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My review
Bakery-Style Pizza
CDM68
"Now found exclusively at one well-known pizza garden in Gravesend, Brooklyn, this style of pizza was once found in neighborhood bakeries. This pizza is deceivingly light, crisp, and slightly spicy. Enjoy with a can of soda."
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Ingredients
2 h 20 m servings 271 calsOriginal recipe yields 12 servings (12 square slices)
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- US
- Metric
Directions
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Prep
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Ready In
- Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
- Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
- Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.
- Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza.
- Let pizza rise in a warm area until puffy, about 1 hour.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.
Footnotes
- Cook's Notes:
- Prepare dough in a food processor if preferred.
- Look for crushed tomatoes with no basil, puree, or citric acid added.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 271 calories; 10.6 g fat; 33.4 g carbohydrates; 10.7 g protein; 19 mg cholesterol; 663 mg sodium. Full nutrition
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Reviews
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Newest
11/27/2016
OMG! This pizza is amazing I request this for a dinner party. You are going to die for it.
4/9/2016
Fantastic! I used a bit more mozzarella than called for, but that was my only change. We loved everything about this and the sauce was awesome too! I will def be making this again~YUM, YUM, YUM!...