A good New York–style pizza should be thin and crisp yet chewy and flexible. The cheese flavorful and oozy, not rubbery. The sauce can be as simple as crushed tomatoes with salt or a more herby blend. It’s possible to make at home. Continue reading Recipe: New York–style pizza
Grande Cheese is a well-regarded cheese supplier used by many pizzerias throughout the U.S. They offer an excellent pre-shredded mix called East Coast Blend. Here’s how to make it. Continue reading Recipe: ‘New York Blend’ Mozzarella
Neapolitan pizza-makers don’t even call this “sauce.” It’s just “tomato” on their menus, in their speech, their literature. And it’s easy to see why. There’s nothing more to this “recipe” than crushed tomatoes and salt. Continue reading Recipe: The Simplest Pizza Sauce Ever
I got this recipe from a longtime frequent commenter on Slice/Serious Eats. He could be a curmudgeon, and he was certainly … opinionated, but he was insatiably curious and enthusiastic about pizza-making. He died a number of years ago, but whenever I crack a can of Sclafani crushed tomatoes, I think of him. Continue reading Recipe: Super Simple Seasoned Pizza Sauce
A New York pizza dough differs from a Neapolitan one in the addition of sugar and oil. The sugar helps feed the yeast during refrigerated fermentation and promotes browning (via the Maillard reaction), and the oil helps tenderize the dough—helpful during the relatively longer bake times of a New York pie. There are two recipes … Continue reading Recipe: New York Pizza Dough
Franny’s was a beloved upscale Brooklyn pizzeria that opened in 2004* to immediate acclaim due in part to this white clam pie. For reasons that remain undisclosed, it shuttered in August 2017 after nearly 13 years on the scene. For those of you lucky enough to have eaten there, this topping combo will hopefully jog … Continue reading Recipe: Clam, Chile, and Parsley Pizza à la Franny’s
A sausage-and-onion bar pizza from a recent Margot’s pop-up at Emily. I make the sausage in-house, based on a fantastic pizza sausage recipe I got from Mark Bello of the Lower East Side’s Pizza School (which you should check out if you haven’t yet). This isn’t on the set menu at the pop-up, simply because I don’t think a lot of … Continue reading Sausage and onion is one of my favorite combos
Last Friday I taught a one-off home-pizzamaking workshop for a group of five—a dad, his two sons, their uncle/The Dad’s brother, and a friend of the family. Here are two pizzas I had a chance to snap pictures of. The plain pie is a Di Fara–inspired pizza with a blend of regular “low-moisture” mozzarella and … Continue reading So I taught a private pizzamaking-at-home class
