in pizza since it produces a distinct and somewhat sour flavor that might dominate the toppings when baked.Poolish is a game that I would strongly suggest for beginners.

1. In addition, you may discover that you prefer it to sourdough.
2. Poolish often yields a sweeter dough with only a little tinge of sourness, which lends itself particularly well to the preparation of pizza.
3. Actually, poolish was created to be a more accurate copy of sourdough bread.
4. So, while there are some parallels between the two, there are also significant differences.

How do you use Poolish in Pizza Dough?

Variations in the amount of poolish used in your pizza dough recipe will have the same effect as variations in the amount of sourdough used (length of fermentation).In contrast to sourdough, you can also vary the amount of yeast in your poolish to adjust the prove time, which is a nice feature.Furthermore, unlike sourdough, poolish does not require feeding.

We just prepare the poolish, allow it to prove, and then combine it with the remaining ingredients.As a result, as compared to sourdough, poolish is far more convenient and dependable than the latter.It is also far simpler to prepare, and poolish requires no feeding or maintenance at all!

1. Besides, if that isn’t an added plus, I don’t know what is!

Where does the name Poolish come from?

In accordance with the most widely accepted idea, poolish was a method utilized by Polish bakers in the nineteenth century.In France, when the method made its way over the border, it became known as poolish.Poolish became extremely popular among French bakers as a result of its ease of use.

It enabled them to manufacture sourdough-like bread with greater consistency and less sourness than previously possible.In fact, it was commonly used in the production of baguettes during the time.Even today, many artisan bakers, notably those who specialize in baguettes, incorporate poolish in their creations.

1. The technique has also become widely used in the production of artisan pizza, with numerous pizzerias in Naples employing it in their operations.
2. When utilized properly, poolish can produce some of the best Neapolitan pizza around.
3. It is also quite adaptable, since it can be used with virtually any sort of flour you choose to use into your pizza dough.

What is the purpose of Poolish in pizza?

If used in pizza, the poolish’s aim is to enhance the flavor and texture of the dough.The perfect habitat for the yeast is created by the poolish being completely hydrated (1:1 ratio of water to flour/equal proportions).This permits the yeast to become extremely active, resulting in a wide range of subtle yet nuanced flavors in the dough as a result.

As soon as you come across an active poolish, you are assaulted with a strong aroma!A delightful blend of sweet, acidic, beery, and yeasty notes permeates the air.When combined with the final dough, the poolish contributes to the creation of a very light and airy dough, which is made possible by the development of the yeast.

Why use poolish for pizza?

A poolish aids in the development of the properties of a longer proven dough in a shorter amount of time.In general, the longer the pizza dough is allowed to proof, the better the flavor and texture of the finished product.Due to the fact that the yeast is given time to develop an increasing number of flavors and fragrances in the dough, this is what happens.

Surprisingly, a poolish dough that has only been proofed for 24 hours may attain a texture and flavor that is comparable to a typical dough that has been proofed for 48-72 hours or more.The first and most obvious advantage is that it saves time and is more convenient.A poolish allows us to produce dough with a very similar quality in a shorter length of time than it would otherwise take.

1. Furthermore, making a poolish is a simple and quick process!
2. The other advantage of doing so is that it improves the quality of the flour we use.
3. 00 flours, in general, are not robust enough to endure proofs lasting 48-72 hours.
4. When they begin to reach these periods, the dough begins to lose its strength and the overall quality of the pizza decreases.
5. The majority of 00 flours, on the other hand, can resist tests lasting up to 24 hours.
6. Through the use of a poolish, we can create a 24 hour dough that tastes just as wonderful as a 48-72 hour dough while maintaining all of the dough’s other characteristics!

Particularly notable are the firmness and stretchiness of the pizza dough.It’s almost like magic!It also has a wonderful scent!

How to tell when the poolish is ready – or proved

Just like a regular dough, the poolish will be ready to use once it has about doubled in size.Aside from that, it is incredibly energetic and will be fully coated with little bubbles.After some time has passed, you will be able to tell when it is ready.

However, there is a fantastic trick that you may use while you are just getting started: A huge glass can be used to make your poolish instead of a bowl or other container.Once the level has been placed in the glass, secure it with a rubber band or something similar.This will allow you to track the amount of growth the poolish has experienced (see below).

