New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Main Dish
  4. Pizza
Photo of Bakery-Style Pizza by CDM68

Bakery-Style Pizza

Rated as 5 out of 5 Stars
4 made it  |  3 reviews   |  1 photos
13

Recipe by:

"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."
Added to shopping list. Go to shopping list.

Ingredients

2 h 20 m servings 271
Original recipe yields 12 servings (12 square slices)

Directions

{{model.addEditText}} Print
  1. Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 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.
  3. 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.
  4. Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.
  5. 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.
  6. Let pizza rise in a warm area until puffy, about 1 hour.
  7. Preheat oven to 450 degrees F (230 degrees C).
  8. 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.
You might also like
Authentic Margherita Pizza

See how to make a classic pizza margherita.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $5!

Cook 5-star weekday dinners every time.

Footnotes

  • Cook's Notes:
  • Prepare dough in a food processor if preferred.
  • Look for crushed tomatoes with no basil, puree, or citric acid added.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 271 calories; 10.6 33.4 10.7 19 663 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $5!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 3
Rate and review
Most helpful
Most positive
Least positive
Newest

OMG! This pizza is amazing I request this for a dinner party. You are going to die for it.

Read more

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!...

Read more

Took forever to find a FLUFFY pizza dough, but it was worth the wait! it was absolutely amazing!

Read more
More Reviews