📝 About This Recipe
This recipe captures the soul of the classic New York slice, featuring a cold-fermented dough that achieves the perfect balance of a crispy exterior and a chewy, airy crust. We use a vibrant, no-cook San Marzano tomato sauce and a signature blend of three cheeses to ensure a rich flavor profile and that iconic, long-stretching cheese pull. It is a masterclass in simplicity, proving that when high-quality ingredients meet proper technique, the humble cheese pizza becomes a gourmet experience.
🥗 Ingredients
For the Artisan Dough
- 500 grams Bread Flour (high-protein for better gluten structure)
- 325 ml Warm Water (approx. 95°F (35°C))
- 1 teaspoon Instant Dry Yeast
- 2 teaspoons Fine Sea Salt
- 1 tablespoon Extra Virgin Olive Oil (plus extra for greasing bowls)
- 1 teaspoon Honey (helps with browning in home ovens)
For the Signature Red Sauce
- 28 ounces San Marzano Canned Tomatoes (whole peeled)
- 1 clove Garlic (grated or finely minced)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional for a subtle kick)
- 1/2 teaspoon Salt (to taste)
The Triple Cheese Blend
- 12 ounces Low-Moisture Whole Milk Mozzarella (freshly shredded)
- 4 ounces Provolone Cheese (mild, shredded)
- 1/2 cup Pecorino Romano (finely grated)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, yeast, and sea salt.
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2
Combine the warm water, honey, and olive oil. Slowly pour the liquid into the dry ingredients while mixing on low speed until a shaggy dough forms.
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3
Knead the dough for 8-10 minutes by hand or 5-7 minutes with a dough hook until it is smooth, elastic, and passes the 'windowpane test' (you can stretch a small piece thin enough to see light through it without it tearing).
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4
Divide the dough into two equal balls. Place each in a lightly oiled container, seal tightly, and refrigerate for 24 to 48 hours to develop flavor and texture.
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5
Two hours before cooking, remove the dough from the fridge and let it sit at room temperature to relax the gluten.
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6
Prepare the sauce: Place the San Marzano tomatoes in a bowl and crush them by hand or with a pulse of a blender. Stir in the grated garlic, oregano, salt, and red pepper flakes. Do not cook the sauce; it will cook on the pizza.
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7
Place a pizza stone or steel on the middle rack of your oven and preheat to its highest setting (usually 500°F-550°F / 260°C) for at least 45 minutes.
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8
On a floured surface, gently press one dough ball into a disc. Use your knuckles to stretch it outward, keeping the edges slightly thicker for the 'cornicione' (crust), until it reaches 14 inches.
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9
Dust a pizza peel with semolina flour or cornmeal and slide the stretched dough onto it. Shake gently to ensure it doesn't stick.
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10
Spread a thin layer of the tomato sauce (about 1/2 cup) over the dough, leaving a 1-inch border for the crust.
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11
Evenly distribute the shredded mozzarella and provolone blend over the sauce, then sprinkle generously with the Pecorino Romano.
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12
Slide the pizza onto the preheated stone in the oven. Bake for 10-12 minutes, or until the cheese is bubbling and browned in spots and the crust is charred and golden.
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13
Remove from the oven and let it rest for 2-3 minutes on a wire rack to prevent the bottom from getting soggy before slicing.
💡 Chef's Tips
Always shred your own cheese; pre-shredded bags contain potato starch that prevents a smooth melt. Cold fermentation in the fridge is the secret to that authentic 'pizzeria' flavor and bubbly crust. If you don't have a pizza stone, use an upside-down heavy baking sheet preheated in the oven. Avoid overloading the center with sauce, as this leads to a 'soggy tip' when you hold your slice. For a professional finish, brush the crust with a little garlic butter immediately after it comes out of the oven.
🍽️ Serving Suggestions
Serve with a side of homemade ranch dressing or spicy hot honey for dipping the crusts. Pair with a crisp, cold Pilsner or a glass of Chianti to cut through the richness of the cheese. A simple arugula salad with lemon vinaigrette provides a fresh contrast to the savory pizza. Keep extra red pepper flakes and dried oregano on the table for guests to customize their heat levels. Classic garlic knots make the perfect appetizer while the pizza is baking.