The Best New York-Style Pizza Sauce Recipe – State of Dinner (2024)

FAQs

What is the secret to New York-style pizza? ›

It is made from a different variety of wheat and not milled as finely. It results in a crust that's chewier, a little denser, and with significantly more structure than a Neapolitan crust. Sugar is almost always added to New York dough.

Minerals present in New York City's tap water supply are also credited with giving the dough in metro area pies its characteristic texture and flavor. Some out-of-state pizza bakers even transport the water cross-country for the sake of authenticity.

While Neapolitan-style pizza dictates the use of simply pureed, uncooked tomatoes, New York and other pizza styles utilize a cooked sauce of tomatoes and spices and—gasp—sugar.

New York-style pizza is large, hand-tossed thin crust. Sold in big slices. While the crust is thick and crispy at the edge, the center of the pie is thin and foldable so that the large slice can be folded up and eaten. Traditionally toppings are just sauce and cheese.

Low-moisture mozzarella (LMM) is what most New York slice pizzerias use and what you probably grew up thinking of as “mozzarella” cheese if you didn't grow up as in an Italian where your birthright is great mootz. I like to use this potato grater to make nice, ropy shreds that melt slower and thus stay oozier.

Chef Felice recommends a good bread flour for New York, Chicago, Detroit, and Sicilian pizzas, such as Gold Medal Unbleached Unbromated flour or Caputo Americana. For Pizza Napoletana and Neo Neapolitan, he recommends 00 flour made from finely ground Italian durum wheat.

Spread tomato sauce evenly over dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes. Bake for 12 to 15 minutes in the preheated oven, until bottom of crust is browned when you lift up the edge a little, and cheese is melted and bubbly.

Poll after poll, pepperoni always tops the list of America's favorite pizza toppings.

Good dough, good sauce, and good cheese together can make a great pizza. the most important part of the sauce is good tomatoes. Italian tomatoes are the best: they just are. Then you need to cook the tomatoes with some fats.

SUMMARY – San Marzano are the tomatoes by excellence for classic red sauce pizza. Some other varieties include the Pomodorino del Piennolo- yellow or red. If San Marzano is impossible to find where you live, oblong peeled tomatoes are the best next choice.

What tomatoes do New York pizzerias use? ›

The sauce consists only of uncooked canned tomatoes. Most New York pizzerias use 7/11 by Stanislaus or one of their other brand lines. The cheese will be block mozzarella, shredded.

Sally's “mozzarella” pizza is essentially a Margherita, although the dry American mozzarella made for pizza, and used in New Haven, tends to turn rubbery and a little heavy in the oven. The cow's-milk fior di latte favored in Italy is moister and lighter.

yeah, kind of. While the city's water is certainly unique and has defining qualities, the impact it has on the actual taste and texture of bagel and pizza dough may be more minimal. In fact, the production techniques are likely what makes these signature New York items taste better.

New-York style pies are often easily distinguishable because of their extra-large and thin crust. The crust isn't as chewy as that in the traditional pie. Because the base isn't as complex as that of traditional pizzas, it is the perfect backdrop for loading up on layers of toppings and cheese.

New York has been known to have “soft water” which may have some influence on the quality of bread, bagels, and you guessed it: pizza! The majority of the city's water comes from the Catskill or Delaware watersheds, where it is then transferred to the Hillview Reservoir for chemical treatment and pH balance.

New-York style pies are often easily distinguishable because of their extra-large and thin crust. The crust isn't as chewy as that in the traditional pie. Because the base isn't as complex as that of traditional pizzas, it is the perfect backdrop for loading up on layers of toppings and cheese.

In general, New York Style pizza tends to be larger, often up to 16 inches in size. It is also often served by the slice, whereas Italian pizza is served whole, and is usually around 10 – 12 inches in size. Although you can get regular size New York pizzas too.

New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough.

But the key difference is what happens when you fold your slice to take that first bite. New York style pizza reportedly owes its suppleness to the water in the city, holding its pliability without cracking. But New Jersey style gives you a nice crackle when you fold it, owing to the stone oven in which it's cooked.