1. You can notice in the image above how much the poolish has expanded, which is around twice its original size.
2. The peak is the highest point that the poolish can reach before it falls into the water.
3. In order to get the most out of the poolish, you should utilize it immediately before its peak.
4. If we look at the margins of the surface of the poolish in the image above, we can see that it has just reached its peak and is beginning to dip back down somewhat.
5. Although it would have been ideal if we had used the poolish an hour or so earlier, it is still totally safe to use.
6. The next time we create one, we may make a note of how long it took to peak so that we will know when it is ready the next time.

ADVANCED POOLISH – Controlling the prove time of Poolish pizza

• In this part, I’ll go into a bit more detail on how we can limit the amount of poolish we produce. The major factors that you can manage with your poolish are the temperature and the water pressure. These are the ones: In poolish, the amount of yeast (in percentage) is measured
• the amount of poolish (in percentage) is measured in the dough.

• Please keep in mind that both variables are expressed as a baker’s percentage. In layman’s terms, this means that the quantities are given as a percentage of the total quantity of flour. If you’ve never heard of baker’s percentage before, or if you’d want to learn more about it, you can read my essay here, in which I explain all you need to know
• E.G. If we use 600g of flour in total and only 300g of flour in our poolish (300g flour plus 300g water), we would refer to this as a 50 percent poolish since 300g is half of 600g
• yet, the hydration of the poolish itself (the proportion of water to flour) always remains at 100 percent. In other words, a poolish is always made up of the same amount of flour and water as it is of other ingredients. For further information on hydration, please see my essay on the subject.

• The amount of yeast used and the amount of poolish used will both influence the amount of time it takes to prove. Their influence on the finished dough’s flavor and texture is not to be underestimated, though. Making use of these factors is something I propose you do to figure out what produces the ideal pizza for your particular taste preferences. However, there are certain general rules of thumb that will assist you in the beginning: Poolish is normally prepared in 8-12 hours for a regular pizza poolish recipe (just like a sourdough starter). Make sure you use enough yeast to ensure that your poolish falls within this timeframe. A normal 0.2 percent Instant Dried Yeast (IDY) mixture should take around 10 hours to prove at room temperature (20C/70F). It is possible to customize this to your own needs
• nevertheless,
• A typical amount of flour in the poolish is between 20 and 50 percent of the overall amount of flour used in the dough. The higher you go in the oven, the more airy the crust on your pizza will be (in general). Yet, by utilizing more poolish, you will obtain a faster prove, which will result in a loss of flavor (in general)
• however,

In my experience, utilizing a 50 percent poolish recipe (with 50 percent of the total flour derived from poolish) will assure that your pizza dough will take around the same length of time to proof as the poolish did.For example, if your poolish takes 10 hours to proof, your pizza dough will take around the same amount of time.This is really useful to know since it simplifies the process of setting up timers.

Even though it all seems hard, I’ve included a simple recipe with step-by-step instructions that you can easily follow.

What Is New York-Style Pizza? Learn About This Famous Pizza Style

If you’ve ever visited New York City, it’s likely that you took the opportunity to indulge in a piece of pizza.In NYC, there are hundreds of slice shops, pizzerias, and pizza restaurants, all of which specialize in the city’s renowned and distinctive pizza.Pizza was introduced to New York City (and America) by Italian immigrants in the early 1900s, and the New York-style slice evolved from Neapolitan-style pizza.

Slices of New York-style pizza are huge and broad, with a thin crust that is foldable while yet remaining crispy on the outside.Tomato sauce and mozzarella cheese are customarily slathered on top, with any other toppings being piled on top of the mozzarella cheese.Pizza that does not have any additional toppings is referred to as ″plain,″ ″normal,″ or ″cheese.″ About, the pizza is offered by the slice or as a full pie, which is rather large (typically 18 inches in diameter) and is divided into eight slices.

1. Customers frequently purchase a slice to take with them on the move, folding it in half vertically to make a sandwich.
2. Traditionally, New York-style pizza was baked in a coal-fired oven, and while a few establishments still employ this method, the majority of establishments now utilize a standard gas oven.

