We’ve always been captivated by the legendary L and B Spumoni Gardens pizza, a Brooklyn gem that’s defined New York-style slices for generations. Hailing from a family-owned spot in Gravesend, this recipe captures the hearty, flavorful essence of Italian-American tradition with its thick crust and fresh toppings.
We’re thrilled to bring this authentic pie to your home, blending simple ingredients for that irresistible crunch and melt we know you’ll love. It’s not just a meal—it’s a taste of NYC history waiting in your oven.
Ingredients
To recreate the authentic L and B Spumoni Gardens Pizza at home, we gather high-quality ingredients that capture the essence of this Brooklyn classic. We’ll organize them in the order they’re typically used, from dough preparation to toppings, ensuring you achieve that signature thick crust and fresh flavor.
Dough Ingredients
- 2 ¼ cups all-purpose flour (we recommend using unbleached for better texture and authenticity in the base)
- 1 cup warm water (around 110°F, to activate the yeast effectively)
- 2 ¼ teaspoons active dry yeast (one packet; proof it first for a reliable rise)
- 1 teaspoon salt (kosher variety for enhanced flavor balance)
- 2 tablespoons olive oil (extra-virgin for a richer taste that nods to Italian-American traditions)
Sauce Ingredients
- 1 can (28 ounces) whole peeled tomatoes (San Marzano preferred, crushed by hand for a chunky, fresh consistency)
- 2 cloves garlic (minced finely to infuse the sauce with aromatic depth)
- 1 teaspoon dried oregano (rub between your palms to release oils and boost the herbaceous notes)
- ½ teaspoon sugar (to subtly balance the acidity of the tomatoes)
- Salt and pepper (to taste, starting with ½ teaspoon each for a well-seasoned base)
Toppings and Cheese
- 2 cups mozzarella cheese (freshly shredded, not pre-shredded, for superior melt and stretch)
- ½ cup grated Parmesan cheese (for a nutty finish that elevates the pizza’s Italian heritage)
- Optional toppings: 1 cup sliced pepperoni (uncured for a cleaner taste) or 1 cup sliced vegetables like bell peppers and onions (sliced thinly for even cooking and vibrant color)
By selecting these ingredients, we ensure our version of the L and B Spumoni Gardens Pizza stays true to its roots, delivering a homemade slice that’s as delicious and nostalgic as the original.
Tools and Equipment
To bring our homemade version of the iconic L and B Spumoni Gardens Pizza to life, we need the right tools for efficient preparation and authentic results. Just as the original Brooklyn establishment relies on time-tested techniques, gathering these essentials ensures our dough rises perfectly, toppings are evenly distributed, and the crust bakes to a golden, flavorful finish.
We’ll organize the tools by their sequence of use, from dough preparation to baking, helping us replicate that classic New York-style pizza experience.
- Large Mixing Bowl: We start with a 4- to 6-quart bowl for combining dough ingredients like flour and yeast. This allows room for kneading and rising without spills.
- Measuring Cups and Spoons: Accuracy is key for our L and B Spumoni Gardens Pizza, so we use a set of dry measuring cups (for flour) and spoons (for yeast and salt) to measure precisely and avoid inconsistencies.
- Digital Kitchen Scale: For professional results, we recommend weighing ingredients like flour (e.g., 500 grams) to match traditional recipes—opt for one with gram and ounce options for versatility.
- Stand Mixer or Wooden Spoon: If we’re using a stand mixer with a dough hook, it speeds up mixing; otherwise, a sturdy wooden spoon works for hand-kneading the dough until smooth.
- Rolling Pin: Essential for rolling out the dough to an even 1/4-inch thickness, ensuring our pizza base mimics the thick, hearty crust of L and B Spumoni Gardens.
- Pizza Stone or Baking Sheet: We prefer a preheated pizza stone for a crispy bottom, but a heavy-duty baking sheet lined with parchment paper is a reliable alternative for home ovens.
- Oven with Temperature Gauge: A standard oven set to 475°F is ideal, but we suggest an oven thermometer to maintain consistent heat, preventing underbaked or burnt crusts.
- Pizza Cutter or Sharp Knife: For slicing the finished pizza, we use a wheeled pizza cutter for clean, straight cuts or a sharp chef’s knife for portioning those nostalgic slices.
