One of my first experiences with New York Style Pizza was stepping of the train into Penn Station and smelling the air filled with pizza aroma. A few steps away and you have a pizza display case ready for your choosing. If you want that NYC style pizza pie at home, try this recipe.
New York Style Pizza
- 2 Cans (14.5oz) Roma or Furmano's Whole Peeled Tomatoes*
- 1 Can (14.5) Roma or Furmano's Pizza Sauce*
- 1/4 tsp Dried oregano, crushed
- 1/4 tsp Dried basil, crushed
- 1/4 tsp Dried marjoram, crushed
- 1/2 tsp California garlic salt
- 1/4 tsp Cayenne pepper
Cheese and Toppings
- In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.
- Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.
- Add the remaining flour and mix it with your hands.
- Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes.
- Form the dough into a ball and place it in a covered bowl at an ambient temperature of 70°F-85°F. Let it rest about 45 minutes to 1 hour.
Making the Pie Crust
- Push down the dough and make a 12" to 14" circle with your hands or a rolling pin, if you prefer. See more specific instructions for Panning the Pizza Dough in our "How To Make Pizza" section.
- Rub the olive oil on the baking sheet and place the pizza dough on it, let it rest for another 45 minutes.
- Combine all of the sauce ingredients in a sauce pan and cook into a smooth sauce, on medium heat, stirring regularly.
- Refrigerate or cool to room temperature before applying to the pizza.
Assembly and Baking
- Preheat your oven to 400°F.
- Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough.
- Spread the pizza sauce, mozzarella cheese and your favorite toppings on the dough.
- Place the pizza into the oven on the lowest rack, reduce your oven temperature to 375°F, and bake about 8 to 10 minutes, or, until the crust has browned and the toppings are bubbly.