New York Style Cheese Pizza Recipes

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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

CHEESES PIZZA



Cheeses Pizza image

This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta's restaurant in Brooklyn, a pizzeria and lifestyle collective that occupies a number of buildings and lots in a far corner of the Bushwick neighborhood. Cream slicks the dough, and a mixture of mozzarella and tangy taleggio tops it. A shocking amount of freshly ground black pepper follows that application and, after the pizza is cooked, a shower of grated Parmesan. A drizzle of honey over the top would not be blasphemy.

Provided by Sam Sifton

Categories     dinner, lunch, pizza and calzones, appetizer, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

1 12-inch round of pizza dough, stretched (see recipe)
4 teaspoons heavy cream
2 ounces fresh mozzarella
1 1/2 ounces fresh taleggio
Ground black pepper
1 ounce Parmesan, finely grated

Steps:

  • Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
  • Drizzle the cream over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the taleggio into pieces and do the same. Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.
  • Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
  • Scatter the Parmesan over the pizza and serve immediately.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 13 grams, Sodium 1255 milligrams, Sugar 2 grams

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 CHEESECAKE



New York-Style Cheesecake image

This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.

Provided by Chef John

Categories     Desserts     Cakes     Cheesecake Recipes     New York Cheesecake Recipes

Time 4h15m

Yield 12

Number Of Ingredients 11

3 tablespoons melted butter
18 graham crackers, crushed
¼ cup all-purpose flour
1 cup sour cream
1 tablespoon vanilla extract
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
⅔ cup milk
4 eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease the bottom and sides of a 9-inch springform pan.
  • Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan.
  • Whisk flour, sour cream, and vanilla extract in bowl. Set aside.
  • Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes.
  • Pour milk into cream cheese mixture and whisk until just combined.
  • Whisk in eggs, one at a time, stirring well after each addition.
  • Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated.
  • Pour mixture into prepared springform pan.
  • Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
  • When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.

Nutrition Facts : Calories 556.1 calories, Carbohydrate 46.9 g, Cholesterol 161.3 mg, Fat 37 g, Fiber 0.7 g, Protein 10.5 g, SaturatedFat 21.7 g, Sodium 407.7 mg, Sugar 32.6 g

THIN-CRUST CHEESE PIZZA



Thin-Crust Cheese Pizza image

This thin crust pizza does not have a pronounced rim to it and bakes up flat all the way across, making it ideal for spreading the sauce and any cheeses to the very edge. Try cutting into squares instead of triangles for a fun twist.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield Two 12-inch thin-crust pizzas

Number Of Ingredients 16

1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚ F)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl
1 15-ounce can crushed tomatoes
1 small clove garlic, grated
1 teaspoon extra-virgin olive oil
1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper
All-purpose flour, for dusting
1/4 cup grated Parmesan cheese
2 1/2 cups freshly grated low-moisture mozzarella cheese

Steps:

  • Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
  • Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
  • Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
  • Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
  • Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
  • Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.

NEW YORK-STYLE CHEESE PIZZA



New York-Style Cheese Pizza image

This pizza is meant to evoke the classic slice joint pie we all know and love. Baked on a pizza stone or steel in a hot oven for a crispy, chewy crust.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield One 12- to 13-inch pizza (plus extra dough)

Number Of Ingredients 17

1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl
1 15-ounce can crushed tomatoes
1 small clove garlic, grated
1 teaspoon extra-virgin olive oil
1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper
All-purpose flour or cornmeal, for dusting
2 tablespoons grated Parmesan cheese
2 ounces fresh mozzarella cheese, torn
1 heaping cup freshly grated low-moisture mozzarella cheese

Steps:

  • Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
  • Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
  • Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
  • Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
  • Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round. Cover the dough with 1/2 cup pizza sauce, the Parmesan, torn mozzarella and grated mozzarella, leaving a 3/4-inch border.
  • Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board.