History

In 1905, Gennaro Lombardi opened America’s first pizzeria, Lombardi’s, in Manhattan’s Little Italy area, serving enormous, broad pies that became known as ″New York-style pizza.″ This was the beginning of what is now known as New York-style pizza.The pizzas were made by an employee named Antonio Totonno Pero, and slices were sold for 5 cents each.Totonno left the store in 1924 to create his own pizza on Coney Island, which he named Totonno’s.

Patsy’s in Harlem, which began in 1933, and both Lombardi’s and Totonno’s employed coal-fired ovens; all three establishments are still in operation today.Known for serving what many consider to be the greatest pizza in New York City, Di Fara Pizza, which first opened its doors in 1964 and has been operated by Domenico DeMarco since since, combines the best of both New York and Neapolitan traditions.It is estimated that there are more than 100 Ray’s Pizza locations in New York City, all of which are independently owned (although a few have multiple locations).

1. The name ″Ray’s Pizza,″ or any of its many variations (including ″Famous Original Ray’s Pizza,″ ″Ray’s Original Pizza,″ and ″World-Famous Original Ray’s Pizza″), is associated with dozens of pizzerias throughout New York City.
2. Ray’s Pizza was founded in 1959 by Ralph Cuomo in Little Italy, and it was shuttered in October 2011 by the Cuomos.

Ingredients

A conventional Neapolitan pizza contains less ingredients than a New York-style pizza, which has more.In order to make the dough, which is often hand-tossed, sugar and olive oil are typically added to high-gluten bread flour, yeast, and water.Some individuals believe that the particular flavor and texture of the crust is due to the minerals present solely in New York City’s tap water, which they believe is the case.

While the heavily-seasoned cooked tomato sauce is typically made from olive oil, canned tomatoes (with oregano and basil added), garlic, sugar, salt, and herbs such as oregano and basil (along with crushed red pepper), the simple Neapolitan sauce is made from uncooked crushed tomatoes (with oregano and basil added).The cheese used in Neapolitan-style pizza is always shredded low-moisture mozzarella, not fresh slices as you’d see on other types of pizza.New York-style pizzas, as previously indicated, can contain extra toppings such as any number of veggies, meats such as pepperoni and sausage, or different types of cheese on top of the mozzarella cheese, among other things.

1. Garlic powder, crushed red pepper, dried oregano, and grated Parmesan cheese are some of the common condiments to sprinkle on top of a slice of bread after it has come out of the oven.

Everything You Need to Know About Flour for Pizza-Making in 5 Easy Steps

Recently, it appears as though a new variety of flour is being introduced to the market on a regular basis.As the primary component in pizza crust, it is critical that pizza chefs identify the correct flour mix that will work best for their individual pizza styles and dough types before beginning their creation.It takes a significant amount of time away from the business to investigate the effectiveness of each type of flour; thus, this piece was written in an effort to clear up some of the ambiguity for our visitors.

Felice Colucci, our Resident Chef/Pizzaiolo, has dedicated years of his life to the art of baking.It is his opinion that, in order to fully comprehend the function of flour in a recipe, we must go ″back to the fundamentals″ and look at the science of the components.While experimenting with flour from our partners, Caputo and General Mills, Felice came up with the following recommendations.

1. Choose the right flour for the right pizza

First and foremost, there is no one type of flour that is optimal for all types of pizza.Not all types of flour are made equal, and it is crucial to keep this in mind when baking.So, in order to get the best results from your pizza, you must first decide what kind of pizza you’re going to make before deciding on the flour to use.

Whether you are interested in making Neapolitan, Neo-Neapolitan, Detroit, Chicago, New York, Sicilian, or another style of pizza, each dough type has its own set of requirements in terms of protein content, malt, and fermentation that must be met.2.Protein Content Chef Felice advises that if you want to make a great New York Style, Detroit Style, Sicilian Style, or Chicago style pizza, you should use a flour that has a high percentage of protein – 13-14.5 percent is ideal.

