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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

718.9 calories; 40.3 g protein; 56.7 g carbohydrates; 88.1 mg cholesterol; 1831.8 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/15/2006
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 encountered a problem as I used waxed paper instead of parchment and it was quite a task to transfer it to my stone (I sprinkled corn meal on the hot stone). I also added cooked italian sausage mushrooms grn pepper and pepperoni and used only about 8 - 10 oz of the cheese. The cooking time 15 mins worked pretty well despite my additions and the stone gave a nice crunchy crust. I'll definitely try it again and will buy some parchment as it could have been a disaster without hubby's help during the transfer! Read More
(41)

Most helpful critical review

Rating: 3 stars
11/02/2005
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. Read More
(66)
47 Ratings
  • 5 star values: 20
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
11/02/2005
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. Read More
(66)
Rating: 3 stars
02/18/2009
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 elite NY pizza restaurant. I tried this recipe many moons ago but finally learned how its done. Several of us on Pizzamaking.com have documented the recipe for making authentic NY-style pizza. Read More
(54)
Rating: 4 stars
07/15/2006
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 encountered a problem as I used waxed paper instead of parchment and it was quite a task to transfer it to my stone (I sprinkled corn meal on the hot stone). I also added cooked italian sausage mushrooms grn pepper and pepperoni and used only about 8 - 10 oz of the cheese. The cooking time 15 mins worked pretty well despite my additions and the stone gave a nice crunchy crust. I'll definitely try it again and will buy some parchment as it could have been a disaster without hubby's help during the transfer! Read More
(41)
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Rating: 5 stars
01/15/2005
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 time now. No frozen pizza or delivery anymore. Read More
(24)
Rating: 4 stars
07/29/2009
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 tasted pizza hut/papa john's etc. and this is definitely better than their "pizza". I added extra garlic while it was baking! man i love pizza...:D Read More
(17)
Rating: 5 stars
08/16/2006
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! Read More
(14)
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Rating: 5 stars
01/15/2005
It is very flavorful. Fix one of these and your not going to want Papa Johns anymore. Read More
(12)
Rating: 4 stars
01/15/2007
This is an awesomely easy recipe that is very rewarding. I am extremely satisfied with the crust and everything. An all around success. Read More
(11)
Rating: 5 stars
06/23/2005
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 salt tomato sauce as the cheese is salty enough for us. I make a double batch of crust and usually do some toppings on one of them for variety but this version is the favorite. My family will not go out for pizza again. Read More
(11)