"I love the simplicity of a plain pie. I'm a no-fuss guy. Simple man, simple pizza. With a good pie, you're ideally getting the best of three things: the dough, the sauce, and the cheese. This is where it all begins."
- Scarr Pimental
Don't mess with the best! This plain New York pizza pie knows what's up and it's all about the basics. Learn how to make one and teach a friend. We'll also show you the best way to reheat pizza so you can keep your pie looking and tasting like it's fresh.
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The Scarr's Pizza Cookbook
This New York pizza recipe comes from The Scarr's Pizza Cookbook: New York-Style Pizza for Everybody by Scarr Pimentel.
I don't mind toppings, but I've always liked doing the basics so I can really taste it. The bread can shine through and it's not masked by other things.
Even when I go out and try someone else's pizza, I always try it plain. It's the best way to test if their ingredients are good. You can't hide behind three things. They're the holy trinity.
The Original is our most popular slice at Scarr's. I eat it all the time.
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New-York Style Pizza Dough
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How to Make NY Pizza
Ingredients
- dough - the best NY pizza requires New York-style crust. Make it homemade or take your chances with store-bought
- sauce - you can make your own sauce or buy high-quality pizza sauce
- oregano - use what you have on hand or experiment with something fun
- cheese - low-moisture whole milk mozzarella, low-moisture part-skim mozzarella, and pecorino cheeses are recommended. You can use parmesan instead of pecorino if you prefer
- oil - choose an olive oil you like to finish with
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Equipment
- prep bowls
- butcher block
- box grater
- pizza pan, steel, stone, or tawa
- ladle
- chef knife
Grate the Cheeses
Wash your hands with soap and water. Preheat the oven to 550 degrees Fahrenheit. Use a box grater to grate the mozzarella cheeses. Combine them in a bowl for a 50:50 blend.
Open Up & Stretch the Dough
Halfway through your pizza dough coming to room temperature, remove the plastic wrap and push down on the dough to release any gas that may have built up.
When it's done proofing, transfer the dough to a floured work surface. Keep the smoother top side facing up. Push down repeatedly all over, forcing out any air bubbles.
Press your palms down on the middle of the dough, rotate the dough 90 degrees, and repeat. Let gravity help you stretch the dough by picking it up and letting it hang down and touch the work surface.
Rotate the dough, using one hand to feed it into the other. Scarr compares it to turning a steering wheel. Do this a few times. Work until the dough is 12 inches in diameter.
Depending on the age, you may need to assist with the stretching and folding process. Katalina took her slice pizza to another level. She decided if she makes her pizza in the shape of a slice, she then won't have to share her 'slice.'
If you create a hole, gather the dough on either side and pinch it closed. Lightly flour your pizza pan or tawa and transfer the dough to it.
Ladle the Sauce Onto the Dough
Use a ladle to add sauce to the center of the dough. Use the back of the ladle to spread the sauce, making circles as you move from the center towards the crust. Leave one inch around the dough uncovered for the crust.
Add the Oregano & Cheese Blend
Sprinkle oregano onto the sauce. Grate a small amount of the pecorino cheese on top. Cover evenly with the mozzarella cheese blend.
Bake the Pizza Pie
Place the pizza in the oven on the center rack. Place the other rack in the top position.
Bake the pizza for 7 to 8 minutes total. After 2 minutes in the oven, check the bottom of the pizza to ensure it's cooking evenly and rotate a quarter or half turn every minute or so thereafter. After 5 minutes, move the pizza to the top rack. Continue to cook for 2 more minutes as is or switch it to broil.
Finish with Oil & Cheese
Turn off the oven when finished and remove the pizza. Slide it onto a cutting board. Top with more pecorino and drizzle with oil, as desired. Slice it up and serve.
John likes his pizza barely cooked, as in as white as possible without eating raw dough. There's always one in the group. Adjust as needed.
Don't reheat that slice in the oven! Try a pan with a lid, a bit of olive oil, and an ice cube instead.
Place a cast iron or carbon steel pan over high heat, add enough olive oil to coat the bottom, and top with a lid. When it's hot, add the pizza. After a minute, toss in an ice cube or 1 teaspoon of water.
Recover, lower the heat to medium, and cook for a minute or 2, or until the cheese is melted. This will prevent the toppings from drying out and keep the bottom crispy.
free recipe!
New York Pizza
Don't mess with the best! This plain pie knows what's up.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
New York Pizza
Equipment
- Box Grater
Ingredients
- 1 dough ball
- ⅔ cup pizza sauce
- ½ teaspoon dried oregano
- 1 to 2 teaspoon pecorino cheese or parmesan, plus more to finish
- 1 cup mozzarella cheese blend 50:50 blend low-moisture whole milk/low-moisture part-skim mozzarella cheese, grated
- Giadzy olive oil to finish
Instructions
- Grate the Cheeses: Wash your hands with soap and water. Preheat the oven to 550 degrees Fahrenheit. Use a box grater to grate the mozzarella cheeses. Combine them in a bowl for a 50:50 blend.
- Open Up & Stretch the Dough: Halfway through your pizza dough coming to room temperature, remove the plastic wrap and push down on the dough to release any gas that may have built up.When it's done proofing, transfer the dough to a floured work surface. Keep the smoother top side facing up. Push down repeatedly all over, forcing out any air bubbles.Press your palms down on the middle of the dough, rotate the dough 90 degrees, and repeat. Let gravity help you stretch the dough by picking it up and letting it hang down and touch the work surface.Rotate the dough, using one hand to feed it into the other. Scarr compares it to turning a steering wheel. Do this a few times. Work until the dough is 12 inches in diameter.If you create a hole, gather the dough on either side and pinch it closed. Lightly flour your pizza pan or tawa and transfer the dough to it.
- Ladle the Sauce Onto the Dough: Use a ladle to add sauce to the center of the dough. Use the back of the ladle to spread the sauce, making circles as you move from the center towards the crust. Leave one inch around the dough uncovered for the crust.
- Add the Oregano & Cheese Blend: Sprinkle oregano onto the sauce. Grate a small amount of the pecorino cheese on top. Cover evenly with the mozzarella cheese blend.
- Bake the Pizza Pie: Place the pizza in the oven on the center rack. Place the other rack in the top position. Bake the pizza for 7 to 8 minutes total. After 2 minutes in the oven, check the bottom of the pizza to ensure it's cooking evenly and rotate a quarter or half turn every minute or so thereafter. After 5 minutes, move the pizza to the top rack. Continue to cook for 2 more minutes as is or switch it to broil.
- Finish with Oil & Cheese: Turn off the oven when finished and remove the pizza. Slide it onto a cutting board. Top with more pecorino and drizzle with oil, as desired. Slice it up and serve.
Notes
- Pizza is best eaten fresh. To store, let cool, wrap tightly in plastic, and freeze for up to 2 months.
- Don't put pizza in the fridge. It keeps best when frozen fresh
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/new-york-pizza
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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