Tags: Hidden Veggies Little Foodies Weekday Meals
There’s a great debate in our society about who makes the best pizza. Is it the Chicago deep-dish with its mile-high crust and six pounds of cheese? The New York thin crust that begs to be folded in half and eaten like a taco? The American version of the thin crust that comes out more cracker-like than bread-like? Or maybe the Naples classic, the Neapolitan pizza? A pizza recipe so sacred, each pizzeria needs the approval of the Associazione Vera Pizza Napoletana (AVPN) to be granted the right to use the name. I’ve tried them all and love them all to various degrees, but my heart belongs to the New York thin crust cheese pie.
It’s the perfect slice in my opinion. The crust is thin, but not too thin. There’s a thin layer of sauce—just enough to give the cheese something to stick to—and it’s topped with melty, creamy fresh mozzarella cheese. My whole mouth just filled with saliva while I wrote that out…
Adrian turns forty in July and we’ve been discussing taking a trip to celebrate–a food-based trip, of course! We talked about Atlanta, South Carolina, Chicago, LA, and a few others. Then a few weeks back we were watching an old New York episode of Anthony Bourdain and Adrian leans over and says he wants to do a New York “Pizza Crawl” for his 40th. “Excited” doesn’t begin to describe my reaction. There’s nothing like authentic New York pizza pie, especially when you get to eat it while strolling down the streets of New York—my favorite city. July can’t come fast enough.
I was twenty-two when I took my first trip to New York and had my first authentic New York slice. New York City for me was love at first sight, and the same could be said for my encounter with the pizza—or love at first slice (bu-dum-bump-psh! *dadjoke*) I remember it so vividly—I was with girlfriends, we were in Times Square walking back to our hotel after a day of sight-seeing, and we were starved. We came across this hole-in-the-wall pizzeria with a line out the door and decided to grab a cheese pie to take back to the hotel with us. Too hungry to wait, we each grabbed a slice out of the box and ate it while walking back to the hotel. It was HEAVEN!! I’d never had a more perfect slice in my life.
Having grown up in Northern California, I’ve eaten my fair share of Pizza My Heart (West Coast natives, where you at?!) and I’m not disparaging it. Some of my best memories involve Pizza My Heart on the beach in Capitola—it’s darn good pizza. But I’ve spent the last 10+ years trying to recreate that perfect New York slice and I’ve come pretty darned close.
I would never have the audacity to say my recipe is authentic, but when I can’t get authentic, this is a pretty good copy-cat. It’s a finicky dough so following the steps precisely is crucial. And while we’re on the subject of dough, make sure you add the full measure of salt. It may seem like a lot, but pizza is, first and foremost, bread. There’s nothing I hate more than bland pizza dough. You can add a million and a half toppings, but if your dough is under-seasoned you’ve missed the whole point. Add the salt!
Another note worth mentioning is use jarred sauce. You’re already spending two days making dough, so why make things harder on yourself by making homemade marinara. My all-time favorite sauce is RAO. You can find it in most grocery stores or online. It’s so good, I’ve actually stopped making marinara altogether. I use it on my pizza, in my lasagna and with my spaghetti and meatballs. I always have a jar or two in my pantry. Trust me, it’s that good!
Now, to the cheese. Adrian has some lactose issues…minor, but they’re there. (Who’s wants to join me and my lactose intolerant husband on a three-day cheese pizza crawl? Good times!) Because of his minor issue, I like to make the cheese ratio on our pizza a little lighter on one side. To better measure out how much cheese I’m adding, I go with packaged shredded mozzarella instead of fresh. Then just to round everything out, a dash of Parmigiano-Reggiano and loads of freshly cracked black pepper…I’m a recipe rebel.
Now, you may not agree that New York style is the best, and if that’s the case 1.) You’re wrong, and 2.) I dare you to grab a slice from Di Fara in Brooklyn and tell me that’s not the best pizza on the planet!
Happy Pizza Eating!
NY STYLE PIZZA DOUGH
- 3 ¾ cups bread flour
- 1 Tbsp sugar
- 2 tsp kosher salt
- ½ tsp active dry yeast
- 1 ¼ cups ice water
- 1 Tbsp vegetable oil
- ¼ cup semolina flour
- All-purpose flour for dusting
NOTE: If you don’t have a pizza stone and wheel, just use a rimmed baking sheet.
DAY 1:
In a large food processor, pulse together the bread flour, sugar, salt, and yeast until well combined.
In a liquid measuring cup, combine the ice water and 1 tablespoon of vegetable oil and, with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms, 20 to 30 seconds.
Transfer to an oiled work surface and knead until smooth, 2 to 4 minutes. Transfer to an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.
DAY 2:
Divide the chilled dough into 2 equal pieces. Wrap individually in plastic wrap and let rest at room temperature for 1 hour. While the dough is resting, set an oven rack in the second highest position and place a pizza stone on it. Preheat the oven to 500°F for 1 hour. Dust a pizza peel with half the semolina flour.
Generously dust a work surface with all-purpose flour and place one piece of the dough on top. Pressing gently with your fingertips, push the dough out to form an 8-inch round, leaving the edge slightly thicker.
Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a 14-inch round. Transfer the dough to the prepared pizza peel and reshape it into a circle, if necessary, leaving the edge slightly thicker.
Add sauce and desired toppings.
Slide the pizza onto the preheated pizza stone and bake until the crust is well browned, and the cheese is bubbling and browned in spots, 10 to 12 minutes.
Using the pizza peel, transfer the pie to a large cutting board or pizza pan.
Repeat with the remaining dough, sauce, and cheese to make a second pizza.
Slice each pizza into about 8 wedges and devour.