1. On the other hand, pizza Napoletana requires a protein source with a lower percentage of protein, between 11 and 13 percent.
2. This is due to the fact that in general, the thinner the pizza crusts are, the greater the amount of protein required.
3. A higher protein content will result in a firmer, stronger dough, whereas a lower protein content will result in a softer, more delicate dough.
4. Furthermore, New York, Detroit and Sicilian dough types demand a larger proportion of  water than the Neapolitan which requires less hydration.
5. Chef Felice suggests an excellent bread flour for New York, Chicago, Detroit,  and Sicilian pizzas, such as Gold Medal Unbleached Unbromated flour or Caputo Americana.
6. For Pizza Napoletana and Neo Neapolitan, he uses 00 flour produced from finely ground Italian durum wheat.

General mills has also created a version in the US  and his favorites include Antimo Caputo pizzeria for its elastic and resistant gluten content, which is suitable for extended rising periods as well as the General Mills’ Di Prim’Ordine a long-standing American baking standard.3.Malt A sweetening substance produced from barley is known as malt.Maltose is a complex sugar generated when the enzymes from the germ of the seeds become active and is added to breads and rolls for taste.Malt helps the dough have a strong rise, great texture, and beautiful brown crust.Since New York Style pizza is cooked in a 500F degree oven, the malt really helps it to get a better-looking finish.

It can also be very beneficial when making Detroit, Sicilian, and Chicago styles.You don’t want to use a malt with Pizza Napoletana or Neo-Neapolitan because unlike other pizza styles, it is cooked in an 800F–900F oven and the dough will burn.To learn more about Neapolitan pizza dough, click here.4.Bromating Many American pizzerias use bromated flour because using them allows you to use the dough after a much shorter fermentation – just 5-6 hours.Bromated flour is a flour that has been treated with potassium bromate, a strong oxidizing agent that comes in white crystal or powder form.

1. While it is widely used in the United States to improve the doughs elasticity and produce a higher rise, it is not permitted in Italy and Europe, and never used in making authentic Pizza Napoletana.
2. 5.
3. Fermentation Higher protein flours absorb more water – which requires a longer fermentation process.

Another benefit of longer fermentation is that it helps the body s to digest the pizza better.So once you’ve determined the type of pizza you are making and the percentage of protein that it contains, adjust your fermentation accordingly.Chef Felice recommends a minimum of 24 hours for the New York, Chicago, Sicilian, and Detroit styles that use a higher-protein content flour.The Associazione Verace Pizza Napoletana, on the other hand, recommends a levitation time of 8 hours minimum and 24 hours maximum with additional hours of kneading – 4 hours).

A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.

Why It Works

• Individual granules of flour are coated with oil, resulting in a more delicate finished product.
• Sugar aids in the uniform browning of the crust, resulting in a golden and tasty crust.
• In comparison to a stand mixer or by hand, a food processor accelerates the development of gluten.
• Because the dough may be baked the same day it is created, there is no need for a lengthy and laborious fermentation process.

• It is an offspring of Neapolitan-style dough, and while it is still a thin crust pie, it is significantly thicker than its Italian counterpart. Because of the addition of oil to the dough, the crust is robust but not cracker-like, and instead has a gentle chew to it owing to the addition of oil to the dough. Using a food processor, the dough comes together in 30 seconds flat and is ready to bake the following day, allowing anybody to experience a bit of city life at their leisure. 630g (4 1/2 cups) bread flour, plus a little extra for dusting
• .5 ounces sugar (15g
• about 1 1/2 tablespoons)
• .35 ounces instant yeast, such as SAF Instant Yeast (10g
• about 2 teaspoons)
• 1.125 ounces extra virgin olive oil (32g
• about 3 tablespoons)
• 420g (1 3/4 cups) warm water
• 22.5 ounces bread flour, plus a little extra for dusting
• 1.125 ounces instant yeast,

1. In the bowl of a food processor, combine the flour, sugar, salt, and yeast. Pulse 3 to 4 times, or until the ingredients are fully blended. Pour in the olive oil and water. Run the food processor for about 15 seconds or until the mixture forms a ball that rides around the bowl above the blade. Continue processing for a further 15 seconds.
2. Transfer the dough ball to a lightly floured work surface and knead it once or twice by hand until it is smooth and elastic. The windowpane test should be successful. Prepare a covered quart-sized deli container, or place each portion of dough in a zipper-lock freezer bag, by dividing the dough into three equal portions. Toss with oil and place in refrigerator for at least 1 day, preferably up to 5 days. Allow for at least 2 hours of resting time at room temperature before baking after removing from the refrigerator and shaping into balls.

