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New York Style Pizza

SUBMITTED BY: ChefLoehr PHOTO BY: LynnInHK

"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."
RECIPE RATING:
The reviewer gave this recipe 22 stars. This recipe average a 4.1 star rating.
Read Reviews (22)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  1 Hr 25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 teaspoon active dry yeast
  • 2/3 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
  • 1/2 cup grated Romano cheese
  • 1/4 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
  5. 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.

FOOTNOTES

  • Wine Tip
  • Try with an Italian red like Aglianico, Barbera or Chianti Classico.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2005 by Tori
I wouldn't exactly call this NY Pizza...being a native myself. Sorry, it's just not the real... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2006 by Linda
This is a pretty good pizza. I did a few things different. I heated the tomato sauce on the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2005 by SIZZORBUNY
I live in Tx now, but I am orginally from CT. Everytime I eat this pizza it makes me think of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2005 by ChefLoehr
It is very flavorful. Fix one of these and your not going to want Papa Johns anymore. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 16, 2006 by Wilkerson
Yum! deserves 10 stars! best pizza ive ever had! both my dad and brother want it made 4... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2005 by Rivka
Fantastic! Far better than take out and even better than our best pizza restaurant! Fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2005 by LynnInHK
Great pizza, and the dough was so easy to make. Very fragrant while baking. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2007 by Justin R
This is an awesomely easy recipe that is very rewarding. I am extremely satisfied with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2005 by kadwell
Good pizza. I accidentally used cayenne pepper instead of flakes and it was a little spicy,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2007