Nickel Allergy Friendly Classic New York Style Pizza

Total time1 hr 45 min

Prep time30 min

Cook time15 min

Nickel Allergy Friendly Classic New York Style Pizza

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
1 tsp active dry yeast
1 tsp granulated sugar
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2 ¾ cups bread flour, plus more for dusting
1 tsp fine salt
1 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) whole peeled tomatoes, drained
1 clove garlic, finely grated
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp fine salt
¼ tsp crushed red pepper flakes

For the topping

8 oz low-moisture mozzarella, shredded
1 tbsp olive oil

For serving

fresh basil leaves (optional)
Omit this
This ingredient likely doesn’t work for the diet.
grated parmesan cheese (optional)

Instructions

1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until the surface is foamy and the yeast is visibly active.
2
Add the bread flour, fine salt, and 1 tbsp olive oil to the yeast mixture. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and springs back slowly when poked.

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