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the real deal new york style pizza

(2 ratings)
DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

I have been trying to master New York Style Pizza Crust for years. I finally came up with a crust that is perfect. Light, crispy and chewy. It has a depth of flavor from being refrigerated over night. This crust does require you to do some hand kneading-but it is worth it. The recipe makes 2-12 inch pies - one for now and one for later. The sauce is super simple and perfect for this pizza. Make it the same day you make the crust and the next day you will have an amazing pizza you won't soon forget. The recipe can easily be frozen.

(2 ratings)
yield 2 - 12 inch pizzas
prep time 2 Hr
cook time 15 Min
method Bake

Ingredients For the real deal new york style pizza

  • FOR PIZZA CRUST:
  • 2 1/4 c
    all purpose flour plus more for kneading
  • 1 Tbsp
    sugar
  • 1 tsp
    salt
  • 1 tsp
    instant yeast
  • 1 1/2 Tbsp
    olive oil
  • 7 1/2 oz
    warm water
  • FOR SAUCE:
  • 6 oz
    tomato paste
  • 1 tsp
    olive oil
  • 1 1/2 c
    water
  • 1 1/2 tsp
    italian seasoning
  • 1/4 tsp
    sugar
  • salt to taste
  • ADDITIONAL INGREDIENTS FOR PIZZA:
  • 1 c
    grated mozzerella
  • 1/4 c
    fresh grated romano

How To Make the real deal new york style pizza

  • 1
    For dough: In food processor add flour, sugar, salt, and instant yeast. Pulse to combine. Add olive oil and water. Pulse until dough forms a ball about 15 seconds. Pulse an additional 15 seconds.
  • 2
    Kneading time! If you have a kitchenaid mixer you can set it on the lowest setting and use your dough hook and let the machine knead the dough for 20 minutes - then on to step 3. Dust surface lightly and start kneading until dough is smooth and elastic. This can take about an hour. Now try the window pane test - use the weight of the dough to stretch it out. If you can stretch it out to nearly transparent with out it breaking, you are there. If not, continue kneading and test again.
  • 3
    Once you have your dough correct separate into 2 balls and place in quart zip lock bags. At this point you can freeze the dough or place in the refrigerator for 24 hours.
  • 4
    For sauce: In a medium sauce pan heat olive oil on medium low heat. Add tomato paste and saute 5 minutes. Add water, sugar, and italian seasoning. Cook 20 minutes and then taste to adjust seasoning. Cool completely then refrigerate until ready to use.
  • 5
    For Pizza: Pizza time! 2 hours before bake time remove dough from zip lock bag dust with flour and place in a large bowl. Cover bowl with plastic wrap and place in a warm room...or if you live in a warm area - place outside on a table - lol. Allow to rise.
  • 6
    30 minutes before bake time preheat oven or convection toaster oven to 450 degrees. Warm pizza sauce to room temperature on the stove on low heat.
  • 7
    10 minutes before bake time stretch the dough by using the dough's weight until it is about 8 inches in diameter. Use your knuckles to continue to stretch dough to about 12 inches. DO NOT ROLL OUT DOUGH INTO BAKING SHEET- it will destroy the texture. Place dough into baking sheet and gently shape into place. Don't over work the dough.
  • 8
    Spread 1/2 cup to 3/4 cup sauce over dough. Top with mozzerella. Bake for 15 minutes. Don't over bake you want a pliable chewy crust. Enjoy the best New York Style Pizza you can make at home (:
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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