new york-style pizza

June 16, 2011
1 Ratings
  • Serves 4-6
Author Notes

(Written June 9, 2011)

After the New York City pizza bit on "The Daily Show" aired about a week ago (June 1st, in case you missed it), I could't get those glorious pies out of my head. While those of us in the gluten-free crowd likely won't be able to enjoy a slice at the various restaurants mentioned by Mr. Stewart, there's no need to feel deprived — you can make your own New York-style pizza at home!

This is a really fun dough to work with; it's quite stretchy (not as much as gluten doughs, so I advise avoiding any fancy tossing moves), not too sticky (meaning that it rolls out nicely without the addition of a lot of extra flour), and the olive oil helps make your hands softer than before (one of the few times that cooking actually directly benefits your skin). I love that this dough keeps well stored in the fridge — after rising for two hours at room temp or an overnight refrigerator rise — for about three days. (Typically, I make a double batch so I can throw together pizzas during the week in a flash. Bring dough to room temp before using.)

With a very simple sheet pan setup (described in the recipe), you can even achieve the blistery bottom usually only found on pizzeria pizzas. As such, your slices will have the perfectly crisp bottom layer and slightly more doughy layer combo that is characteristic of New York-style pizza. Just remember, don't stack your slices (the steam!) and no forks allowed (you fold it, then you eat it). Mangia bene!

The original post can be found here:
http://www.asageamalgam.com/2011/06/new-york-style-pizza.html —a sage amalgam

What You'll Need
  • pizza dough
  • 120 grams (1 cup) Millet Flour, plus additional for rolling out dough
  • 120 grams (1 cup) Garbanzo Fava Flour
  • 96 grams (1/2 cup) Potato Starch
  • 64 grams (1/2 cup) Arrowroot Starch
  • 5 teaspoons (15 grams) Xanthan Gum
  • 4 teaspoons (13 grams) Bob’s Red Mill Active Dry Yeast
  • 1 teaspoon (4 grams) Kosher Salt
  • 255 grams (9 ounces or 1 cup plus 2 tablespoons) Water
  • 28 grams (4 teaspoons) Agave Nectar or Honey
  • 28 grams (2 tablespoons) Cider Vinegar
  • 57 grams (1/4 cup) Olive Oil, plus more to grease bowl
  • pizza sauce and for assembling and serving
  • 28 ounces can Whole Tomatoes
  • 1 tablespoon (14 grams) Garlic, minced
  • 1 tablespoon (14 grams) Olive Oil
  • 1/4 - 1/2 teaspoons Red Pepper Flakes
  • 1/4 teaspoon Whole Fennel Seed
  • 2 tablespoons Dried Basil, divided
  • 1/2 cup (113 grams) Water
  • Kosher Salt, to taste
  • 16 ounces water-packed, fresh Mozzarella, drain and pat dry, thinly slice large balls (such as Ovolini or Bocconcini) or halve Ciliegini (cherry tomato shape)
  • Parmesan Cheese
  • Red Pepper Flakes
  • Dried Oregano
  1. MAKE SAUCE: Transfer tomatoes and their juices to a 4 cup measuring cup. Using your hands, squeeze tomatoes to quickly and roughly crush them; set aside. Place a sauté pan or 4 quart pot over medium heat. Add garlic through fennel seed to the hot pan and sauté for about 30 seconds to a minute, or just until the garlic begins to turn golden. Add crushed tomatoes, half of the basil, and the water to the garlic mixture. Bring mixture to a boil, stir well, cover with a splatter screen, and reduce heat to low. Continue to simmer, stirring occasionally, for 2 hours.
  2. After 2 hours, remove pan from heat and allow mixture to cool to room temperature (15 - 30 minutes depending on pan depth). Transfer to a blender (preferably glass) or food processor, add remaining tablespoon basil and purée until smooth. Yields about 2 cups sauce.
  3. MAKE DOUGH: In the bowl of a stand mixer fitted with the paddle attachment, combine millet flour though salt; whisk well to combine. In a spouted measuring cup or bowl, whisk together water through olive oil. With the mixer running on low, pour wet ingredients into flour mixture. Increase speed to medium and mix dough for two minutes. In the meantime, grease a bowl (at least 1 quart) with olive oil; set aside.
  4. Turn dough out onto a clean, lightly greased counter. Coat your hands with olive oil and shape dough into a ball (doesn't need to be perfect). Place dough into the bowl. Cover top of the bowl with plastic wrap. Allow it to rise for two hours (or until doubled in size) at warm room temperature before assembling pizzas or refrigerating for later use (use within 3 days). Alternatively, you may place the dough in the fridge to rise overnight (use within 3 days).
  5. ASSEMBLE AND SERVE: Once sauce is made and the dough has risen, remove all but one rack from the oven. Place remaining rack on the lowest level, set a large, rimmed baking sheet upside down on top of it, and preheat to 500° F.
  6. Punch down dough and divide into 8 pieces (about 3.5 ounces each); cover with a barely damp cloth to prevent them from drying out. Roll dough out on a clean, millet flour coated surface into a very thin, about 1/8" thick, circle. Transfer dough to a sheet of aluminum foil. Top with about 1/4 cup sauce, spread evenly (an offset spatula is useful for this, too), leaving about 1/4" boarder around the edges. Top with mozzarella (about 2 ounces) and a sprinkle of Parmesan. Place pizza, aluminum foil and all, onto the hot baking sheet. Bake for 6-8 minutes or until mozzarella is melted and crust is golden brown.
  7. Transfer pizza to a cooling rack for couple minutes before slicing (the cheese is waaaaaay too gooey to slice neatly right away). Serve with additional Parmesan, red pepper flakes and oregano on the side. Repeat with remaining dough.

