The Best New York-Style Pizza Sauce Recipe – State of Dinner (2024)

FAQs

What is the secret to New York style pizza? ›

By coating individual flour granules, oils will effectively lower the maximum level of gluten formation in a given dough, making the resultant baked crust slightly denser and notably more tender than a fat-free dough. Without oil, a New York pie would dry out and toughen during its 12 to 15 minute stay in the oven.

Sugar and olive oil are usually added to high-gluten bread flour, yeast, and water to create the dough, which is hand-tossed. Some people say the unique flavor and texture of the crust occurs because of the minerals that are only found in NYC's tap water.

New York–style pizza gets its distinguishing crust from the high-gluten bread flour with which it is made. Minerals present in New York City's tap water supply are also credited with giving the dough in metro area pies its characteristic texture and flavor.

Unlike Neapolitan pies, which generally use a simple, uncooked sauce of fresh or canned tomatoes and salt, New York by-the-slice pies use a heavily seasoned cooked sauce. The key to great New York-style sauce is creating balance between sweetness, acidity and heat, with a definite herbal backbone.

There are several other things to note about the best type of cheese to use for New York Style pizzas. The mozzarella cheese ought to be full-fat cheese. This is because you can only achieve that stretchy effect with full fat cheese. Low-fat or part-skim cheese does not stretch the same.

Spread tomato sauce evenly over dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes.

Poll after poll, pepperoni always tops the list of America's favorite pizza toppings.

Good dough, good sauce, and good cheese together can make a great pizza. the most important part of the sauce is good tomatoes. Italian tomatoes are the best: they just are. Then you need to cook the tomatoes with some fats.

The No. 1 reason restaurant pizza is better than homemade is that they have ovens that can reach 900°F, or even hotter, which makes for perfectly crisp and chewy crusts, with those lovely charred spots, says Kierin Baldwin, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education.

What is the best water for pizza dough? ›

A water of medium hardness – 100 to 150ppm works best for dough preparation.

yeah, kind of. While the city's water is certainly unique and has defining qualities, the impact it has on the actual taste and texture of bagel and pizza dough may be more minimal. In fact, the production techniques are likely what makes these New York specialties taste better.

You don't actually need to cook the sauce because it will eventually be cooked with the entire pizza, and pre-cooking it can take away from the tomatoes' vibrant flavor. Using raw ingredients allows every element of the sauce to be at its most flavorful. This is part of what separates pasta sauce and pizza sauce.

The flavor gets richer the longer you let the sauce simmer. However, if you don't have the time to let it cook down for an hour, just let the sauce cook for as long as possible. The flavor won't be as robust and the texture will be thinner, but no one will complain.

But the difference is, between New York style pizza dough and other types of pizza, is that New York pizza is often folded up by the consumer before they eat it.

New-York style pies are often easily distinguishable because of their extra-large and thin crust. The crust isn't as chewy as that in the traditional pie. Because the base isn't as complex as that of traditional pizzas, it is the perfect backdrop for loading up on layers of toppings and cheese.

New York style pizza is typically large (14-18 inches as opposed to a 12 inch typical Neapolitan pizza). It is often sold by the slice, which are flat, wide and foldable. The dough is made of high-gluten flour and has a The cheese is normally Grande brand mozzarella which grated and evenly covers pizza.

New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough.

According to the Pizza Hut website, the Big New Yorker is a 16-inch pizza that's cut into six oversized, foldable slices with a crispy thin crust, sweet marinara sauce, mozzarella cheese and Parmesan oregano seasoning. For an additional fee you can add toppings like pepperoni, sausage, mushrooms or onions.