THE BEST NEW YORK STYLE CHEESE PIZZA #dinner tonight #dinner food

Light and ethereal pizza pie crust is screw-topped with good spaghetti sauce and an important sheet of mozzarella! This pizza pie is nearly just like the notable slices sold  on the streets of latest royalty, and higher than any delivery! thus while not more bustle, meet your new favorite pie

 the simplest ny vogue pizza pie Greetings from Sicily! We’re finally here. And you guys… I’m ne'er leaving! Everything concerning this place is ideal. 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.

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 :

*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!

For the Crust:

1. Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer; stir to combine.
2. Fit mixer with dough hook.
3. 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.
4. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
5. 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.
6. 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.
7. Place the dough you'll be using on a piece of plastic wrap and let it rest for 10 minutes.

For the Sauce:
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.
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.

For the Cheese:
Grate cheese, then place it in a large, clean bowl. Place bowl in the freezer for at least 20 minutes.

Assembly:

1. Preheat oven to 450 degrees (F).
2. .....
3. ....
4. Full instruction please visit : bakerbynature.com

Share this post