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
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 SAUCE
This came from Learn How To Make The Best Pizza Sauce. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Sauces
Time 15m
Yield 2 12" pizzas, 16 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, blend the garlic, the tomatoes and all other ingredients and crush the tomatoes by hand. Place the minced garlic, tomatoes and all other ingredients in a food processor and process until tomatoes are crushed, but not pureed.
- Spread evenly on pizza dough and top with cheese, pepperoni, etc. Makes enough sauce for 2 - 12"-inch pizza.
Nutrition Facts : Calories 5.6, Sodium 73.5, Carbohydrate 1.3, Fiber 0.3, Sugar 0.7, Protein 0.2
NEW YORK-STYLE SAUCE AND CHEESE PIZZA
The best cheese pizza I've ever made. Pick your crust from one of the great ones on this site, then top it with this recipe. Yum! Adapted from Peter Reinhart's American Pie (to make it closer to his version, use 1/4 c. cheddar, not 1/4 pound co-jack--I read the recipe wrong when I made it, but the flavor was fantastic anyway).
Provided by WisconsinGirl
Categories Cheese
Time 27m
Yield 1 pizza, 2-3 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, stir together everything except the crust and sauce.
- Spread sauce evenly over crust, leaving a 1/4 inch border.
- Sprinkle cheese mixture evenly over pizza.
- Bake according to the directions for your chosen crust.
- Let cool for about 3 minutes before slicing and serving.
- For a crust with more "snap", let the pizza cool completely, then return individual slices to the hot oven for recrisping.
Nutrition Facts : Calories 474.7, Fat 31.8, SaturatedFat 19, Cholesterol 97.8, Sodium 1247.9, Carbohydrate 12.6, Fiber 0.5, Sugar 8.6, Protein 34.2
FOUR-CHEESE FRENCH BREAD PIZZA
Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you'll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.
Provided by Dawn Perry
Categories easy, weeknight, pizza and calzones, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
- Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
- Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
- Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.
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