See what other Food52ers are saying.

  • byb
  • Ntailleart
  • gingerroot
  • hardlikearmour
  • mrslarkin

15 Reviews

kiki-bee September 2, 2014
Making this again tonight; my youngest can eat gluten but this is still the only pizza she likes. Husband is the pickiest eater I have ever met, but he loves it as well. Every time I make it I'm still amazed at how absolutely delicious it is!
byb July 28, 2014
I'm so excited to make this for dinner tonight!! One quick question - why divide the dough into eight pieces prior to rolling out? Is this to make mini pizzas? Or does it help with the rolling out? Thanks a bunch in advance!
a S. July 29, 2014
Hi byb! Sorry if this is too late to be helpful, but the dough is divided primarily because the smaller pieces easier to work with (rolling out, transferring). I can just fit two of the topped mini pizzas placed in opposite corners on the baking sheets (16-3/4 by 12-Inch) I use, so that helps speed things up cooking-wise!
byb July 29, 2014
No worries! I just ended up rolling out half the dough into a larger pizza straight onto the floured and olive oil-ed aluminum foil and then dropping it onto the cookie sheet in the oven. It was AMAZING and so are you for sharing. I was poking around your blog while the dough was rising and I'm looking forward to trying some of your other recipes as well. Thank you, thank you, thank you!
Ntailleart December 13, 2013
I have made this recipe so many times (I use the bob's red mill all purpose mix for the garbanzo/potato starch) and it is always great! The red sauce is also amazing. Thank you for sharing this.
Amanda S. August 17, 2012
I made this pizza dough last night and I'm still in shock. It was DELICIOUS! It also came out perfectly soft and with a great chewy texture. I am so pleased and I can promise this will now be my go-to recipe for gluten-free pizza dough! If there's one thing I've missed since I've gone gluten-free, it's good pizza. I substituted sorghum flour in for the garbanzo bean flour, because that's what I had on hand, and it still came out great. Thank you so much!
kiki-bee November 17, 2011
My oldest daughter, husband, and I are gluten-intolerant, and we sure do miss good pizza (but for me, I'd just give anything to eat real bread again - good, fresh artisan bread)! There are tolerable GF pizza crusts on the market, but as a former baker, they're just not good enough for me. Here's hoping this one's better! Going to try it with an all-purpose GF bread/baking flour mix, though, as the only place I might be able to find all those flours here in the Netherlands is over an hour away =) Will let you know how it comes out, very happy to find a good crust recipe (and the sauce sounds amazing, too!).
kiki-bee November 18, 2011
Took me an extra day to get around to making this, but WOW! New York-style is right! I'm typing right now with a warm, floppy slice folded in one hand. This is one of the best pizzas I've ever made, gluten or no. The crust is great, soft and chewy and foldable (foldable?! Wow, that never happens with GF stuff!), crisp on the edges. Obviously there's a certain flavor difference with gluten free baked goods, but this isn't necessarily a bad thing here (also, because of availability issues, I used Schaer bread/baking mix instead of the blend listed above; will try it with your blend when I'm able to find those kinds of flours). The sauce really made my day. I've been looking for the right pizza sauce recipe for ages, and this was it for me. The fennel is a nice little touch there. I did add about a tsp of dried oregano to the sauce when tasting/salting, and about 2 tsp of sugar (I'm a sucker for a little sugar in a my red sauces). I think we'll be making this a weekly thing in our house now =) This would also be great dough and sauce for calzones (probably need to roll it out a bit thicker, though).

Thanks so much for posting this!
a S. November 30, 2011
Thank you so much for the feedback, kiki-bee! I am thrilled that you enjoyed the pizza crust and sauce so much. I'm not sure if this will help you locate the other flours (with the international shipping aspect), but I have a list of sources for the flours, etc. on my site (http://www.asageamalgam.com/p/gluten-free-pantry.html). (I'm guessing shipping directly from Bob's Red Mill would be the best option of the bunch...)

Also, if you are still in need of an artisan loaf recipe, I think you'd enjoy my version of No-Knead Bread (http://www.asageamalgam.com/2011/02/no-knead-bread.html). It's become a staple in my household for everything from breadcrumbs to croutons.

Thank you again!
gingerroot June 22, 2011
Love this! My husband has been gluten-intolerant for ten years and pizza is at the top of his "what I miss the most about wheat" list. We've been scraping by with Amy's rice crust and topping them as desired, but it would be so great to have a from scratch recipe on hand. Looking forward to trying this.
a S. June 24, 2011
Thanks for commenting, I'm so happy to hear this! Let me know if you need any help finding the assorted flours and starches, etc. (I do have a source guide on my site, http://www.asageamalgam.com/p/gluten-free-pantry-essentials.html, if you need it.) I hope you both enjoy the pies!
hardlikearmour June 16, 2011
Gorgeous! I'm glad you got this uploaded. I bet tons of gluten-intolerant people miss having pizza.
a S. June 17, 2011
Thank you! I sure did :). Also, as a native east-coaster/west-coast transplant, I really missed thin-crust pizza in general.
mrslarkin June 16, 2011
a S. June 16, 2011
thank you (especially for your kind words in the foodpickle pizza thread)!