New York Style
The slice. Foldable, oily, slightly sweet, browns hard on a steel.
Intro
The pizza you eat standing up at 1 a.m., and the easiest serious style to nail at home. Pre-shredded mozzarella is cellulose-coated and won't melt right — block, grated, every time. Diastatic malt is the secret weapon for browning at home oven temps. Worth ordering.
Ingredients
note · See the linked NY Dough recipe.
note · Or the Raw San Marzano sauce if you want the purist version.
note · See the linked Block Mozzarella Prep.
note · Light drizzle.
note · For sharpness.
The process
- 1
Preheat
Preheat the steel on the upper-middle rack for 1 hour at 550°F.
⏱ Preheat60:00 - 2
Stretch
Pull dough 2 hours before baking. Stretch by hand to 14 inches.
- 3
Top
Sauce thinly to the rim. Add low-moisture mozzarella (freshly grated from a block). Light drizzle of olive oil.
✶ Pizzaiolo tipPre-shredded mozzarella is cellulose-coated and won't melt right. Block, grated, every time. - 4
Bake
Bake on the steel 6–8 minutes, rotating once. Cheese should be bubbling, edges set, bottom dark brown.
⏱ Bake07:00 - 5
Slice & serve
Slice into 8 wedges. Fold-and-eat is the entire point.
✶ Pizzaiolo tipReheat in a dry skillet on the stovetop, not the microwave.
The gear used
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