New York Thin Crust Pizza

When Mr. Taste decided to invite his mates over for dinner one night, I thought it would be a great way to try out a New York Thin Crust Pizza recipe I adapted from 101 Cookbooks.

I loved every slice of pizza I had in New York, and for those who haven’t tried it, a New York slice is 9 inches of pure magic. They say the secret is in the Manhattan water, but hocus pocus aside, I was determined to replicate the same crusty goodness in my humble kitchen.

Spicy salami, mozzarella and fresh basil pizza

Pizza dough

4 1/2 cups plain flour
1 3/4 teaspoons salt
1 packet instant yeast
1/4 cup olive oil
1 3/4 cups cold water

Pizza sauce

800g can of peeled tomatoes
3 cloves of garlic
1 diced onion
Salt and pepper to taste
Fresh basil leaves

Pizza toppings

Bocconcini
Mozzarella
Prosciutto
Spicy salami
Roma tomatoes
Mushrooms
Fresh basil
Dried oregano and chilli flakes to garnish

Note – We used a pizza stone for this recipe and highly recommend it.

Pizza toppings

1. Stir together the flour, salt, and instant yeast in a large bowl. Mix well and work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. The finished dough will be springy, elastic, and sticky, not just tacky. Divide into zip lock bags and leave to rise at room temperature for 2 hours before placing it in the fridge. It can keep in the fridge for up to 3 days.

Pre rolled pizza dough

2. On the day you plan to make the pizza, preheat your pizza stone in the oven at 200 degrees celcius. Remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Flour the counter and gently roll out the dough into a flat disk until the dough is around half a centimetre thick. Transfer to a sheet of baking paper and let it rest.

Making the pizza sauce

3. Fry up the onions and garlic in a pan and add the can of tomatoes. Break up the tomatoes with a wooden spoon and let it simmer for about 7 minutes. Transfer mixture to a blender and wizz until smooth.

Spreading the sauce on the pizza base

4. Smooth sauce over the pizza base and add whichever toppings you like. When ready, slide the pizza onto the pizza stone and watch it yummify!

Prosciutto and mozzarella pizza

5. The pizza should take around 10 minutes to bake, you know it’s ready when the cheese starts to golden and the crust looks puffed.

Tomato, basil, spicy salami, mozzarella and bocconcini pizza

6. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Prosciutto, tomato, mushroom and mozzarella pizza

7. Garnish with dried oregano and chilli flakes to taste. It is now ready to serve – dig in!

Ms. Taste's humble 'small' slice