Special equipment

Food processor, deli containers, and other equipment

This Recipe Appears In

• The Pizza Lab: Three Doughs You Should Be Aware Of
• The Quadruple Chili Threat is the best of the best.
• The Food Lab: 11 Essential Pizza Tips to Make Your Pizza Taste Better

Nutrition Facts (per serving)
908	Calories
17g	Fat
159g	Carbs
27g	Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 3
Amount per serving
Calories	908
% Daily Value*
Total Fat 17g	22%
Saturated Fat 2g	12%
Cholesterol 0mg	0%
Sodium 1304mg	57%
Total Carbohydrate 159g	58%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 27g
Vitamin C 0mg	0%
Calcium 38mg	3%
Iron 2mg	11%
Potassium 242mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time.

Is New York Water Really The Secret To The Best Bagels and Pizza?

There are a few questions that have perplexed human beings for thousands of years.They are: What is the purpose of one’s life?What happens to us when we die is a mystery.

What is it about infant animals that makes them so darn adorable?There is also the subject of whether or not New York City tap water improves the taste of the city’s bagels and pizza, which is perhaps the most highly discussed of them all.At times, the question has been hijacked by passion and prejudice.

1. However, according to science, the answer is a resounding affirmative.
2. Yes, to a certain extent.
3. While the water in the city is undoubtedly distinct and has distinguishing characteristics, the effect it has on the actual flavor and texture of bagel and pizza dough may be rather little.
4. In fact, it is possible that the procedures used in the manufacture of these iconic New York dishes contribute to their superior flavor.
5. But first, let’s talk about the water.
6. New York City tap water is sourced from the southeastern section of the state, from an area referred to as the ″NYC watershed,″ and is the biggest unfiltered water delivery system in the United States.

However, while there are three unique regions from which water might be obtained, the Catskill and Delaware Watersheds provide 90 percent of the water consumed by the city (and its neighboring territories).The state of New York refers to the water from the NYC watershed as the ″Champagne″ of drinking water since it is mostly derived from precipitation (rain and snowfall).Furthermore, the water must make a lengthy trek from the Catskill Mountains to the city’s nine million inhabitants.It goes via a century-old network of pipelines, tunnels, and streams to get from the mountains to the mouth of one’s stomach (or in this case, a pizza crust).According to a recent New York Times piece, that system is in desperate need of repair.The water takes anything from 12 weeks to a year to get from the watershed to the city, depending on the circumstances.

Before arriving though, it settles at Hillview Reservoir (what the Times called a 900-million gallon bathtub) where the water is treated with a range of chemicals – like chlorine, phosphoric acid and sodium hydroxide – to disinfect and increase pH levels.There, it flows via a 6,800-mile-long network of iron and steel pipes before entering the city (although the city has attempted to replace all of the lead pipes, they acknowledge that it is possible that a few have been overlooked, particularly in older houses and structures).Along the route, the water can take up a number of minerals, elements, and components, not to mention the additional minerals from Hillview and the natural deposits from the Catskills, which contribute to the overall composition.In this category, you’ll find sulfate as well as radioactive elements such as radioactive radium, thorium and radon as well as fluorine, magnesium, lead, bromine, calcium, chlorine, bromate and chloramines.Depending on where the water is sourced, each city’s water has a somewhat different taste.Water in New York is believed to be ″soft,″ meaning it contains low percentages of calcium and magnesium owing to the nature of the water that flows into the Catskills and Delaware Watersheds, and so is considered to be ″soft.″ According to the American Chemical Society, Boston is the only city in the United States that has ″softer″ water.

1. This makes a significant difference on a number of levels.
2. It is much simpler to develop lather and suds with soft water, for starters.
3. Because of the increased concentration of sodium ions in soft water, it has a somewhat different flavor than hard water, and may even taste saltier.

