Name: New York Pizza
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 30 min
Ingredients: 4 cups bread flour; 1½ cups warm water; 2¼ teaspoons active dry yeast; 2 teaspoons sugar; 2 teaspoons salt; 2 tablespoons olive oil; 1 can (28 ounces) crushed tomatoes; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon salt; ¼ teaspoon black pepper; 12 ounces low-moisture mozzarella cheese, shredded; 1 tablespoon grated Parmesan cheese; Fresh basil leaves (optional)

Ingredients

4 cups bread flour
1½ cups warm water
2¼ teaspoons active dry yeast
2 teaspoons sugar
2 teaspoons salt
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
12 ounces low-moisture mozzarella cheese, shredded
1 tablespoon grated Parmesan cheese
Fresh basil leaves (optional)

Instructions

In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes until foamy.
Add the flour, salt, and olive oil and mix until a dough forms.
Knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise for 1–2 hours or until doubled in size.
Prepare the sauce by combining the crushed tomatoes, garlic, olive oil, oregano, basil, salt, and black pepper in a bowl.
Preheat the oven to 500°F (260°C) or as hot as your oven allows. Place a pizza stone or baking steel in the oven while it preheats.
Punch down the dough and divide it into two equal portions.
Stretch each portion into a 14-inch round on a lightly floured surface and transfer to a pizza peel or parchment paper.
Spread a thin layer of sauce over each dough round.
Top evenly with mozzarella cheese and Parmesan cheese.
Transfer the pizza to the hot pizza stone and bake for 10–12 minutes or until the crust is golden and the cheese is bubbly.
Remove from the oven, garnish with fresh basil if desired, slice, and serve hot.

Notes

Bread flour creates the classic chewy New York-style crust.
A pizza stone or baking steel helps achieve a crisp, authentic crust.
The dough can be refrigerated for up to 72 hours for deeper flavor.
Freeze baked slices individually wrapped for up to 2 months.
Popular toppings include pepperoni, mushrooms, sausage, onions, and extra cheese.
Reheat leftovers in a skillet, oven, or air fryer for the best texture.

Author: info.adalinerecipes@gmail.com
Prep Time: 20 minutes
Cook Time: 12 minutes