Anyone who has visited New York knows that the pizza rivals Italy’s best. Whether it is on a street corner in Brooklyn or a $1 slice in Times Square, not much beats a classic slice of NYC pizza.
Thin base, crispy edges, soft middle, it is often eaten folded in half on the run or standing as New Yorker’s rush to the next happening city event or appointment.
This pizza recipe is so easy but it does take a bit of time (mostly downtime), as you start preparing the dough about 32 hours before you want to eat it. It’s a great weekend recipe – make the starter on a Friday (it only takes a few minutes) and enjoy homemade pizza on Saturday night.
The key is the quality of the ingredients, the flour needs to be ‘00’, a finely ground Italian flour that is available in most supermarkets and food stores.
The tomato also needs to be spot on, if you can get San Marzanos (a tomato variety), they would be our pick however Mutti’s Polpa finely chopped tomatoes also work great and are easier to find in your local supermarket.
3 tbsp ‘00’ flour
3 tbsp water
1 cup water
1 cup ‘00’ flour
Pinch sea salt
1 tbsp olive oil
3 tbsp finely crushed tomatoes
100g Mozzarella, sliced
Fresh Basil leaves, to scatter
1. To make your starter, mix water and flour vigorously and cover with a clean tea towel. Allow to sit for 24 hours at room temperature (choose a warm part of the room).
2. Mix starter in to the pizza flour and water. Add sea salt and mix until a dough has formed (use a little extra flour or water if you need to). Roll into a ball and allow to sit in a covered bowl for another 8 hours in a warm spot.
2. Pre-heat the oven, turning it up as high as it will go.
3. Mix tomatoes with olive oil and season with salt and pepper.
4. Roll the dough thinly into a circle shape.
5. Top the pizza with a few spoons of the tomato mix, leaving a 1-2 inch gap at edges.
6. Top with sliced mozzarella.
7. Cook for 9-12 minutes until edges are crisp and golden.
8. Remove from oven, scatter with basil leaves and serve hot. Enjoy!