Recipe By Freddie Loehr
Rating
Published Apr 4th
Prep 10m Cook 15m Additional 1h Ready In 1h 25m
Servings 4 servings Calories 718.9

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.

Recipe Ingredients

  • 1 teaspoon active dry yeast
  • ⅓ cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 (10 ounce) can tomato sauce
  • 1 pound shredded mozzarella cheese
  • ½ cup grated Romano cheese
  • ¼ cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
  5. 5 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
  • Carbohydrate 56.7 g
  • Cholesterol 88.1 mg
  • Fat 36.6 g
  • Fiber 3.6 g
  • Protein 40.3 g
  • Saturated Fat 16.1 g
  • Sodium 1831.8 mg
  • Sugar 4.5 g

Reviews

  1. As a native New Yorker/pizza expert this is far from what you'd get in a pizzeria but it is tasty. I probably won't make again since the real thing is a walk up the block for me but I have tasted pizza hut/papa john's etc. and this is definitely better than their "pizza". I added - Read more ...
  2. New York-style Pizza? Not even close. I'm a New Yorker and can say positively this is not how you make a New York-style pie and is not what you will get from a NY pizza street vendor or from an elite NY pizza restaurant. I tried this recipe many moons ago but finally learned how - Read more ...
  3. This is an awesomely easy recipe that is very rewarding. I am extremely satisfied with the crust and everything. An all around success.
  4. Yum! deserves 10 stars! best pizza ive ever had! both my dad and brother want it made 4 their birthdays. added 1 large clove of garlic to the sauce but i love garlic anyway. VERY GOOD!
  5. This is a pretty good pizza. I did a few things different. I heated the tomato sauce on the burner with the basil oregano and added minced garlic. I let the dough rise 2 times and I encountered a problem as I used waxed paper instead of parchment and it was quite a task to - Read more ...
  6. I wouldn't exactly call this NY Pizza...being a native myself. Sorry it's just not the real thing. So much so that I probably won't make it again. I'll keep looking for another recipe.
  7. Fantastic! Far better than take out and even better than our best pizza restaurant! Fresh taste and great crust! Super simple and fun to knead the dough. I use fresh oregano and basil and low salt tomato sauce as the cheese is salty enough for us. I make a double batch of crust and usually - Read more ...
  8. I live in Tx now but I am orginally from CT. Everytime I eat this pizza it makes me think of pizza from home. Taste better than alot of the TX pizzas. I make my husband fix this for me all the time now. No frozen pizza or delivery anymore.
  9. It is very flavorful. Fix one of these and your not going to want Papa Johns anymore.
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