Wednesday, May 15, 2013

New York Style Cheese & pepperoni Pizza with Homemade Sauce

This time at the Baking Partners Challenge 10 Swathi had given us 3 recipes for the New York Style Pizza and sauce. Thank you for this wonderful challenge.

I used half the proportion of the crust ingredients and made one cheese pizza and another one was pepperoni, onion & olives. Both the pizzas were extremely good.

Pizza Sauce from here

Total Time: 2 hours

1 28 oz can whole peeled tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated  (about 2 teaspoons)
1 teaspoon dried oregano
pinch red pepper flakes
kosher salt (I used regular salt)
2 six inch springs fresh basil with leaves attached
1 medium onion chopped fine

Yield 4-3 makes enough for 2 – 4 ½ inch pies depending on how much sauce you like


Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.

Add olive oil, onion chopped, garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season  to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Pizza Crust see here

To see a video and to read the 14 Tips for success click on the link to the website

This recipe makes 4 14” pizzas or can be halved to make two 14” pizzas

28oz (6 cups) all-purpose flour
17.4 oz (a little less than 2/14 cups) water (cool to room temp)
1 teaspoon instant dry yeast
2.5 teaspoons salt
3 teaspoons olive oil


Place water in mixing bowl

In a separate bowl, mix salt and yeast into flour

Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated

After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)

Test final dough temperature, which should ideally be between high 70s to low 80s (optional)

Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weight 11.5 oz) and place in a sealed quart-sized container or freezer bag and refrigerate overnight or up to 72 hours (after much experimenting, I have concluded that I like 3 days best)

The following day, remove your dough balls within 1 or 2 hours of baking and allow the dough to come to room temperature (the dough will tend to blister more if the dough has not been allowed to come to room temperature)

In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven’s power) for at least 1 hour

Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or parchment paper) and top with sauce, cheese and other toppings of your choosing.
Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned and cheese has melted but not burned.

Notes: Weighing the flour is highly recommended. Using a cup to measure will typically yield inaccurate results, plus different flour brand have different weights. If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead 4 to 5 minutes, low speed or hand knead. If using King Arthur Flour it is 6.5 cups of flour)



  1. Wow, so beautiful & tempting.loved the presentation

  2. wow thats a wonderful cheesy delight..lovely

  3. Mouth watering cheese pizza, yummy!

  4. Just like you, sometimes the pictures are forgotten or the pictures doesn't turn out good. Anyway, I take it as a chance to improvise the recipe and start with the pictures again.

    That cheese is sitting so perfectly on top and basil leaves for the fragrant is awesome. I grow these leaves in my garden and its lovely for savory dishes too. Adore the perfectly made pizza.

  5. Wow cheesy, yummy pizza.

    EVENT -Mango Delights

  6. Sometimes simple things are delicious like this cheese pizza . A treat for cheese lovers

  7. That looks totally Inviting.... !

    Yum! Yum! Yum!

  8. Pizza looks superb..:)

  9. Perfectly made pizza.Happy to be your follower.

  10. wish i could have it:)really tempting one...

  11. Wow ! mouth watering and more inviting..

  12. Looks really delicious..very nicely made

  13. love lots of cheese on my pizza

  14. Perfecto.... superbly yum looking pizza with lots of cheese on top... really can't control myself to have a slice :)

  15. Wow! Mouthwatering and perfectly baked pizza Latha :-)

  16. Pinning this as a bookmark....lovely!!!

  17. Haa This is so tempting!!
    Look at the cheese, perfectly plated over the top and melts just right!!
    I wish I could jump in and have a bite!
    Perfect pizza, Latha!!

  18. Superb and beautifully presented.

  19. Delicious and tempting pizza..

  20. Delicious Lata, Love this cheesy pizza, glad you loved it.

  21. o my myy...That looks fabulous and can't get better than this

  22. Awesome! Mouthwatering and tempting...very interesting..

  23. Wow!!! yummmmy pizza.looks awesome.......very beautiful presentation.


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