NEW YORK-STYLE CHEESE PIZZA
This pizza is meant to evoke the classic slice joint pie we all know and love. Baked on a pizza stone or steel in a hot oven for a crispy, chewy crust.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield One 12- to 13-inch pizza (plus extra dough)
Number Of Ingredients 17
Steps:
- Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- 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 1/2 cups.)
- Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round. Cover the dough with 1/2 cup pizza sauce, the Parmesan, torn mozzarella and grated mozzarella, leaving a 3/4-inch border.
- Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board.
NEW YORK-STYLE PIZZA SAUCE
Make and share this New York-Style Pizza Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Sauces
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl, combine the diced tomatoes with juice, tomato paste, olive oil, basil, oregano, sugar, garlic, and salt.
- Taste and add more salt, if needed.
- Use immediately or store in a air-tight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
- Bring to room temperature before using.
Nutrition Facts : Calories 240.4, Fat 14.2, SaturatedFat 2, Sodium 1843.8, Carbohydrate 28.4, Fiber 6, Sugar 18.5, Protein 5.5
NEW YORK STYLE PIZZA SAUCE
This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta.
Provided by Timothy H.
Categories Sauces
Time 2h15m
Yield 2-4 12inch pizza's
Number Of Ingredients 10
Steps:
- Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
- Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
NEW YORK STYLE THIN CRUST PIZZA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 2 (12-inch) pizzas,
Number Of Ingredients 14
Steps:
- 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 or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.
- In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
NEW YORK-STYLE PIZZA
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
Time 15m
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, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 714mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.
NEW YORK STYLE PIZZA
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.
Provided by Freddie Loehr
Categories Main Dish Recipes Pizza Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
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 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.
Nutrition Facts : Calories 718.9 calories, Carbohydrate 56.7 g, Cholesterol 88.1 mg, Fat 36.6 g, Fiber 3.6 g, Protein 40.3 g, SaturatedFat 16.1 g, Sodium 1831.8 mg, Sugar 4.5 g
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TYPES OF PIZZA: 8 STYLES OF PIZZA & CRUSTS (WITH PICTURES)
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- Neapolitan Pizza. Neapolitan is the original pizza. This delicious pie dates all the way back to 18th century in Naples, Italy. During this time, the poorer citizens of this seaside city frequently purchased food that was cheap and could be eaten quickly.
- Chicago Pizza. Chicago pizza, also commonly referred to as deep-dish pizza, gets its name from the city it was invented in. During the early 1900’s, Italian immigrants in the windy city were searching for something similar to the Neapolitan pizza that they knew and loved.
- New York-Style Pizza. With its characteristic large, foldable slices and crispy outer crust, New York-style pizza is one of America’s most famous regional pizza types.
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NEW YORK-STYLE PIZZA SAUCE RECIPE - SERIOUS EATS
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- Heat oil in a heavy-based, medium saucepan over medium heat. Add onion and garlic, and sautee until onions are soft but not coloured.
NEW YORK-STYLE PIZZA SAUCE RECIPE BY TONY GEMIGNANI
From thedailymeal.com
- In a medium bowl, combine the diced tomatoes, including the juice from the can, the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Whisk together so the tomatoes become soft and everything is well incorporated. Taste and add more salt, if desired.
- Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days, or freeze for up to 2 months. Bring to room temperature before using.
NEW YORK-STYLE PIZZA SAUCE RECIPE — OONI EUROPE
From eu.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.
- 1 tbsp olive oil1 tbsp unsalted butter2 garlic cloves, grated (minced)1 tsp dried oregano½ tsp salt794g (28oz) 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.
NEW YORK-STYLE PIZZA SAUCE RECIPE - OONI USA
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.
- 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.
NEW YORK-STYLE PIZZA SAUCE | COOKSTR.COM
From cookstr.com
- In a medium bowl, combine the diced tomatoes, including the juice from the can, the tomato paste, olive oil, basil, oregano, sugar, garlic, and salt. Taste and add more salt, if desired. Use immediately, or store in a tightly covered container in the refrigerator for up to 5 days, or freeze for up to 2 months. Bring to room temperature before using.
- One brand of chopped tomatoes that is a favorite of ours is Pomi tomatoes, made in Italy by Parmalat. This brand of tomatoes comes in a 26.5-ounce box, which keeps the tomatoes very fresh tasting and prevents them from picking up a canned flavor. Look for them in well-stocked supermarkets or in specialty stores carrying Italian foodstuffs
NEW YORK STYLE PIZZA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
- In a large food processor, pulse together the bread flour, sugar, salt, and yeast until well combined.
- In a food processor, combine the tomatoes and their juices, garlic, salt, oregano, red pepper flakes, basil, and sugar. Process until smooth.
- Divide the chilled dough into 2 equal pieces. Wrap individually in plastic wrap and let rest at room temperature for 1 hour.
NEW YORK-STYLE THIN CRUST PIZZA - FOOD FOLKS AND FUN
From foodfolksandfun.net
- Fit a food processor with a metal blade. Pulse the flour, sugar, and yeast until combined. Process on low while you slowly pour in the water through the feed tube. Continue to process until the dough comes together, about 5-10 seconds. Let the dough rest for 10 minutes.
- Drain tomatoes in a fine-mesh strainer and place drained tomatoes into a blender, discarding drained liquid. Add the remaining ingredients and blend on high until completely combined about 30 seconds.
- An hour before you bake the pizza, move the oven rack to the second-highest position, put a pizza stone on the rack, and preheat the oven to 500 degrees F.
PIZZA SAUCE - FEELING FOODISH
From feelingfoodish.com
- If you used puree, slowly add water, using more or less if necessary until you reach desired consistency
- The sauce should be thick enough to coat the back of a wooden spoon but thin enough to spread easily on the pizza. Keep in mind that the sauce thickens a bit in the oven, so if it is too thick to begin with you will end up with paste.
NEW YORK STYLE PIZZA SAUCE - THURSDAY NIGHT PIZZA
From thursdaynightpizza.com
- Heat the oil in a medium saucepan over medium-high heat and sauté the onion until it is very soft and translucent, 5 to 7 minutes. Stir in the tomatoes and vinegar and season with salt and pepper. Bring the mixture to a bubble, then reduce the heat to medium-low and simmer the sauce, uncovered, for at least 1 hour and up to 2 hours, until it has reached your desired consistency.
- Remove the pan from the heat and let the sauce cool to room temperature before spreading on your pizza dough.
- If you have any leftover sauce, transfer it to an airtight container and store it in the refrigerator for up to a week or in the freezer for up to 6 months.
RECIPE: NEW YORK–STYLE PIZZA
From margotspizza.com
- Two hours before you want to cook your first pizza, remove dough from fridge and place in a room-temperature environment (~73ºF/23ºC). Allow it to warm to room temp for ease of stretching.
- T-minus 1.5 hours till first pizza launch, adjust the oven rack to lowest position and either remove upper rack(s) or move them to highest positions possible. Place pizza steel or baking stone on bottom rack, set oven to highest temperature possible. Once oven hits high temperature, preheat steel or stone for 1 hour.
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