{"id":2367,"date":"2018-03-28T01:04:19","date_gmt":"2018-03-28T05:04:19","guid":{"rendered":"http:\/\/blog.margotspizza.com\/?p=2367"},"modified":"2018-05-10T21:25:04","modified_gmt":"2018-05-11T01:25:04","slug":"recipe-new-york-style-pizza","status":"publish","type":"post","link":"https:\/\/margotspizza.com\/blog\/2018\/03\/28\/recipe-new-york-style-pizza\/","title":{"rendered":"Recipe: New York\u2013style pizza"},"content":{"rendered":"<p>A good New York\u2013style 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. And it&#8217;s entirely possible to make at home. Here&#8217;s a quick recipe.<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-2368\" class=\"wprm-recipe-container\" data-recipe-id=\"2368\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-simple\">\n\t<div class=\"wprm-recipe-image-container\">\n\t\t<div class=\"wprm-recipe-image\"><\/div>\n\t\t<div class=\"wprm-recipe-buttons\">\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/margotspizza.com\/blog\/wprm_print\/new-york-style-pizza\" class=\"wprm-recipe-print\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#343434\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<h2 class=\"wprm-recipe-name\">New York\u2013style Pizza<\/h2>\n\t<div class=\"wprm-recipe-summary\">\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-tags-container\">\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-times-container\">\n\t\t\t\t\t\t\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container\">\n\t\t\t\t<div class=\"wprm-recipe-servings-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#000000\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-servings-name\">Servings<\/span> <span class=\"wprm-recipe-details wprm-recipe-servings wprm-recipe-servings-2368\">4<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-servings-unit\">pizzas<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t<div class=\"wprm-recipe-ingredients-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Ingredients<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">portions<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/blog.margotspizza.com\/2018\/03\/27\/recipe-new-york-pizza-dough\/\">New York\u2013style Pizza Dough<\/a><\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">semolina flour or bench flour <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">batch<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/blog.margotspizza.com\/tag\/pizza-sauce\/\">Pizza Sauce<\/a><\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">ounces<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">Romano, Parmesan, or grana padano cheese<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">20<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">ounces<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/blog.margotspizza.com\/2018\/03\/28\/recipe-new-york-blend-mozzarella-cheese\/\">New York Blend mozzarella<\/a><\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">swirls<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">olive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t<div class=\"wprm-recipe-instructions-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Instructions<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-instruction-group\">\n\t\t\t\t\t\t<ol class=\"wprm-recipe-instructions\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Two hours before you want to cook your first pizza, remove dough from fridge and place in a room-temperature environment (~73\u00baF\/23\u00baC). Allow it to warm to room temp for ease of stretching.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>T-minus 1.5 hours till first pizza launch, adjust the oven rack to lowest position and either remove upper rack(s) or move them to highest positions possible. Place pizza steel or baking stone on bottom rack, set oven to highest temperature possible. Once oven hits high temperature, preheat steel or stone for 1 hour.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Sprinkle a light, even layer of semolina or bench flour over a clean, dry wood pizza peel.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>If your dough is in a round plastic container (as advised), open it, and sprinkle some bench flour on top. Also dust your work surface lightly with bench flour. Use your fingertips to gently coax dough out of container along the edges, keeping dough as round as possible.&nbsp;<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Drop your dough onto the floured work surface. Gently press out dough into an 8-inch circle, keeping a 1\/2-inch rim around the edge. Using whatever method you are comfortable with, stretch dough to 12\u201314\" circle, keeping it to as uniform a thickness in the middle as you can while also maintaining a thicker 1\/2-inch border.