What Is a Brooklyn Pizza?
A true Brooklyn pizza is characterized by its large, thin, and foldable crust, achieving a desirable balance of crispness and chewiness thanks to a unique combination of ingredients and baking techniques, offering a taste that is distinctly New York.
A Slice of History: The Roots of Brooklyn Pizza
Brooklyn pizza isn’t just a style; it’s a testament to the city’s rich immigrant history and culinary evolution. Beginning with the Italian immigrants who first introduced pizza to New York in the late 19th and early 20th centuries, the pizza evolved to incorporate readily available ingredients and baking techniques. The shift from traditional wood-fired ovens to gas or coal-fired ovens, coupled with the emphasis on large, shareable pies, helped define what we now know as the Brooklyn style. Its distinct taste is not only about the recipe, but also about the terroir of Brooklyn water and the skill of the pizzaiolo.
Defining Characteristics: The Essence of a Brooklyn Pie
While variations exist, certain elements are consistently present in a truly authentic Brooklyn pizza:
The Dough: A crucial element is the dough recipe, which typically features high-gluten flour, water, salt, and yeast. No sugar or oil is added to the dough, promoting a crispier crust.
The Sauce: A simple, unadulterated sauce made with crushed tomatoes, salt, and possibly a touch of oregano or basil. The sauce is intentionally not cooked before being applied, letting the oven’s heat bring out its natural sweetness.
The Cheese: Whole milk, low-moisture mozzarella is the standard choice, offering a balanced melt and a slight chewiness. It is usually grated rather than sliced for even distribution.
The Size: Brooklyn pizzas are generally large, often 18 inches or more in diameter. This encourages the “fold” which is essential to the Brooklyn pizza experience.
The Bake: A high-temperature oven (often 500-550°F) is essential for achieving the characteristic crispness and slight char on the crust. The bake is relatively short, typically 8-12 minutes.
The Importance of Ingredients and Technique
The quality of ingredients is paramount. Using high-quality flour, fresh tomatoes, and good mozzarella significantly impacts the final product. The technique, particularly the dough handling and shaping, also plays a crucial role. Stretching the dough to the right thickness (thin but not too thin) and ensuring even distribution of toppings are key. Proper kneading is essential for gluten development and a chewy texture.
From Oven to Table: The Brooklyn Pizza Experience
A genuine Brooklyn pizza is more than just the sum of its parts; it’s an experience. The crispy yet foldable crust, the simple yet flavorful sauce, and the perfectly melted cheese combine to create a unique and satisfying taste. Eating it requires the “fold” – folding the slice in half lengthways to create a structurally sound and manageable eating experience. Sharing a large pie with friends and family is also part of the tradition.
Common Misconceptions and Pitfalls
Many pizzas marketed as “Brooklyn style” fall short of the mark. Common mistakes include:
Adding sugar or oil to the dough: This leads to a softer, less crispy crust.
Using pre-cooked sauce: This results in a less vibrant flavor.
Over-topping the pizza: This can make the crust soggy and difficult to fold.
Using low-quality ingredients: This compromises the overall taste and texture.
Not baking at a high enough temperature: The crust won’t achieve the desired crispness.
Making Your Own Brooklyn Pizza at Home
While replicating the exact taste of a Brooklyn pizzeria can be challenging, it’s certainly possible to make a delicious version at home. Here’s a simplified process:
- Prepare the dough: Combine high-gluten flour, water, salt, and yeast. Knead until smooth and elastic. Let rise for at least 2 hours.
- Make the sauce: Crush canned tomatoes and season with salt and herbs.
- Shape the dough: Stretch the dough to a thin, 16-18 inch circle.
- Add toppings: Spread the sauce evenly and sprinkle with grated mozzarella.
- Bake: Bake at 500-550°F on a pizza stone or baking sheet for 8-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Frequently Asked Questions (FAQs)
What kind of flour is best for Brooklyn pizza dough?
High-gluten flour, sometimes labeled “bread flour,” is the preferred choice. Its high protein content enables the development of strong gluten strands, resulting in the chewy yet crisp texture characteristic of a Brooklyn pizza.
Why is the crust so thin?
The thin crust is a defining feature that allows for quick cooking at high temperatures, resulting in a crisp exterior and a soft, chewy interior. A thicker crust wouldn’t achieve the same balance.
What makes Brooklyn pizza so foldable?
The combination of a thin crust, elastic dough, and large size allows the pizza to be easily folded for manageable eating. The fold is a practical solution for enjoying the large slices without making a mess.
Is there a specific type of mozzarella that must be used?
Low-moisture, whole milk mozzarella is the most authentic choice. Its lower moisture content helps prevent the crust from becoming soggy, and the whole milk provides a rich, satisfying flavor.
Why is the sauce not cooked before going on the pizza?
Using uncooked sauce allows the oven’s heat to meld the flavors together during baking, resulting in a fresher and more vibrant taste compared to using pre-cooked sauce.
What temperature should the oven be for baking a Brooklyn pizza?
Ideally, the oven should be preheated to a very high temperature, typically between 500-550°F. This intense heat is crucial for achieving the desired crust texture and overall flavor profile.
Can I use a regular home oven, or do I need a special pizza oven?
While a wood-fired pizza oven is ideal, a regular home oven can work if it can reach a high enough temperature. Using a pizza stone or baking steel can also help to retain and distribute heat evenly.
How long does it typically take to bake a Brooklyn pizza?
Baking time generally ranges from 8 to 12 minutes, depending on the oven temperature and the thickness of the crust. The pizza is done when the crust is golden brown and the cheese is melted and bubbly.
What are some common toppings for Brooklyn pizza?
While simplicity is key, common toppings include pepperoni, sausage, mushrooms, onions, and peppers. The focus is on quality ingredients and not overloading the pizza.
Is Brooklyn pizza the same as New York-style pizza?
The terms are often used interchangeably, but Brooklyn pizza often emphasizes a slightly larger size and a more pronounced crispness compared to some other New York-style variations.
Does the water used in the dough make a difference?
Many Brooklyn pizzaiolos believe that the unique mineral composition of New York City water contributes to the distinct flavor and texture of the dough. However, this is a debated point.
Where can I find the best Brooklyn pizza?
Numerous pizzerias claim to serve authentic Brooklyn pizza, but some of the most highly regarded establishments include those with long-standing reputations and a commitment to traditional ingredients and techniques. Researching reviews and seeking recommendations from local foodies is the best approach.