This is a no-frills New York-style pizza recipe with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.
- 1 teaspoon active dry yeast
- ⅔ cup warm water (110℉/45℃)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 (10 ounce) can tomato sauce
- 1 pound shredded mozzarella cheese
- ½ cup grated Romano cheese
- ¼ cup chopped fresh basil
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
2 tablespoons olive oil
Step 1: Sprinkle yeast over surface of warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in flour, salt, and olive oil. When dough is too thick to stir, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.
Step 2: Preheat Pizzello oven to 475℉ (245℃).
Step 3: When dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12-inch circle, and place on a pizza stone.
Step 4: Spread tomato sauce evenly over dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes.
Step 5: Bake for 12 to 15 minutes in the preheated oven, until bottom of crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.