Grammys New York Style Pizza Sauce Recipes

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NEW YORK-STYLE PIZZA SAUCE



New York-Style Pizza Sauce image

Make and share this New York-Style Pizza Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Sauces

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 8

1 (14 1/2 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil (or 2 t. dried)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sugar
1/2-1 teaspoon minced garlic
3/4 teaspoon salt (or 1 1/2 t. kosher salt)

Steps:

  • In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt.
  • Taste and add more salt, if needed.
  • Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
  • Bring to room temperature before using.

Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 2, Sodium 1843.8, Carbohydrate 28.4, Fiber 6, Sugar 18.5, Protein 5.5

NEW YORK-STYLE PIZZA SAUCE RECIPE



New York-Style Pizza Sauce Recipe image

To make a worthy New York-style pizza at home, start with this faithful and perfectly calibrated tomato sauce recipe from The Food Lab.

Provided by J. Kenji López-Alt

Categories     Condiments and Sauces     Mains     Pizza

Time 1h20m

Yield 4

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes
1 tablespoon (15ml) extra-virgin olive oil
1 tablespoon (15ml) unsalted butter
2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
Pinch red pepper flakes
Kosher salt
1 medium yellow onion, peeled and split in half
2 (6-inch) sprigs fresh basil with leaves attached
1 teaspoon sugar

Steps:

  • Process tomatoes and their juice through food mill, pulse in food processor until puréed, or purée with immersion blender. Purée should not be completely smooth, but should have no chunks larger than 1/16th of an inch. Set tomatoes aside.
  • Combine oil and butter in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, onion halves, basil sprigs, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by half, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 95 kcal, Carbohydrate 9 g, Cholesterol 8 mg, Fiber 4 g, Protein 2 g, SaturatedFat 2 g, Sodium 386 mg, Sugar 6 g, Fat 7 g, ServingSize Makes enough for 2 to 4 (12-inch) pies, depending on how much sauce you like, UnsaturatedFat 0 g

NEW YORK-STYLE PIZZA SAUCE



New York-Style Pizza Sauce image

Learn the recipe for classic New York-style pizza sauce that will make your homemade pizza taste like the real thing.

Provided by Devorah Lev-Tov

Categories     Sauce

Time 1h10m

Yield 4

Number Of Ingredients 9

1 (28-ounce) can whole peeled tomatoes
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely minced
1 1/2 teaspoons oregano
1/8 teaspoon red pepper flakes
1/4 teaspoon Kosher salt, or to taste
1 medium yellow onion, peeled and split in half
1 teaspoon sugar

Steps:

  • Gather the ingredients.
  • Push tomatoes and their juices through a food mill or pulse in a food processor until pulverized into a chunky puree. Set aside.
  • In a medium saucepan over medium-low heat, combine 2 tablespoons of butter and 1 tablespoon of olive oil, until butter is melted. Add 2 cloves of garlic, 1 1/2 teaspoons of oregano, 1/8 teaspoon of red pepper flakes, and 1/4 teaspoon salt and cook, stirring, for about 3 minutes.
  • Add tomatoes, onion, and 1 teaspoon of sugar. Bring to a simmer, reduce heat to the lowest setting and cook, stirring occasionally, for about 1 hour. Add more salt if necessary. Remove and discard onion.
  • Let cool and store unused portion in a container in the refrigerator for up to two weeks, or pour into zip-top bags and freeze.

Nutrition Facts : Calories 135 kcal, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 3 g, Protein 2 g, SaturatedFat 4 g, Sodium 91 mg, Sugar 7 g, Fat 10 g, ServingSize Sauce for 4 pizzas (4 servings), UnsaturatedFat 0 g

NEW YORK-STYLE PIZZA SAUCE



New York-style Pizza Sauce image

Recreate New York City's classic pizza style at home! Our New York-Style Pizza Sauce recipe is flavored with herbs and garlic, and is perfect for pairing with the generous toppings on those signature extra-large slices.

Provided by Alecia Wood

Number Of Ingredients 0

Steps:

  • Transport yourself to the bustling streets of NYC with our New York-Style Pizza Sauce recipe! The city's signature massive round pizzas that are sold by the slice typically use this style of sauce, which is made with herbs, garlic and a little bit of sugar. This flavor-packed sauce pairs so well with the generous toppings on those extra-large slices.Check out our recipe for New York-Style Pizza Dough for the perfect dough pairing. IngredientsMakes enough for two 16" pizzas 1 tbsp olive oil1 tbsp unsalted butter2 garlic cloves, grated (minced)1 tsp dried oregano½ tsp salt28oz (794g) tinned, whole, peeled San Marzano tomatoes2 stems fresh basil with leaves on1 tsp onion powder1 tsp sugarMethodIn a medium saucepan over a medium heat, melt the butter with the olive oil. Once the butter is completely melted, add the garlic, oregano and salt and stir until fragrant or for about 1 minute. In a bowl, add the tomatoes and crush using your hands to break them up a little. Add the tomatoes, basil stems, onion powder and sugar to the saucepan. Bring the mixture to a bubble, reduce the heat to low, and simmer for 45 minutes to 1 hour, until the sauce has reduced by about half. Remove the basil stems from the sauce, and season the sauce with more salt if needed.Allow the sauce to cool, then store in an airtight container in the fridge. Be sure to remove the sauce from the fridge in advance of using it on a pizza, so that the sauce can come up to room temperature.

