Bakery-Style Pizza

CDM68 5

"Now found exclusively at one well-known pizza-garden in Gravesend, Brooklyn, this style of pizza was also found in neighborhood bakeries. This pizza is deceivingly light, crisp, & slightly spicy."
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2 hrs. servings
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  1. 1. Proof yeast in water and then combine into flour & salt (Best done in a bowl-mixer with hook attachments or food-processor). Kneed dough until smooth and form into tight ball. Lightly oil dough & place into lightly oiled bowl, cover loosely, and let dough proof for 30-minutes or until doubled in volume.
  2. 2. Combine pizza sauce & crushed tomatoes. Mix well.
  3. 3. Liberally oil pan and then press dough into bottom. Randomly perforate dough with fork. Layer dough first with mozzarella; then uniformly cover with 1 cup of tomato sauce, and finally a heavy coating of Pecorino Romano. Drizzle with olive.
  4. 4. Let pizza proof for 1 hour in a warm location.
  5. 5. Preheat oven to 450 F.
  6. 6. Place pan on center rack & cook for 15-20 minutes or until edges are very dark brown but before top is burnt.
  7. 7. Traditionally sliced into 12-even squares & enjoyed with a can of Pepsi (but I prefer Coke!).



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