“Go big or go home” reads the Domino’s website about its Brooklyn Style pizza, a pretty accurate description of this menu item. Typical to New York style pizza, Domino’s Brooklyn Style pie features oversized slices that allow customers to fold their pizza and enjoy it like a true resident of the Big Apple. Only offered in two sizes, large and extra large, this classic pie is sure to be a crowd pleaser; but what is it exactly, and how does it differ from other pizza options on the Domino’s menu?
What is Brooklyn style pizza?
is a style of pizza prepared with a thicker crust than is typically used for conventional pizzas and highly spiced with various Italian herbs and food seasonings. The term “Brooklyn” in this context, however, only appears to refer to the part of New York City where the earliest examples were developed. It has also been suggested that it reflects an immigrant history to Brooklyn from Italian regions south of Rome such as Abruzzo and Apulia where recipes for ‘apizza’ (pizza) date back 100 years or more.
Most modern American pizza restaurants offer some version of either New York-style pizza or Chicago-style deep dish pizza. As such, Brooklyn Style Pizza could be classified as one of those two styles; however, the term “Brooklyn Style Pizza” is not widely used by Americans. It is, however, a common term in Canada and the UK.
The term ‘apizza’ (meaning to cook) originated in Italy and means pizza that has been fried rather than baked in an oven. Apizza can be made with various toppings and often does not include tomato sauce; Brooklyn-style pizza typically has a crunchy crust and may have other ingredients such as sausage or pepperoni included without tomato sauce or extra cheese.
While it seems that the term “Brooklyn style” was coined fairly recently by New Yorkers who grew up eating this type of pizza, perhaps around the 1960s, its composition has definitely evolved over time. In fact, in the 1960s, the term “New York-style pizza” was likely considered similar to today’s definition of New York-style pizza. In that era, ‘New York-style’ often meant a thinner crust, non-sweet sauce and minimal toppings , . It was not until the 1970s that tomato sauce became common on pizzas in American restaurants.
In most cases, modern Brooklyn style pizza is very different from what most people would have seen in an American pizza restaurant 30 years ago. While its thick crust and numerous toppings are reminiscent of Italian apizza styles, it has been so thoroughly adapted to suit North American tastes with sweetness and cheese overload that it is likely considered quite distinct from traditional apizza.
A typical Canadian or British definition of Brooklyn style pizza is likely more like the 1960s version of New York-style, with a thin crust and tomato sauce. However, in recent years restaurants have started offering “Brooklyn Style Pizza” with toppings and a thicker crust that would not be considered ‘New York’ style (by North American standards) but rather Sicilian or even Chicago deep dish style.
How to make Brooklyn style pizza
Brooklyn style pizza is taken from Reference 1:
1 cup warm water (105F to 115F/40C to 46C) – 110g
3 teaspoons sugar – 16g
1 tablespoon canola oil – 12g
2 cups bread flour – 280g
2 teaspoon salt – 10g
1 teaspoon active-dry yeast – 7g
Mix all of the ingredients together, using a bread machine on it’s dough setting.
After the machine finishes mixing the dough, remove it from its container and knead gently for an additional 2 minutes so as to work in any remaining moisture (which will yield a slightly thicker crust). If you do not have a bread machine, make sure your water is warm (not hot) or else you will kill the yeast; also be sure not to let your flour become too dry before adding it to the other ingredients. This recipe makes enough dough for two pizzas (about 8″ diameter thin pizza crusts). While I normally go with 1 tablespoon of olive oil per pizza, the recipe indicates 3 teaspoons. I suspect this is to assure that you get enough oil in the dough, but I find it adds too much flavor (which doesn’t fit the description of these pizzas).
Brooklyn style pizza is taken from Reference 2:
1 packet active-dry yeast – 7g
Place water into a large mixing bowl. Heat 1 tsp sugar and 2 tbsp canola oil in a saucepan over medium heat until just warm. Wait about 5mins before adding 1 cup flour. Mix well with a spoon. Add another cup of flour and stir again. Place the remaining 4 cups of flour into a food processor or blender, add salt and mix well so that no flours are stuck at bottom or sides of the bowl. Drain excess liquid from mixture in saucepan by using a normal kitchen strainer to separate liquid from dry flour, place liquid back into mixing bowl with wet ingredients and mix until well blended. Place dough onto lightly floured baking sheet or kneading board, sprinkle remaining sugar over dough and cover loosely with plastic wrap that is coated with cooking spray (this will prevent sticking). Allow to stand for 20mins at room temperature until dough doubles in size.
Next, preheat oven to 425 degrees Farenheit (220C), take 1 tbsp canola oil and apply it on surface of pizza pan before placing dough on top. Using your hands press out the dough evenly so that it fills each corner and forms a crust that goes halfway up the side of pan. Bake in oven for 5 mins. Remove from oven and add 1/2 cups sauce to center of pizza, spread evenly finishing edges with end of spatula (if you try to spread too much sauce it will seep out) then add toppings (1 tbsp parmesan cheese is suggested), place back into oven for 8-12mins or until crust is lightly browned. Serve hot
What does Brooklyn-style pizza taste like?
For those who are not familiar with the style of pizza that originated in Brooklyn, New York let me give you a brief description. If you like thin crust pizza then this is the pie for you. A common type of this pizza has a very thin crust (but not cracker thin), it is usually baked on a stone surface and cut into squares instead of being cut into the typical triangle slices. The square slices also makes them easy to fold as most people tend to do whenever they eat at their favorite pizza shop or at home.
One thing about this style is that although they have been around for years, they have never quite gained the popularity as other types such as deep dish and pan pizza. There are still a few places that serve them and a couple of places that have taken the best parts of this pizza and added their own spin to it by putting different ingredients/toppings on it.
Another thing about Brooklyn style pizza is, if you ask for a slice from most pizza shops they will cut off a square piece of whatever type they have at the time. With most types of this crust being so thin many do not even use a rolling pin or any other device to shape the dough into a round pie. This leaves lots of small crevices which allows oil to seep in between the layers making each bite a crispy one filled with flavor.
We all know that New Yorkers are very proud of their reputation in cooking the best pizza. They have even invented a word for it, “pizzaiolo” for pizza masters who can cook the perfect Neopolitan style pizzas.
Brooklyn style pizza is simply a regular store-bought cheese pizza from Costco or Pizza Hut, with an edgy overgrown mustache and beard drawn on the dough before you put extra cheese on top to melt in oven! Easy enough isn’t it? Some say that this added layer of cheese makes up for whatever flavor one might lose when they have to eat their food off paper plates at 2 am in Williamsburg (or williamsburg brooklyn).
Brooklyn style pizza is a delicious way to experience the best of both worlds. This style of pie features thin crusts, fresh mozzarella cheese, and toppings that are finely chopped for an extra crunchy bite. Whether you’re looking to try something new or just want some good old fashioned comfort food, these pizzas will have your tummy happy in no time. If you’re ever nearby one of Brooklyn style pizza restaurants be sure to stop by! Let’s try it, Fleetserviceshocrv.com wish you enjoy your meal delicious!