Over the years, many pizza aficionados have been captivated by the allure of crafting restaurant-quality pizza at home. This obsession often circles around the revered Neapolitan style, which holds the title of the original pizza. However, there’s another equally delicious contender in the pizza ring: New York style pizza. As the creator of a popular culinary channel has recently discovered, this form of pizza is not only a staple in New York State but also an exciting and flavorful alternative to its Neapolitan counterpart. This article will explore the journey from Neapolitan to New York style pizza, complete with a detailed recipe and cooking techniques.
One of the most significant differences between Neapolitan and New York style pizza is the dough composition. Neapolitan dough is characterized by its high hydration level, which gives it an airy, puffy quality. In contrast, New York style dough has a lower hydration level, resulting in a drier, chewier crust. This alteration can be attributed to several factors, including the technological advancements of the Industrial Revolution. Electric mixers allowed bakers to produce larger batches of lower hydration dough with more efficiency, making it easier to roll out larger pizzas that could be sliced for easy portability.
To create authentic New York style dough, the hydration level is typically reduced by about ten percent, resulting in a ratio of 600 grams of water for every 1,000 grams of flour. Both all-purpose and bread flour perform well in this recipe, but bread flour's higher protein content contributes to better gluten structure.
In preparing the dough, one begins with the fundamental ingredients: 1,000 grams of flour, 20 grams of salt, and one teaspoon of yeast. After mixing these elements together with 600 grams of water and 20 grams of olive oil, the initial mixing should last for about two minutes, followed by a resting period to allow the gluten to develop. The dough is then kneaded until it becomes smooth and allowed to bulk ferment until it doubles in size, which can take around three to four hours at room temperature.
Once the dough has risen, it’s portioned into balls that can be refrigerated overnight for cold fermentation, enhancing the flavor profile of the crust.
When it comes to sauce, New York style pizza allows for personal expression. Various pizza spots may use different canned tomato products, spices, or aromatics, but the base typically incorporates whole tomatoes or crushed varieties. For an authentic homemade sauce, one can use Romas or San Marzano tomatoes. A simple preparation involves peeling the tomatoes, infusing garlic in olive oil, and simmering the tomato mixture until it reaches the desired consistency.
Another obvious difference lies in the cheese. While Neapolitan pizzas often feature fresh mozzarella, the New York variant leans towards shredded low-moisture mozzarella. This transition could arise from the challenges in accessing fresh mozzarella in the U.S. When replicating a New York style pie, choosing the correct cheese is crucial—look for lower moisture mozzarella to achieve that desirable texture.
Finally, the preparation culminates in the cooking process. The beauty of New York style pizza is that it can be effectively baked in both traditional ovens and specialized pizza ovens. For optimal results, a pizza steel can be used in a standard oven preheated to around 550°F. The pizza should bake for roughly six to eight minutes, during which it develops a beautifully crisp crust.
In a pizza oven, with temperatures reaching around 600°F, the cooking time allows the pizza to rise softly while achieving a golden-brown finish.
The finished product is a stark contrast to Neapolitan pizza; it features a thinner crust with characteristic grease—a result of the longer baking time. This New York style invites both casual dining and takeout, boasting reheating capabilities that Neapolitan pizza simply cannot match.
Ultimately, while each style has its merits, the creator of this culinary journey seems to favor Neapolitan pizza as the purest art form in pizza making due to its emphasis on high skill and technique. However, for convenience, flavor, and nostalgia, New York style pizza holds its own as a delectable option that deserves a prominent place in any pizza enthusiast's repertoire.
In a world where culinary preferences flourish, both Neapolitan and New York style pizzas represent distinct yet familiar expressions of culture through food. Every pizzaiolo is encouraged to experience the rich flavors of both styles, harnessing the unique techniques and ingredients that define them, and ultimately, discovering their personal pizza preference.
