New York City Style Pizza
Photo: Patrick Woodward at Flickr from Studio City, USA, CC BY 2.0
This New York City style pizza has a wide, thin crust that folds in half so you can eat a slice on the move. The classic version keeps to a light coating of tomato sauce and mozzarella, with Romano, basil and oregano added here. Pizzerias bake it in ovens far hotter than a home oven, so heat yours as high as it goes, ideally with a stone, for a crisp base.
Instructions
Sprinkle the yeast over the warm water in a large bowl and leave it for 1 minute, then stir until it dissolves.
Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn it out onto a floured surface and knead for 5 minutes, adding a little more flour if it stays sticky.
Put the dough in an oiled bowl, cover it, and leave it in a warm place until it has doubled in size.
Preheat the oven to 550°F, or as hot as it will go. If you are using a pizza stone, set it on the lowest shelf and heat it along with the oven.
Flatten the risen dough on a lightly floured surface, then roll or stretch it into a 12-inch circle. Place it on a baking sheet, or on a piece of parchment if you are baking on a stone.
Spread the tomato sauce evenly over the dough. Scatter over the oregano, mozzarella, basil, Romano and red pepper flakes.
Bake for 12 to 15 minutes. The pizza is ready when the cheese is melted and bubbling and the underside of the crust is browned when you lift an edge.
Let the pizza cool for about 5 minutes before slicing and serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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