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Transfer dough round to pizza peel, and, working quickly, top with a heaping 3-ounce ladleful of sauce, placing sauce in middle of dough and using ladle bottom to spread it out in a spiral from the center.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Sprinkle on 1\/2 ounce of the grated Romano, Parmesan, or grana padano. Follow that with about 5 ounces of the \"New York Blend\" mozzarella.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Shimmy the pizza peel to check if your dough is sticking. (If it's sticking, gently pick up edge of dough near the sticky spot and try throwing bench flour under it, shimmying some more to work the flour under the spot in question.)<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Launch dough onto your pizza steel or baking stone, and cook until cheese is melted with some browned spots and crust is golden brown and puffy.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Using metal pizza peel, retrieve pizza from oven. Swirl a spiral of olive oil on it, slice (into sixths), and serve.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\"><p>Repeat with remaining dough balls, sauce, and cheese, feeling free to experiment with toppings of your choice. I'm not going to give you a recipe for toppings\/topping combos here. Just use your commonsense and good judgment, keeping in mind this adage:<\/p><p>\"When it comes to topping pizza, what looks like too little is often just right, and what looks like enough is often too much.\" \u2014Adam Kuban<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A good New York\u2013style 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&#8217;s possible to make at home. <a href=\"https:\/\/margotspizza.com\/blog\/2018\/03\/28\/recipe-new-york-style-pizza\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recipe: New York\u2013style pizza<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":2667,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[26],"tags":[126],"class_list":["post-2367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-new-york-style-pizza"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/plain-pie-home-pizza-workshop.jpg?fit=2845%2C2845&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p9SPdW-Cb","jetpack-related-posts":[{"id":3076,"url":"https:\/\/margotspizza.com\/blog\/2019\/03\/07\/recipe-adam-kubans-sunday-square-sicilian-pizza\/","url_meta":{"origin":2367,"position":0},"title":"Recipe: Adam&#8217;s Sunday Square (Sicilian Pizza)","author":"Adam Kuban","date":"March 7, 2019","format":false,"excerpt":"This is the L&B\u2013inspired Sicilian pizza I've Instagrammed about. Fleshed out in recipe form due to popular demand. Enjoy!","rel":"","context":"In &quot;Homemade Pizza&quot;","block_context":{"text":"Homemade Pizza","link":"https:\/\/margotspizza.com\/blog\/category\/homemade-pizza\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/03\/sunday-square-01-finished.jpg?fit=1200%2C936&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/03\/sunday-square-01-finished.jpg?fit=1200%2C936&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/03\/sunday-square-01-finished.jpg?fit=1200%2C936&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/03\/sunday-square-01-finished.jpg?fit=1200%2C936&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2019\/03\/sunday-square-01-finished.jpg?fit=1200%2C936&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2362,"url":"https:\/\/margotspizza.com\/blog\/2018\/03\/28\/recipe-the-simplest-pizza-sauce-ever\/","url_meta":{"origin":2367,"position":1},"title":"Recipe: The Simplest Pizza Sauce Ever","author":"Adam Kuban","date":"March 28, 2018","format":false,"excerpt":"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.","rel":"","context":"In &quot;Recipes&quot;","block_context":{"text":"Recipes","link":"https:\/\/margotspizza.com\/blog\/category\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20120421-sauce-lombardipizzaco-1.jpg?fit=1200%2C797&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20120421-sauce-lombardipizzaco-1.jpg?fit=1200%2C797&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20120421-sauce-lombardipizzaco-1.jpg?fit=1200%2C797&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20120421-sauce-lombardipizzaco-1.jpg?fit=1200%2C797&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20120421-sauce-lombardipizzaco-1.jpg?fit=1200%2C797&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1177,"url":"https:\/\/margotspizza.com\/blog\/2013\/07\/31\/the-upside-down-slice-at-ny-pizza-suprema-madison-square-garden-nyc\/","url_meta":{"origin":2367,"position":2},"title":"Pizza Lunch: The &#8216;upside-down&#8217; slice at NY Pizza Suprema","author":"Adam Kuban","date":"July 31, 2013","format":false,"excerpt":"The \u201cupside-down\u201d slice at NY Pizza Suprema is not to be missed. So called because the cheese goes on before the sauce, it is a slice whose crust is light and crisp. The sauce is thick, rich and savory-sweet, and the mozzarella practically melds with the dough, giving it a\u2026","rel":"","context":"In &quot;Blah Blah Blog&quot;","block_context":{"text":"Blah Blah Blog","link":"https:\/\/margotspizza.com\/blog\/category\/blah-blah-blah\/"},"img":{"alt_text":"NY Pizza Suprema's 'Upside-Down' Slice","src":"https:\/\/i0.wp.com\/www.famousoriginala.com\/wp-content\/uploads\/2013\/08\/9540801953_1d32faa28d_o-1024x1024.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2370,"url":"https:\/\/margotspizza.com\/blog\/2018\/03\/28\/recipe-new-york-blend-mozzarella-cheese\/","url_meta":{"origin":2367,"position":3},"title":"Recipe: &#8216;New York Blend&#8217; Mozzarella","author":"Adam Kuban","date":"March 28, 2018","format":false,"excerpt":"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\u2019s how to make it.","rel":"","context":"In &quot;Recipes&quot;","block_context":{"text":"Recipes","link":"https:\/\/margotspizza.com\/blog\/category\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20080316-russos-mozzarella.jpg?fit=1024%2C768&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20080316-russos-mozzarella.jpg?fit=1024%2C768&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20080316-russos-mozzarella.jpg?fit=1024%2C768&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20080316-russos-mozzarella.jpg?fit=1024%2C768&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":2562,"url":"https:\/\/margotspizza.com\/blog\/2018\/01\/18\/rizzos-fine-pizza-astoria-queens-les-nyc\/","url_meta":{"origin":2367,"position":4},"title":"Rizzo&#8217;s: Fine pizza in Astoria and on the LES","author":"Adam Kuban","date":"January 18, 2018","format":false,"excerpt":"Rizzo's Fine Pizza serves what it calls a \"thin-crust Sicilian.\" Sometimes it seems closer to a grandma-style pizza, but I'm not going to quibble. Bottom line is it's a unique and delicious slice.","rel":"","context":"In &quot;Other People's Pizza&quot;","block_context":{"text":"Other People's Pizza","link":"https:\/\/margotspizza.com\/blog\/category\/other-peoples-pizza\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20110701-rizzos-sign-big.jpg?fit=1200%2C797&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20110701-rizzos-sign-big.jpg?fit=1200%2C797&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20110701-rizzos-sign-big.jpg?fit=1200%2C797&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20110701-rizzos-sign-big.jpg?fit=1200%2C797&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20110701-rizzos-sign-big.jpg?fit=1200%2C797&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2323,"url":"https:\/\/margotspizza.com\/blog\/2018\/03\/27\/recipe-new-york-pizza-dough\/","url_meta":{"origin":2367,"position":5},"title":"Recipe: New York Pizza Dough","author":"Adam Kuban","date":"March 27, 2018","format":false,"excerpt":"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\u2014helpful during the relatively longer bake times of a New York\u2026","rel":"","context":"In &quot;Recipes&quot;","block_context":{"text":"Recipes","link":"https:\/\/margotspizza.com\/blog\/category\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20111022-doughincontainers-1024x680-1.jpg?fit=1024%2C680&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20111022-doughincontainers-1024x680-1.jpg?fit=1024%2C680&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20111022-doughincontainers-1024x680-1.jpg?fit=1024%2C680&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/margotspizza.com\/blog\/wp-content\/uploads\/2018\/05\/20111022-doughincontainers-1024x680-1.jpg?fit=1024%2C680&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_sharing_enabled":false,"_links":{"self":[{"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/posts\/2367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/comments?post=2367"}],"version-history":[{"count":3,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/posts\/2367\/revisions"}],"predecessor-version":[{"id":2826,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/posts\/2367\/revisions\/2826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/media\/2667"}],"wp:attachment":[{"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/media?parent=2367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/categories?post=2367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/margotspizza.com\/blog\/wp-json\/wp\/v2\/tags?post=2367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}