New York-Style Pizza
This New York-style pizza delivers a tender, chewy crust achieved by kneading dough in a food processor and using frozen cheese that browns perfectly during a 12- to 15-minute bake at 500°F.
This New York-style pizza delivers a tender, chewy crust achieved by kneading dough in a food processor and using frozen cheese that browns perfectly during a 12- to 15-minute bake at 500°F.
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Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times to incorporate. Add water and olive oil. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test . Divide dough into three even portions and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each dough ball in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
One hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F (260°C). Turn single dough ball out onto lightly floured surface. Gently press out dough into rough 8-inch circle, leaving outer inch higher than the rest. Gently stretch dough by draping over knuckles to form a 12- to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
Spread approximately 2/3 cup sauce evenly over surface of crust, leaving 1/2- to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.
Store baked pizza covered at room temperature up to 4 hours, or wrap and refrigerate up to 3 days; reheat on a pizza stone at 375°F for 5–7 minutes. Shaped dough balls can be refrigerated up to 5 days before baking.
food processor · pizza stone · pizza peel
Yes. After shaping into portions, refrigerate in covered deli containers or freezer bags for at least 1 day and up to 5 days before shaping into balls and allowing to rise at room temperature.
Freezing the mozzarella for at least 15 minutes before topping ensures even melting and prevents browning spots from appearing too early, allowing the crust to bake through properly.
It confirms the dough has been kneaded enough: gently stretch a small piece until it forms a thin, translucent membrane without tearing.
Full-fat dry mozzarella is essential for this recipe; wet mozzarella will release too much moisture and result in a soggy crust.
The cheese should be melted with some browned spots and the crust golden brown and puffed, which takes 12 to 15 minutes at 500°F on a pizza stone.
