Best New York Style Sauce And Cheese Pizza Recipes

NEW YORK-STYLE PIZZA

New York-Style Pizza image

This New York-style pizza recipe makes a no-nonsense pie. Since the crust is pliable enough to fold, cut the pizza into larger pieces if you want to eat your slices in the traditional New York way. Who says pizza isn't portable? -Mariam Ishaq, Buffalo, New York

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 teaspoon active dry yeast
2/3 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon salt
1-3/4 to 2-1/4 cups all-purpose flour
1 can (8 ounces) tomato sauce
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese
1/4 cup chopped fresh basil
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 475°. Grease a 14-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Cover and let rest 10 minutes. Spread with tomato sauce; top with cheeses, basil, oregano and pepper flakes. Bake on a lower oven rack until crust is lightly browned and cheese is melted, 15-20 minutes. Let stand 5 minutes before slicing.

Nutrition Facts : Calories 254 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 714mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.

NEW YORK-STYLE CHEESE PIZZA

New York-Style Cheese Pizza image

This pizza is meant to evoke the classic slice joint pie we all know and love. Baked on a pizza stone or steel in a hot oven for a crispy, chewy crust.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield One 12- to 13-inch pizza (plus extra dough)

Number Of Ingredients 17

Ingredients

1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl
1 15-ounce can crushed tomatoes
1 small clove garlic, grated
1 teaspoon extra-virgin olive oil
1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper
All-purpose flour or cornmeal, for dusting
2 tablespoons grated Parmesan cheese
2 ounces fresh mozzarella cheese, torn
1 heaping cup freshly grated low-moisture mozzarella cheese

Steps:

Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round. Cover the dough with 1/2 cup pizza sauce, the Parmesan, torn mozzarella and grated mozzarella, leaving a 3/4-inch border.
Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board.

NEW YORK-STYLE SAUCE AND CHEESE PIZZA

New York-Style Sauce and Cheese Pizza image

The best cheese pizza I've ever made. Pick your crust from one of the great ones on this site, then top it with this recipe. Yum! Adapted from Peter Reinhart's American Pie (to make it closer to his version, use 1/4 c. cheddar, not 1/4 pound co-jack--I read the recipe wrong when I made it, but the flavor was fantastic anyway).

Provided by WisconsinGirl

Categories Cheese

Time 27m

Yield 1 pizza, 2-3 serving(s)

Number Of Ingredients 9

Ingredients

1 pizza crust (unbaked)
1/4 lb part-skim mozzarella cheese, grated
1/4 lb colby-monterey jack cheese, grated
1/4 cup parmesan cheese, grated
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
2/3 cup pizza sauce

Steps:

In a bowl, stir together everything except the crust and sauce.
Spread sauce evenly over crust, leaving a 1/4 inch border.
Sprinkle cheese mixture evenly over pizza.
Bake according to the directions for your chosen crust.
Let cool for about 3 minutes before slicing and serving.
For a crust with more "snap", let the pizza cool completely, then return individual slices to the hot oven for recrisping.

Nutrition Facts : Calories 474.7, Fat 31.8, SaturatedFat 19, Cholesterol 97.8, Sodium 1247.9, Carbohydrate 12.6, Fiber 0.5, Sugar 8.6, Protein 34.2

CHEESE PIZZA

Cheese Pizza image

This plain pie tastes anything but basic. Start with my homemade pizza dough and marinara sauce recipes, so you can make this plus many more pizzas. I put the cheese down first to protect the dough from getting soggy from the sauce.

Provided by Food Network

Categories main-dish

Time 2h15m

Yield 1 pizza

Number Of Ingredients 7

Ingredients

All-purpose flour, for the surface
One 6-ounce ball pizza dough, at room temperature
3 to 4 ounces low-moisture mozzarella, sliced
1 tablespoon Sicilian (or regular dried) oregano (see Cook's Note)
1/2 cup marinara sauce, at room temperature
Olive oil, for topping, optional
Freshly grated Parmesan, for topping, optional

Steps:

Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
Top with the mozzarella, sprinkle with the oregano, then gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!).
Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the cheese is melted and the crust is evenly crisped, 5 to 6 minutes. Drizzle with olive oil and sprinkle with Parmesan if desired. Slice the hot pizza and serve immediately.