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My review
New York Style Pizza
6
Freddie Loehr
"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."
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Ingredients
1 h 25 m servings 719Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 3342 Ratings
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Most helpful positive review
7/15/2006
This is a pretty good pizza. I did a few things different. I heated the tomato sauce on the burner with the basil, oregano and added minced garlic. I let the dough rise 2 times, and I encountere...
Most helpful critical review
11/2/2005
I wouldn't exactly call this NY Pizza...being a native myself. Sorry, it's just not the real thing. So much so that I probably won't make it again. I'll keep looking for another recipe.
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11/2/2005
I wouldn't exactly call this NY Pizza...being a native myself. Sorry, it's just not the real thing. So much so that I probably won't make it again. I'll keep looking for another recipe.
2/15/2009
New York-style Pizza? Not even close. I'm a New Yorker and can say positively this is not how you make a New York-style pie and is not what you will get from a NY pizza street vendor or from an ...
7/15/2006
This is a pretty good pizza. I did a few things different. I heated the tomato sauce on the burner with the basil, oregano and added minced garlic. I let the dough rise 2 times, and I encountere...
1/15/2005
I live in Tx now, but I am orginally from CT. Everytime I eat this pizza it makes me think of pizza from home. Taste better than alot of the TX pizzas. I make my husband fix this for me all the ...
10/5/2008
As a native New Yorker/pizza expert, this is far from what you'd get in a pizzeria, but it is tasty. I probably won't make again since the real thing is a walk up the block for me, but I have t...
8/16/2006
Yum! deserves 10 stars! best pizza ive ever had! both my dad and brother want it made 4 their birthdays. added 1 large clove of garlic to the sauce, but i love garlic anyway. VERY GOOD!
1/15/2005
It is very flavorful. Fix one of these and your not going to want Papa Johns anymore.
1/14/2007
This is an awesomely easy recipe that is very rewarding. I am extremely satisfied with the crust and everything. An all around success.
6/23/2005
Fantastic! Far better than take out and even better than our best pizza restaurant! Fresh taste and great crust! Super simple and fun to knead the dough. I use fresh oregano and basil and low sa...