|New York Pizza|
How to Make a NY Style Pizza?Edit
1 cup water 1 tablespoon dry yeast 2 1/2 teaspoons salt 1/4 cup olive oil, plus more for the bowl 3 1/2 cups high-gluten flour
First, let’s talk about your oven. What gives New York-style pizza its signature crispy crust is the deck ovens that we use. Deck ovens have thick stones that we cook the pies directly on. These stones retain a lot of heat and give our crusts that unbeatable bottom. To convert your home oven, you’re gonna need a pizza stone. Don’t have one? You can use quarry tiles.
Go to Home Depot, buy a box of quarry tiles, put your oven rack all the way to the bottom and lay your stone or quarry tile over the rack. The stone needs to be heated all the way through before putting your pizza on it; otherwise you’ll end up with a cooked top and a soggy bottom. Turn your oven up as high as it goes; we want to get to about 550-600 degrees F. Let it preheat for at least an hour.
Once you’ve got your oven ready, you can start preparing the dough. One of the other key ingredients to creating a real New York City pizza is making the dough with real New York City tap water. New York City tap water is by far the best-tasting tap water in the world. It’s a fact — Google it. But if you’re not in New York City, don’t worry because you can use Poland Spring’s, which in my opinion is a close second when talking about great-tasting water. It’s just as soft and works wonders with dough. If you can’t get Poland Spring, go with DASANI.