Recipes · American · Pizza
New York-Style Pizza
One serving has 293 kcal and 15 g protein, and at least a fifth of a woman's daily need of selenium (48%), phosphorus (40%), thiamin (35%), riboflavin (34%), calcium (32%) and niacin (29%). Ready in 114 minutes.
- Preparation: 103 min
- Cooking: 11 min
- Makes: 1 serving (130 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 38 g Flour, bread (strong)
- 23 g Water
- 0.5 g Yeast, active dry
- 0.4 g Salt
- 2 g Olive oil
- 25 g Marinara sauce
- 38 g Mozzarella, low-moisture
- 0.2 g Oregano, dried
- 3 g Parmesan cheese
Method
- Mix the bread flour, yeast, salt and olive oil with the water into a dough; knead until smooth and elastic, about 8 minutes, then let it rise, covered, until doubled, about 1.5 hours.
- Stretch or roll the dough into a thin round and transfer it to a pizza pan or hot baking stone.
- Spread the marinara sauce evenly over the dough, leaving a border for the crust.
- Scatter the mozzarella over the sauce and sprinkle with the oregano and parmesan.
- Bake at 260°C (500°F), or as hot as your oven goes, for 10-12 minutes until the crust is golden and the cheese is bubbling and lightly browned in spots.
- Slice into wedges and serve. Makes 1 slice; multiply the ingredients by 8 for a whole pizza.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 293 kcal | 14% |
| Carbohydrates | 32 g | |
| Water | 68.8 mL | |
| Fiber | 1.6 g | 5% |
| Protein | 15.2 g | 32% |
| Tryptophan | 0.28 g | |
| Threonine | 0.57 g | |
| Isoleucine | 0.7 g | |
| Leucine | 1.2 g | |
| Lysine | 0.6 g | |
| Methionine | 0.32 g | |
| Cystine | 0.16 g | |
| Phenylalanine | 0.7 g | |
| Tyrosine | 0.62 g | |
| Valine | 0.82 g | |
| Histidine | 0.35 g | |
| Fat | 11.3 g | |
| Monounsaturated | 4 g | |
| Polyunsaturated | 1.1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.89 g | |
| Saturated | 5.2 g | |
| Trans-Fats | 0.28 g | |
| Cholesterol | 26.9 mg | |
| Calcium | 317 mg | 32% |
| Copper | 0.11 mg | 12% |
| Iron | 2.1 mg | 11% |
| Magnesium | 26.6 mg | 9% |
| Manganese | 0.36 mg | 20% |
| Phosphorus | 278 mg | 40% |
| Potassium | 200 mg | 4% |
| Selenium | 26.6 µg | 48% |
| Sodium | 555 mg | |
| Zinc | 1.9 mg | 24% |
| Thiamin (vitamin B1) | 0.38 mg | 35% |
| Riboflavin (vitamin B2) | 0.37 mg | 34% |
| Niacin (vitamin B3) | 4.1 mg | 29% |
| Pantothenic acid (vitamin B5) | 0.43 mg | 9% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 95.4 µg | 24% |
| Cobalamin (vitamin B12) | 0.67 µg | 28% |
| Choline | 13.5 mg | 3% |
| Vitamin A | 100 µg | 14% |
| Vitamin C | 0.51 mg | 1% |
| Vitamin D (D2 + D3) | 6.3 IU | 1% |
| Vitamin E | 1.3 mg | 8% |
| Vitamin K | 6.6 µg | 7% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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