Part 1/9:
Exploring the Art of New York Style Pizza
Over the years, many pizza aficionados have been captivated by the allure of crafting restaurant-quality pizza at home. This obsession often circles around the revered Neapolitan style, which holds the title of the original pizza. However, there’s another equally delicious contender in the pizza ring: New York style pizza. As the creator of a popular culinary channel has recently discovered, this form of pizza is not only a staple in New York State but also an exciting and flavorful alternative to its Neapolitan counterpart. This article will explore the journey from Neapolitan to New York style pizza, complete with a detailed recipe and cooking techniques.
The Distinction of Dough
Part 2/9:
One of the most significant differences between Neapolitan and New York style pizza is the dough composition. Neapolitan dough is characterized by its high hydration level, which gives it an airy, puffy quality. In contrast, New York style dough has a lower hydration level, resulting in a drier, chewier crust. This alteration can be attributed to several factors, including the technological advancements of the Industrial Revolution. Electric mixers allowed bakers to produce larger batches of lower hydration dough with more efficiency, making it easier to roll out larger pizzas that could be sliced for easy portability.
Part 3/9:
To create authentic New York style dough, the hydration level is typically reduced by about ten percent, resulting in a ratio of 600 grams of water for every 1,000 grams of flour. Both all-purpose and bread flour perform well in this recipe, but bread flour's higher protein content contributes to better gluten structure.
Crafting the Perfect Dough
Part 4/9:
In preparing the dough, one begins with the fundamental ingredients: 1,000 grams of flour, 20 grams of salt, and one teaspoon of yeast. After mixing these elements together with 600 grams of water and 20 grams of olive oil, the initial mixing should last for about two minutes, followed by a resting period to allow the gluten to develop. The dough is then kneaded until it becomes smooth and allowed to bulk ferment until it doubles in size, which can take around three to four hours at room temperature.
Once the dough has risen, it’s portioned into balls that can be refrigerated overnight for cold fermentation, enhancing the flavor profile of the crust.
Sauce: A Customizable Component
Part 5/9:
When it comes to sauce, New York style pizza allows for personal expression. Various pizza spots may use different canned tomato products, spices, or aromatics, but the base typically incorporates whole tomatoes or crushed varieties. For an authentic homemade sauce, one can use Romas or San Marzano tomatoes. A simple preparation involves peeling the tomatoes, infusing garlic in olive oil, and simmering the tomato mixture until it reaches the desired consistency.
Cheese Choices
Part 6/9:
Another obvious difference lies in the cheese. While Neapolitan pizzas often feature fresh mozzarella, the New York variant leans towards shredded low-moisture mozzarella. This transition could arise from the challenges in accessing fresh mozzarella in the U.S. When replicating a New York style pie, choosing the correct cheese is crucial—look for lower moisture mozzarella to achieve that desirable texture.
Cooking Techniques: From Oven to Steel
Part 7/9:
Finally, the preparation culminates in the cooking process. The beauty of New York style pizza is that it can be effectively baked in both traditional ovens and specialized pizza ovens. For optimal results, a pizza steel can be used in a standard oven preheated to around 550°F. The pizza should bake for roughly six to eight minutes, during which it develops a beautifully crisp crust.
In a pizza oven, with temperatures reaching around 600°F, the cooking time allows the pizza to rise softly while achieving a golden-brown finish.
A Taste of New York Culture
Part 8/9:
The finished product is a stark contrast to Neapolitan pizza; it features a thinner crust with characteristic grease—a result of the longer baking time. This New York style invites both casual dining and takeout, boasting reheating capabilities that Neapolitan pizza simply cannot match.
Ultimately, while each style has its merits, the creator of this culinary journey seems to favor Neapolitan pizza as the purest art form in pizza making due to its emphasis on high skill and technique. However, for convenience, flavor, and nostalgia, New York style pizza holds its own as a delectable option that deserves a prominent place in any pizza enthusiast's repertoire.
Conclusion: The Art of Choice
Part 9/9:
In a world where culinary preferences flourish, both Neapolitan and New York style pizzas represent distinct yet familiar expressions of culture through food. Every pizzaiolo is encouraged to experience the rich flavors of both styles, harnessing the unique techniques and ingredients that define them, and ultimately, discovering their personal pizza preference.