New York City–Style Pizza

Name: New York City–Style Pizza
Total time: 180 min
Yield: 6 servings
Ingredients: 1 teaspoon active dry yeast; ⅔ cup warm water (110°F/45°C); 2 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons olive oil; 1 can (10 ounces) tomato sauce; 1 pound shredded mozzarella cheese; ½ cup grated Romano cheese; ¼ cup chopped fresh basil; 1 tablespoon dried oregano; 1 teaspoon red pepper flakes

New York City–style pizza originated in New York City in the early 1900s, and it may be the American-style pizza that most closely resembles that of Naples, Italy.

180 min · serves 6

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Ingredients

1 teaspoon active dry yeast
⅔ cup warm water (110°F/45°C)
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 can (10 ounces) tomato sauce
1 pound shredded mozzarella cheese
½ cup grated Romano cheese
¼ cup chopped fresh basil
1 tablespoon dried oregano
1 teaspoon red pepper flakes

Steps

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 550°F or as hot as your oven will go. Authentic New York pizzerias bake pizzas in ovens from 700–1,000°F. 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 sheet. If you are using a pizza stone, you may place the pizza 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 12–15 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.

More recipes with yeast, flour, tomato sauce, mozzarella, parmesan, basil, oregano or red pepper flakes

Adapted from “New York City–Style Pizza” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

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 550°F or as hot as your oven will go. Authentic New York pizzerias bake pizzas in ovens from 700–1,000°F. 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 sheet. If you are using a pizza stone, you may place the pizza 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 12–15 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.