Last Updated on October 14, 2021 by Rachel Granholm
Today you are going to learn how to make the best homemade pizza that you have ever had.
This delicious pizza has so much flavor, the toppings are simple, and the crust is perfectly baked… you may never go back to ordering take out pizza again. Grab your apron and let’s make some satisfying New York style ‘za!
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Utensils
- 2 large mixing bowls
- a stand mixer with dough hook attachment
- food processor or blender
- measuring cups
- Tablespoons and teaspoons
- 18 inch pizza pan (make sure it fits in your oven first! if not, go down a size)
- pizza cutter
- cutting board
- wooden spoon
- basting brush
- parchment paper (optional)
Note: You will need to make the dough and let it sit in the refrigerator 2 days prior to making your pizza!
This recipe makes 2 – 18 inch pizzas or 4 – 14 inch pizzas.
Ingredients
- All purpose or bread flour
- Water
- Instant dry yeast
- Salt
- Sugar
- Olive oil
- Dried oregano
- Garlic powder
- San Marzano peeled canned tomatoes
- Garlic cloves
- Red wine vinegar
- Mozzarella cheese
- Pepperoni
- Salt and pepper
Directions:
Dough Ingredients
- 6 cups all purpose or bread flour
- 2 1/3 cups water
- 1 tsp. instant dry yeast
- 2 1/2 tsps. salt
- 2 tsps. sugar
- 1 Tbsp. olive oil
- 1 Tbsp. Oregano
- 1 Tbsp. Garlic powder
Mix the dough.
- Pour the water into a stand mixer bowl.
- In a separate bowl, mix the dry ingredients together with a wire whisk.
- Combine the above ingredients with the water and mix with the stand mixer until well incorporated.
- Add the oil to the dough once all the flower becomes hydrated. Let the stand mixer work the dough on low for another minute or so.
Divide the dough.
- We have an 18 inch pizza pan so we divide the dough into 2 equal halves and place each half in a well-oiled bowl and cover it with plastic wrap. If you don’t have an 18 inch pan, divide the dough into 4 equal sections, which will make 4 smaller pizzas, and follow steps above. Let it rise in the refrigerator for 2-3 days.
Sauce Ingredients
- 1 can (28 oz) san marzano peeled tomatoes
- 2 cloves of garlic
- 1 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- 1/2 Tbsp. dried oregano
- 1 tsp. chili powder (trust me this is a good addition)
- Salt and pepper to taste
Make the Sauce
Make this simple sauce a day ahead of time to let the flavors come together in the refrigerator. Open the can of san marzano tomatoes and pull out the individual peeled tomatoes one at a time and place them in a food processor. Do not use the sauce in the can as it tends to be a bit bitter. Place the rest of the ingredients in the food processor with the peeled tomatoes and pulse until blended but a tad chunky.
Creating and Baking
Toppings
- 2 cups mozzarella cheese (preferably low moisture mozzarella but we use Tillamook pre-shredded and it works great)
- Pepperoni or whatever else you want
The day that you are going to bake your pizza, take the dough out of the refrigerator one hour prior to cooking, letting it come to room temperature.
- While that is happening, preheat your oven to 550 degrees.
- After letting the dough rest for an hour, take out each dough ball and stretch into a circle that is the size of your pizza pan. Transfer your stretched out dough to your pizza pan and top with the sauce. Don’t use too much sauce. Use a bit less than you think you should on each pizza. Next add the cheese (same story as the sauce, don’t add too much), pepperoni, and any other toppings that you enjoy.
- Top each pizza with a bit of salt before you place in the oven (optional but it really makes a difference)
- Bake for 10 minutes or until the crust is browned and the cheese is melted.
I’m telling you, this pizza is so yummy. At our house, it gets better each time we make it. The blend of the seasonings in the dough mixed with the pungent tomatoes and the soft cheese is simply perfect. I hope you are encouraged to create this homemade New York style pizza and enjoy it in the company of people that uplift you.
Let me know in the comment section how your pizza turned out.
