A New York slice for Babe made in the new @gozney Arc XL
A New York slice for Babe made in the new @gozney Arc XL 🔥 is a medium American recipe that serves 4. 300 calories per serving. Recipe by Andy Cooks on YouTube.
Prep: 30 min | Cook: 12 min | Total: 57 min
Cost: $4.53 total, $1.13 per serving
Ingredients
- 3.5 cups Bread Flour (high‑protein flour for chewiness)
- 1.25 cups Water (lukewarm (about 105°F / 40°C))
- 2 teaspoons Instant Yeast (active dry or instant)
- 1 tablespoon Granulated Sugar (feeds the yeast)
- 2 teaspoons Salt (enhances flavor)
- 2 tablespoons Olive Oil (adds tenderness to crust)
- 1 cup Canned Crushed Tomatoes (base for pizza sauce)
- 2 cloves Garlic (minced)
- 1 teaspoon Dried Oregano (seasoning for sauce)
- 12 ounces Mozzarella Cheese (shredded, low‑moisture)
Instructions
Activate Yeast
In a small bowl, combine lukewarm water, sugar, and instant yeast. Stir gently and let sit for 5 minutes until frothy.
Time: PT5M
Mix Dry Ingredients
In a large mixing bowl, whisk together bread flour and salt.
Time: PT2M
Combine Wet and Dry
Make a well in the flour mixture, pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Time: PT3M
Knead the Dough
Knead on a lightly floured surface for 8‑10 minutes until smooth and elastic, or use a stand mixer on low speed for 5 minutes.
Time: PT10M
First Rise
Shape the dough into a ball, coat lightly with olive oil, place in the bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour or until doubled in size.
Time: PT1H
Prepare Sauce
While the dough rises, combine crushed tomatoes, minced garlic, oregano, and a pinch of salt in a bowl. Mix well.
Time: PT5M
Preheat Oven & Stone
Place the pizza stone on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes.
Time: PT30M
Temperature: 500°F
Shape the Pizza Base
Punch down the risen dough, divide into two equal pieces (for two 12‑inch pizzas) or keep whole for one large pizza. Stretch or roll each piece on a floured surface to a 12‑inch circle, leaving a slightly thicker edge.
Time: PT5M
Assemble Pizza
Transfer the stretched dough onto a parchment‑lined pizza peel. Spread a thin layer of sauce, sprinkle shredded mozzarella evenly, and add any optional toppings.
Time: PT5M
Bake
Slide the pizza onto the preheated stone. Bake for 10‑12 minutes, or until the crust is golden and the cheese is bubbling and lightly browned.
Time: PT12M
Temperature: 500°F
Cool & Slice
Remove pizza with the peel, let rest for 2 minutes, then slice with a pizza cutter.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour (with added vital wheat gluten)
- Instead of Instant Yeast: Fresh yeast (use 1/2 tsp)
- Instead of Granulated Sugar: Honey (½ tbsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Canned Crushed Tomatoes: Fresh ripe tomatoes, blended
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Dried Oregano: Italian seasoning (½ tsp)
- Instead of Mozzarella Cheese: Provolone, Cheddar blend
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer with Dough Hook (optional)
- Plastic Wrap
- Pizza Stone or Baking Sheet
- Pizza Peel or Flat Baking Sheet (optional)
- Oven
- Pastry Brush (optional)
- Pizza Cutter or Sharp Knife
- Oven Mitts
Critical Steps — Do Not Skip
- Activating the yeast properly (step 1).
- Kneading to develop gluten (step 4).
- First rise until doubled (step 5).
- Preheating the stone to 500°F for a true New York crust (step 7).
- Baking at high heat for a short time (step 10).
Chef Tips from the Video
- Use high‑protein (bread) flour for the signature chew.
- Let the dough rest uncovered for 10 minutes after shaping to relax gluten.
- A thin layer of cornmeal on the peel helps the pizza slide onto the stone.
Troubleshooting
Dough is too sticky and hard to shape.
Add flour a tablespoon at a time while kneading until the dough feels tacky but not wet.
Crust is soggy after baking.
Use less sauce, pre‑bake the crust for 2‑3 minutes before adding toppings, and ensure the oven is fully preheated.
Cheese does not melt or brown.
Make sure the oven is at 500°F; if your oven runs cool, increase temperature or bake a few minutes longer.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat directly in a hot oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be refrigerated overnight in a sealed container for improved flavor.
- Sauce can be prepared up to 2 days ahead and kept refrigerated.
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 20th century among Italian immigrants in New York City, blending Neapolitan traditions with the city’s fast‑paced lifestyle. Its large, thin, foldable slices became a staple street food and a symbol of New York’s culinary identity.
What are the traditional regional variations of New York Style Pizza within the United States?
While the classic New York slice features a thin, crisp edge and simple tomato‑mozzarella topping, regional twists include adding pepperoni, Sicilian‑style thicker crust in Brooklyn, and even white‑sauce versions in Manhattan’s upscale pizzerias.
How is authentic New York Style Pizza traditionally served in New York City?
Authentic New York pizza is typically served hot, cut into large triangular slices, and eaten folded in half. It’s often sold by the slice in pizzerias and street carts, accompanied by a cold soda or a bottle of craft beer.
What occasions or celebrations is New York Style Pizza traditionally associated with in American culture?
New York pizza is a go‑to food for casual gatherings, late‑night meals after events, and sports viewing parties. It’s also a staple at birthday parties, office lunches, and neighborhood block parties across the city.
What makes New York Style Pizza special or unique in American cuisine?
Its hallmark is a high‑hydration dough baked at very high heat on a stone, creating a crisp yet airy crust that can be folded. The balance of a tangy, lightly seasoned sauce with low‑moisture mozzarella gives it a distinct flavor profile unlike other regional pizzas.
What are the most common mistakes to avoid when making New York Style Pizza at home?
Common errors include under‑proofing the dough, using too much sauce, and baking at insufficient temperature. Each of these leads to a dense crust or soggy base, which defeats the classic New York texture.
Why does this New York Style Pizza recipe use a high‑heat oven (500°F) instead of a lower temperature?
A 500°F oven replicates the intense heat of a coal‑fired New York pizzeria, allowing the crust to puff quickly, develop a crisp edge, and achieve the characteristic chew within 10‑12 minutes.
Can I make New York Style Pizza dough ahead of time and how should I store it?
Yes, the dough can be refrigerated in a sealed container for up to 24 hours; this slow fermentation enhances flavor. Bring it to room temperature before shaping, and keep it covered to prevent drying.
What does the YouTube channel Andy Cooks specialize in?
The YouTube channel Andy Cooks focuses on approachable home‑cooking tutorials, often highlighting classic comfort foods and quick, tasty recipes for everyday cooks.
How does the YouTube channel Andy Cooks' approach to American pizza cooking differ from other cooking channels?
Andy Cooks emphasizes minimal equipment, clear step‑by‑step visuals, and practical tips like using a home oven stone to mimic pizzeria heat, making authentic‑style pizza achievable without professional gear.
Last updated: August 29, 2026
