New Yorker Recipe

Mix and knead

In a medium bowl, combine warm water, sugar and yeast. Stir and let sit 5 minutes until foamy. Add flour and salt, then olive oil. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead by hand 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).

First rise

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 60–90 minutes depending on room temperature.

Shape

When risen, gently deflate dough and transfer to a well-floured work surface. Press and stretch into a roughly 12x12" square (or press into a lightly oiled 12x12" square baking pan). If using a pan, press the dough into corners and let rest 10 minutes to relax, then finish shaping to fit the pan evenly.

Par-bake (optional for crisper bottom)

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside if available. If par-baking, prick the dough lightly with a fork, brush with a thin film of olive oil, and bake 4–6 minutes until the surface firms but is not browned. Remove from oven and proceed to top.

Make the sauce while dough rises: In a blender or food processor, pulse the canned tomatoes until smooth (or use crushed tomatoes). Heat 1 tsp olive oil in a small saucepan over medium heat, add minced garlic and cook 20–30 seconds until fragrant. Add the pulsed tomatoes, dried oregano, salt, pepper and optional sugar. Simmer gently 8–10 minutes to slightly reduce and concentrate flavors. Taste and adjust seasoning. Remove from heat and cool slightly before using.

For an uncooked fresher sauce (authentic pizzeria style), simply blend the canned tomatoes with salt, pepper and oregano and skip cooking; use raw on the pizza. The recipe times above assume cooked sauce — either method works.

Preheat oven to 500°F (260°C) with a pizza stone or an inverted heavy baking sheet on the middle rack for at least 30 minutes. If you par-baked the crust, preheating is still necessary.

Assemble the pizza: If dough is in a pan, spread an even layer (about 1/2 to 3/4 cup) of tomato sauce over the surface, leaving a small border. If dough is on a peel or baking sheet, do the same. Distribute the blended fresh mozzarella evenly over the sauce in a single layer or slightly overlapping pieces.

Bake the pizza on the preheated stone or baking sheet for 8–12 minutes, rotating once if necessary, until the crust edges are golden and the cheese is bubbly and starting to brown in spots. Baking time will vary by oven and whether you par-baked the crust.

Finish and serve: Remove pizza from oven. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 tsp extra-virgin olive oil, and sprinkle the finishing 1/8 tsp sea salt and optional red pepper flakes. Let rest 2–3 minutes, then cut into squares and serve hot.