New York Style Pizza

New York Style Pizza

31
ChefLoehr 0

"This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish."

Ingredients 1 h 25 m {{adjustedServings}} servings 719 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 719 kcal
  • 36%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 56.7g
  • 18%
  • Protein:
  • 40.3 g
  • 81%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1832 mg
  • 73%

Based on a 2,000 calorie diet

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Directions

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  1. Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
  2. Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.
  3. When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.
  4. Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
  5. Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.
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Reviews 31

  1. 40 Ratings

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Tori
11/2/2005

I wouldn't exactly call this NY Pizza...being a native myself. Sorry, it's just not the real thing. So much so that I probably won't make it again. I'll keep looking for another recipe.

newyorkminute
2/18/2009

New York-style Pizza? Not even close. I'm a New Yorker and can say positively this is not how you make a New York-style pie and is not what you will get from a NY pizza street vendor or from an elite NY pizza restaurant. I tried this recipe many moons ago but finally learned how its done. Several of us on Pizzamaking.com have documented the recipe for making authentic NY-style pizza.

Linda
7/15/2006

This is a pretty good pizza. I did a few things different. I heated the tomato sauce on the burner with the basil, oregano and added minced garlic. I let the dough rise 2 times, and I encountered a problem as I used waxed paper instead of parchment and it was quite a task to transfer it to my stone (I sprinkled corn meal on the hot stone). I also added cooked italian sausage, mushrooms, grn pepper, and pepperoni and used only about 8 - 10 oz of the cheese. The cooking time 15 mins worked pretty well despite my additions and the stone gave a nice crunchy crust. I'll definitely try it again and will buy some parchment as it could have been a disaster without hubby's help during the transfer!