dinner · everyday
New York-style vodka sauce pizza
A thin, foldable New York pie topped with creamy vodka sauce and mozzarella, baked as hot as your oven will go.
- Time
- 90min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains milk and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Find them at a store
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Equipment
You'll need: Oven, Pizza stone or steel.
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Method
-
1
Mix the flour, water, yeast and oil, rest 15 minutes, then add the salt and knead until smooth and stretchy. Cover and refrigerate 24-72 hours for best flavor (or rise 2 hours at room temperature).
-
2
Divide into 2 balls, shape tight and let come to room temperature for 2 hours.
-
3
Sauce: melt the butter, soften the shallot, garlic and chili, then fry the tomato paste for 2 minutes. Add the vodka and reduce by half, add the tomatoes and simmer 15 minutes. Stir in the cream and Pecorino.
-
4
Heat a pizza steel or stone on the top rack at the oven's highest setting for 45 minutes.
-
5
Stretch each ball to about 35 cm (14 in). Spread with a thin layer of vodka sauce and top with mozzarella.
-
6
Bake 6-8 minutes until the crust is spotted and the cheese bubbling. Finish with basil and Parmesan.
