NEW YORK STYLE PEPPERONI PIZZA
Yields 3 - 16" pizzas The pepperoni is key when cooking the pizza in a conventional oven as it protects the cheese while allowing the crust to cook. Besides everyone loves pepperoni pizza!
Provided by Pat Cullinan
Categories Pizza
Number Of Ingredients 21
Steps:
- 1. In sauce pan combine tomato sauce, past, Italian seasoning, sugar and salt.
- 2. Bring to a simmer 5 minutes then turn to warm for later.
- 3. Combine yeast and warm water, set aside.
- 4. Combine flour, salt and sugar and dry seasoning in a large bowl.
- 5. Mix in oil and warm yeast water.
- 6. Knead well until it is a play dough consistency and not to sticky. You can add flour or water sparingly to adjust
- 7. Form a ball and Rub with olive oil
- 8. Place ball in zip lock bag on counter or warm dry place and allow to rise.
- 9. Punch down and allow to rise again.
- 10. Place ball on floured surface and cut into three equal parts for three pizzas.
- 11. Now for the fun, push pull to cover 16" floured pizza pan. Let the dough rest a minute here and there when trying to work it. It will make it easier push pull. This will give you a nice New York style pizza dough, it will rise a little more so don't think it is going to be a crisp thin pizza, it won't.
- 12. Brush pizza dough with a little olive oil
- 13. Spoon and spread a thin even layer of sauce on pizza.
- 14. Cover pizza with shredded mozzarella
- 15. Sprinkle with a little oregano
- 16. Completely cover with pepperoni slices.
- 17. In preheated oven bake at 500 degrees on middle rack about 8-10 min.
- 18. Repeat steps 11-17 for remaining two pizzas
NEW YORK STYLE PIZZA
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.
Provided by Freddie Loehr
Categories Main Dish Recipes Pizza Recipes
Time 1h25m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.
- 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 calories, Carbohydrate 56.7 g, Cholesterol 88.1 mg, Fat 36.6 g, Fiber 3.6 g, Protein 40.3 g, SaturatedFat 16.1 g, Sodium 1831.8 mg, Sugar 4.5 g
CONTEST-WINNING PEPPERONI PIZZA CHILI
Steps:
- In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain., Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until heated through, about 20 minutes. Sprinkle servings with cheese. Freeze option: Before adding cheese, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese.
Nutrition Facts : Calories 464 calories, Fat 28g fat (11g saturated fat), Cholesterol 94mg cholesterol, Sodium 1240mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 5g fiber), Protein 33g protein.
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