- Cutting Board and Grater: A large cutting board provides a stable surface for chopping toppings, while a box grater quickly shreds cheese like mozzarella for even melting.
By having these tools ready, we set the stage for a seamless transition from ingredients to the hands-on steps of crafting our L and B Spumoni Gardens Pizza.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, let’s guide you through preparing our authentic L and B Spumoni Gardens Pizza step by step. We’ll ensure each phase delivers the classic New York-style flavors and textures that make this pizza iconic.
Prepare the Dough
To start, activate the yeast in a large mixing bowl by combining 1 packet (about 2 1/4 teaspoons) of active dry yeast with 1 1/4 cups of warm water (around 110°F). Stir in 1 tablespoon of olive oil and let it sit for 5-10 minutes until it foams, indicating the yeast is alive and ready.
Next, add 3 1/2 cups of all-purpose flour and 2 teaspoons of salt to the bowl. Using a stand mixer with a dough hook or a wooden spoon, mix on low speed for 2-3 minutes until a shaggy dough forms. Then, knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic—feel the satisfying resistance under your hands as it comes together.
Once kneaded, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1-1.5 hours until it doubles in size. This step is crucial as the dough develops its signature chewy crust, filling your kitchen with the irresistible aroma of fresh yeast.
Make the Sauce
Begin by heating 2 tablespoons of olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant, releasing a rich, savory scent that hints at the sauce’s depth.
Crush a 28-ounce can of whole peeled tomatoes by hand or with a fork directly into the pan, then stir in 1 teaspoon of dried oregano, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens to a hearty consistency. Taste and adjust seasoning if needed—this simple sauce captures the bold Italian-American flavors that define L and B Spumoni Gardens Pizza.
Assemble the Pizza
After the dough has risen, punch it down gently to release air, then divide it in half if making two pizzas. Roll out one portion on a floured surface with a rolling pin to form a 12-14 inch circle, aiming for a thick, sturdy crust that evokes Brooklyn’s finest slices.
Transfer the dough to a pizza stone or baking sheet lined with parchment paper. Spread 1/2 to 3/4 cup of your prepared sauce evenly over the dough, leaving a 1-inch border for the crust. Sprinkle 2 cups of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese on top, then add optional toppings like sliced pepperoni or fresh vegetables for a personalized touch. The combination creates a melted, gooey masterpiece that promises a nostalgic bite of New York City history.
Bake the Pizza
Preheat your oven to 475°F, placing the pizza stone or baking sheet inside to heat for 15-20 minutes—this ensures a crisp bottom that mimics the original L and B Spumoni Gardens style.
Carefully slide the assembled pizza onto the hot stone or sheet and bake for 12-15 minutes, rotating halfway through for even cooking. Watch as the cheese bubbles and browns to a golden perfection, filling the air with the mouthwatering scent of baked dough and herbs. Once done, remove the pizza and let it cool for 5 minutes before slicing with a pizza cutter for the ideal, sliceable texture.
Make-Ahead Instructions
To simplify our recreation of the iconic L and B Spumoni Gardens Pizza, we can prepare key components in advance, ensuring fresh flavors and minimal effort on baking day. This approach lets us focus on assembly and enjoy that signature New York-style crust without rushing.
Preparing the Dough Ahead
We often make the dough up to 2 days in advance for optimal flavor development. Start by following the initial steps in our recipe: activate the yeast, mix the ingredients, and knead until smooth. Once kneaded, shape the dough into a ball, coat it lightly with olive oil, and place it in a sealed container or wrap it tightly in plastic wrap.
- Refrigerate it: Store in the fridge for up to 48 hours. This slow fermentation enhances the dough’s texture, giving it that chewy, authentic Brooklyn bite.
- Freeze for longer storage: If we plan further ahead, freeze the dough after the first rise. Wrap it in freezer-safe material and store for up to 3 months. When ready, thaw in the fridge overnight and let it reach room temperature before rolling.
By prepping the dough early, we preserve its airy rise and robust taste, making our homemade L and B Spumoni Gardens Pizza feel effortlessly professional.
Making the Sauce in Advance
The sauce is another element we can prepare ahead, as it benefits from resting to meld flavors. Cook the sauce as outlined in the recipe: sauté garlic, crush the tomatoes, and simmer with oregano, sugar, salt, and pepper until thickened.
- Store in the refrigerator: Transfer the cooled sauce to an airtight container and refrigerate for up to 5 days. This allows the herbs to infuse deeply, resulting in a rich, tangy profile that evokes the original garden-fresh essence.
- Freeze for extended use: For longer storage, portion the sauce into freezer bags or containers and freeze for up to 3 months. Thaw in the fridge overnight and give it a quick stir before using.
This make-ahead strategy ensures our sauce remains vibrant and ready, cutting down prep time while maintaining the authentic Italian-American spirit of L and B Spumoni Gardens.
Prepping Toppings and Other Components
To streamline assembly, we recommend preparing toppings in advance for that perfect, fresh-from-the-oven melt.
- Cheese and vegetables: Grate mozzarella and Parmesan ahead of time and store in sealed bags in the fridge for up to 2 days. For vegetables like peppers or onions, slice them and keep in an airtight container for 1-2 days to retain crispness.
- Meat toppings: If using pepperoni or other meats, portion them out and refrigerate for up to 3 days, or freeze for up to 1 month for peak freshness.
For quick reference, here’s a table summarizing storage guidelines:
| Component | Refrigerator Storage (Days) | Freezer Storage (Months) | Key Tips |
|---|---|---|---|
| Dough | Up to 2 | Up to 3 | Thaw overnight in fridge; let sit at room temperature for 30 minutes before use. |
| Sauce | Up to 5 | Up to 3 | Stir after thawing to restore consistency; reheat gently if needed. |
| Cheese | Up to 2 | Not recommended | Use within storage time to avoid drying out. |
| Vegetables | Up to 2 | Not recommended | Keep in a dry container to prevent sogginess. |
| Meats | Up to 3 | Up to 1 | Thaw in fridge and pat dry before adding to pizza. |
With these make-ahead steps, we unlock the convenience of L and B Spumoni Gardens Pizza preparation, delivering golden, bubbly results that capture the heart of Brooklyn’s culinary heritage every time.
Conclusion
We’ve loved diving into the L and B Spumoni Gardens pizza recipe and hope it’s brought a bit of Brooklyn magic to your home.
It’s all about creating those authentic flavors that make every bite memorable and shareable.
Frequently Asked Questions
What is L and B Spumoni Gardens pizza?
L and B Spumoni Gardens pizza is a classic New York-style pie from a family-owned Brooklyn spot, famous for its thick crust, fresh toppings, and Italian-American roots. It captures the essence of NYC’s culinary history with simple, authentic flavors that evoke nostalgia.
What ingredients are needed for the dough?
For the dough, you’ll need all-purpose flour, warm water, active dry yeast, salt, and olive oil. These basic ingredients create a sturdy, flavorful base. Mix them precisely for the best results, aiming for a soft, elastic dough that rises well.
What ingredients go into the sauce?
The sauce requires whole peeled tomatoes, garlic, oregano, sugar, salt, and pepper. Sauté the garlic first, then simmer the tomatoes with seasonings for a rich, balanced flavor that complements the pizza’s heritage.
What tools are essential for making this pizza at home?
You’ll need a large mixing bowl, measuring cups and spoons, a digital kitchen scale, a stand mixer or wooden spoon, a rolling pin, a pizza stone or baking sheet, and an oven with a temperature gauge. A pizza cutter and grater help with final prep and serving.
How do I prepare the pizza step by step?
Start by activating yeast and kneading the dough, letting it rise for 1-1.5 hours. Make the sauce by sautéing garlic and simmering tomatoes. Roll out the dough, add sauce, cheese, and toppings, then bake at 475°F until golden and bubbly, about 10-15 minutes.
Can I make components ahead of time?
Yes, prepare the dough up to 2 days in advance and refrigerate or freeze it. The sauce can be made ahead and stored in the fridge for a few days or frozen longer. Grate cheese and slice toppings in advance to simplify assembly and enhance flavors.
How can I ensure the best results when baking?
Use a preheated oven at 475°F and a pizza stone for even heat. Let the dough rise fully, use fresh ingredients, and avoid overcrowding toppings. Bake until the crust is golden and cheese is bubbly for that authentic Brooklyn taste.