NEW YORK STYLE PIZZA



New York Style Pizza image

New York style pizza has a crust which is slightly crispy but also chewy, with a cornicione which doesn't puff too much. It is best made in the food processor to minimize oxidation, which can give off-flavors. The sauce is very tomato-y, with balanced sweetness and acid, and just hints of onion and herbs. The cheese MUST be dry mozzarella (the kind that comes in blocks), and must be grated at home, Full-fat is best, as the low-fat or no-fat varieties don't melt right, and it should be applied sparingly, allowing the sauce to peek through just a little after baking. To make more than 3 pizzas, make each batch of dough separately; the sauce can be scaled up in one pot. Adapted from recipes by J. Kenji Lopez-Alt at Serious Eats: http://bit.ly/ck45Gp and http://bit.ly/cSI8Zh

Provided by DrGaellon

Categories     Oven

Time P2DT45m

Yield 3 12-inch pizzas, 6-9 serving(s)

Number Of Ingredients 17

1 (14 ounce) can peeled whole 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 each about 6-inch long
1 medium yellow onion, peeled and split in half
1 teaspoon sugar
22 1/2 ounces bread flour, plus more for dusting (about 4 1/2 cups)
1 1/2 tablespoons sugar
1 tablespoon kosher salt
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
1 lb full-fat mozzarella cheese

Steps:

  • Process tomatoes in food mill, food processor or with an immersion blender. Puree should not be perfectly smooth, but should have no chunks larger than 1/16".
  • Heat butter and oil in large skillet over medium-low heat until melted. Add garlic, oregano, red pepper flakes and salt and saute until garlic is fragrant but not browned, about 3 minutes. Add pureed tomatoes, basil, onion halves and sugar. Bring to a simmer, reduce heat to the lowest setting (so that bubbles barely break the surface) and cook until reduced by half, about 1 hour. Season to taste with salt. Remove and discard onion and basil sprigs. Cool completely before using, or store in refrigerator in airtight container up to 2 weeks.
  • Combine flour, sugar, salt and yeast in food processor; pulse to combine. Add olive oil and water. Run processor until dough forms a ball that spins around the workbowl cleaning the sides, about 15 seconds, then run an additional 15 seconds.
  • Knead dough by hand 2-5 times on a floured work surface. A small piece of dough should stretch enough to allow light to pass through easily without tearing (the windowpane test). Divide dough in three and place into 1-qt plastic containers or zip-top bags. Refrigerate at least 24 hours, or up to 5 days.
  • 2 hours before baking, remove dough to counter, place rack with pizza stone in center of oven and preheat oven to 500°F Form dough into a tight ball by gathering edges into the center and pinching shut; place into a clean mixing bowl, cover with a towel or plastic wrap, and allow to rise until doubled, about 2 hours.
  • Grate mozzarella cheese; you should have about 4 cups. Place on a plate and place in freezer for at least 15 minutes before baking.
  • Place dough ball on lightly floured surface. Press out into 8" circle, leaving the outer 1" slightly raised. Stretch the dough over your knuckles until it forms a circle 12"-14" in diameter, about 1/4" thick. Place dough on pizza peel.
  • Spread about 2/3 c sauce over crust, leaving 1/2"-1" bare at the edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted and has scattered brown spots, and cornicione is brown and puffy, 12-15 minutes. Remove from oven, transfer to a cutting board, slice and serve immediately. Repeat with remaining dough balls, sauce and cheese.

Nutrition Facts : Calories 755, Fat 29.1, SaturatedFat 12.6, Cholesterol 64.8, Sodium 1645.8, Carbohydrate 92.9, Fiber 4.4, Sugar 7.6, Protein 29.2

NEW YORK-STYLE SAUCE AND CHEESE PIZZA



New York-Style Sauce and Cheese Pizza image

The best cheese pizza I've ever made. Pick your crust from one of the great ones on this site, then top it with this recipe. Yum! Adapted from Peter Reinhart's American Pie (to make it closer to his version, use 1/4 c. cheddar, not 1/4 pound co-jack--I read the recipe wrong when I made it, but the flavor was fantastic anyway).

Provided by WisconsinGirl

Categories     Cheese

Time 27m

Yield 1 pizza, 2-3 serving(s)

Number Of Ingredients 9

1 pizza crust (unbaked)
1/4 lb part-skim mozzarella cheese, grated
1/4 lb colby-monterey jack cheese, grated
1/4 cup parmesan cheese, grated
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
2/3 cup pizza sauce

Steps:

  • In a bowl, stir together everything except the crust and sauce.
  • Spread sauce evenly over crust, leaving a 1/4 inch border.
  • Sprinkle cheese mixture evenly over pizza.
  • Bake according to the directions for your chosen crust.
  • Let cool for about 3 minutes before slicing and serving.
  • For a crust with more "snap", let the pizza cool completely, then return individual slices to the hot oven for recrisping.

