New York Pizza Vs. Italian Pizza

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while still melting well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber and nutrients.

Add 617 grams of water to a container.

Add 14 grams of instant yeast and 25 grams of granulated sugar to the water and whisk together.

In a large bowl, combine 950 grams of all-purpose flour with 19 grams of fine sea salt by hand until combined.

Pour the sugar yeast mixture into the flour mixture and mix by hand until a rough dough forms.

Knead the dough on a clean work surface until it pulls away easily and is relatively smooth.

Grease a bowl and place the dough inside to rise for 1.5 to 2 hours or until doubled in size.

Punch down the dough and divide it into 300 gram pieces, forming them into balls and placing them in a pizza proofing box to proof for 3 to 4 hours.

For the sauce, in a medium sauce pot, add 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil and heat until the butter melts.

Add 6 cloves of rough chopped garlic and sauté until fragrant.

Add 2 teaspoons of red pepper flakes and cook until the garlic is golden brown.

Add a 28 ounce can of crushed tomatoes and a splash of water, followed by 2 teaspoons of dried oregano, 1.5 tablespoons of granulated sugar, and salt and pepper to taste.

Bring the sauce to a boil, then reduce heat and simmer for 12 minutes, stirring occasionally until reduced.

For the Italian sauce, drain a 20 ounce can of whole peeled Italian San Marzano tomatoes and squeeze out excess water.

In a food processor, combine the tomatoes with 3 to 4 cloves of garlic, fresh ground black pepper, salt to taste, and 2 tablespoons of olive oil and blend until smooth.

Preheat a baking steel or pizza stone in the oven to 500 degrees Fahrenheit for at least 30 to 45 minutes.

Flour a pizza peel and place one piece of dough onto the work surface, punching it down in the center and working outwards to create a border.

Stretch the dough to a 13 to 14 inch pie and layer on a couple tablespoons of sauce, spreading evenly.

In a bowl, combine 2 cups of low moisture mozzarella, 2 cups of monterey jack, and 0.5 cup of parmigiano-reggiano, then sprinkle over the pizza.

Load the pizza into the oven and bake for 5 to 7 minutes until the edges are golden brown and the cheese is bubbly.

For the Italian pizza, stretch the dough to a 10 to 12 inch pie, spread on sauce, and add chunks of fresh buffalo mozzarella and torn basil leaves.

Optionally drizzle with extra virgin olive oil and cook in a 750 degree pizza oven for 30 seconds, turning halfway for another 20 to 35 seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens