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|New York Style Pizza|
"This is a no frills New York Pizza with heaps of mozzarella cheese and sparkling basil. Use it as a base and add your favourite pizza toppings if you desire."
- 1 teaspoon energetic dry yeast
- 2/three cup heat water (one hundred ten degrees F/45 degrees C)
- 2 cups all-cause flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 (10 ounce) can tomato sauce
- 1 pound shredded mozzarella cheese
- 1/2 cup grated Romano cheese
- 1/four cup chopped clean basil
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
|Prep : 10M||Cook : 4M||Ready in : 1H25M|
- Sprinkle the yeast over the surface of the nice and cozy water in a massive bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured floor, and knead for 5 minutes. Knead in a little greater flour if the dough is too sticky. Place into an oiled bowl, cover, and set apart in a heat location to upward push until doubled in bulk.
- Preheat the oven to 475 stages F (245 tiers C). If the usage of a pizza stone, preheat it in the oven as well, placing it on the bottom shelf.
- When the dough has risen, flatten it out on a lightly floured floor. Roll or stretch out right into a 12 inch circle, and vicinity on a baking pan. If you are the usage of a pizza stone, you may place it on a chunk of parchment even as preheating the stone inside the oven.
- Spread the tomato sauce frivolously over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and pink pepper flakes.
- Bake for 12 to fifteen minutes in the preheated oven, till the bottom of the crust is browned whilst you carry up the edge a touch, and cheese is melted and bubbly. Cool for approximately 5 mins before slicing and serving.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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