Aside from its influence on flavor (which is particularly crucial for our pizza and bagels), the variation in water content has an impact on the gluten in dough.The combination of calcium and magnesium in hard water helps to strengthen the gluten in the dough, resulting in a harder and stronger final product in the end.When using really soft water, the dough will become soft and sticky.According to Smithsonian Magazine, when it comes to dough-making, New York City tap water is equivalent to ″Goldilocks″ water since it has just the right consistency.

Many of New York City’s citizens will be able to brag about their bagels now that they have scientific data to back up their claims, but the American Chemical Society makes it plain that it isn’t the only factor – nor, most likely, the primary factor – in the city’s famed bagels.The production method, particularly the proofing of the yeast and the boiling of the bagels before to baking, is what distinguishes the texture and flavor of classic New York bagels from other varieties.Regarding pizza, there is a fair notion that the people who make pizza in New York are just exceptionally skilled at their craft as a result of decades of experience (and a knowledge of how important fermentation is in bread making).

An American’s Guide to Pizza Styles

Few issues have bedeviled human existence for thousands of years, including: What is the meaning of life?In what way does one’s life have significance?How can we know what will happen to us once we pass away?

What is it about infant animals that makes them so endearing?There is also the topic of whether or not New York City tap water improves the flavor of the city’s bagels and pizza.This is perhaps the most highly discussed of all the questions.

1. When it comes to this topic, passion and bias have taken over.
2. The answer, however, is unequivocal, according to science.
3. Sort of, but not quite.
4. While the water in the city is undoubtedly distinct and has distinguishing characteristics, the effect it has on the actual flavor and texture of bagel and pizza dough may be very little in comparison.
5. Even the methods of manufacture are perhaps what contribute to the superior flavor of these famously New York dishes.
6. But first and foremost, there is the water issue.

New York City tap water is sourced from the southern section of the state, from an area referred to as the ″NYC watershed,″ and is the biggest unfiltered water delivery system in the country.Despite the fact that water may be obtained from three unique sources, the Catskill and Delaware Watersheds provide 90 percent of the water consumed by the city (and its neighboring areas).The water from the New York City watershed is referred to as the ″Champagne″ of drinking water since it is mostly derived from precipitation (rain and snowfall).Furthermore, the water must travel a significant distance from the Catskill Mountains to the city’s nine million inhabitants….It goes via a century-old network of pipelines, tunnels, and streams to reach from the highlands to the mouth of the river (or in this case, a pizza crust).According to a recent article in the New York Times, that system is in desperate need of repair.

Depending on the watershed, it might take anywhere from 12 weeks to a year for water to reach the city.The plane first stops at Hillview Reservoir (which the New York Times describes as ″a 900-million-gallon bathtub″), where the water is disinfected and raised in pH levels using a range of chemicals such as chlorine, phosphoric acid, and sodium hydroxide.There, it flows through a 6,800-mile-long network of iron and steel pipes before entering the city (although the city has attempted to replace all of the lead pipes, they acknowledge that it is possible that a few have been overlooked, particularly in older houses and structures).It is possible for water to take up a variety of minerals, elements, and components along the journey, not to mention the additional minerals from Hillview and the natural deposits from the Catskill Mountains.Sulfate, radium, thorium, radon, fluorine, magnesium, lead, bromine, calcium, chlorine, bromate, and chloramines are examples of contaminants.Depending on where the water is sourced, the water in each city has a somewhat different taste.

1. Because of the nature of the water that flows into the Catskills and Delaware Watersheds, New York water is called ″soft,″ meaning it has low percentages of calcium and magnesium.
2. In fact, according to the American Chemical Society, Boston is the only city in the United States with ″softer″ water.
3. A number of factors contribute to this outcome.

Using soft water, for example, makes it simpler to lather and suds.Because of the increase in sodium ions in soft water, it has a somewhat different flavor than hard water, and may even taste saltier.Aside from its influence on flavor (which is particularly crucial for our pizza and bagels), the variation in water content has an impact on the gluten in dough….The presence of calcium and magnesium in hard water helps to strengthen the gluten in the dough, resulting in a harder and more durable final product in the end.

It is more likely that the dough will become soft and sticky when the water is really soft.The ″Goldilocks″ of water when it comes to dough-making, according to the Smithsonian Magazine, is the tap water in New York City.Many of New York City’s inhabitants will be able to brag about their bagels now that they have scientific data to back up their claims, but the American Chemical Society makes it plain that it isn’t the only factor – nor, most likely, the most important – in the city’s famed bagels.

The production method, particularly the proofing of the yeast and the boiling of the bagels prior to baking them, is what distinguishes the texture and flavor of hallmark New York bagels from other varieties.On the subject of New York pizza, there is a valid notion that the individuals who create it are just exceptionally skilled at what they do because of decades of experience (and a knowledge of how important fermentation is in bread making).

New York-style pizza

New York pizza is renowned for its huge, thin, foldable pieces that are pleasantly oily and thin on the outside and thick on the inside.Its origins may be traced back to the Neapolitan pizza that Italian immigrants brought to New York City.On November 5, 1905, the first pizzeria in America opened in the Little Italy neighborhood of Manhattan, owned by Gennaro Lombardi, where slices of pizza were sold for five cents per slice.

It is customary to combine sugar and olive oil with high-gluten bread flour to create the ideal crust dough, which is then hand-tossed.Numerous New Yorkers believe that the peculiar flavor of the crust is due to the minerals that can only be found in the city’s water.This is supported by scientific evidence.

1. And the shredded low-moisture mozzarella is responsible for the melty, oily cheese.
2. The city is littered with hundreds of little pizzerias, which, in their purest form, serve nothing but pizza to their customers.
3. In Greenwich Village, you can get the most authentic slice of New York pizza at Joe’s Pizza, which is open until 2 AM if you’re looking for a late-night nibble.

Chicago-style pizza

Deep dish pizza is one of the most iconic foods in Chicago, and it is available everywhere.Featuring a thick, buttery dough, chunky tomato sauce, and flowing mozzarella cheese, this pizza is unabashedly rich and decadent (and some Italian sausage for a true experience).The first time this deep dish pizza was made was in 1943 at Pizzeria Uno.

Because of its thickness, deep dish pizza takes longer to cook than thin crust pizza; thus, the cheese is put beneath the sauce to prevent it from burning during cooking.This results in a deliciously crispy crust that makes you want to consume the entire piece of pizza right away.Even though there are other locations to purchase Chicago-style deep dish pizza, Lou Malnati’s is renowned for its handcrafted pizzas, proprietary sausage blend, and a secret recipe for flaky buttery crust that has been passed down from generation to generation.

1. ButtercrustTM is a trademark for their delicious crust, which has been registered by the company.

Detroit-style pizza

After buying a square pan that had previously been used to transport auto components, a bar owner named Gus Guerra and his wife Anna decided to bake some of her mother’s Sicilian pizza dough in it, and the Detroit-style pan pizza was created.Today, this form of pizza is cooked twice, once before the toppings are added and once after the toppings are placed, on a pan that has been well-oiled and seasoned.The sides and bottom are roasted until they are crispy and the cheese is generally Wisconsin brick cheese which is mild and wonderfully meltable.

After that, the finished product is chopped into square pieces that have become synonymous with the brand.To get a true taste of the Motor City’s hallmark pizza, you’ll want to try Buddy’s Pizza, where this square slice was first offered.It has the heart of many Detroiters and has garnered several honours.

1. Year after year, it has maintained its position as Detroit’s top pizza joint.

New Haven-style pizza

The New Haven pizza, sometimes known as apizza, is a grittier relative to the Neapolitan pizza that originated in Naples.The ″a″ in front of pizza derives from a dialect of Italian spoken in the Naples area of Italy.Frank Pepe, an Italian immigrant who settled in New Haven in 1925, built Frank Pepe Pizzeria Napoletana, where he utilized a coal-fired oven to perfect the crust that would become synonymous with the city.

There is no such thing as a perfectly round New Haven pizza; instead, look for a thin, crispy, and scorched crust that is often uneven in shape.It goes without saying that you will want to stop at Pepe’s for a legendary New Haven pizza, which has been liked by many celebrities, including Meryl Streep, Bill Murray, and Bill Clinton.Take home a slice of the well-known white clam pizza, which is created with fresh shucked clams on a ″charcoal colored dough,″ garlic, olive oil, and grated cheese.

