Ny Strip Pizza Recipe

Activate yeast and mix

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together flour and salt. Make a well and pour in the yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer with dough hook). Add small dustings of flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough and transfer to a lightly floured surface. Shape into a ball and let rest 10 minutes. Then stretch or roll into a 12–14 inch oval/round to yield one large NY-style pizza (thin center with slightly thicker edge). Place on a pizza peel dusted with semolina or a parchment-lined baking sheet if not using a peel.

Season and rest

Pat the NY strip dry with paper towels. Season both sides evenly with Kosher salt and freshly ground black pepper. Let rest at room temperature for 20–30 minutes while dough rises; this helps even cooking.

Sear

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tablespoon olive oil. When oil is shimmering, place the steak in the pan and sear for 2–3 minutes per side for medium-rare (thicker steak may need longer). Add 1 tablespoon butter and 1 teaspoon minced garlic during the last 30 seconds and spoon the butter over the steak to baste.

Rest and slice

Transfer steak to a cutting board and let rest 5–7 minutes. Slice thinly across the grain into 1/8–1/4 inch strips. Set aside.

Prepare sauce

In a small bowl combine tomato sauce, garlic powder, dried oregano, and red pepper flakes. Taste and adjust seasoning; the sauce should be slightly seasoned since steak and cheese add saltiness.

Preheat oven

If using a pizza stone, place it on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a baking sheet, preheat oven to 500°F (260°C) for 20–30 minutes. If your oven goes to 550°F and your stone is rated, use 550°F for a crisper crust.

Assemble pizza

Brush the stretched dough edge lightly with 1 tablespoon olive oil to promote browning. Spread an even layer (about ¾–1 cup) of the seasoned tomato sauce over the dough, leaving a ¾–1 inch border. Sprinkle 1¾ to 2 cups shredded mozzarella evenly over the sauce. Distribute sliced NY strip steak across the cheese in a single layer. Finish with grated Parmesan.

Bake

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling with some light browning. Baking time will vary by oven and temperature.

Finish

Remove pizza from oven. Scatter fresh basil leaves over the top and optionally sprinkle flaky sea salt and crushed red pepper to taste. Let pizza rest 2–3 minutes, then slice and serve.

For extra flavor, drizzle a little high-quality olive oil over the sliced pizza and add more freshly ground black pepper. Serve immediately.