The Best New York Style Cheese Pizza

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 1 Bay leaf, small
  • 2 stalks Celery
  • 2 Garlic cloves
  • 1/2 cup Onion
  • 1 tsp Oregano, dried

• Canned Goods

  • 1 (6 ounce can Tomato paste

• Condiments

  • 1 (8 ounce can Tomato sauce

• Baking & Spices

  • 1 envelope Active dry yeast
  • 1/2 tsp Black pepper
  • 3 3/4 cups Bread flour
  • 1 tsp Fennel seed
  • 2 tsp Kosher salt
  • 1 1/2 tsp Salt
  • 2 1/4 tsp Sugar

• Oils & Vinegars

  • 5 tbsp Olive oil

• Dairy

  • 8 oz Mozzarella, fresh
  • 3 tbsp Parmesan cheese, grated

• Liquids

  • 1 1/2 cups Water

Found on bakerbynature.com

Ingredients

• For the Crust:
• 3 3/4 cups bread flour
• 1 1/4 teaspoons sugar
• 1 envelope active dry yeast
• 2 teaspoons kosher salt
• 1 1/2 cups water, 110 - 115 degrees (F)
• 2 tablespoons olive oil, plus 2 teaspoons
• For the Sauce:
• 3 tablespoons olive oil
• 1/2 cup onion, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 3 tablespoons grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried 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

Directions

• *The trick to a perfect pizza is a very hot oven! Be sure to crank your oven on at least 45 minutes before baking. I usually preheat mine for 1 hour. Hot oven = gooey cheese and crispy crust. YES!
• For the Crust:
• Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer; stir to combine.
• Fit mixer with dough hook.
• Turn mixer on low speed and add the water and 2 tablespoons of the oil; beat until the dough forms into a ball around the hook. If the dough is super sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
• Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap. Place the bowl in a warm area and let it double in size, about 90 minutes.
• Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Wrap one dough well in saran wrap and place in the freezer for a later use.
• Place the dough youll be using on a piece of plastic wrap and let it rest for 10 minutes.
• For the Sauce:
• In a large skillet, heat the oil over medium-flame. Add the onion, celery and garlic and saute until soft; about 5 minutes. Add tomato sauce and tomato paste and stir until smooth.
• Add remaining ingredients and bring to slow simmer. Simmer for 45 minutes. Remove the bay leaf and spread the sauce on your prepared pizza dough.
• For the Cheese:
• Grate cheese, then place it in a large, clean bowl. Place bowl in the freezer for at least 20 minutes.
• Assembly:
• Preheat oven to 450 degrees (F).
• Roll dough out to a large circle (about 12 inches). Pour a 1/4 cup of sauce in the center and spread it around evenly. Add cheese.
• Place pizza in the oven to bake for 10-12 minutes, or until the crust is set and the cheese is bubbling. Cut into slices and serve at once!