A Brooklyn Pizza? The Definitive Guide
The question isn’t just about pizza; it’s about a distinct style of pizza, perfected in Brooklyn, New York, characterized by its thin, crispy crust, high-quality ingredients, and often, its char. It’s about understanding that special alchemy that transforms simple components into culinary perfection.
The Anatomy of a Brooklyn Slice
The term “Brooklyn Pizza” evokes images of large, foldable slices, often dripping with grease, and possessing a unique, almost smoky flavor. But what are the core elements that truly define this iconic pizza style? Let’s break it down:
- The Dough: This is the foundation. A simple dough made with high-gluten flour, water, salt, and yeast (and sometimes a touch of sugar or olive oil) is crucial. The dough must be allowed to ferment slowly, developing complex flavors and a resilient structure.
- The Sauce: Simplicity reigns supreme. San Marzano tomatoes, crushed and seasoned with a touch of salt, garlic, and basil (fresh or dried), form the classic base.
- The Cheese: Low-moisture, whole-milk mozzarella is the cheese of choice. It melts beautifully and provides the perfect balance of creaminess and tang. Fresh mozzarella is occasionally used, but it is less traditional.
- The Oven: A high-heat oven, ideally a deck oven or a wood-fired oven, is essential for achieving that characteristic crispy crust and charred edges. Temperatures often exceed 700°F.
Brooklyn Pizza: Not Just a Name, a Heritage
Brooklyn pizza isn’t just about the ingredients; it’s about the centuries-old Italian-American tradition. Early pizzerias, established by immigrants, adapted recipes and techniques to their new environment, resulting in a distinct regional style. These pioneers used available ingredients and honed their skills, developing a unique culinary identity that continues to thrive today. It’s a style rooted in simplicity, quality, and passion.
The Crucial Role of Fermentation
Proper fermentation is the key to an exceptional Brooklyn pizza crust. This process allows the yeast to break down the starches in the flour, producing carbon dioxide (which creates air pockets and a light texture) and flavorful compounds.
- Bulk Fermentation: The entire dough mass ferments. This is crucial for flavor development.
- Cold Fermentation: Slowing down fermentation in the refrigerator (for 24-72 hours) allows for even deeper flavor development.
- Proofing: After dividing and shaping the dough, a final proof allows the individual pizza bases to relax and rise slightly before baking.
Achieving the Perfect Char
The coveted char on a Brooklyn pizza is a result of the high heat and the natural sugars in the dough caramelizing. Here’s how to achieve it:
- High-Temperature Baking: Use the hottest oven you can.
- Don’t Overload the Toppings: Too many toppings can lower the oven temperature and prevent proper charring.
- A Touch of Sugar: A small amount of sugar in the dough can promote browning.
- Oven Placement: Positioning the pizza closer to the heat source (e.g., the top rack in a conventional oven) can encourage charring.
Common Mistakes to Avoid
Even with the best ingredients and intentions, mistakes can happen. Here are some common pitfalls to avoid:
- Overworking the Dough: This can result in a tough, chewy crust.
- Using the Wrong Flour: High-gluten flour is crucial for developing a strong and elastic dough.
- Too Much Sauce: Excessive sauce can make the pizza soggy.
- Insufficient Fermentation: Under-fermented dough will be dense and lacking in flavor.
- Using Low-Quality Ingredients: The best pizza starts with the best ingredients.
Frequently Asked Questions (FAQs)
What is the key difference between New York-style and Brooklyn-style pizza?
While both share a thin crust, Brooklyn-style pizza is often slightly thinner and crispier, particularly at the edges. It is also larger, typically cut into six slices instead of eight, making them easily foldable. The ingredients tend to be of higher quality and the sauce less sweet.
Can I make Brooklyn-style pizza at home without a professional pizza oven?
Yes! While a high-heat pizza oven will produce the best results, you can still achieve a delicious Brooklyn-style pizza at home using a conventional oven. Crank the oven to its highest temperature, use a pizza stone or baking steel, and preheat it for at least an hour.
What kind of flour is best for Brooklyn-style pizza dough?
High-gluten flour is essential. Bread flour is a good option, but a flour specifically designed for pizza will provide the best results. Look for flour with a protein content of around 12-14%.
Why is San Marzano tomatoes so important for the sauce?
San Marzano tomatoes are prized for their sweetness, low acidity, and meaty texture. They produce a sauce that is rich, flavorful, and balanced. While other tomatoes can be used, San Marzano tomatoes are the gold standard for traditional Brooklyn pizza sauce.
How long should I ferment my pizza dough?
Ideally, a long, cold fermentation (24-72 hours) in the refrigerator is best for developing flavor and texture. However, you can still achieve good results with a shorter fermentation at room temperature (2-4 hours). Always allow the dough to double in size.
What is the best way to stretch the pizza dough?
Gently stretching the dough by hand is the preferred method. Avoid using a rolling pin, as this can compress the dough and result in a tough crust. Use your knuckles to gently stretch the dough from the center outward, rotating it as you go.
How much sauce should I use on my pizza?
Less is more! Too much sauce can make the pizza soggy. A thin, even layer is all you need. Aim for about 1/4 to 1/2 cup of sauce for a 12-inch pizza.
What is the ideal oven temperature for baking Brooklyn-style pizza?
As hot as your oven will go! Ideally, 700-800°F is best, but even 500-550°F can produce good results if you preheat your baking surface thoroughly.
How can I prevent my pizza from sticking to the pizza stone?
Make sure your pizza stone is thoroughly preheated before placing the pizza on it. You can also lightly dust the stone with cornmeal or semolina flour to create a non-stick surface. A pizza peel is incredibly helpful for transferring.
How do I get that smoky flavor without a wood-fired oven?
While a wood-fired oven provides the most authentic smoky flavor, you can incorporate a touch of smoked paprika into your sauce or even sprinkle a tiny amount onto the cheese before baking. Experiment carefully, as a little goes a long way.
What are some popular toppings for Brooklyn-style pizza?
While classic cheese pizza is a staple, popular toppings include pepperoni, sausage, mushrooms, onions, and peppers. Keep in mind that simplicity is key; avoid overloading the pizza with too many toppings.
Is Brooklyn-style pizza just a marketing term, or is there a real difference?
It’s more than just marketing. While the term can be used loosely, true Brooklyn-style pizza adheres to specific techniques and ingredient choices that create a distinct flavor and texture. It is a legitimate regional style of pizza with a rich history and tradition.