thin cheese pizza

This New York style pizza is the famous real deal with its homemade dough that makes a thin and crispy crust, a quick homemade tomato sauce, and mozzarella cheese. Toppings optional. Here&#039;s how to make it at home.

New York Style Pizza

bread flour* (about 3 3/4 cups,

sugar

salt

active dry yeast

water

vegetable oil

(28-ounce) ca whole peeled tomatoes (undrained)

garlic

oregano

red pepper flakes (or more, to taste)

basil

semolina flour

All-purpose flour (for dusting)

low-moisture whole-milk mozzarella (or more, shredded)

Pulse

In a large food processor, pulse together the bread flour, sugar, salt, and yeast until well combined.

Process

In a liquid measuring cup, combine the ice water and 1 tablespoon of vegetable oil and, with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms, 20 to 30 seconds.

Knead

Move to an oiled work surface and knead until smooth, 2 to 4 minutes. Plop into an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.

Make the pizza dough

You’ll likely have a lot more pizza sauce than you need. Freeze any remaining sauce for up to 3 months and thaw the next time a New York style pizza craving hits.

Combine

In a food processor, combine the tomatoes and their juices, garlic, salt, oregano, red pepper flakes, basil, and sugar. Process until smooth.

Make the pizza sauce

Rest

Divide the chilled dough into 2 equal pieces. Wrap individually in plastic wrap and let rest at room temperature for 1 hour.

If you don’t have a pizza peel, an overturned baking sheet will work nicely in its place. If you don’t have a pizza stone, you can assemble and cook the pizza on a heavy rimmed baking sheet.

Preheat

While the dough is resting, set an oven rack in the second highest position and place a pizza stone on it. Preheat the oven to 550°F (288°C) or the highest setting for 1 hour. Dust a pizza peel with half the semolina flour.

Stretch

Generously dust a work surface with all-purpose flour and place one piece of the dough on top. Pressing gently with your fingertips, push the dough out to form an 8-inch (20-cm) round, leaving the edge slightly thicker.

Shape

Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a 14-inch (35-cm) round. Transfer the dough to the prepared pizza peel and reshape it into a circle, if necessary, leaving the edge slightly thicker.

Spread

Depending on how saucy you like your pizza, ladle 1/2 to 3/4 cup of the pizza sauce onto the dough and spread until evenly coated, making sure to leave a 1/2-inch (12-mm) border exposed.

Bake

Scatter half the mozzarella over the sauce. Slide the pizza onto the preheated pizza stone and bake until the crust is well browned and the cheese is bubbling and browned in spots, 10 to 12 minutes.

Transfer

Using the pizza peel, move the pie to a large cutting board or pizza pan.

Assemble

Repeat with the remaining dough, sauce, and cheese to make a second pizza.

Slice

Slice each pizza into about 8 wedges and devour.

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New York Style Pizza

Top 1 thin cheese pizza recipes from across the web

The most viewed thin cheese pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

New York Style Pizza

The most viewed thin cheese pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine