New York Style Sauce And Cheese Pizza Recipes

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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 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



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

PAN PIZZA



Pan Pizza image

The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother's Sicilian grandma pies, which he liked a great deal, and personal pan pizzas from Pizza Hut, which he loved unreservedly. This recipe, he told me in 2018, pays homage to that buttery, high-lofted pie, with a crisp bottom crust, a slightly sweet sauce and an enormous amount of cheese. Slices of pepperoni make a beautiful topping, cupping in the heat of the oven and drizzling crimson oil across the edges of the pie. The dough takes a long time to proof and the recipe delivers a lot of it, so making the recipe is a great excuse for planning a pizza party. Cast-iron pans are best for the baking, but square or rectangular baking pans with high sides will do nicely in a pinch.

Provided by Sam Sifton

Categories     pizza and calzones, main course

Time 21h30m

Yield 6 to 8 servings

Number Of Ingredients 18

1000 grams unbleached all-purpose flour, approximately 8 cups
30 grams kosher salt, approximately 1 1/2 tablespoons
700 grams lukewarm water, approximately 2 3/4 cups
60 grams unsalted butter, preferably high-fat European-style, approximately 1/4 cup, melted
40 grams olive oil, approximately 3 tablespoons, plus more to grease pans
5 grams active dry yeast, approximately 1 3/4 teaspoons
2 tablespoons olive oil
1 clove garlic, peeled and minced
2 tablespoons tomato paste
Pinch of chile flakes, to taste
1 28-ounce can chopped or crushed tomatoes
2 tablespoons honey, or to taste
1 teaspoon kosher salt, or to taste
Olive oil
Part-skim mozzarella, roughly grated, 525 grams or 4 1/2 cups: 175 grams or 1 1/2 cups per pie
Fresh mozzarella, cut into cubes, 300 grams or 3 cups: 100 grams or 1 cup per pie
Sliced pepperoni, to taste
3 pinches fresh oregano, or 3 teaspoons dried: 1 pinch or teaspoon per pie

Steps:

  • Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
  • Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
  • Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
  • The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
  • Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.
  • Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.
  • Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.
  • Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)
  • After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.
  • Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn't risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.
  • Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.

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 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.

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.

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 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

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MAKE YOUR OWN BUFFALO-STYLE PIZZA VIA 'THE BUFFALO NEW YORK …
Restart mixer. After 2 more minutes, add shortening and mix 3 minutes. Remove dough to a clean bowl, cover with a clean damp cloth, and let rise for 45 minutes. Cut into two balls, place on a ...
From buffalonews.com


GRILLED NEW YORK STYLE PEPPERONI PIZZA RECIPE | TRAEGER GRILLS
For the Pizza Dough: Combine flour, sugar, salt and yeast in food processor. Pulse 3 to 4 times until incorporated evenly. Add olive oil and 15 ounces of lukewarm water.
From traeger.com


PIZZA SAUCE RECIPE (3 VERSIONS) | RECIPETIN EATS
2020-05-01 New York Pizza Sauce: Heat oil in a heavy-based, medium saucepan over medium heat. Add onion and garlic, and sautee until onions are soft but not coloured. Add tomatoes, oregano, salt and sugar. Bring to a simmer. Reduce heat to low, and cook, stirring occasionally, until reduced by half (about 1 hour).
From recipetineats.com


NEW YORK-STYLE PIZZA SAUCE RECIPE BY TONY GEMIGNANI - THE DAILY …
2012-08-23 In a medium bowl, combine the diced tomatoes, including the juice from the can, the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Whisk together so the tomatoes become soft and everything is well incorporated. Taste and add more salt, if desired. Use immediately, or store in a tightly covered container in the refrigerator ...
From thedailymeal.com


CHICKEN PARMESAN PIZZA STYLE (A NEW FAVORITE) - THIS IS HOW I COOK
2021-05-04 Cover with parmesan. Then cover that with mozzarella. Place on a baking sheet in oven and bake for about 10 minutes. Cheese should be melted, if not bake a few minutes longer. Remove from oven, Heat broiler to high. Slide baking sheet under broiler and broil for just a few minutes until cheese is golden and glistening.
From thisishowicook.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


A CLASSIC SICILIAN PIZZA RECIPE SERVED NEW YORK-STYLE - THE SPRUCE …
2019-07-19 Let rest until the yeast bubbles, about 5 minutes. In a large mixing bowl, mix 3 cups of flour and salt. Add yeast mixture and 1 tablespoon oil and stir together to form a sticky dough. Knead dough, adding remaining flour a little at a time until dough becomes a smooth, elastic ball, about 6-9 minutes.
From thespruceeats.com


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


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


NEW YORK PIZZA SAUCE - STANISLAUS FOODS
Thin, round New York pies are dressed with fresh-tasting sauce, premium quality mozzarella cheese, and a sprinkle of dried oregano before baking. Makes 40 cups of sauce. Ingredients. 2 cans 7/11® Ground Tomatoes. 1 can Full Red® Pizza Sauce. 1⁄4 cup Corto® Extra Virgin Olive Oil. 1 cup of fresh basil, chopped. salt & pepper to taste.
From stanislaus.com


