“The slice should be big,” says Manheimer. Once you perfect the alchemy of sauce to cheese to crust ratio that makes a New York style slice, there’s one more thing to keep in mind. “The sauce should be tangy and ever so slightly sweet. So how do you know if you’ve succeeded? “New York is famous for its crust,” said Manheimer, remarking that it should be sturdy yet still chewy on the inside. When the crust turns golden brown, you’re good to go. Cook your pizza at 500º, and start checking your pie around the 8-minute mark. Techniques to cook pizza at home vary, but if you can, invest in a pizza stone and a pizza peel. The cheese should be applied in an even layer, until the sauce is still slightly visible but not completely covered. The cheese is simple: shred a block of medium-moisture mozzarella (Polly-O is fine, but avoid anything that’s sitting in water), but if you want to get fancy, sprinkle on some freshly grated parmesan. Top with a half teaspoon of dried oregano flakes. Spread a couple tablespoons of sauce on the pie, stopping a half-inch or so from the edge (your crust). For your first few attempts, focus on getting a relatively circular pie, with the edges slightly thicker to form your crust.įor your sauce, get a can of peeled tomatoes and crush them by hand. Stretching the dough can be a challenge (and sometimes a contest). A dough recipe is below if you’re curious. His process is wonderfully, surprisingly simple: perfect for people living a busy New York lifestyle anywhere in the country.įirst, Pinello recommends picking up dough from a local pizzeria, in part because it’s difficult to make and a pain in the ass to clean up. You don’t even have to make your own dough, according to Frank Pinello, owner of Brooklyn’s Best Pizza, who provided the following recipe and tips. Of course, replicating a New York City pizzeria in your kitchen is just about impossible, but making New York style pizza at home is simple - and you don’t need special water or a $20,000 baggie of air from Williamsburg to pull it off. RELATED: How to Make Frank Pepe's Famous White Clam Pizza Read article ![]() “He was like, ‘I guess I’ll see the Statue of Liberty, too.’ ” Manheimer once met a guy in line at Brooklyn’s famous Di Fara Pizza who had driven all night from Miami to eat there. “We talk to people deployed overseas who… grab their favorite slice before going home.” But it’s not just the natives who are willing to make the pilgrimage. ![]() “We talk to people who moved to the suburbs and drive in every weekend to hit their old neighborhood spot,” said Manheimer. Ian Manheimer, co-founder of The New York Pizza Project, has met plenty of devout New Yorkers paying obeisance to their hometown pizzerias. No one knows that better than the creators of The New York Pizza Project, once a blog and now a coffee-table book, who have visited over 120 slice shops to document both the iconic and under-the-radar pizzerias in all five boroughs. Pizza alone isn’t what makes “The Big Apple” sound like the misnomer it is: It’s those classic slice shops, and the pizza makers and eaters they harbor, that make New York City a pizza town. ![]() ![]() Spend enough time there, and you’ll come to expect to find a slice shop on every corner.
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