NEW YORK NEW YORK PIZZA RECIPES
NEW YORK-STYLE PIZZA RECIPE: HOW TO MAKE IT
This New York-style pizza recipe makes a no-nonsense pie. Since the crust is pliable enough to fold, cut the pizza into larger pieces if you want to eat your slices in the traditional New York way. Who says pizza isn't portable? —Mariam Ishaq, Buffalo, New York
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 0 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 475°. Grease a 14-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Cover and let rest 10 minutes. Spread with tomato sauce; top with cheeses, basil, oregano and pepper flakes. Bake on a lower oven rack until crust is lightly browned and cheese is melted, 15-20 minutes. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 254 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 714mg sodium, CarbohydrateContent 23g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 13g protein.
NEW YORK-STYLE PIZZA CRUST RECIPE - FOOD.COM
Make and share this New York-Style Pizza Crust recipe from Food.com.
Total Time 1 hours
Prep Time 1 hours
Yield 1 twelve inch crust
Number Of Ingredients 6
Steps:
- Combine water and sugar in small bowl; stir to dissolve sugar.
- Sprinkle yeast on top; stir to combine.
- Let stand 5 to 10 minutes or until foamy.
- Combine flour and salt in medium bowl.
- Stir in yeast mixture.
- Mix until mixture forms soft dough.
- Remove dough to lightly floured surface.
- Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
- Place dough in medium bowl coated with nonstick cooking spray.
- Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
- Let rise in warm place 30 minutes or until doubled in bulk.
- Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
- Pat dough into flat disc about 7 inches in diameter.
- Let rest 2 to 3 minutes.
- Pat and gently stretch dough from edges until dough seems to not stretch anymore.
- Let rest 2 to 3 minutes.
- Continue patting and stretching until dough is 12 to 14 inches in diameter.
- Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
- Press dough into pan.
- Preheat oven to 5OOF.
- Follow directions for individual recipes, baking pizza on bottom rack of oven.
Nutrition Facts : Calories 824, FatContent 2.4, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 1173.7, CarbohydrateContent 172.6, FiberContent 6.9, SugarContent 4.8, ProteinContent 24
More about "new york new york pizza recipes"
NEW YORK STYLE PIZZA DOUGH RECIPE - FOOD.COM
A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.
From food.com
Reviews 5.0
Total Time 2 hours
Calories 1657.3 per serving
From food.com
Reviews 5.0
Total Time 2 hours
Calories 1657.3 per serving
- When ready to use, remove from fridge, and let the dough come up to room temperature before using.
See details
PIZZA DOUGH RECIPE - NYT COOKING
This pizza dough is very easy to put together, and it's enough for four 10-inch-diameter pizzas. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you like. (Thaw dough overnight in the refrigerator or leave at room temperature for several hours.)
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine american
Calories 253 per serving
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine american
Calories 253 per serving
- To use dough, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. (If you froze the dough, leave it at room temperature for several hours first, or defrost overnight in the refrigerator.) Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball with make a 10-inch diameter pizza.
See details
PIZZA MARGHERITA RECIPE - NYT COOKING
Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 453 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 453 per serving
- Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
See details
NEW YORK-STYLE PIZZA SAUCE RECIPE — OONI USA
Recreate New York City’s classic pizza style at home! Our New York-Style Pizza Sauce recipe is flavored with herbs and garlic, and is perfect for pairing with the generous toppings on those signature extra-large slices.
From ooni.com
From ooni.com
- Transport yourself to the bustling streets of NYC with our New York-Style Pizza Sauce recipe! The city’s signature massive round pizzas that are sold by the slice typically use this style of sauce, which is made with herbs, garlic and a little bit of sugar. This flavor-packed sauce pairs so well with the generous toppings on those extra-large slices.Check out our recipe for New York-Style Pizza Dough for the perfect dough pairing. IngredientsMakes enough for two 16” pizzas 1 tbsp olive oil1 tbsp unsalted butter2 garlic cloves, grated (minced)1 tsp dried oregano½ tsp salt28oz (794g) tinned, whole, peeled San Marzano tomatoes2 stems fresh basil with leaves on1 tsp onion powder1 tsp sugarMethodIn a medium saucepan over a medium heat, melt the butter with the olive oil. Once the butter is completely melted, add the garlic, oregano and salt and stir until fragrant or for about 1 minute. In a bowl, add the tomatoes and crush using your hands to break them up a little. Add the tomatoes, basil stems, onion powder and sugar to the saucepan. Bring the mixture to a bubble, reduce the heat to low, and simmer for 45 minutes to 1 hour, until the sauce has reduced by about half. Remove the basil stems from the sauce, and season the sauce with more salt if needed.Allow the sauce to cool, then store in an airtight container in the fridge. Be sure to remove the sauce from the fridge in advance of using it on a pizza, so that the sauce can come up to room temperature.
