
New York style pizza crust and sauce contains Indian style topping :-), I mean vegetable Rajma/red beans kofta mini balls, you might be aware if you read my previous post. I have several pizza versions and this version is unique from it…Usually we make pizza sauce a day before but here the dough is made 24 hours before at least and ferment in refrigerator. Quite interesting and its simplifies the baking process the next day.
Day I
Preparing the dough and sauce, also you can make the mini veg kofta balls if using to top the pizza, everything refrigerate till you use.
Day 2
Make ready with other toppings like slicing onion,capsicum,tomato,cheese and bake the pizza.
New York Style Pizza Crust and Sauce
Ingredients for Pizza Dough
Bread Flour or APF/Maida – 3 Cups
Yeast – 2tsp (I used Active Dry Yeast)
Olive Oil – 2-3 Tbsp
Regular Salt – 1 and 1/4tsp (Replace with Kosher Salt – 2tsp)
Sugar – 1 Tbsp
Lukewarm Water – 10oz ( don’t use all at a time, reserve few tbsps of water and add if needed)
Ingredients for pizza sauce
Whole peeled tomatoes or Fresh Tomatoes – 1 (28-ounce) Can or 4 Numbers (Large Size)
Onion – 1 medium Size (Finely chopped)
Garlic – 2 medium cloves (grated or finely chopped)
Extra Virgin Olive oil – 1 Tbsp
Unsalted butter – 1 Tbsp
Dried Oregano – 1tsp
Basil with leaves – 2 six-inch fresh sprigs (Replace with 1tsp dried basil herb)
Red Pepper Flakes/Red Chili Powder – 1tsp
Regular/Kosher Salt – As Needed
Sugar – 1tsp

Toppings
- Any sliced or chopped veggies of your choice such as capsicum, sliced onions,mushroom, paneer,sliced jalapenos, even fruits such as pineapple.
- For Vegetarian Mini Spinach Rajma Koftas/Fritters (meat less meat balls) check the Baked or Deep fried recipes, Just follow the same procedure and make mini size as shown in below picture…
- For Non veg topping check the recipe here.
- 1 Cup or more – Parmesan or Mozzarella Cheese grated (depends on the size of the pizza).
Sauce making method
- If using fresh tomatoes add the tomatoes in hot boiled water for 5 minutes and then peel the skin.
- Pulse the tomatoes and their juice in food processor/mixie until pureed or puree with hand blender.
- Set tomatoes aside.
- Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.
- Add garlic, onion, oregano, dry basil (if using), pepper flakes and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.
- Add tomatoes, basil sprigs and sugar, bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface) and cook stirring occasionally, until reduced by 1/2, about 40 minutes-1 hour. Adjust salt to taste.
- Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
For Making the thin crust pizza
- Combine flour, sugar, salt, and yeast in bowl of food processor or in a bowl (Pic 1).
- Pulse 3 to 4 times until incorporated if you have food processor. otherwise mix well together with the help of the whisk.
- Add olive oil and water (Pic 2).
- Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds.
- Continue processing 15 seconds longer. Those who don’t have food processor. try it with hand mixer or stand mixer or knead it with your hands like chapathi/roti dough.
- The dough will stick a bit (Pic 3).
- Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test (Pic 4).
- Window pane test is nothing but an indication that the amount of gluten formed, If you can stretch the dough without breaking (Pic 4).

- Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag (Step wise Picture 1 below).
- Place in refrigerator and allow to rise at least one day, and up to 5 (I allowed 24 hours, Pic 1).
New York Style Pizza Crust and Sauce Assembly
- At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut.
- Flour well and place each one in a separate medium mixing bowl (Pic 2).
- Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume (Pic 3).
- 1 hour before baking, Turn single dough ball out onto lightly flour surface.
- Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest.
- Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick (Pic 4).
- Transfer to pizza pan also sprinkle corn meal to the pan before placing the pizza.
- Bake the pizza for 7 minutes in preheated oven at 400°F and allow to cool completely before adding the sauce and toppings.
- But the original recipe calls for direct baking with sauce and toppings and no pre baking of pizza base.
- Apply Olive oil for the edges of pizza base.
- Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge (Pic 5).
- Add toppings (I usually freeze sliced onion,capsicum,tomato and shredded cheese for a while for even cooking) of your choice evenly and spread 1/3 of cheese over sauce evenly (Pic 5).

- Bake until cheese is melted with some browned spots and crust is golden brown and puffed, 7-10 minutes or varies depends on your oven.
- Transfer to cutting board, slice, and serve immediately.
- Repeat with remaining dough balls, remaining sauce, and remaining cheese.
Notes
- I usually use one 16″ pizza pan and 2/8″ inch cake pans while making this quantity pizza.
- The above said inch measurements gives perfect thin crust pizza, if like to make thick pizza (shown below) then reduce the size of stretching and follow the same procedure.
- Good dusting of cornmeal on the peel/pan which keeps the dough from sticking and greatly helps the pizza in sliding off. Before you attempt to transfer the pizza into the oven
- Try to loosen the pizza as much you can to get thin crust, before start baking.
Old Pictures Updated!!!
is that pizza stone sangee?? like the photos in which u are holding a slice 🙂
Thanks Preethi, no dear its marble stone but one day with courage i am planning to bake in it 🙂
Wow , Lovely Presentation
yummy pizza…. looks awesome.. Nice clicks…
wow wow such an tempting pizza there 🙂 looks so yummy and tempting dear !! very nicely explained and lovely clicks !!
That's a awesome pizza recipe….love it….that topping sounds yum…
Nice detailed recipe, Thanks for sharing looks yum too.
Keep in touch,
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Love that topping, wat a gorgeous pizza, i dont mind inviting myself to ur place.
Very tempting and delicious pizza, looks perfect and lovely clicks,,,.
Pizza looks stunning..
awesome pizza..love the topping..
interesting n any time i can have pizza…:)
wow..pizza looks so tempting and delicious, nice n healthy topping sangee…lovely pics n beautifully presented!
Awesome pizza ..looks yummy and inviting.
No to any kind of pizza. Looks very perfect and wanna have a bite…
Wow…pizzas looks great …love it to the core!
Great recipe and looks fabulous!
Wow ! Looks Yum.
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