Bravo Pizza

Sure! Here’s a recipe inspired by the popular New York-style pizza often associated with pizzerias like Bravo Pizza. This version aims to replicate their classic thin, crispy-yet-chewy crust with a rich tomato sauce and stretchy mozzarella.

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🍕 Bravo-Style New York Pizza Recipe

Ingredients

🫓 Dough (makes 2 large 14-inch pizzas):

• 4 cups (500g) bread flour (plus more for dusting)

• 1 ½ tsp salt

• 1 tsp sugar

• 1 tsp active dry yeast

• 1 ½ cups warm water (110°F/43°C)

• 1 tbsp olive oil

🍅 Sauce:

• 1 can (15 oz) crushed San Marzano tomatoes (or any quality canned tomatoes)

• 1 tsp salt

• 1 tsp sugar

• 1 tsp dried oregano

• ½ tsp garlic powder

• 1 tbsp olive oil

• Optional: pinch of red pepper flakes for a little heat

🧀 Toppings:

• 2 cups whole-milk mozzarella, shredded (low-moisture preferred)

• Fresh basil (optional)

• Olive oil, for drizzling

• Grated parmesan or pecorino romano (optional)

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🧑‍🍳 Instructions

1. Make the Dough (the day before for best results)

1. In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.

2. Add flour and salt. Mix until a shaggy dough forms.

3. Knead by hand or with a stand mixer for about 8-10 minutes until smooth and elastic.

4. Add olive oil and knead another minute until incorporated.

5. Divide into 2 balls, place in oiled containers or zip bags, cover, and refrigerate for at least 24 hours (or up to 72 hours).

2. Make the Sauce

1. Combine all sauce ingredients in a bowl. Stir well and taste. Adjust seasoning if needed.

2. No need to cook — the sauce cooks on the pizza in the oven.

3. Assemble & Bake

1. Preheat oven to 500°F (260°C) or as hot as your oven goes. If using a pizza stone or steel, preheat for at least 30 minutes.

2. Remove dough from fridge and let come to room temp (about 1 hour).

3. On a floured surface, stretch dough into a 14-inch circle.

4. Place on parchment paper or a floured pizza peel.

5. Spread a thin layer of sauce, then top with mozzarella.

6. Drizzle lightly with olive oil.

7. Slide pizza onto stone or baking sheet and bake for 7–10 minutes, until crust is golden and cheese is bubbling and starting to brown.

8. Optional: Add fresh basil and a sprinkle of grated parmesan after baking.

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🔥 Tips

• Use a pizza stone or steel for that crispy Bravo-style crust.

• Letting the dough ferment in the fridge improves flavor and texture.

• Don’t overload with toppings—NY pizza is all about balance.

Would you like a pepperoni or veggie variation?