Tracy Morgan, Daniel Radcliffe and Erika Alexander: The Pizza Interview
Tracy Morgan, Daniel Radcliffe and Erika Alexander: The Pizza Interview is a medium Italian-American recipe that serves 4. 300 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 65 min | Cook: 12 min | Total: 87 min
Cost: $12.82 total, $3.21 per serving
Ingredients
- 4 cups All-Purpose Flour (sifted, for dough)
- 2 teaspoons Active Dry Yeast (for dough)
- 1.5 cups Warm Water (about 110°F)
- 1 teaspoon Salt (for dough)
- 2 tablespoons Olive Oil (extra‑virgin, for dough)
- 1 cup Tomato Sauce (plain or lightly seasoned)
- 2 cups Mozzarella Cheese (shredded)
- 1 cup Cheddar Cheese (shredded)
- 0.5 cup Parmesan Cheese (freshly grated)
- 20 slices Pepperoni (thinly sliced)
- 8 ounces Italian Sausage (cooked and crumbled)
- 5 leaves Fresh Basil Leaves (optional garnish)
- 1 teaspoon Dried Oregano (sprinkled over sauce)
- 0.5 teaspoon Dried Rosemary (crushed before sprinkling)
- 2 tablespoons Hot Honey (drizzle after baking)
- 2 tablespoons Pesto (optional topping)
Instructions
Preheat Oven and Stone
Place the pizza stone on the middle rack and preheat the oven to 475°F. Let the stone heat for at least 15 minutes so it’s scorching hot.
Time: PT15M
Temperature: 475°F
Make the Dough
In a mixing bowl combine flour, yeast, and salt. Add olive oil and warm water, stir with a wooden spoon, then knead by hand or with a stand mixer for 5‑7 minutes until smooth. Cover and let rise at room temperature for 30 minutes.
Time: PT30M
Prepare the Sauce
While the dough rests, warm the tomato sauce in a small saucepan over low heat. Stir in dried oregano, crushed rosemary, and a pinch of salt; simmer for 5 minutes then remove from heat.
Time: PT5M
Temperature: low heat
Shape the Dough
Transfer the risen dough onto a lightly floured surface. Using a rolling pin or your hands, stretch it into a 12‑inch circle, leaving a slightly thicker edge for the crust. Transfer to a parchment‑lined pizza peel.
Time: PT5M
Assemble the Pizza
Spread the warm tomato sauce evenly over the dough, leaving a ½‑inch border. Sprinkle mozzarella, cheddar, and parmesan cheeses. Distribute pepperoni slices, crumbled sausage, and optional pesto. Finish with a light drizzle of olive oil.
Time: PT10M
Bake the Pizza
Slide the assembled pizza onto the hot stone. Bake for 12 minutes, or until the crust is golden‑brown and the cheese is bubbling and lightly browned.
Time: PT12M
Temperature: 475°F
Finish with Hot Honey
Remove the pizza from the oven, let it rest 2 minutes, then drizzle hot honey over the top and garnish with fresh basil leaves.
Time: PT2M
Slice and Serve
Use a pizza cutter to cut the pizza into 8 wedges. Serve immediately while the crust is still crisp.
Time: PT3M
Nutrition Facts
- Calories
- 300
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy, Non‑vegetarian
Allergens: Wheat, Dairy, Pork, Tree Nuts (if pesto contains pine nuts)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Olive Oil: Vegetable Oil
- Instead of Tomato Sauce: Marinara Sauce
- Instead of Mozzarella Cheese: Provolone
- Instead of Cheddar Cheese: Monterey Jack
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Pepperoni: Salami
- Instead of Italian Sausage: Ground Pork
Equipment Needed
- Pizza Stone
- Pizza Peel
- Oven
- Mixing Bowl
- Wooden Spoon
- Rolling Pin (optional)
- Pizza Cutter
- Brush
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Preheat the pizza stone until it’s scorching hot
- Knead the dough until smooth and let it rise
- Stretch the dough without tearing to create a light crust
- Bake until the crust is golden and the cheese is bubbling
Chef Tips from the Video
- For extra flavor, brush the crust edge with garlic‑infused olive oil before baking
- Add a pinch of red pepper flakes to the sauce for subtle heat
- Use a pizza peel dusted with semolina for easy transfer
Troubleshooting
Crust is soggy
Pre‑bake the crust for 4‑5 minutes before adding sauce, and avoid excess sauce.
Dough tears while stretching
Let the dough rest an additional 10 minutes covered with a damp towel to relax the gluten.
