New York Style Pizza Recipe

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New York Style Pizza
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Ingredients
17
Count
Nutrition
233
Calories
Total time
2925
Minutes
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Ingredients:

Directions:

  1. Process tomatoes in food mill, food processor or with an immersion blender. Puree should not be perfectly smooth, but should have no chunks larger than 1/16 .
  2. Heat butter and oil in large skillet over medium-low heat until melted. Add garlic, oregano, red pepper flakes and salt and saute until garlic is fragrant but not browned, about 3 minutes. Add pureed tomatoes, basil, onion halves and sugar. Bring to a simmer, reduce heat to the lowest setting (so that bubbles barely break the surface) and cook until reduced by half, about 1 hour. Season to taste with salt. Remove and discard onion and basil sprigs. Cool completely before using, or store in refrigerator in airtight container up to 2 weeks.
  3. Combine flour, sugar, salt and yeast in food processor; pulse to combine. Add olive oil and water. Run processor until dough forms a ball that spins around the workbowl cleaning the sides, about 15 seconds, then run an additional 15 seconds.
  4. Knead dough by hand 2-5 times on a floured work surface. A small piece of dough should stretch enough to allow light to pass through easily without tearing (the windowpane test). Divide dough in three and place into 1-qt plastic containers or zip-top bags. Refrigerate at least 24 hours, or up to 5 days.
  5. 2 hours before baking, remove dough to counter, place rack with pizza stone in center of oven and preheat oven to 500°F Form dough into a tight ball by gathering edges into the center and pinching shut; place into a clean mixing bowl, cover with a towel or plastic wrap, and allow to rise until doubled, about 2 hours.
  6. Grate mozzarella cheese; you should have about 4 cups. Place on a plate and place in freezer for at least 15 minutes before baking.
  7. Place dough ball on lightly floured surface. Press out into 8 circle, leaving the outer 1 slightly raised. Stretch the dough over your knuckles until it forms a circle 12 -14 in diameter, about 1/4 thick. Place dough on pizza peel.
  8. Spread about 2/3 c sauce over crust, leaving 1/2 -1 bare at the edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted and has scattered brown spots, and cornicione is brown and puffy, 12-15 minutes. Remove from oven, transfer to a cutting board, slice and serve immediately. Repeat with remaining dough balls, sauce and cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 233.15 Kcal (976 kJ)
Calories from fat 53.64 Kcal
% Daily Value*
Total Fat 5.96g 9%
Cholesterol 7.01mg 2%
Sodium 334.2mg 14%
Potassium 100.35mg 2%
Total Carbs 31.1g 10%
Sugars 1.25g 5%
Dietary Fiber 1.58g 6%
Protein 14g 28%
Vitamin C 0.5mg 1%
Iron 1.6mg 9%
Calcium 282.2mg 28%
Amount Per 100 g
Calories 282.65 Kcal (1183 kJ)
Calories from fat 65.03 Kcal
% Daily Value*
Total Fat 7.23g 9%
Cholesterol 8.5mg 2%
Sodium 405.16mg 14%
Potassium 121.65mg 2%
Total Carbs 37.7g 10%
Sugars 1.51g 5%
Dietary Fiber 1.92g 6%
Protein 16.97g 28%
Vitamin C 0.6mg 1%
Iron 1.9mg 9%
Calcium 342.1mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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