Italian immigrants brought their pizza recipes to the United States, and by the early 1900s the so-called New York style pizza was a favorite in the northeastern part of the country. It is characterized by a particular dough making process, the shape of the crust, and the choice of toppings. Many hold to the idea that the high mineral content in the New York City water supply has a positive effect on the pizza dough!
A traditional New York style pizza differs from other popular styles in its preparation. Firstly, a high-gluten flour must be used, and for the perfect crust, an automatic mixer is usually employed; the dough is not kneaded by hand. Rather the flour, salt, yeast and water are combined and then beaten at a medium speed, then more flour is added and the mixer is allowed to knead the dough for a substantial amount of time (about 15 minutes). No sugar is used to proof the yeast.
Pizza Pan
Secondly, the dough is not allowed to rise in a warm area, but instead is formed into a ball and placed in a tightly covered container. It is then chilled in the refrigerator for about 24 hours and warmed up just prior to tossing. New York style pizza doughs are not rolled, but pressed and stretched to form a somewhat thick outer ring and a gradually tapered interior that is quite thin in the center.
Thirdly, a New York style pizza is topped with very few ingredients, such as a classic sauce, mozzarella cheese, pepperoni slices, and a swirl of olive oil. Fresh basil leaves are often added just before the cooking process is complete.
Lastly, these pizzas are not cooked in a pan, but rather on a pizza stone or unglazed red clay tile, and are baked at extremely high heat (about 500° Fahrenheit). Professional cooks prefer a brick oven, which maintains even heat throughout the interior and bakes the crust and toppings at the same rate.
New York style pizzas are generally quite large, perhaps 18" or more in diameter, and are cut into eight slices. When prepared and baked properly, a slice should be rather firm, with only a slight droop of about 1/2" when grasped and held by the thick outer ring. Because the crust will be somewhat wavy, these pizza slices are often folded over by New Yorkers, who consume countless pizzas on the sidewalks of Manhattan.
Try making your own New York style pizzas. Check out traditional recipes and start enjoying this classic favorite.
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Oct 19, 2011 21:09:06
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