Cheese doesn’t melt fully
Increase oven temperature to 500°F or bake an extra 1‑2 minutes, watching closely.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Wrap tightly in foil and freeze for up to 1 month
Room temperature: Do not store at room temperature for more than 2 hours
Make-Ahead Tips
- The dough can be mixed a day ahead and refrigerated for a slower, more flavorful rise
- Tomato sauce can be prepared up to 3 days in advance and refrigerated
- Pre‑cook the sausage and store in the fridge; add just before baking
Frequently Asked Questions
What is the cultural significance and history of New York‑style pizza in American cuisine?
New York‑style pizza originated in the early 1900s with Italian immigrants who brought thin‑crust, coal‑oven techniques to the city. Over time it became a staple of New York street food, known for its large, foldable slices and generous toppings, symbolizing the fast‑paced, diverse culture of the city.
How does New York‑style pizza differ from traditional Neapolitan pizza in Italy?
New York‑style pizza uses higher‑gluten flour, a hotter gas or electric oven, and a thinner, crispier crust that can be folded, whereas Neapolitan pizza is made with 00 flour, baked in a wood‑fired oven at 900°F, and has a soft, airy edge. The toppings on New York pizza are often heavier, like pepperoni and sausage, reflecting American preferences.
What are traditional regional variations of pizza in the United States besides New York‑style?
Beyond New York‑style, the U.S. boasts Chicago deep‑dish with a buttery crust and thick cheese layer, Detroit‑style rectangular pizza with a crunchy, caramelized cheese edge, and California‑style pizza that emphasizes fresh, gourmet toppings like avocado and arugula.
What occasions or celebrations is pizza traditionally associated with in American culture?
Pizza is a go‑to food for casual gatherings such as movie nights, birthday parties, sports events, and late‑night study sessions. It’s also popular for fundraisers, office lunches, and holiday celebrations where a crowd‑pleasing, easy‑serve dish is needed.
What authentic ingredients are essential for a classic New York‑style pizza, and what are acceptable substitutes?
Key ingredients include high‑gluten or bread flour, water, active dry yeast, salt, olive oil, a simple tomato sauce, low‑moisture mozzarella, and cured meats like pepperoni. Substitutes can be bread‑flour for 00 flour, shredded mozzarella blend for authentic cheese, and turkey pepperoni for a leaner option.
What other Italian‑American dishes pair well with this homemade pizza?
Classic pairings include a crisp Caesar salad, garlic‑buttered breadsticks, roasted red‑pepper marinara for dipping, and a simple arugula salad with lemon vinaigrette. For a heartier meal, serve with baked ziti or a creamy mushroom risotto.
What makes this NYT Cooking pizza recipe special compared to other home‑made pizza recipes?
The NYT Cooking version emphasizes a three‑cheese blend (mozzarella, cheddar, parmesan) for depth of flavor, adds a bold hot‑honey drizzle for a sweet‑spicy finish, and incorporates actor‑inspired improvisation, encouraging cooks to be bold with toppings while keeping the crust crisp on a pizza stone.
What are the most common mistakes to avoid when making this pizza at home?
Common pitfalls include under‑preheating the stone (resulting in a soggy crust), overloading the pizza with sauce or toppings (making the base limp), and not letting the dough rest enough (causing tearing). Follow the critical steps for stone heat and dough relaxation to avoid these issues.
Why does this recipe call for a blend of mozzarella, cheddar, and parmesan instead of just mozzarella?
The blend creates a richer, more complex melt: mozzarella provides stretch, cheddar adds a sharp, buttery note, and parmesan contributes a salty, nutty depth. This combination mirrors the “more is more” philosophy highlighted in the NYT Cooking video.
Can I make the dough ahead of time and how should I store it?
Yes, you can mix the dough up to 24 hours in advance. Store it in a lightly oiled bowl, covered with plastic wrap, in the refrigerator. Bring it to room temperature for 30 minutes before shaping to ensure easy stretching.
What does the YouTube channel NYT Cooking specialize in?
The YouTube channel NYT Cooking, produced by The New York Times, specializes in clear, journalist‑driven cooking tutorials that blend classic techniques with modern twists, featuring professional chefs, home cooks, and occasional celebrity guests.
How does the YouTube channel NYT Cooking's approach to pizza differ from other cooking channels?
NYT Cooking focuses on storytelling and culinary context, often highlighting cultural history and ingredient provenance, whereas many other channels prioritize speed or viral trends. In this episode, the hosts experiment with improvisation while still providing a solid, reproducible pizza recipe.
Last updated: August 24, 2026
