Recipe By CDM68
Rating
Published Apr 4th
Prep 25m Cook 15m Additional 1h 40m Ready In 1h 80m
Servings 12 square slices Calories 270.6

Now found exclusively at one well-known pizza garden in Gravesend, Brooklyn, this style of pizza was once found in neighborhood bakeries. This pizza is deceivingly light, crisp, and slightly spicy. Enjoy with a can of soda.

Recipe Ingredients

  • 1 ¼ cups warm water
  • 1 teaspoon active dry yeast
  • 3 cups bread flour
  • 1 ½ teaspoons fine salt
  • ¼ cup olive oil, divided
  • 1 (28 ounce) can plain crushed tomatoes
  • 1 (14 ounce) can pizza sauce (such as Don Peppino®)
  • 8 ounces low-moisture whole-milk mozzarella, very thinly sliced
  • ¼ cup grated Pecorino Romano cheese

Cooking Directions

  1. 1 Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes.
  3. 3 Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes.
  4. 4 Mix crushed tomatoes and pizza sauce together in a bowl to make sauce.
  5. 5 Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza.
  6. 6 Let pizza rise in a warm area until puffy, about 1 hour.
  7. 7 Preheat oven to 450 degrees F (230 degrees C).
  8. 8 Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.

Nutrition Facts

  • Calories 270.6
  • Carbohydrate 33.4 g
  • Cholesterol 19.5 mg
  • Fat 10.6 g
  • Fiber 2.7 g
  • Protein 10.7 g
  • Saturated Fat 4.1 g
  • Sodium 663.1 mg
  • Sugar 1.2 g

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Chef's Notes

Prepare dough in a food processor if preferred; Look for crushed tomatoes with no basil, puree, or citric acid added.

Reviews

  1. Made as written and was great! Will try adding other toppings next.
  2. The bakery-style pizza was delicious, crispy and easy to make per your directions.
  3. I have never heard of Bakery style Pizza before. But, I came across this recipe and decided to give it a try. We like it, especially the crust! For the sauce, I don't understand why the recipe calls for a 28 oz can of crushed tomatoes and a 14 oz can of pizza sauce, when - Read more ...
  4. I made the pizza dough and let it rise for an hour and made 4 individual pizzas and made breadsticks with the leftover dough (I tripled the recipe) turned out amazing 10/10 would do again.
  5. I woke up in the morning wanting bakery pizza. I found this recipe and it was perfect, exactly as though I had gone to the bakery down the street to purchase. The dough was light and airy . I’ll be making this a lot!
  6. Tried this out and added pepperoni to it and was like a pizza bread and was super easy to make and super delicious.
  7. Took forever to find a FLUFFY pizza dough but it was worth the wait! it was absolutely amazing!
  8. OMG! This pizza is amazing I request this for a dinner party. You are going to die for it.
  9. Fantastic! I used a bit more mozzarella than called for but that was my only change. We loved everything about this and the sauce was awesome too! I will def be making this again YUM YUM YUM!!!!!!!!! Thanks for sharing.:)
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