What is the secret to making a delicious New York style pizza?

Question

I know about high glutin flour. I know about proofing the dough. But how come the pizza I make in my residential oven does not have the same thin buttery crust as a pizza restaurant? Is there some trade secret?

Answer 1

You can't get NY style pizza or Bagels outside of NY because they use the Tap water there and it just tastes better, rises better and makes for a better consistency. I actually know of a bagel shop in Miami where they have NY tap water shipped down to them for use in making bagels.

Not to mention the fact that most restaurants use large ovens or even brick ovens which do help... Try squirting water into the bottom of the oven during the cooking process, try corn meal or flour on the bottom and use a stone.

Answer 2

New York-Style Pizza Crust Recipe

2/3 cup water (11O°F to 115°F)
1 teaspoon sugar
1/8 ounce fast rise yeast or active dry yeast
1 3/4 cups all-purpose flour or bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)

Combine water and sugar in small bowl; stir to dissolve sugar.
Sprinkle yeast on top; stir to combine.
Let stand 5 to 10 minutes or until foamy.
Combine flour and salt in medium bowl.
Stir in yeast mixture.
Mix until mixture forms soft dough.
Remove dough to lightly floured surface.
Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
Place dough in medium bowl coated with nonstick cooking spray.
Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
Let rise in warm place 30 minutes or until doubled in bulk.
Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
Pat dough into flat disc about 7 inches in diameter.
Let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore.
Let rest 2 to 3 minutes.
Continue patting and stretching until dough is 12 to 14 inches in diameter.
Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
Press dough into pan.
Preheat oven to 5OOF.
Follow directions for individual recipes, baking pizza on bottom rack of oven.


New York-Style Pizza Sauce Recipe

Easy to make and tastes better than store-bought.

1 (14 1/2 ounce) cand diced tomatoes with juice
1 (6 ounce) can tomato paste
12 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil (or 2 t. dried)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2-1 teaspoon minced garlic
3/4 teaspoon salt (or 1 1/2 t. kosher salt)

In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt.
Taste and add more salt, if needed.
Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Bring to room temperature before using

Answer 3

of course but we'll never know.