[et_pb_section fb_built=”1″ custom_padding_last_edited=”on|desktop” admin_label=”Recipe Content Section” _builder_version=”4.27.4″ background_image=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/08\/recipe_illustration_02-1.png” background_size=”initial” custom_margin=”-10px|||||” custom_padding=”0px|0px|90px|0px||” custom_padding_tablet=”||0px|” custom_padding_phone=”” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row admin_label=”Recipe Introduction Row” module_class=”no-print” _builder_version=”4.27.4″ custom_padding=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” custom_margin=”|-8px|||false|false” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Once we mastered making Neopolitan-style pizza<\/a>, we made it weekly. However, being from New Jersey, our family missed the texture and taste of New York style pizza, so I set out to find a good recipe for it.<\/p>\n It was about this time that Charlie Anderson<\/a> was going through months of research into how to make New York style pizza the way the restaurants in New York do.\u00a0 His video “documentary” is worth watching and can be found here:<\/p>\n https:\/\/www.youtube.com\/watch?v=TQYApZ_-P24<\/a><\/p>\n I highly recommend that you check out Charlie’s YouTube Videos<\/a>, and you can also subscribe to his newsletter<\/a>.<\/p>\n I adapted Charlie’s dough recipe for our use.\u00a0 \u00a0I make the dough the same day we are making pizza, and usually start the process at noon.\u00a0 \u00a0The recipe below will make two dough balls that weigh about 350 grams each.\u00a0 They can be stretched out to make a full 16-inch pizza.\u00a0 If you want to make four pizzas then double all of the ingredients.<\/p>\n This recipe is just for the pizza dough.\u00a0 When making your pizzas, I recommend that you use this New York Style Pizza Sauce<\/a> recipe.\u00a0 I also recommend that you use Low Moisture, Whole Milk Mozzarella Cheese.\u00a0 Do not use part-skim.\u00a0 We use Grande<\/a> cheese that we get in a local restaurant supply store.\u00a0 \u00a0We also sprinkle Romano cheese on our pizzas before baking.<\/p>\n The diastatic malt powder is an optional ingredient that I recommend.\u00a0 The link in the Ingredients section is for the diastatic malt powder that we use.\u00a0 It is a large bag, and you will only use a little bit at a time.\u00a0 I keep it sealed and refrigerated to extend its life between uses<\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Ingredients Row” _builder_version=”4.27.4″ custom_margin=”|||” custom_padding=”||0px|” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_code module_class=”no-print” _builder_version=”4.27.4″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_module=”417″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]