New York Style Pizza30 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 1 hr 25 min
“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.” - by ChefLoehr
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
- 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.
Amount Per Serving (4 total)
- 719 cal
- 36.6 g
- 56.7 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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...." See more"
"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 ..." See moreNY 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."
"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 pr..." See moreoblem 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!"
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