Italian

Janine's New York Style Italian Pizza takes several minutes to prepare.

Janine's New York Style Italian Pizza takes several minutes to cook.

Janine's New York Style Italian Pizza makes 1 servings.

The ingredients for Janine's New York Style Italian Pizza are:

For each 1 Large 16" Pizza:
16 oz Lamonica?s pizza dough ball (let thaw in the fridge overnight, then place into a lightly floured covered bowl to rise for the day)
8 oz Shredded Mozzarella Cheese (about 8 oz per pizza)
About 1/4 to 1/3 cup Cento Fully Prepared Pizza Sauce (per pizza)
1 tsp Pepper, black
1 tsp Oregano, ground
1 tsp Garlic powder
(Also some flour and cornmeal)
Toppings suggested (not included in carbs or calories here)
Pepperoni, mushrooms, ham or Canadian bacon, peppers, olives, or whatever you like...

!!! PLEASE NOTE: Calorie and Carb counts are for one whole entire pizza. Divide by 8 slices to get the correct carbs for each slice. I had to do it that way for this recipe! Thanks!

Here is how you make Janine's New York Style Italian Pizza:

To start you will need a wooden pizza paddle, and a seasoned baking stone heated at 500 degrees for over 30 minutes. Instructions:The night before take your dough balls out of the freezer and place them in the fridge. In the morning take them out and place each dough ball into a lightly floured bowl and cover it. Let it rise all day at room temp. When you are ready to "create" your pizza place your COLD baking stone into the COLD oven and heat the oven to 500 degrees! NEVER PLACE A COLD STONE IN A HOT OVEN! Next... Get your wooden pizza paddle out and lightly coat it with the corn meal. Also lightly coat your counter with a bit of flour to powder up your dough ball. Now you will pound it a bit and stretch it out, (like you see in the movies, but try not to toss if you are not experienced, lol) Just stretch it with your hands and fists. You'll get the hang of it. You want it to fit on that paddle (about 14 to 16" diameter) Once you get it stretched out you will lay it down onto the pizza paddle that is lightly covered in corn meal. (which helps to roll it off onto the stone) You will then sprinkle your pizza dough with some garlic powder and if you like some oregano. Then you will lightly place a thin layer of the Cento sauce over your entire pizza. Then generousally sprinkle your mozzerella and finally your toppings. Top off with a sprinkle of parmasan cheese. Quickly pull out the oven tray with your heated stone (makes it easier to get it off the paddle, but you don't want the temp to go down in the oven) Now carefully, but quickly pull the pizza from the wooden paddle onto the heated stone. Once it catches the stone it should be easy to get the rest on there. It's a learning process... Now you will let it cook for about 9 to 10 minutes at 500. (Depends on your oven so check) Once cheese is bubbly and crust is raised and browned, it's done! Let stand about a minute then slice and ENJOY! Mangia, Mangia! Serving Size:?8 slices per pizza.

The nutritional information for Janine's New York Style Italian Pizza is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,661.2

• Total Fat: 56.2 g
• Cholesterol: 160.0 mg
• Sodium: 3,637.9 mg
• Total Carbs: 187.4 g
• Dietary Fiber: 10.9 g
• Protein: 98.3 g

Janine's New York Style Italian Pizza is Italian cuisine.