, , ,


A New York Style Pizza you’ll be tempted to eat with a knife and fork but do it the “Big Apple” way and fold it over and eat it with your hands!

* This recipe will make 2 14″ pizzas.  Add or delete ingredients depending upon the desired number of pizzas.

** Make dough the day before and refrigerate over night.





Flour: (either bread or all purpose) 3 cups.

Warm water (not hot or cold):  1 cup.

Active Dry Yeast: 2 1/4 tsp (or 1 packet).

Salt: 2 tsp.

Sugar: 1 tsp.

Olive Oil: 1.5 tsp.


1. Place water in mixing bowl.

2. In a separate bowl, mix salt and yeast into the flour.

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

4. After flour has been completely incorporated, add oil and kneed for 4-5 minutes.

5. Divide dough in half into two balls.

6. Place each dough ball into a zip lock freezer bag, seal and place into refrigerator overnight.

7. The following day, remove dough balls 1-2 hours before baking and allow dough to warm to room temperature.

8. Preheat oven to 550 degrees (place pizza stone in oven if you have one) and allow 1 hour to heat up.

9. Open each dough ball, transfer to a pre-floured cut mat and roll into a thin layer.

10. Transfer onto your pizza pan and form 1/2 inch pronounced edge around the pizza dough.


1. Ladle tomato sauce  and spread evenly over the dough base of each pie.

2. Chop up 1/4 cup of fresh basil for each pie and spread over the sauce.

3. Cut up a 1 lb. whole mozzarella cheese block into quarter inch slices and place evenly on each pie.

4. Add additional desired toppings.

5. Place in oven and cook 4-6 minutes for each pie or until crust is browned on top and cheese has melted.