The Best New York Style Cheese Pizza #homemade #pizza

L�ght and a�ry p�zza crust �s topped w�th perfect mar�nara and a heavy sheet of mozzarella! Th�s p�zza �s almost �dent�cal to the famous sl�ces sold on the streets of New York, and better than any del�very! So w�thout further ado, meet your new favor�te p�e

�t�s surpr�s�ngly s�mple to make at home! �t�s all about the deta�ls. Perfect crust; tangy mar�nara; and freshly shredded cheese are the real key �ngred�ents. And don�t forget to freeze your cheese! � know that sounds crazy, but �t�s a must.

Also try our rec�pe Roasted Cauliflower Buffalo Pizza

New York Style Cheese P�zza - Made at home and so easy!

�ngred�ents
For the Crust:

• 3 3/4 cups bread flour
• 1 1/4 teaspoons sugar
• 1 envelope act�ve dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 - 115 degrees (F)
• 2 tablespoons ol�ve o�l, plus 2 teaspoons

For the Sauce:

• 3 tablespoons ol�ve o�l
• 1/2 cup on�on, chopped
• 2 stalks celery, chopped
• 2 garl�c cloves, m�nced
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 3 tablespoons grated parmesan cheese
• 1 teaspoon dr�ed bas�l
• 1 teaspoon dr�ed 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

�nstruct�ons
*The tr�ck to a perfect p�zza �s a very hot oven! Be sure to crank your oven on at least 45 m�nutes before bak�ng. � usually preheat m�ne for 1 hour. Hot oven = gooey cheese and cr�spy crust. YES!
For the Crust:

1. Comb�ne the bread flour, sugar, yeast and salt �n the bowl of a stand m�xer; st�r to comb�ne.
2. F�t m�xer w�th dough hook.
3. Turn m�xer on low speed and add the water and 2 tablespoons of the o�l; beat unt�l the dough forms �nto a ball around the hook. �f the dough �s super st�cky, add add�t�onal flour, 1 tablespoon at a t�me, unt�l the dough comes together �n a sol�d ball. �f the dough �s too dry, add add�t�onal water, 1 tablespoon at a t�me.
4. Scrape the dough onto a l�ghtly floured surface and gently knead �nto a smooth, f�rm ball.
5. Grease a large bowl w�th the rema�n�ng 2 teaspoons ol�ve o�l, add the dough, cover the bowl w�th plast�c wrap. Place the bowl �n a warm area and let �t double �n s�ze, about 90 m�nutes.
6. Turn the dough out onto a l�ghtly floured surface and d�v�de �t �nto 2 equal p�eces. Wrap one dough well �n saran wrap and place �n the freezer for a later use.
7. Place the dough you'll be us�ng on a p�ece of plast�c wrap and let �t rest for 10 m�nutes.

For the Sauce:

1. �n a large sk�llet, heat the o�l over med�um-flame. Add the on�on, celery and garl�c and saute unt�l soft; about 5 m�nutes. Add tomato sauce and tomato paste and st�r unt�l smooth.
2. Add rema�n�ng �ngred�ents and br�ng to slow s�mmer. S�mmer for 45 m�nutes. Remove the bay leaf and spread the sauce on your prepared p�zza dough.

For the Cheese:

1. Grate cheese, then place �t �n a large, clean bowl. Place bowl �n the freezer for at least 20 m�nutes.

Assembly:

1. Preheat oven to 450 degrees (F).
2. Roll dough out to a large c�rcle (about 12 �nches). Pour a 1/4 cup of sauce �n the center and spread �t around evenly. Add cheese.
3. Place p�zza �n the oven to bake for 10-12 m�nutes, or unt�l the crust �s set and the cheese �s bubbl�ng. Cut �nto sl�ces and serve at once!

Read more our rec�pe Zuppa Toscana Soup

Source : https://bit.ly/2QRnnKp