A good New York–style pizza should be thin and crisp yet chewy and flexible. The cheese flavorful and oozy, not rubbery. The sauce can be as simple as crushed tomatoes with salt or a more herby blend. And it’s entirely possible to make at home. Here’s a quick recipe.
This is the recipe for NY-style pizza dough that I hand out when I do in-home pizzamaking workshops.
TL;DR: This is basically a 1:1 blend of low-moisture whole-milk mozzarella and low-moisture part-skim mozz. Saved you a click—unless you want a little more background info…
This pizza sauce is good for throwback “pizza parlor” pizzas of all sorts. With dried oregano and basil and a pinch of garlic powder, it has that old-school “red sauce” flavor profile.
Neapolitan pizza-makers don’t even call this “sauce.” It’s just “tomato” on their menus, in their speech, their literature. And it’s easy to see why. There’s nothing more to this “recipe” than crushed tomatoes and salt.
If you’re making pizzas at home with any regularity, you’re going to need a way to sauce your pies. You can certainly do this with a ladle or even a large spoon, but if you want to get a little deeper into the pizza-making rabbit hole, consider buying a spoodle or two. What is a … Read more
A brief recap in-passing of an in-home catering event I did, plus noodling around with leftover dough and ingredients from that gig.
In November 2019 I took a quick trip to Toronto for work, to attend a weekend conference. Of course you know I had to try some pizza while there. At the top of my list was Descendant Pizza for its Detroit-style pies, but I also got a good rec for Superpoint