Margherita Brooklyn Style Pizza
Margherita Brooklyn Style Pizza
Step into the vibrant culinary history of New York with our Margherita Brooklyn Style Pizza. This isn't just any Margherita; it's a testament to the iconic New York street slice, characterized by its beautifully thin, foldable crust and a satisfyingly chewy, slightly charred cornicione (that's the delicious edge!). We focus on the purest, highest-quality ingredients that define this classic: the sweet, tangy embrace of authentic imported San Marzano tomatoes for our sauce, the milky richness of fresh mozzarella that melts into creamy perfection, and the aromatic, peppery notes of fresh basil leaves. A drizzle of premium extra virgin olive oil before and after baking elevates every bite. The secret to that quintessential New York chew? A properly fermented pizza dough, hand-stretched to create a delicate yet sturdy foundation capable of holding its abundant toppings. Baked at an extremely high temperature, it achieves that sought-after crispness on the bottom while remaining wonderfully pliable. This high-heat cook ensures a fast bake and a superb crust texture, hallmarks of a truly great New York style pie. Perfect for a casual weeknight dinner or for impressing friends at a weekend gathering, this recipe proves that simplicity, when executed with care and quality ingredients, can deliver the most profound culinary delight. Get ready to experience the heritage of New York pizza right in your own kitchen; it’s easier than you think to achieve that authentic Brooklyn taste!
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 1
Instructions
Preparation
- 1Preheat your oven to its highest possible setting (500-550°F / 260-290°C) with a pizza stone or steel inside, for at least 45 minutes to an hour. This is crucial for a crisp New York-style crust.
- 2Prepare the tomato sauce: In a bowl, combine the crushed San Marzano tomatoes, 1 tablespoon of olive oil, salt, and pepper. Stir well and set aside.
- 3If your fresh mozzarella is in brine, gently pat it dry with paper towels to prevent excess moisture from making the crust soggy.
Assembly & Baking
- 1Lightly dust a pizza peel with semolina flour or cornmeal. On a floured surface, carefully hand-stretch or roll out the pizza dough to a 12-14 inch circle, aiming for a thin base with a slightly thicker edge.
- 2Carefully transfer the stretched dough to the prepared pizza peel.
- 3Evenly spread the tomato sauce over the dough, leaving about a 1/2-inch border for the crust. Scatter the fresh mozzarella pieces over the sauce, followed by the grated Parmesan cheese.
- 4Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven.
- 5Bake for 8-15 minutes, or until the crust is golden brown and puffy, and the cheese is bubbly and slightly charred in spots. Cooking times may vary significantly based on your oven's temperature and performance.
- 6Once baked, carefully remove the pizza from the oven using the pizza peel. Immediately scatter fresh basil leaves over the hot pizza and drizzle with the remaining 1 tablespoon of extra virgin olive oil.
Serving
- 1Allow the pizza to cool for 2-3 minutes before slicing and serving. This helps the cheese set and prevents toppings from sliding off.
Nutrition Information
- Calories
- 751 kcal
- Protein
- 30 g
- Fat
- 36 g
- Carbs
- 76 g
| Nutrient | Per serving |
|---|---|
| Calories | 751 kcal |
| Protein | 30 g |
| Fat | 36 g |
| Carbs | 76 g |
Tips
- For the best crust, ensure your pizza dough has rested at room temperature for at least an hour before stretching.
- Using a pizza stone or steel is crucial for achieving a crispy bottom crust mirroring authentic New York style pizza.
- New York style pizza is traditionally eaten by folding the slice in half lengthwise; it’s too big to eat flat!