New England Beach Pizza
New England Beach Pizza features a thin, crispy homemade crust topped with a slightly sweet tomato sauce, melted mozzarella and white cheddar cheese, and a sprinkle of Italian herbs. Baked until golden and sliced into rectangles, this classic coastal pizza is light, flavorful, and perfect for family dinners, parties, or casual summer meals.
Ingredients
For the Dough
- 3 cups bread flour
- 1 cup warm water
- 2¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1½ teaspoons salt
- 2 tablespoons olive oil
For the Sweet Tomato Sauce
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- Salt and black pepper, to taste
Toppings
- 2 cups shredded low-moisture mozzarella cheese
- 1 cup shredded white cheddar cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
Optional Toppings
- Pepperoni
- Cooked Italian sausage
- Sliced mushrooms
- Green bell peppers
- Red onions
- Fresh basil
- Crushed red pepper flakes
Instructions
- In a mixing bowl, combine the warm water, sugar, and yeast. Let it stand for 5–10 minutes until foamy.
- Add the bread flour, salt, and olive oil. Mix until a dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.
- Preheat the oven to 475°F (245°C). If using a pizza stone, preheat it as well.
- Prepare the sauce by combining the tomato sauce, tomato paste, olive oil, garlic, sugar, oregano, basil, onion powder, salt, and pepper in a saucepan. Simmer for 10 minutes, then let it cool slightly.
- Roll the dough into a thin rectangle and place it on a lightly greased baking sheet or pizza pan.
- Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle the mozzarella, white cheddar, and Parmesan cheeses evenly over the sauce.
- Lightly drizzle with olive oil and sprinkle with oregano.
- Bake for 12–15 minutes, or until the crust is crisp and the cheese is melted and lightly golden.
- Allow the pizza to cool for 2–3 minutes before slicing into rectangular pieces.
- Serve warm with optional fresh basil or crushed red pepper flakes.
Notes
- Bread flour helps create a chewy yet crispy crust.
- A touch of sugar gives the sauce its signature New England flavor.
- Low-moisture mozzarella prevents excess moisture.
- White cheddar adds richness and depth.
- Roll the dough as thin as possible for an authentic texture.
- Avoid overloading the pizza with toppings.
- Cool slightly before slicing for cleaner cuts.
- Refrigerate leftovers for up to 3 days.