St. Louis-style pizza

Unleavened cracker-thin crust, a herby tomato sauce, and Provel cheese are what make St.Louis-style pizza a Midwest classic.The major component in this form of pizza is Provel, which isn’t technically cheese but is a cheese product akin to Cheese Whiz and Velveeta in flavor and texture.

It’s a greasy concoction of provolone, Swiss and cheddar cheeses, plus liquid smoke — which, while composed of cheese, doesn’t exactly fit the definition of what cheese is according to the FDA.Their circular pizzas are then sliced into square pieces, sometimes known as “party squares” so that not every piece has a crust.If you’re looking for authentic St.

1. Louis pizza, go over to Imo’s Pizza, which initially opened its doors in 1964 and helped to establish the city’s pizza culture.
2. This smokey flavored pizza style is praised by many, and hated by more – but love it or loathe it, it’s emblematic to the Gateway City.

California-style pizza

California pizza features a thin crust that is comparable to that of a Neapolitan pizza, but what distinguishes it from the latter is the use of non-traditional toppings that are based on seasonal and artisanal ingredients.These wood-fired pizzas, which were first developed in the 1980s by chefs Alice Waters of the renowned Chez Panisse restaurant and Ed LaDou of the Prego restaurant and popularized as a cuisine trend by California Pizza Kitchen, have now become a cultural phenomenon.Is it goat cheese?

Figs?Arugula?With these culinary experiments, nothing is off limits when it comes to what may be created.

1. Spago, a Wolfgang Puck restaurant where LaDou was employed as a pizza cook, is a terrific spot to enjoy some authentic California pizza.
2. Spago is located in Beverly Hills.
3. He prepared a delicate pizza with smoked salmon on top, which was delicious.
4. During his time here, he also created the renowned BBQ Chicken Pizza, which helped to establish California Pizza Kitchen as a household name.

New York-style pizza: what it means

When I relocated from Los Angeles to New York City, one of the first things I discovered was that I had a lot to learn about the art of making pizza.When ordering, one does not stand in line but rather on the line; it is not ″for here or to go″ but rather ″to remain or take away″; and one does not request ″a piece of pizza″ but rather ″a slice.″ However, there were only minor details: When I was pulled out of my semi-illegal Lower East Side apartment and had to relocate to Brooklyn, I realized how much I missed pizza.One of my friends, who is well-versed in the art of pizza making, guided me to Di Fara, where I enjoyed a slice of owner Domenico DeMarco’s perfection, which included fresh mozzarella di bufala and a sprinkle of Grana Padano cheese sprinkled on top just before it was baked to perfection.

At the base of the Brooklyn Bridge, I stood in a long line for Patsy Grimaldi’s pies, which were crisp-charred on top from being baked in a coal-fired brick oven at a high temperature.Moving back to L.A.from Brooklyn can leave a (pizza-size) hole in one’s heart, but an influx of Big Apple pizza has gained some momentum since Joe Vitale of Joe’s Pizza in New York decided to open a Santa Monica outpost (no, despite what seems to have become urban legend, the dough isn’t made with water from New York).

1. With the addition of Verrazano’s on La Brea Avenue and Garage Pizza in Silver Lake, the growth of businesses producing pies in the New York style has persisted.
2. In Southern California, ordering pizza by the slice has become almost ubiquitous.
3. Two Boots, a New York-based import, has lately made its way to Echo Park.
4. So today is the appropriate time to explore the old question: What is New York pizza?
5. It’s not Two Boots, for starters.
6. Because, after all, who has heard of a New York pizza with a cornmeal crust before?

Here are the basics: The crust is composed of the following ingredients: Nobody disputes the fact that New York pizza, like its Neapolitan forebear, is thin.If possible, keep it less than a fourth of an inch thick until you reach about 1 to 1 1/2 inches from the edge of the sheet; this section should be thicker, with nice hole structure (bubbles), until you get about 2 inches from the edge of the sheet.(In case anybody was wondering, this is one of the characteristics that disqualifies Eagle Ro