TRENTON TOMATO PIE PIZZA



Trenton Tomato Pie Pizza image

This simple tomato pizza is inspired by the classic tomato pie made at Trenton, New Jersey, favorite DeLorenzo's, where the guys like to bake it "extra-crispy."

Provided by Katherine Sacks

Categories     Pizza     New Jersey     Tomato     Mozzarella     Cheese     Dinner

Yield Makes 1 (14") pizza

Number Of Ingredients 9

1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
3/4 teaspoon kosher salt
8 ounces Food Processor Pizza Dough or prepared pizza dough, room temperature
All-purpose flour (for surface)
5 ounces part-skim milk mozzarella, shredded (about 1 1/2 cups), divided
3/4 teaspoon extra-virgin olive oil
Crushed red pepper flakes (for serving; optional)
Special Equipment:
A pizza stone or 2 stackable rimmed baking sheets

Steps:

  • Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500°F at least 1 hour.
  • Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt; set aside.
  • Roll out dough to a 14" circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.
  • Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.
  • Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10-12 minutes.
  • Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using.

NEW YORK-STYLE PIZZA



New York-Style Pizza image

This New York-style pizza recipe makes a no-nonsense pie. Since the crust is pliable enough to fold, cut the pizza into larger pieces if you want to eat your slices in the traditional New York way. Who says pizza isn't portable? -Mariam Ishaq, Buffalo, New York

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 teaspoon active dry yeast
2/3 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon salt
1-3/4 to 2-1/4 cups all-purpose flour
1 can (8 ounces) tomato sauce
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese
1/4 cup chopped fresh basil
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 475°. Grease a 14-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Cover and let rest 10 minutes. Spread with tomato sauce; top with cheeses, basil, oregano and pepper flakes. Bake on a lower oven rack until crust is lightly browned and cheese is melted, 15-20 minutes. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 254 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 714mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.

NEW YORK-STYLE PIZZA DOUGH



New York-Style Pizza Dough image

A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.

Provided by Amanda-Rae

Categories     Bread     Pizza Dough and Crust Recipes

Time 10h40m

Yield 6

Number Of Ingredients 7

1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
1 ½ teaspoons white sugar
2 cups bread flour, or more as needed
3 tablespoons olive oil, divided
1 ½ teaspoons salt

Steps:

  • Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
  • Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
  • Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
  • Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
  • Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
  • Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 583.3 mg, Sugar 1 g

NEW YORK STYLE PIZZA SAUCE



New York Style Pizza Sauce image

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta.

Provided by Timothy H.

Categories     Sauces

Time 2h15m

Yield 2-4 12inch pizza's

Number Of Ingredients 10

1 (28 ounce) can whole canned tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium garlic cloves, grated on microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
1 pinch red pepper flakes
kosher salt
2 sprigs fresh basil, with leaves attached
1 medium yellow onion, peeled and chopped fine
1 teaspoon sugar

Steps:

  • Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
  • Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

NEW YORK STYLE PIZZA



New York Style Pizza image

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.

Provided by Freddie Loehr

Categories     Main Dish Recipes     Pizza Recipes

Time 1h25m

Yield 4

Number Of Ingredients 12

1 teaspoon active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 (10 ounce) can 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
2 tablespoons olive oil

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 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.

Nutrition Facts : Calories 718.9 calories, Carbohydrate 56.7 g, Cholesterol 88.1 mg, Fat 36.6 g, Fiber 3.6 g, Protein 40.3 g, SaturatedFat 16.1 g, Sodium 1831.8 mg, Sugar 4.5 g

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From foodfolksandfun.net


THE BEST RESTAURANT STYLE PIZZA SAUCE (EASY!) - KEY TO MY LIME
Serving Size: 1 Tablespoon. Amount Per Serving: Calories: 37 Total Fat: 3.4g Carbohydrates: 1.4g Fiber: 0.1g Sugar: 1.1g Protein: 0.3g. Nutrition information isn’t always accurate. The nutrition information for this recipe is calculated including the optional olive oil.
From keytomylime.com


NEW YORK STYLE PIZZA DOUGH RECIPE - PALA PIZZA
2021-01-24 Using a stand mixer fitted with dough hook attachment, mix together flour, sugar, salt, and oil. Add yeast to warm water and let sit for 5 minutes. Slowly pour water into dry ingredients and continue mixing until formed into a smooth ball, about 10 minutes. The dough should be slightly sticky, yet stretchy.
From palapizza.com


BASIC NEW YORK-STYLE PIZZA DOUGH RECIPE - SERIOUS EATS
2020-04-03 Oil coats individual granules of flour, creating a more tender finished product. Sugar helps the crust to brown more evenly for a golden and flavorful crust. The food processor develops the gluten faster than a stand mixer or by hand. You can bake the dough the day after it's made, so no need for a long and slow ferment.
From seriouseats.com


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