Nutrition Facts : Calories 474.7, Fat 31.8, SaturatedFat 19, Cholesterol 97.8, Sodium 1247.9, Carbohydrate 12.6, Fiber 0.5, Sugar 8.6, Protein 34.2

CHEESY PAN PIZZA



Cheesy Pan Pizza image

This recipe for a crisp, cheesy pan pizza was developed by Charlotte Rutledge, along with her team of test cooks at King Arthur Flour's rigorous test kitchen in Vermont. It uses a number of simple techniques to achieve maximum texture and flavor. The dough is folded a few times before it goes in the fridge for a long rest, which develops its flavor and airiness. Cooking the pizza in cast iron gets the edges brown and crackling, and layering the cheese and sauce creates an extra cheesy top with no soggy layer. Make it once in its simplest form, then use the model to play around with the fermentation time and toppings.

Provided by Tejal Rao

Categories     dinner, lunch, pizza and calzones, main course

Time 45m

Yield 1 (9-to-10-inch) pan pizza

Number Of Ingredients 10

1 3/4 cups plus 2 tablespoons/240 grams all-purpose flour
3/4 cup/180 milliliters lukewarm water
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/2 teaspoon instant or active dry yeast
1 1/2 tablespoons olive oil
6 ounces mozzarella, grated (about 1 1/4 loosely packed cups)
1/2 cup/120 grams tomato sauce or pizza sauce
Freshly grated hard cheese, such as Parmesan or pecorino, for garnish (optional)
Fresh herbs, such as basil, marjoram or oregano, for garnish (optional)

Steps:

  • Prepare the dough: Measure the flour, water, olive oil, salt and yeast into a large mixing bowl. Mix together with your hand or a dough scraper until it forms a shaggy, sticky ball with no dry patches. Cover the bowl using a damp towel or plastic wrap, and let the dough rest for 5 minutes.
  • Wet your hand, and reach down between the side of the bowl and the dough, as though you were going to lift the dough out, but instead of lifting, stretch the bottom of the dough up, and fold it over the top. Repeat three more times, turning the bowl 90 degrees each time. Cover the bowl again for 5 minutes, then repeat the folding-and-resting process three more times. After the fourth time, cover the bowl, and let the dough rest, undisturbed, for 40 minutes, then transfer the bowl to the fridge for at least 12 hours or up to 72 hours.
  • About 3 hours before you want to eat the pizza, get ready for assembly: Pour the olive oil into a well-seasoned 9- or 10-inch cast-iron skillet, and use your fingers to coat the inside of the pan, including the sides. Transfer the dough to the pan, and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it with your fingertips. If the dough shrinks back, cover it and let it rest for about 15 minutes, then repeat the pressing and dimpling. At this point, you should be able to smush the dough out and into the edges of the pan, but if not, give it one more 15-minute rest before trying again. Cover the dough, and let it rise for 2 hours at room temperature. It will look soft and jiggle when you gently shake the pan.
  • Place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element), then heat the oven to 450 degrees. When you're ready to bake the pizza, sprinkle a scant 1 cup mozzarella evenly over the crust. Cover the entire dough so none is showing, then dollop small spoonfuls of the sauce over the cheese. Sprinkle the remaining mozzarella on top, and bake on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. (Use a spatula to check the bottom.) If the bottom is brown but the top still seems pale, transfer the pizza to the top rack, and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes.
  • Remove the pizza from the oven, and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. If garnishing with hard cheese and herbs, add those now. Serve the pizza anywhere from medium-hot to warm, and use kitchen shears or a large pair of scissors to cut it into wedges.

