Who wants a New York City SLICE?! 🍕🗽 The pizza at Nuovo York Pizza in NYC is 🔥🔥!

Ingredients

• 3 cups Bread Flour (high‑protein flour for a chewy crust)
• 1.25 cups Warm Water (110°F (43°C) to activate yeast)
• 2 tsp Active Dry Yeast (instant or active dry)
• 1 tsp Granulated Sugar (feeds the yeast)
• 2 tsp Salt (enhances flavor of the crust)
• 2 tbsp Olive Oil (adds tenderness to the dough)
• 1 cup Italian Seasoned Tomato Sauce (store‑bought or homemade crushed tomatoes with oregano, basil, garlic)
• 2 cups Shredded Mozzarella Cheese (low‑moisture mozzarella for melt and stretch)
• 1 tbsp Cornmeal (prevents sticking on the baking surface)

Instructions

1. Activate Yeast

   In a small cup, combine warm water (110°F), sugar, and yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl, whisk together bread flour and salt.

   Time: PT2M

3. Form the Dough

   Make a well in the flour, pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT8M

4. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 6‑8 minutes until smooth and elastic.

   Time: PT7M

5. First Rise

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 45 minutes, or until doubled in size.

   Time: PT45M

6. Preheat Oven

   Place a pizza stone on the middle rack (or prepare a baking sheet) and preheat the oven to 475°F (245°C) for at least 20 minutes.

   Time: PT20M

   Temperature: 475°F

7. Prepare Sauce (if making homemade)

   While the oven heats, combine canned crushed tomatoes with Italian seasoning, a pinch of salt, and a drizzle of olive oil in a saucepan. Simmer gently for 5 minutes.

   Time: PT5M

8. Shape the Pizza Base

   Punch down the risen dough, then stretch it on a well‑floured surface into a 12‑inch circle, aiming for a thin center and slightly thicker edge.

   Time: PT10M

9. Transfer to Peel

   Dust a piece of parchment paper with cornmeal and slide the stretched dough onto it.

   Time: PT2M

10. Add Sauce and Cheese

    Spread the tomato sauce evenly, leaving a ½‑inch border. Sprinkle shredded mozzarella over the sauce.

    Time: PT5M

11. Bake the Pizza

    Slide the parchment‑paper‑on‑stone onto the preheated stone (or place the baking sheet in the oven). Bake for 12‑14 minutes, until the crust is golden and the cheese is bubbling and lightly browned.

    Time: PT12M

    Temperature: 475°F

12. Rest and Slice

    Remove the pizza, let it rest for 2 minutes, then use a pizza cutter to slice aggressively into 8 wedges.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

30g

Fat

9g

Fiber

1g