Melissa
· Updated
This quick and easy Brooklyn Style Pizza features a thin crust with a crunchy exterior that is loaded up with all of your favorite ingredients. If you are looking for an easy recipe that doesn’t require a lot of work or energy then this pizza is for you!
Brooklyn pizza is most notably characterized by its thin, crunchy crust. By using less yeast than other pizza doughs and eliminating any time for the dough to rise, you are able to achieve a thin crust that has a crispy exterior and a soft, chewy interior.
One of our favorite things about this recipe is how simple it is to make! In just about 30 minutes and with a handful of low cost ingredients you can have a warm, fresh pizza on your kitchen table. We love using this pizza dough recipe as a base and setting out a variety of toppings so everyone in the family can create their own pizza masterpiece!
Table Of Contents
You'll Love This Recipe Because
- You can easily customize it according to your personal taste preferences.
- The dough can be made ahead of time and stored in the freezer.
- It is sure to be a hit among kids and adults alike!
Recipe Ingredients
- Active Dry Yeast—To give the pizza dough its chew and texture.
- Warm Water—About 90° fahrenheit.
- Salt—To help regulate the growth of the yeast.
- Olive Oil—Helps bind the gluten from the flour to the water.
- All-Purpose Flour—Can be substituted with gluten free or whole wheat flour.
- Marinara Sauce—Or your favorite red sauce.
- Pepperoni—To add some protein and flavor to the pizza.
- Mozzarella Cheese—Freshly grated cheese will melt the best.a ``
Popular Substitutions and Variations
- Whole Wheat Crust: Instead of using traditional white flour, try using whole wheat flour to make a whole wheat crust. You can also use a mix of white and whole wheat flour for a balance of flavors.
- Vegan Cheese: If you're looking for a dairy-free option, consider using vegan cheese. There are various plant-based cheese alternatives available that melt and stretch like traditional cheese. Look for one that suits your taste preferences, such as cashew-based or soy-based vegan cheeses.
- Creative Toppings:Experiment with unique and non-traditional toppings to give your Brooklyn pizza a twist. Some popular options include:
- Arugula and Prosciutto: After baking, top your pizza with fresh arugula and thinly sliced prosciutto for a peppery and salty contrast.
- Fig and Goat Cheese: Spread fig jam or fresh figs on the crust and add dollops of creamy goat cheese for a sweet and savory combination.
- Buffalo Chicken: Toss cooked chicken in buffalo sauce and add it to your pizza with blue cheese crumbles for a spicy and tangy kick.
How to Make Brooklyn Style Pizza
- Preheat your oven. While the oven is preheating, quickly whisk together the water and yeast in a large bowl. Cover the mixture with a dish towel and allow it to sit until foamy.
- Stir in the olive oil and salt until homogenous with the foamy yeast. gently whisk in the flour until it is fully incorporated and the dough begins to pull away from the side of the bowl.
- Transfer your pizza dough to a lightly floured surface and knead the dough by hand until a cohesive ball forms.
- Roll the ball of dough out into a sheet and lay it on a pizza sheet and top it with your marinara sauce, pepperoni, and mozzarella cheese and desired. Cook your pizza until the edges are crispy and the cheese is fully melted.
- Slice, serve, and enjoy!
1.Preheat your oven. While the oven is preheating, quickly whisk together the water and yeast in a large bowl. Cover the mixture with a dish towel and allow it to sit until foamy.
2.Stir in the olive oil and salt until homogenous with the foamy yeast. gently whisk in the flour until it is fully incorporated and the dough begins to pull away from the side of the bowl.
3.Transfer your pizza dough to a lightly floured surface and knead the dough by hand until a cohesive ball forms.
4.Roll the ball of dough out into a sheet and lay it on a pizza sheet and top it with your marinara sauce, pepperoni, and mozzarella cheese and desired. Cook your pizza until the edges are crispy and the cheese is fully melted.
Frequently Asked Questions
Of course! If you are not going to use your pizza dough immediately, you can rub down your pizza dough with a little bit of olive oil and transfer it to a Ziploc bag. The olive oil will help prevent the pizza dough from sticking to the bag when you go to use it. Store your dough in the freezer for up to 3 months. When you are ready to use it, you can either thaw the dough on the counter, in the fridge, or in a bowl of warm water. Once the dough is completely thawed you can roll it out and bake it according to regular directions.
Your pizza dough should be soft and tender as you knead it. If you find that your dough feels tough or somewhat crumbly as you are kneading it then your yeast may be dead. To avoid this, make sure you are using warm water to help activate your yeast and ensure that the mixture is foamy before proceeding.
While you are more than welcome to use a pizza stone, it is not necessary for this recipe. Using a pizza stone will result in a crispier crust and a softer interior. However, we find that using a regular metal pizza pan works just great. Either way you will cook your pizza for the same amount of time. The only difference is that when using a pizza stone you will want to preheat your pizza stone in the heated oven for about 10 minutes.
Expert Tips and Tricks
- Make sure that your yeast foams up after it sits in the warm water. This serves as a test to make sure that the yeast is truly active. If the yeast doesn't foam up, dump out the mixture and start again to avoid having a tough dough.
- Don’t worry about giving your pizza dough time to rise after it comes together. Skipping any rise is key to achieving the classic crunchy crust that every Brooklyn style pizza has.
- Feel free to switch the toppings out for your favorite pizza toppings. Be careful not to add too many toppings to your pizza. Because this is a thin crust pizza, the crust will not be as structurally sound as other pizza crusts.
How to Store and Reheat Brooklyn Pizza
Your leftover pizza can be stored in the fridge for up to 4 days. You can either transfer your leftovers to an airtight container or wrap each individual slice in tin foil to prevent them from sticking together. When you are ready to reheat your leftovers simply throw a slice of pizza in the microwave for about 45 seconds, or until the cheese is hot and bubbly.
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📖 Recipe
Brooklyn Style Pizza
Ingredients
- 1 teaspoon active dry yeast
- ¾ cup warm water
- 1 teaspoon salt
- ½ tablespoon olive oil
- 2 ¾ cups all-purpose flour
- 1 ¼ cup marinara sauce
- 1 cup pepperoni
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 450°F.
- In a large mixing bowl, whisk together the water and active dry yeast. Cover the bowl with a dish cloth and allow the yeast to sit for about 5 minutes, or until foamy.
- Once the yeast is foamy, stir in the olive oil and salt. Add the flour and gently stir the ingredients together using a large whisk or wooden spoon. Mix until the pizza dough begins to pull away from the side of the mixing bowl.
- Dump the dough onto a lightly floured surface and knead it for a few minutes until the ball of dough comes together.
- Roll the dough out into a 12 inch sheet and place the disc on a pizza pan. Top the dough with marinara sauce, then cheese, and then the pepperoni.
- Cook your pizza for 12-14 minutes, or until the cheese is melted and bubbly.
Notes
- Make sure that your yeast foams up before continuing with the recipe. If the yeast does not foam, then the water was likely too cold or too hot, which will cause the yeast to die and result in a tough dough.
- Other toppings you can add include mushrooms, black olives, red peppers, ground sausage, crumbled bacon, freshly sliced mozzarella, cherry tomatoes, etc.
- Brooklyn style pizza is distinguished by its thin, crispy crust.
- Feel free to switch out the marinara sauce for your favorite red sauce or pasta sauce.
- Leftover pizza can be stored in the fridge for up to 4 days in an airtight container. You can also wrap individual slices in tin foil.
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