Amy Jean’s Kitchen: New York Style Cheese Pizza (Binging with Babish)

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New York-Style Pizza (Teenage Mutant Ninja Turtles II: The Secret of the Ooze) – Binging with Babish

This week’s recipe came from my Binging with Babish cookbook and is

featured in Teenage Mutant Ninja Turtles.

This pizza was delicious. Also helped that it was one of my

favorite types of pizza of all time…CHEESE! Definitely would make this pizza again.






New York-Style Pizza Dough (makes two 14-inch pizzas)

16 ounces bread flour (about 3 ¾ cups), plus more for dusting

1 Tbsp sugar

2 tsp kosher salt

½ tsp active dry yeast

1 ¼ cups ice water

1 Tbsp vegetable oil, plus more for greasing


Pizza Sauce (makes 3 ½ cups)

1 (28 ounce) can whole peeled tomatoes, with their juices

2 medium garlic cloves, minced

1 tsp kosher salt

1 tsp dried oregano

½ tsp red pepper flakes

½ tsp dried basil

½ tsp sugar



New York Style Pizza Dough

Pizza Sauce

¼ cup semolina flour

All-purpose flour, for dusting

8 ounces low-moisture whole-milk mozzarella, shredded




New York Style Pizza Dough

In a food processor, pulse together the bread

flour, sugar, salt, and the yeast until well combined.

In a liquid measuring cup, combine the ice water

and 1 Tbsp of vegetable oil and, with the machine

running, slowly drizzle the mixture in through the feed

tube until a ball of sticky dough forms. Transfer

to an oiled work surface and knead until smooth, about

2 minutes. Transfer to an oiled bowl, cover with plastic

wrap, and refrigerate overnight before using.


Pizza Sauce

In a food processor, combine the tomatoes and

their juices, garlic, salt, oregano, red pepper

flakes, basil, and sugar. Process until smooth.

Set aside until ready to use. 



Divide the chilled dough into two equal pieces. Wrap

individually in plastic wrap and let rest at

room temperature for 1 hour.


Place a pizza stone on the top rack of the oven

and preheat the oven to 550 degrees F

(or the highest setting) for 1 hour. 


Dust a pizza peel with half the semolina flour.

Generously dust a work surface with all purpose

flour and place one piece of the dough on top. Pressing

gently with your fingertips, push the dough out to

form an 8-inch round, leaving the edge slightly

thicker. Pick up the round of dough and drape it over

your knuckles, letting gravity stretch it. Pass the dough

hand over hand until you have about a 14-inch round.

Transfer the dough to the prepared pizza peel and

reshape it into a circle, if necessary, leaving

the edge slightly thicker. 


Ladle about ½ cup of the pizza sauce into the dough

and spread until evenly coated, making sure to

leave ½-inch border exposed. Scatter half the

mozzarella over the sauce. Slide the pizza onto the

preheated pizza stone and bake until the crust is well

browned and the cheese is bubbling and browned

in spots, about 12 minutes. Using the pizza peel, transfer

the pie to a large cutting board or pizza pan. Slice into

6 wedges and serve. Repeat with the remaining

dough, sauce, and cheese to make a second pizza.


Recipe Video




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2 thoughts on “Amy Jean’s Kitchen: New York Style Cheese Pizza (Binging with Babish)

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