What is the very best NY-Style pizza recipe available?

Question

I'm not finding anything that I like on the internet...even on Food Network...the best places don't reveal their recipes...please no suggestions for pre-made or delivery...I want to make my own pies at home from scratch. Thanks in advance!

Answer 1

New York Style Pizza
SUBMITTED BY: CHEFDADDIE


PHOTO BY: LynnInHK "This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish."
Original recipe yield: 4 servings

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 1 Hr 25 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1 teaspoon active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 (10 ounce) can tomato sauce
1 pound shredded mozzarella cheese
1/2 cup grated Romano cheese
1/4 cup chopped fresh basil
1 tablespoon dried oregano
1 teaspoon red pepper flakes
2 tablespoons olive oil
DIRECTIONS
Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

Answer 2

New York Style Pizza Dough

1 1/2 cups warm water

2 1/2 teaspoons sugar

2 1/2 teaspoons salt

1 tablespoon olive oil

4 1/2 cups flour

1/2 teaspoon active dry yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil and flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into portions: 6 oz. for Calzones, 10 oz. for 9", 18 oz. for 12", 25 oz. for 15". Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom.

Set formed dough balls on plate, cover with plastic, and allow to rise for 1-2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500ºF for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.

After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven. NOTES : This recipe makes about 34 oz.. Adjust ingredient amounts for your purposes
This sauce recipe will make just enough sauce for the dough recipe. If you like extra sauce on your pie you will need to increase the amounts.
Ingredients:
• 2 Tbs Minced fresh basil (optional)
• 1 Tbs Dried basil
• ½ tsp Dried Oregano
• ¼ Cup Dry white wine (good drinkable stuff)
• ¼ Cup Minced onion
• 1 tsp Minced garlic
• 1 Tbs Olive oil (use the good stuff)
• 1½ Cup Chopped, crushed plum tomatoes
• 2 Tbs Tomato paste


Preparation Directions:
• Steep dried herbs in wine for at least 15 minutes.

Cooking Directions:
• Over medium heat, saute onion and garlic in the olive oil until onions are translucent, stirring frequently. Add tomatoes and paste, then herbs and wine. Cover and simmer for 20 minutes. Remove from heat and puree in a blender until smooth. Return to pan and simmer without cover until sauce thickens.

Special Instructions:
• For a sweeter sauce, use sweet white wine and add 1 teaspoon sugar. The recipe can be multiplied and the extra canned in pint jars for later use. It can be made up the day before.

Answer 3

the biggest to manhattan Pizza, have faith it or no longer, is using NYC faucet water. this is dropped on the city by way of better than a hundred miles of, in some-places, a hundred year old wood piping. from the Catskill Mountains, in Upstate long island. The water has a different mix of Minerals and Microscopic Crustaceans. because of the fact of this long island pizza is so distinctive.

Answer 4

Order in advance from either John's on Bleeker Street or Totonno's on Neptune Avenue in Coney Island. Both have coal fired ovens and both are considered best in New York.