NEW YORK-STYLE CHEESE PIZZA
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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