Red Meat Allergy Friendly Classic New York Style Pizza
Total time1 hr 45 min
Prep time30 min
Cook time15 min
5.0(26)
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Learn more →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
- 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
- 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)
- 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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