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Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer; stir to combine. Fit mixer with dough hook. Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook.
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NEW YORK WHITE PIZZA - THE RIGHT WAY - SIP AND FEAST
2021-08-13 Give the pizza peel a bit of a shake. If the pizza dough sticks at all, lift up the offending edge and sprinkle more semolina flour under the spot. The pizza needs to be able to slide. Once satisfied, add the cheese. For a 15 inch pie, 8 ounces of shredded mozzarella and 1 ½ cups of ricotta work well.
From sipandfeast.com


THE BEST NEW YORK STYLE CHEESE PIZZA - BAKER BY NATURE | RECIPE ...
Feb 24, 2017 - This New York Style Cheese Pizza is chewy and delicious! Includes recipes for pizza dough and sauce. The perfect Friday night pizza recipe!
From pinterest.ca


RECIPE: NEW YORK–STYLE PIZZA - MARGOT'S SLICES
2018-03-28 Transfer dough round to pizza peel, and, working quickly, top with a heaping 3-ounce ladleful of sauce, placing sauce in middle of dough and using ladle bottom to spread it out in a spiral from the center. Sprinkle on 1/2 ounce of the grated Romano, Parmesan, or grana padano. Follow that with about 5 ounces of the "New York Blend" mozzarella.
From margotspizza.com


NEW YORK-STYLE CHEESE PIZZA — OONI UNITED KINGDOM
Add basil, onion powder and sugar and stir. Bring the mixture to a low boil, reduce the heat to low, and simmer for 45 minutes to an hour, until the sauce has reduced by about half. Remove the basil, taste the sauce and adjust the seasoning as needed.
From uk.ooni.com


NEW YORK STYLE CHEESE PIZZA | RECIPE | CHEESE PIZZA RECIPE, PIZZA ...
May 23, 2019 - A crispy and chewy thin crust pizza topped with tomato sauce and whole milk mozzarella. May 23, 2019 - A crispy and chewy thin crust pizza topped with tomato sauce and whole milk mozzarella. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


NEW YORK-STYLE WHITE PIZZA RECIPE - SERIOUS EATS
2018-08-09 In a heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 or 6 minutes, or until translucent. Add the garlic and stir for 1 minute longer. Add the cream, lower the heat to medium-low, and cook for about 3 minutes, or until the cream thickens and reduces slightly.
From seriouseats.com


HOW TO PIZZA: A NEW YORK-STYLE PIZZA RECIPE WITH EXTRANEOUS …
2020-09-25 The pizza is baked in a deck oven, at a temperature in the neighborhood of 550°F to 650°F, several hundred degrees cooler than the Neapolitan pizzas that inspired it. In New York, the pies are large, usually 18 inches to 20 inches, and they’re sold as individual reheated slices, or “whole pies,” which are baked fresh.
From richardeaglespoon.com


NEW YORK-STYLE THIN CRUST PIZZA • FOOD FOLKS AND FUN
2021-02-25 Gently stretch the dough into a 12-inch circle. Move dough to a well. Cover a pizza peel with 1 ½ Tablespoon of semolina flour and transfer the dough to the pizza peel. Stretch the dough to a 13-inch circle. Spread ½ cup of pizza sauce over the dough, leaving a ½-inch border around the edges.
From foodfolksandfun.net


AUTHENTIC NEW YORK STYLE PIZZA DOUGH RECIPE
2022-03-15 Step 1. Start with some water and add 1 tbsp of salt to it. You need to make sure that the water is room temperature if you want to use the dough after 24 hours. However, if you want to use the dough within a few hours like I do, then you can use lukewarm water. Make sure that the water is not hot, just a little warm.
From countertoppizzaoven.com


NEW YORK STYLE PIZZA RECIPE | THIN CRUST AND DELICIOUS!
2022-01-03 First, line it with parchment paper and then sprinkle flour and cornmeal. To make the pizza sauce put canned tomatoes into a bowl, season them with salt, pepper, oregano, garlic powder, and basil. Then, mix and mash a bit with a fork. Put a good bunch of flour into a bowl and transfer the dough to it.
From lacooquette.com


NEW YORK-STYLE PIZZA - RECIPES | PAMPERED CHEF US SITE
To make the pizza sauce, place tomatoes in a 1 qt. (1 L) container. Using an immersion blender or blender, gently pulsate, moving up and down, until the tomatoes are milled down. Add the oregano, garlic salt, and water to container. Put a lid on and shake to mix all the ingredients. Shred both blocks of cheese into a large bowl.
From pamperedchef.com


