The Best New York Style Cheese Pizza
User Reviews
5
The Best New York Style Cheese Pizza
Description
This recipe starts by combining bread flour, sugar, yeast, and kosher salt, then hydrating and kneading into a smooth dough with olive oil. The dough is allowed to double in size in a warm place before being divided, half reserved frozen for later use. The sauce is made by sautéing onion, celery, and garlic in olive oil, followed by canned tomato sauce and paste, Parmesan cheese, basil, oregano, salt, sugar, and pepper. The dough is stretched, topped with the sauce, and plentiful shredded low-moisture mozzarella cheese that has been frozen to aid in shredding handles the topping.
The pizza is baked in a very hot oven (preheated at least 45 minutes to 1 hour) to ensure a crispy crust with melted, slightly browned cheese. The combination of the chewy crust, flavorful sauce, and melty cheese achieves the iconic New York pizza texture and taste.
The recipe includes a tip highlighting the importance of a sustained hot oven for ideal crust and cheese texture. Storing extra dough frozen provides convenience for future pizza-making.
Ingredients
For the Crust:
- 3 bread flour 3/4 cups
- 1 sugar 1/4 teaspoons
- 1 active dry yeast envelope
- 2 teaspoons kosher salt
- 1 water 1/2 cups; 110-115 degrees (F
- 2 tablespoons olive oil plus 2 teaspoons
For the Sauce:
- 3 tablespoons olive oil
- 1/2 cup onion chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tomato sauce 8 ounce can
- 1 tomato paste 6 ounce) can
- 3 tablespoons Parmesan Cheese grated
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
For the Cheese:
- 8 ounces mozzarella cheese low-moisture, shredded then frozen
Instructions
For the Crust:
- Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer; stir to combine.
- Fit mixer with dough hook.
- Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
- Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap. Place the bowl in a warm area and let it double in size, about 90 minutes.
- Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Wrap one dough well in saran wrap and place in the freezer for a later use.
- Place the dough you'll be using on a piece of plastic wrap and let it rest for 10 minutes.
For the Sauce:
- In a large skillet, heat the oil over medium-flame. Add the onion, celery and garlic and saute until soft; about 5 minutes. Add tomato sauce and tomato paste and stir until smooth.
- Add remaining ingredients and bring to slow simmer. Simmer for 45 minutes. Remove from heat and allow sauce to cool.
- Spread the sauce on pizza dough, as needed.
For the Cheese:
- Grate cheese, then place it in a large, clean bowl. Place bowl in the freezer for at least 20 minutes.
Assembly:
- Preheat oven to 450 degrees (F).
- Roll dough out to a large circle (about 12 inches). Pour a 1/4 cup of sauce in the center and spread it around evenly. Add cheese.
- Place pizza in the oven to bake for 10-12 minutes, or until the crust is set and the cheese is bubbling. Cut into slices and serve at once!
Notes
- Preheat your oven for at least 45 minutes at high temperature to achieve a crispy crust and melted cheese.
User Reviews
Overall Rating
5
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