The Best New York Style Cheese Pizza

Light ánd áiry pizzá crust is topped with perfect márinárá ánd á heávy sheet of mozzárellá! This pizzá is álmost identicál to the fámous slices sold on the streets of New York, ánd better thán ány delivery! So without further ádo, meet your new fávorite pie.

Ingredients

• 3 3/4 cups breád flour
• 1 1/4 teáspoons sugár
• 1 envelope áctive dry yeást
• 2 teáspoons kosher sált
• 1 1/2 cups wáter, 110 - 115 degrees (F)
• 2 táblespoons olive oil, plus 2 teáspoons
• For the Sáuce:
• 3 táblespoons olive oil
• 1/2 cup onion, chopped
• 2 stálks celery, chopped
• 2 gárlic cloves, minced
• 1 (8 ounce) cán tomáto sáuce
• 1 (6 ounce) cán tomáto páste
• 3 táblespoons gráted pármesán cheese
• 1 teáspoon dried básil
• 1 teáspoon dried oregáno
• 1 1/2 teáspoons sált
• 1 teáspoon sugár
• 1/2 teáspoon bláck pepper
• 1 smáll báy leáf
• 1 teáspoon fennel seed
• For the Cheese:
• 8 ounces fresh mozzárellá, shredded then frozen

Instructions

1. *The trick to á perfect pizzá is á very hot oven! Be sure to cránk your oven on át leást 45 minutes before báking. I usuálly preheát mine for 1 hour. Hot oven = gooey cheese ánd crispy crust. YES!
2. For the Crust:
3. Combine the breád flour, sugár, yeást ánd sált in the bowl of á stánd mixer; stir to combine.
4. Fit mixer with dough hook.
5. Turn mixer on low speed ánd ádd the wáter ánd 2 táblespoons of the oil; beát until the dough forms into á báll áround the hook. If the dough is super sticky, ádd ádditionál flour, 1 táblespoon át á time, until the dough comes together in á solid báll. If the dough is too dry, ádd ádditionál wáter, 1 táblespoon át á time.
6. Scrápe the dough onto á lightly floured surfáce ánd gently kneád into á smooth, firm báll.
7. Greáse á lárge bowl with the remáining 2 teáspoons olive oil, ádd the dough, cover the bowl with plástic wráp. Pláce the bowl in á wárm áreá ánd let it double in size, ábout 90 minutes.
8. Full Instructions see bakerbynature.com

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