New York City–Style Pizza

Ingredients

• 1 tspYeast
• 160 mlWater
• 240 gFlour
• 1 tspSalt
• 2 tbspOlive oil
• 284 gTomato sauce
• 454 gMozzarella
• 50 gRomano cheese
• 6 gBasil
• 1 tbspOregano
• 1 tspChili flakes

Instructions

1. 1

   Proof the yeast

   • Sprinkle the active dry yeast over the surface of the warm water (160 ml, about 45 °C) in a large bowl. Let stand 1 minute, then stir to dissolve.
2. 2

   Mix the dough

   • Add the flour (240 g), salt (1 TL) and olive oil (2 EL) to the yeast mixture and stir until the dough is too thick to stir.
3. 3

   Knead

   • Turn the dough out onto a lightly floured surface and knead about 5 minutes. Add a little extra flour if the dough is too sticky.
4. 4

   Let rise

   • Place the dough in an oiled bowl, cover, and let rise in a warm place until doubled in size.
5. 5

   Preheat oven

   • Preheat the oven as hot as it will go (recommended 285–290 °C if possible). If using a pizza stone, preheat it on the lowest rack.
6. 6

   Shape dough

   • Flatten risen dough on a lightly floured surface.
   • Roll or stretch into a 30 cm (12-inch) circle and place on a baking sheet or on parchment for a pizza stone.
7. 7

   Top the pizza

   • Spread the tomato sauce evenly over the dough.
   • Sprinkle with oregano, then add mozzarella, fresh basil, Romano and red pepper flakes.
8. 8

   Bake

   • Bake 12–15 minutes in the preheated oven until the crust bottom is browned when lifting the edge slightly and the cheese is bubbly and melted.
9. 9

   Rest and serve

   • Let cool about 5 minutes before slicing and serving.