See details
NEW YORK-STYLE PIZZA - RECIPES | PAMPERED CHEF US SITE
Crust, sauce, cheese...this is your essential New-York-style pizza recipe. Embellish if you must, or just enjoy this classic recipe from our friend Miriam Weiskind from the thezareport.
From pamperedchef.com
Reviews 5.0
From pamperedchef.com
Reviews 5.0
- Using a scale, measure out the flour.In a bowl, combine the yeast and flour; stir to incorporate the dry mix. Form into a “castle and moat” so that the water will pour around the outside of the flour/yeast pile.Slowly pour water into the bowl so it goes into the “moat” then use a spatula to slowly incorporate the flour and yeast mixture with the water.Once all the ingredients are incorporated, use your hand to scoop the mixture up from the bottom and fold over within the bowl. You will repeat this until you have a ball of dough without flour all over the bowl.Cover the bowl with a damp towel for 20 minutes.Measure out salt and oil in separate bowls.Uncover the dough and pour salt over. Pat the salt onto the dough, the begin to fold into the dough until you cannot feel the salt any longer. Fold enough times to form a ball.Pour the oil onto the dough and repeat stretching and kneading until the oil is mostly incorporated. You can add a pinch of flour to help the oil absorb after 5 minutes of kneading.Remove the dough from the bowl and rest on the counter for 2 minutes. Fold, stretch, and knead on the counter until the dough begins to feel smooth (about 2 minutes). Let the dough rest for 2 minutes.Repeat kneading and stretching so that dough is smooth. Let rest for 2 minutes.Cut the dough into 3 equal pieces each. Gently fold the dough with your palms to create a ball. Lightly oil plastic containers and then place each ball in a container. Cover and store in the fridge a minimum of 24 hours to 4 days.To make the pizza sauce, place tomatoes in a 1 qt. (1 L) container.Using an immersion blender or blender, gently pulsate, moving up and down, until the tomatoes are milled down.Add the oregano, garlic salt, and water to container. Put a lid on and shake to mix all the ingredients.Shred both blocks of cheese into a large bowl.Gently mix by hand.Preheat your Pizza Stone in a 450°F (230°C) for up to 30 minutes.Remove dough from the container, sprinkle flour onto the dough and hold upside down, while allowing the dough ball to gently fall into your hand. Place onto the counter with bread flour. Gently coat the dough so it won’t stick to your hands. I like to gently push the dough out on top and bottom of the ball. The bottom is the part that was face down in container. We want to bake with the pretty side face-up.Placing the dough on Pizza Peel. I use a semolina flour, but you can also use some of your bread flour. Sprinkle onto the peel so that it doesn’t stick. Be careful to not use too much because the flour will taste bitter if you use too much. Do a little shake to make sure the dough slides around. If so, top gently with ingredients but NEVER press down hard (this is how it gets stuck to the peel).Add the sauce and toppings.Place in the oven about 6” (15 cm) from the broiler and carefully spin the pizza every 2 minutes while baking until done.
See details
CLASSIC NEW YORK-STYLE PIZZA DOUGH RECIPE
Oct 22, 2007 · Ingredients 1 cup warm water, about 105 F to 115 F 2 1/4 teaspoons (1/4-ounce package) instant active dry yeast 1 1/2 teaspoons granulated sugar 3 cups bread flour, or as needed, divided 2 tablespoons olive oil 1 1/2 teaspoons salt
From thespruceeats.com
From thespruceeats.com
See details
NEW YORK STYLE PIZZA RECIPE | ROCCBOX RECIPES | GOZNEY
Jul 19, 2019 · Open the dough ball into a pizza skin before topping and transferring to your Roccbox peel. Launch the pizza into your Gozney Roccbox pizza oven and bake for around 4 1/2 minutes, rotating and turning regularly.
From us.gozney.com
From us.gozney.com
See details
THE BEST NEW YORK PIZZA RECIPE OUTSIDE OF NY | BIGGER ...
Mar 25, 2021 · Preheat the oven to 500°F (250°C) and place in a pizza stone or tray if using. Turn a dough ball out onto a lightly floured surface. Gently stretch the dough by draping over your knuckles into a 12-14 inch circle about 1/4-inch thick. Slide the pizza base onto a flat baking tray lined with parchment (see video above).
From biggerbolderbaking.com
From biggerbolderbaking.com
See details
NEW YORK STYLE THIN CRUST PIZZA RECIPE | FOOD NETWORK
Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven. Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick. Dust pizza peel ...
From foodnetwork.com
From foodnetwork.com
See details
NEW YORK–STYLE CHEESE PIZZA RECIPE - FOOD NETWORK
Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 ...
From foodnetwork.com
From foodnetwork.com
See details
NEW YORK STYLE PIZZA RECIPE | ROCCBOX RECIPES | GOZNEY
Open the dough ball into a pizza skin before topping and transferring to your Roccbox peel. Launch the pizza into your Gozney Roccbox pizza oven and bake for around 4 1/2 minutes, rotating and turning regularly. Ingredients. For the dough (makes 7 dough balls); 625g Strong White Bread Flour. 325g 00 Pizza Flour. 100g Wholemeal Flour.
From us.gozney.com
From us.gozney.com
See details
NEW YORK-STYLE PIZZA DOUGH RECIPE — OONI USA
Directions. In a bowl, combine the water, yeast, salt and sugar, and mix until well combined. Using an electric mixer fitted with a dough hook, pour the water mixture into the mixing bowl. Add the flour and mix on a low speed until the liquid is completely absorbed. Add the olive oil and continue mixing on a low speed for 5 minutes, or until ...
From ooni.com
From ooni.com
See details
THE BEST NEW YORK PIZZA RECIPE OUTSIDE OF NY | BIGGER ...
Mar 25, 2021 · New Yorkers pride themselves on three things: bagels, cheesecake, and, of course, their pizza. This homemade New York Style Pizza recipe captures the essence of NYC pizza without having to travel to the east coast! This isn’t like a Neapolitan pizza —it has a thin, crisp crust, which is essential to a pizza if you ask anyone from the city ...
From biggerbolderbaking.com
From biggerbolderbaking.com
See details
NEW YORK STYLE PIZZA RECIPE | LEITE'S CULINARIA
Apr 24, 2021 · Assemble the New York style pizza. Divide the chilled dough into 2 equal pieces. Wrap individually in plastic wrap and let rest at room temperature for 1 hour. While the dough is resting, set an oven rack in the second highest position and place a pizza stone on it. Preheat the oven to 550°F (288°C) or the highest setting for 1 hour.
From leitesculinaria.com
From leitesculinaria.com
See details
NEW YORK PIZZA RECIPE SAUCE – COOKING FILE
Oct 07, 2021 · New york pizza recipe sauce. The city’s signature massive round pizzas that are sold by the slice typically use this style of sauce, which is made with herbs, garlic and a little bit of sugar. Add the garlic to the pot and cook while stirring for 30 seconds. How to make a true pizza napoletana by jeff varasano, voted atlanta's best pizza ...
From cookingfile.com
From cookingfile.com
See details
FAMOUS NEW YORK-STYLE PIZZA DOUGH RECIPE BY CHEF PAUL ...
Oct 30, 2018 · Put the dough in a warm area and let sit until it doubles in size. Punch it down, knead for three minutes, and let it rise until again doubled. Punch down again and remove a nice chunk to store for the next batch. For 41 cm (16 inch) pies, separate into 560 gram (18 oz.) pieces.
From chefspencil.com
From chefspencil.com
See details
MINIATURE NEW YORK PIZZA RECIPE WITH STUFF CHEESE CRUST ...
Miniature New York pizza recipe with stuff cheese crust~~~~~THANKS FOR THE SUPPORT??PLEASE DON’T FORGET TO SUBSCRIBE TO MY CHANNE...
From m.youtube.com
From m.youtube.com
See details
