Carbs · Dinner · Pizza ·

Pizza im New Yorker Stil

Name: New York style pizza
Prep time: 48 h
Cook time: 5 min
Total time: 48 h 5 min
Yield: 6
Cuisine: American
Ingredients: 700g (24.7 oz) bread flour; 300g (10.6 oz) wholemeal flour; 25g (0.9 oz) cooking salt (not table salt), for the dough; 30ml (2 tbsp) olive oil; 20g (0.7 oz) sugar, for the dough; 5g (0.2 oz) dry yeast; 570ml (19.3 fl oz) water; 2 tins tomatoes, for the sauce; 10g (0.4 oz) salt, for the sauce; 5g (0.2 oz) sugar, for the sauce; 2g (0.07 oz) dried oregano, for the sauce; low moisture mozzarella, to taste; parmesan cheese, to taste

Dies ist nicht einfach nur irgendeine Pizza. Es ist Ihr Ticket zu dieser legendären Köstlichkeit mit dünnem Boden und der perfekten Mischung aus schmelzendem Käse und würziger Tomatensauce. Egal, ob Sie ein Pizza-Neuling oder ein erfahrener Teigschleuderer sind, bei diesem Rezept geht es darum, es einfach, unterhaltsam und wirklich lecker zu machen. Heizen Sie Ihren Pizzaofen (oder Ofen) an und lassen Sie uns Pizza machen.

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Servings

Prep time

48 hours

Cook time

5 minutes

This isn't just any pizza; it's your ticket to that iconic, thin-crust goodness topped with the perfect blend of melty cheese and zesty tomato sauce. Whether you're a pizza-making newbie or a seasoned dough slinger, this recipe is all about keeping it easy, fun, and seriously delicious. Fire up your pizza oven (or oven) and let's make some pizza.

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Ingredients

700g (24.7 oz) bread flour
300g (10.6 oz) wholemeal flour
25g (0.9 oz) cooking salt (not table salt), for the dough
30ml (2 tbsp) olive oil
20g (0.7 oz) sugar, for the dough
5g (0.2 oz) dry yeast
570ml (19.3 fl oz) water
2 tins tomatoes, for the sauce
10g (0.4 oz) salt, for the sauce
5g (0.2 oz) sugar, for the sauce
2g (0.07 oz) dried oregano, for the sauce
low moisture mozzarella, to taste
parmesan cheese, to taste

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Directions

In a large mixing bowl, combine the bread flour, wholemeal flour, 20g sugar, dry yeast, and 570ml water. Start mixing by hand to form a dough. Just before turning it out onto your workbench, add the 30ml olive oil and 25g cooking salt. Knead briefly to distribute.
Knead the dough on your workbench for 8-10 minutes, until you achieve a smooth texture. Place the dough back into the bowl, cover, and refrigerate for 48 hours for slow fermentation.
3 hours before you're ready to bake, remove the dough from the fridge. Divide into 260g (9.2 oz) portions and roll into tight balls. Place them on a greased tray with a lid. Let them prove at room temperature for 2-3 hours.
Preheat your oven to 400°C (752°F) at least an hour in advance to properly heat-soak it. Note: New York-style pizzas are baked at a lower temperature than Neapolitan-style pizzas, with some shops baking at temperatures as low as 330°C (626°F). Have a play and see what works best for you.
For the sauce, blend the tinned tomatoes with 10g salt, 5g sugar, and dried oregano until smooth. Be careful not to over-blend and incorporate air into the sauce.
Stretch the dough to fit your pizza peel or baking surface. Top with the tomato sauce, low-moisture mozzarella, and Parmesan cheese. Bake for 3-5 minutes, aiming for a crispy bottom and golden cheese topping.