FALCO INSPIRED NY STYLE PIZZA RECIPE — OONI USA
Slide the pizza onto the peel and begin adding your cheese. Spread the shredded mozzarella right out to the edge, then sprinkle the parmesan over the top. Drizzle a little olive oil over the cheese. Starting from the centre, squeeze your sauce over the pizza in a spiral shape, stopping when you reach the edge. Finish with a sprinkle of sea salt ...
From ooni.com


THE BEST NEW YORK STYLE PIZZA DOUGH AND 14 TIPS FOR SUCCESS!!
2012-08-17 How to Freeze Homemade Pizza Dough. After mixing dough and dividing into balls, place dough in refrigerator for at least 24 hours.; Place dough balls on baking sheet lined with plastic wrap or parchment paper, cover loosely with plastic wrap and freeze until firm (~ 2 to 3 hours or up to overnight).
From feelingfoodish.com


HOMEMADE PIZZA DOUGH - NEW YORK PIZZA - SIP AND FEAST
2021-07-27 Add the salt to the crushed tomatoes and mix. Place pizza steel on the second highest rack of the oven. Preheat the oven to the highest temperature for 45 minutes prior to shaping dough. Sprinkle semolina flour onto your wooden pizza peel and sprinkle regular flour onto a large work surface.
From sipandfeast.com


HOMEMADE NEW YORK STYLE PIZZA - CARDAMOM & COCONUT
2018-07-17 Then preheat the oven to 500 degrees Fahrenheit. Take the pizza dough out of the refrigerator and divide in two. On a greased baking sheet, form each piece of dough into balls and set a few inches apart. Spray cooking spray on the dough, cover loosely with plastic wrap, and allow to warm up for about 30 minutes.
From cardamomandcoconut.com


NEW YORK CRUST (OUR FAVORITE PIZZA DOUGH RECIPE) - UMAMI GIRL
2020-07-14 Make sure that the yeast, sugar, and salt are well-distributed throughout the flour. Mix in the water until all the flour is hydrated. Then mix in the olive oil. Knead for 10 minutes in a stand mixer with the dough hook or by hand. Let the dough rise in …
From umamigirl.com


NEW YORK STYLE PIZZA SAUCE – BEST RECIPES EVAR
2015-06-07 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 ...
From bestrecipesevar.com


DETROIT-STYLE PIZZA RECIPE - INSANELY GOOD
2021-02-20 Add 2 teaspoons olive oil, salt, and bread flour. Stir with a wooden spoon until a rough ball of dough forms. Allow dough to relax for 10 minutes. Turn dough out onto a countertop and knead until the dough becomes a smooth, silky ball. Pour the remaining olive oil onto the bottom of a 10×14-inch Detroit-style pizza pan.
From insanelygoodrecipes.com


TYPES OF PIZZA: THE ULTIMATE GUIDE TO REGIONAL PIZZAS IN THE U.S.
2020-11-24 St. Louis-Style Pizza. St. Louis-style pizza has an unleavened, super-crispy crust and sliced (never diced) toppings. The sauce is almost sweet and instead of mozzarella, it features “provel”—a blend of provolone, Swiss and white cheddar. This type of pizza is typically served with a “party cut”—a round pizza cut into squares.
From tasteofhome.com


EASY HOMEMADE PIZZA SAUCE | MYRECIPES
Ingredient Checklist. 7 tablespoons water. 2 tablespoons chopped fresh basil. 1 ½ tablespoons extra-virgin olive oil. 2 teaspoons dried oregano. 1 ½ teaspoons sugar. 1 teaspoon minced garlic. 1 (14.5-ounce) can petite-cut diced tomatoes, undrained. 1 (6-ounce) can tomato paste.
From myrecipes.com


NEW YORK-STYLE PIZZA - PIZZAMAKING.COM
Add the garlic and oregano to the raw tomatoes. When ready to make pizza, remove dough from refrigerator and allow to warm to room temperature. Preheat your oven (with pizza stone) to 550 °F one hour prior to making pizza. Turn out the dough onto a floured work surface. Press the dough into a flat, round disc.
From pizzamaking.com


NEW YORK PIZZA SAUCE – CORTO OLIVE OIL
Ingredients Yield – 40 cups of sauce 2 cans 7/11® Ground Tomatoes 1 can Full Red® Pizza Sauce ¼ cup TRULY® 100% Extra Virgin Olive Oil 1 cup of fresh basil, chopped Salt & pepper to taste Directions Mix all ingredients in a stainless steel bowl, season with salt and pepper to taste. We made our thin, round New York dough with 51-49® Extra Virgin Olive Oil/Canola Blend, …
From corto-olive.com


NEW YORK STYLE CHEESE PIZZA RECIPE | YEPRECIPES
2. Stretch the dough out onto the pizza pan making a half inch edge that's just a little thicker than the center. 3. Spread the tomato sauce evenly over the dough (except the edge). 4. Sprinkle the cheese evenly over the sauce. 5. Bake in the preheated oven for 12 to 14 minutes or until crust is golden brown. 6.
From yeprecipes.com


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