NEW YORK-STYLE CHEESE PIE — OONI USA
Pinch crushed red chile pepper flakes (optional) Parmesan or pecorino cheese, finely grated (optional) Method. To make the dough, combine the water, yeast, salt and sugar In the bowl of an electric mixer. Add the flour and, using a dough hook attachment, mix on a low speed until the liquid is completely absorbed.
From ooni.com


21 NEW YORK PIZZA DOUGH RECIPE - SELECTED RECIPES
Most of these recipes are quick and easy ones made especially for busy weeknights. 21 New York Pizza Dough Recipe. The Best New York Style Pizza Dough. 24 hr 21 min. Olive oil, sugar, dry yeast, all purpose. 4.9 540. Feeling Foodish. Basic New York-Style Pizza Dough Recipe. 24 hr . Bread flour, olive oil, instant yeast, sugar. 4.5 33. Serious Eats. Roberta’s Pizza Dough. 20 …
From selectedrecipe.com


GRILLED NEW YORK STYLE PEPPERONI PIZZA RECIPE | TRAEGER GRILLS
TK's NYC Pepperoni Pizza. Cooked on an Ironwood 650 Intisl Temp for stone 500, bottom rack. Pizza transferred, lid closed then reduced reduced heat to 350 for 10-15 minutes.
From traeger.com


NEW YORK STYLE PIZZA #RECIPE #NYC #NEWYORK #PIZZA #CHEESE …
Feb 1, 2018 - Overview of our trip to New York City: Rockefeller Center, Times Square, Chelsea Market, Greenwich Village, plus a recipe for New York Style Pizza.
From pinterest.ca


THE BEST NEW YORK-STYLE PIZZA SAUCE RECIPE - STATE OF DINNER
2021-04-13 Steps to Making the Best Pizza Sauce. Step 1: Saute the herbs in olive oil and butter. This builds the foundation of the sauce. Step Two: Add in all of the remaining ingredients. The tomatoes, onions, basil, and sugar go into the pot. Step Three: Puree the tomatoes and other ingredients together.
From stateofdinner.com


WHAT IS NEW YORK-STYLE PIZZA? - THE SPRUCE EATS
2019-08-06 The New York-style slice grew out of Neapolitan-style pizza when Italian immigrants brought pizza to NYC—and America—in the early 1900s. New York-style pizza has slices that are large and wide with a thin crust that is foldable yet crispy. It is traditionally topped with tomato sauce and mozzarella cheese, with any extra toppings placed on ...
From thespruceeats.com


RECIPE: ‘NEW YORK BLEND’ MOZZARELLA - MARGOT'S PIZZA
2018-03-28 Instructions. On the large holes of a box grater, or, ideally, the potato grater referenced above, shred cheeses into a large mixing bowl. Thoroughly blend cheeses and store in a large zip-top bag or quart containers.
From margotspizza.com


BEST NEW YORK STYLE PIZZA RECIPE - PIZZAWARE
2020-10-25 Preheat your oven to 400°F. Brush the olive oil in the area of the pizza dough on the center, but not brush on the outer ring of the dough. Spread the pizza sauce, mozzarella cheese and your favorite toppings on the dough. Place the pizza into the oven on the lowest rack, reduce your oven temperature to 375°F, and bake about 8 to 10 minutes ...
From pizzaware.com


BEST NEW YORK STYLE CHEESECAKE RECIPE - COOKEATSHARE
Trusted Results with Best new york style cheesecake recipe. Chantal's New York Cheesecake - All Recipes. People who like the NY style of cheesecake love this recipe. ... For a flawless, no crack or browned cheesecake, it is best to bake it in a water bath on ... Eric's Best New York Style Cheesecake - All Recipes. This New York Cheesecake ...
From cookeatshare.com


THE BEST NEW YORK PIZZA RECIPE OUTSIDE OF NY | BIGGER BOLDER …
2021-03-25 Preheat the oven to 500°F (250°C) and place in a pizza stone or tray if using. Turn a dough ball out onto a lightly floured surface. Gently stretch the dough by draping over your knuckles into a 12-14 inch circle about 1/4-inch thick. Slide the pizza base onto a flat baking tray lined with parchment (see video above).
From biggerbolderbaking.com


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