Since I have already made a deep dish Chicago pizza, I decided to try making the other pizza in America – NY style. I don’t pretend to know anything about New York Pizza. I have only been there for two very brief trips, and while I did eat my fair share of pizza, it was a few years ago and I didn’t really pay that much attention to the details.
I followed the instructions, which went by weight instead of volume, and I ended up with a very sticky dough. I had to add a bit more flour when kneading it, but it was still pretty sticky. I went with it though – I figured maybe this dough is supposed to be this way. The recipe says to let the pizza rise in the fridge for 1-5 days. I only did mine for one day.
Since this is supposed to be a NY style pizza, that meant that we needed big, floppy slices. My husband ran across a blog post from Serious Eats a couple weeks ago, showing how to cut a pizza to make big, NY style pizza slices. I decided to try this out this week and did my best at making an oblong pizza.
For my four cheeses I chose mozzarella, Monterey Jack, Swiss, and Parmesan, simply because I had all those cheeses already.
After topping the pizza with the sauce and cheeses, I cooked it at 500 F for about 12 minutes. Because the dough was so sticky, I had problems with it sticking to my peel, even though I put down a generous amount of cornmeal beforehand, like usual. We had a small mishap sliding it to the pizza stone. We did the best we could to save it, but one side ended up a bit deformed.
This pizza was pretty good. The crust was nice and thin and somewhat crispy. I was a little disappointed that the pizza slices weren’t as floppy as normal New York pizza – I couldn’t fold my slice in half. Overall though, it was a good pizza. The cheeses came together nicely and no one cheese overpowered the others. The husband really liked the crust and asked for it to go into the regular rotation. I will definitely be making it again. The sauce was pretty good too. The husband thought it was a little sweet, but I liked it. I’ll probably make it again too, especially since I’ve been looking for a homemade sauce to use.