New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms Recipe
seriouseats.com · 2013 · Original
New Yorkas labeled by the source
DietNot vegetarian: thinly sliced hot soppressata or pepperoni. Reviewed: soppressata; mozzarella.
Against 5,130 pizza recipes
New York style, one of 47 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
New York (New York City): foldable slice, low-moisture mozzarella (Grande is canonical), cooked red sauce, thin puff at rim
Tradition: 58 to 65% hydration · 500 to 650°F bake (this recipe: 550°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Dough not parsable from the source, so baker's percentages are not available.
Process
Bake temp
550°F / 288°C
Bake time
n/a
Oven
home standard
Surface
stone
Ingredients (4)
- oilextra virgin olive oil2 tbsp · 27.2g
- saltKosher salt and freshly ground black peppern/a
- sauce tomato1 recipe New York Pizza Saucen/a
- cheese mozzarellagrated full-fat dry mozzarella cheese1 lb · 454g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesemaitake mushrooms8 oz · 227g
- over cheese1 jar kimchi340g
- over cheesethinly sliced hot soppressata or pepperoni9 oz · 255g
- over cheese12 scallions
- over cheeseginger grated on the large holes of a box grater2 tbsp · 25g
Keep exploring
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Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
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