Making New York-style pizza at home

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has fewer calories, while processed cheese is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier due to its nutrient profile, while vegetable oil is usually cheaper.

Bloom the yeast by mixing 1 teaspoon of yeast, 1 teaspoon of sugar, and 1/4 cup of warm water and wait for five minutes.

Add 2 cups of warm water, 1 tablespoon of sugar, 1 tablespoon of salt, and 1/4 cup of olive oil to the yeast mixture.

Gradually mix in 5 cups of bread flour and knead until it forms a smooth, slightly sticky dough.

Divide the dough into four chunks and shape each into a ball, then rise in oiled containers for 24-48 hours in the refrigerator.

For the sauce, blend a 28 ounce can of whole plum tomatoes (preferably San Marzano) with a pinch of sugar, a glug of olive oil, a lot of dried oregano, and 2-3 tablespoons of tomato paste.

Preheat the oven to the highest temperature for one hour with a pizza stone inside.

Use 6 ounces of whole milk low moisture mozzarella and grate parmesan or pecorino cheese for the pizza.

Dust the pizza peel with semolina or coarse ground whole wheat flour to prevent sticking.

Stretch the dough into a round shape, leaving a thicker edge for the crust.

Spread a generous amount of sauce on the dough, followed by a layer of grated parmesan and then the mozzarella cheese.

Transfer the pizza to the oven and bake for 5-6 minutes until the cheese is browned and bubbly.

Remove the pizza using tongs and let it cool on a rack before slicing into quarters.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens