New York City–Style Pizza
New York City–Style Pizza — a pizza recipe, 11 ingredients, about 180 min.
contains glutencontains dairy
Ingredients
US
Metric
- 1 teaspoon active dry yeast
- ⅔ cup warm water (110°F/45°C)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 can (10 ounces) tomato sauce
- 1 pound shredded mozzarella cheese
- ½ cup grated Romano cheese
- ¼ cup chopped fresh basil
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
Make it lactose-friendly
- 1 pound shredded mozzarella cheese → lactose-free or aged hard cheese (naturally lower lactose)
- ½ cup grated Romano cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- 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 550°F or as hot as your oven will go. Authentic New York pizzerias bake pizzas in ovens from 700–1,000°F. 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 sheet. If you are using a pizza stone, you may place the pizza 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 12–15 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.
Source
Wikibooks Cookbook — adapted under CC BY-SA 3.0