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 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 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 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 Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
- 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