Day 1: New York - Classic Coal-Fired Margherita Pizza

Welcome to Around the World in 80 Meals! Over the next 80 days, we'll journey across continents, exploring one iconic dinner from each city. Our adventure begins where many great American food stories do: New York City.

The Dish That Defines a City

When you think of New York dining, countless options come to mind—bagels, hot dogs, pastrami. But for dinner, nothing captures the city's spirit quite like a classic coal-fired pizza. Brought by Italian immigrants in the early 1900s, New York-style pizza evolved into something uniquely American while honoring its Neapolitan roots.

The coal-fired method, pioneered by legendary spots like Lombardi's (America's first pizzeria, opened 1905), creates an intensely hot oven (900°F+) that chars the crust while keeping it chewy inside. The result? A pizza that's both rustic and refined—perfect for a quick slice on the go or a sit-down family dinner.

The Recipe: Coal-Fired Margherita Pizza

Serves: 4 | Prep Time: 2 hours (mostly inactive) | Cook Time: 8-10 minutes

Ingredients

For the Dough:

• 500g (4 cups) bread flour, plus more for dusting
• 325ml (1⅓ cups) lukewarm water
• 10g (2 tsp) fine sea salt
• 7g (1 packet) active dry yeast
• 15ml (1 tbsp) extra virgin olive oil
• 5g (1 tsp) sugar

For the Sauce:

• 400g (14 oz) can San Marzano tomatoes, hand-crushed
• 2 cloves garlic, minced
• 15ml (1 tbsp) extra virgin olive oil
• 5g (1 tsp) sea salt
• Fresh basil leaves
• Pinch of sugar (to balance acidity)

For Topping:

• 225g (8 oz) fresh mozzarella, torn into pieces
• Fresh basil leaves
• Extra virgin olive oil for drizzling
• Sea salt and black pepper

Instructions

Make the Dough (2 hours before):

1. In a large bowl, combine lukewarm water, yeast, and sugar. Let sit 5 minutes until foamy.

2. Add flour, salt, and olive oil. Mix with a wooden spoon until a shaggy dough forms.

3. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

4. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1.5-2 hours until doubled.

Prepare the Sauce (15 minutes):

1. Heat olive oil in a saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant.

2. Add hand-crushed tomatoes, salt, and sugar. Simmer 10-12 minutes, stirring occasionally, until slightly thickened.

3. Tear in a few basil leaves and remove from heat. Let cool. The sauce should be chunky and rustic.

Assemble and Bake:

1. Preheat your oven to its maximum temperature (500-550°F). If you have a pizza stone or steel, place it in the oven to heat for at least 30 minutes.

2. Divide dough into 4 equal portions. On a floured surface, stretch each portion into a 10-12 inch round. Don't use a rolling pin—use your hands to preserve air bubbles in the crust.

3. Transfer to a piece of parchment paper. Spread 3-4 tablespoons of sauce in the center, leaving a 1-inch border.

4. Distribute torn mozzarella pieces evenly. Drizzle with olive oil and season with salt and pepper.

5. Slide the pizza (with parchment) onto the preheated stone. Bake 8-10 minutes until crust is charred in spots and cheese is bubbly.

6. Remove, top with fresh basil leaves, drizzle with olive oil, and let rest 2 minutes before slicing.

Chef's Notes

Temperature is Key: Home ovens can't match coal-fired temperatures, but maximizing your oven heat and using a preheated pizza stone gets close.

The Stretch: Don't overwork the dough when shaping. Gentle stretching preserves the air bubbles that create that characteristic chewy-crispy texture.

Less is More: Resist the urge to overload toppings. Traditional Margherita is about balance—let the quality of each ingredient shine.

Char Matters: Those black spots on the crust aren't burnt—they're caramelized flavor bombs that give coal-fired pizza its signature taste.

Why This Meal Represents New York

New York pizza embodies the city itself: bold, unpretentious, and excellent at what it does. It's immigrant food that became American iconography. Whether you're grabbing a dollar slice in Manhattan or sitting down at a tablecloth pizzeria in Brooklyn, you're participating in a century-old tradition that's still evolving.

The beauty of New York pizza is its democratic nature—everyone has access to great pizza, from Wall Street executives to struggling artists. It's fast food that's also craft. It's tradition that welcomes innovation.

Pairing Suggestions

• Wine: Chianti or Sangiovese (honor the Italian roots)
• Beer: A crisp lager like Brooklyn Lager
• Non-alcoholic: Italian sparkling water with lemon

Related Recipes

Looking for more Italian-American classics? Check out these recipes in our collection:

• Classic Spaghetti and Meatballs
• Chicken Parmigiana
• Caesar Salad

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Next Stop: Tomorrow we head to Philadelphia for an iconic sandwich turned dinner centerpiece. Day 2: Philly Cheesesteak awaits!

This is Day 1 of our 80-day culinary journey around the world. Follow along as we explore authentic dinners from 80 cities across 6 continents. Follow the complete series here.