• Pizza, Pasta & Italian Food Magazine 
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 Winner of the Whitworths Bros New York Style Category from Wood Fire Dine and his The New Yorkshire Meatballer Pizza


  • 350g Whitworths New York Style
  • 150g NY Sauce
  • 120g Shredded Mozzarella
  • 100g Spicy meatballs
  • 60g Pomodoro semi-secci
  • 5 leaves  shredded basil
  • 1tsp Large grated parmesan
  • 60g Mozzarella di buffala
  • 1 pinch oregano
  • 1 tsp extra virgin olive oil



  1. Take 1 Dough ball and open to 16"
  2. Cover in NY Marinara sauce and oregano
  3. add parmesan, shredded mozzarella & Pomodoro semi-secci
  4. Add meatballs and cook in WFO at 360-380 for 120-180 second
  5. when cooked add fresh buffalo mozzarella and shredded basil
  6. drizzle with olive oil

Dough Preparation

  1. 1kg Whitworths NY Flour
  2. 650g water
  3. 20g Extra virgin olive oil
  4. 30g salt
  5. 4-6g yeast

Sauce Preparation

  1. Mix san Marzano plum tomatoes with a little fresh garlic, oregano and salt - cook in the oven until thick.

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Call Andrew Emery on 01291 636334