The recipe below is from one of my friends in the pizza world, some of you may know him, Chef Santo Bruno, corporate chef of Marsal & Sons, Inc., and culinary coach of the U.S. Pizza Team. This is also one of the recipes I share in my book, Pizza: A Slice of American History, as part of the chapter on crust.
Chef Bruno likes to keep his recipes uncomplicated, which makes them easy for both home cooks and professionals to test out. If you try this one, let me know how it turns out in the comments below; include a photo if you can!
New York-Style Pizza
Recipe courtesy of Chef Santo Bruno
4 c. all-purpose flour
1/4 oz. dry yeast dissolved in 1/4 c. lukewarm water
1 to 1 1/4 c. lukewarm water (around 60 degrees Fahrenheit)
1 tsp. salt
1/4 c. mild olive oil
Allow dissolved yeast to double in size. Mix all ingredients together (by hand or machine) and knead to a smooth, elastic dough. Place in an oiled bowl and cover with a towel. Let rest for at least eight hours. Dough should double in size. Divide dough into four or five balls, flattening one at a time and stretching to a thin disc, about 10 inches in diameter with a thickened edge. When ready to cook, keep toppings light (plum tomatoes crushed by hand, salt, pepper, sporadically placed mozzarella). Your pizza will cook quickly on the bottom rack of a 400-degree Fahrenheit oven.