New York Pizza Recipe

The History of Pizza

• Pizza was born in Naples in the 16th century and has since spread across the world. But you might wonder why a New York travel site is sharing a pizza recipe. The answer is simple: from the late 19th century through World War I, New York welcomed large numbers of Italian immigrants fleeing poverty. What did they bring with them? Pizza! This is how Lombardi’s, the first pizzeria in North America, opened its doors in New York in 1905.
• More than a century later, Lombardi’s is still there, and you can enjoy the distinctive taste of New York-style Margherita pizza, loaded with toppings. In Italian restaurants across New York, you’ll notice the emphasis on customization: you choose your pizza base and add toppings of your choice.
• While you wait for your next trip to New York, head to the kitchen! Here’s a recipe for pizza the way New Yorkers enjoy it.

Ingredients for 2 Pizzas, 22–24 cm (9–9.5 in)

For the Dough

• 250 g (8.8 oz) type 00/T45 flour.
• 1 packet dry yeast (8 g).
• 125 ml (0.5 cup) warm water, between 25°C and 30°C (77–86°F). Keep the temperature precise to preserve the yeast’s effectiveness.
• ½ tablespoon olive oil.
• ½ teaspoon salt.

For the Tomato Sauce

• 750 g (26.5 oz) ripe, fleshy tomatoes.
• 3 tablespoons olive oil.
• 1 large onion or 2 medium onions.
• 2–3 garlic cloves.
• 2 teaspoons sugar.
• 35 g (1.2 oz) tomato paste.
• Fresh herbs, such as a mix of oregano, thyme, bay leaf, sage and rosemary.
• Salt and pepper.

For the Pizza Toppings

• 2 mozzarellas.
• Oregano.
• Fresh basil leaves.
• Hot oil.
• And any toppings you like: coppa, pancetta, bacon, ham, pepperoni, ground beef, sausage, grilled chicken, black olives, smoked salmon, anchovies, shellfish, bell peppers, mushrooms, capers, eggplant, spinach, artichokes, zucchini, broccoli, fresh tomato slices, arugula, gorgonzola, cheddar, goat cheese, reblochon, pineapple… In Hoboken, the restaurant Napoli’s even offers an incredible vodka pizza!

Recipe Steps

Making the Dough

• 1/ Mix the flour and dry yeast.
• 2/ Add the olive oil.
• 3/ Stir in the salt and water.
• 4/ Knead by hand for about 20 minutes, or 10 minutes with a stand mixer using the dough hook.
• 5/ Place the dough in a bowl and cover with plastic wrap and a kitchen towel. Let it rise at room temperature for 2 hours. If your kitchen is cold, preheat the oven to 30°C (86°F) and let the dough rise inside.

Making the Tomato Sauce

• 1/ Peel the tomatoes with a tomato peeler. If you don’t have one, blanch them in simmering water for 2 minutes before peeling.
• 2/ Remove the seeds and cut the flesh into cubes.
• 3/ Slice the onion and garlic, then sauté in olive oil over low heat for 5 minutes.
• 4/ Add the tomato cubes, herbs, sugar and tomato paste. Simmer covered over low heat for 10 minutes.
• 5/ Remove the lid and simmer for another 10 minutes.
• 6/ Blend the sauce with an immersion blender or food processor until smooth and uniform.

Making the Pizza

• 1/ Preheat your oven to 220°C (428°F).
• 2/ When the dough has doubled in volume, knead it again by hand. Stretch it on your work surface into a square, rectangle or circle as you prefer, to your desired thickness. Avoid using a rolling pin; stretch the dough gently by hand. The thinner the dough, the crispier the pizza.
• 3/ Place your pizza base on a baking sheet lined with parchment paper.
• 4/ Spread tomato sauce over the dough. Don’t use too much or the pizza will be soggy and heavy. 80–100 ml (⅓–⅖ cup) of sauce for two small pizzas is plenty. Leave a 1 cm (0.4 in) border without sauce.
• 5/ Sprinkle lightly with oregano.
• 6/ Slice the mozzarella thinly and scatter the pieces over the pizza.
• 7/ Decorate with a few fresh basil leaves.
• 8/ Lightly brush the edges of the pizza with oil using a pastry brush. Since home ovens lack the power of pizza ovens, oiling the crust helps it brown and crisp.
• 9/ Bake the pizza on the bottom rack of your oven for 8–10 minutes.
• 10/ When it comes out of the oven, add a few more fresh basil leaves, a pinch of oregano and a drizzle of hot oil. Feel free to add some shredded coppa or olives too. Your toppings, your choice!

Tips for Freezing

• Since you’re making pizza from scratch, consider doubling the sauce and dough: both freeze beautifully. For the tomato sauce, pour it into small individual containers of 100 ml (⅖ cup). One container will sauce two small pizzas.
• For the dough, it’s just as easy: once you’ve stretched the pizza dough, place it on parchment paper, roll it up and freeze. You can also freeze the dough balls and knead them after thawing.

Send Us a Photo of Your Pizza!

• Your pizza is out of the oven? Share photos on our Destination New York Facebook group.
• Feel free to contact me if you’d like to share a recipe or cooking challenge.