Baker by Nature

A Baking Blog by Ashley Manila

The Best New York Style Cheese Pizza

The Best New York Style Cheese Pizza Light and airy pizza crust is topped with perfect marinara and a heavy sheet of mozzarella! This pizza is almost identical to the famous slices sold on the streets of New York, and better than any delivery! So without further ado, meet your new favorite pie 🙂

The Best New York Style Cheese Pizza Greetings from Sicily! We’re finally here. And you guys… I’m never leaving! Everything about this place is perfect. I’m so happy we have 6 more days before heading to Rome. During this time I will be putting all of my effort into eating as much as humanly possible. Priorities! Also, I will be mentally storing recipe ideas. I think an Italian week is a must. Don’t you?

But enough about Italy. Todays post is all about New York. More specifically, New York style cheese pizza! Have you ever had a slice? It is pizza perfection new york style pizza .

The Best New York Style Cheese Pizza

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It’s surprisingly simple to make at home! It’s all about the details. Perfect crust; tangy marinara; and freshly shredded cheese are the real key ingredients. And don’t forget to freeze your cheese! I know that sounds crazy, but it’s a must.

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The Best New York Style Cheese Pizza

It only needs about 15 minutes in the freezer to take you from this, to thiiiiiiis!

The Best New York Style Cheese Pizza Totally worth the wait! Happy pizza eating, folks 🙂 xoxo

The Best New York Style Cheese Pizza

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The Best New York Style Cheese Pizza

Ingredients

  • For the Crust:
  • 3 3/4 cups bread flour
  • 1 1/4 teaspoons sugar
  • 1 envelope active dry yeast
  • 2 teaspoons kosher salt
  • 1 1/2 cups water, 110 - 115 degrees (F)
  • 2 tablespoons olive oil, plus 2 teaspoons
  • For the Sauce:
  • 3 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, minced
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 small bay leaf
  • 1 teaspoon fennel seed
  • For the Cheese:
  • 8 ounces fresh mozzarella, shredded then frozen

Instructions

  1. *The trick to a perfect pizza is a very hot oven! Be sure to crank your oven on at least 45 minutes before baking. I usually preheat mine for 1 hour. Hot oven = gooey cheese and crispy crust. YES!
  2. For the Crust:
  3. Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer; stir to combine.
  4. Fit mixer with dough hook.
  5. Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
  6. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  7. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap. Place the bowl in a warm area and let it double in size, about 90 minutes.
  8. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Wrap one dough well in saran wrap and place in the freezer for a later use.
  9. Place the dough you'll be using on a piece of plastic wrap and let it rest for 10 minutes.
  10. For the Sauce:
  11. In a large skillet, heat the oil over medium-flame. Add the onion, celery and garlic and saute until soft; about 5 minutes. Add tomato sauce and tomato paste and stir until smooth.
  12. Add remaining ingredients and bring to slow simmer. Simmer for 45 minutes. Remove the bay leaf and spread the sauce on your prepared pizza dough.
  13. For the Cheese:
  14. Grate cheese, then place it in a large, clean bowl. Place bowl in the freezer for at least 20 minutes.
  15. Assembly:
  16. Preheat oven to 450 degrees (F).
  17. Roll dough out to a large circle (about 12 inches). Pour a 1/4 cup of sauce in the center and spread it around evenly. Add cheese.
  18. Place pizza in the oven to bake for 10-12 minutes, or until the crust is set and the cheese is bubbling. Cut into slices and serve at once!

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Comments

  9. you. are. making. me. JEALOUS. but I guess I’ll have this pizza to console me over my lack of Sicily adventures 😉

    Reply

  11. Looks like the ones we get here!! Can’t wait to try it. Dude I love how many of your recipes I can make for dinner 🙂 Have a great time in Sicily!!

    Reply

  12. Hope you’re having an amazingggg time in Sicily! I’m super jealous. This pizza sounds incredible. NY pizza really is the best! I’ve actually never made my own pizza dough before, so I’m definitely going to try this.

    Reply

  21. Can you please explain more about the importance of the cheese in the freezer? Why do you do this? Thanks!

    Reply

    • Hi Lynda! It’s important to freeze the cheese for this kind of pizza b/c the oven is going to be super hot, so if the cheese isn’t frozen it will melt extremely fast and not stay as gooey as we want it 😉

      Reply

  22. Hi, so you might not respond in time, but the directive’s for the crust are lacking… Do you let the yeast mixture poof? And then after you mix the yeast mixture it days to add the oil and water and mix until dough forms… So I’m assuming we as the flour before you add the water/oil??
    Thanks!

    Reply

  23. Haha! Never mind! My phone was showing it really wonky so I didn’t see add the flour to the yeast right away 😉 you can delete my last comment!

    Reply

  24. Can you make this on a square cookie sheet instead? My son loves his pizza in squares lol
    Making it tonight!
    Thanks!
    -Jess

    Reply

  26. I made this today and it was awesome! I’ve had several failed pizza dough attempts! Your recipe was great and the dough was so easy to work with! Thank you!

    Reply

  28. Hi. I have tried the dough recipe, and it turned out great the most delicious pizza crust…but my problem now is that I ran out of bread flour..Can I sub the all purpose flour? Thanks.

    Reply

  30. Can you leave it sit on the counter for longer than 90 minutes? We’re going to be out and about and not sure if we will be back in 90 minutes, I wasn’t sure if that would effect the dough or not?

    Reply

  31. Hello! Your pizza looks delicious and I am going to make it soon! I was just wondering a few things. Does this make 2 pizzas and if it doesn’t can you just half the dough recipe to make one instead of have leftovers in the freezer? Do you use a pizza stone or a baking sheet? Finally, how the heck do you organize the timing so nicely!? Thank you and I hope you don’t get a headache from answering all these questions. 🙂

    Reply

  33. Loved the crust (similar to my favorite grandmas pizza pan crust) but sorry, did not care for the sauce. Was sweet and salty but not in a good way. I doubled checked my steps and I ended up using some Raos and tomatoes with spices . Was still delicious. Liked the frozen mozzarella!!!

    Reply

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