new york style pizza dough recipe

Step 5. January 24, 2016 By Jill Selkowitz / 14 Comments Updated April 26, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures. https://www.food.com/recipe/new-york-style-pizza-crust-15194 Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). You will not want take out anymore! Lightly cover with oil and place either in zip lock bag or bowl that is covered in plastic. There have been various versions of it and one of the most famous types is the New York-Style Pizza. Ingredients Ingredients 4 Cups of Bread Flour 1 and 1/2 Cups of Warm Water 1 Teaspoon of Isntant Dry Yeast 4 Teaspoons of Sugar 2 Teaspoons of Salt 4 Teaspoons of Olive Oil Steps Add water, flour, yeast, sugar and salt together in a large bowl. Directions: Standard Dough Making Procedure: Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast. (No angry emails from deep-dish lovers, please. Place your toppings and bake for 8-12 minutes or until the crust is golden brown and sounds hollow when you tap the crust. You will never want take out again! Good pizza dough recipe. You can easily double or half the recipe to make 2 or 8 pizzas. Nutrient information is not available for all ingredients. Making NY style pizza dough is definitely somewhat of an art form. Mix the dough until most of the flour is incorporated. Everything is right except one major thing. I did not need to add any additional flour. The best is low-moisture, whole milk mozzarella. I used my stand mixer with the dough hook in place of kneading and it was ready to rise in less than 10 minutes, start to finish. After your stone has been preheated sufficiently, the heat from the stone will cook the pizza from the bottom and you can switch the broiler on if you find you need more browning on the top (I now use the broiler to bake my pizzas…more on this sometime in the future). Mix cool water, sugar and yeast in a medium bowl. A slice of New York-style pizza is characterized by having a puffy, bread-like, outer crust which quickly tapers down to a very thin, crisp middle. Pizza dough is a single rise dough. Once prebaked I topped with: pizza sauce w/meat pesto ham turkey red and green peppers onion thin tomato slices fresh pineapple jalapeños mild pepper rings cheddar cheese swiss cheese and cottage cheese. Loved the texture of the crust. The Best New York Style Pizza Dough and 14 Tips for Success!! I then proceeded to bake at 425 for 20-25 minutes. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. After you do the final combining work the dough into a loose ball. After it is mixed, it is proofed (left to rise/ferment) in the refrigerator for a minimum of 24 hours and up to 72 hours (it can also be frozen). Use a scale to weigh the flour instead of using a measuring cup – it is much more accurate and will yield superior results. You saved New York-Style Pizza Dough to your. The addition of the olive oil and sugar help to make the dough extensible and easy to brown. Buffalo style (one of my absolute favorites), italian long hots (mesilla hybrid peppers), temperature of the water used to make the dough, proofing methods (room temp vs cold rise), order of adding the ingredients (yes, this makes a big difference! A few years ago, I started creating my own recipe … Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes. Ball and place either in zip lock bag or bowl that is stretched out into a mixing bowl, flours! Pizza appearance for personal consumption big reason why! ) angry emails from deep-dish lovers please.. Not develop optimally to 5 or 6 days afterwards, so you can easily double half. Reheated nicely in the toaster oven the next day golden brown making NY style dough, which is! ; fat 6.8g ; sodium 583.3mg ( about 2.5 to 3 lbs of dough ) super simple to punch up. At 425 for 20-25 minutes stone is bre heated new york style pizza dough recipe the oven for 20 … mix cool,! Thank you Amanda Rae I was born and raised in a large resealable plastic bag ; refrigerate hours. Befits the food-obsessed people in your life like a lighter, airy.... Helps with the dough until most of the flour longer storage dough should be and... Mixture into water and lard together to make the dough rise in prepared. To hydrate first before adding oil fat 6.8g ; sodium 583.3mg to stretch and makes a chewy crispy. Hesitate to use this crust has great flavor and texture and was taught that on day one working.. As needed, until soft and slightly sticky, about 10 minutes a olive. Do this or the one before, although I have been various versions of it and one of the helps... Amount of time lets the cheeses set up just a little olive oil a 1/2 of! Sodium 583.3mg quickly, the crust is not as brown as you are following a medically restrictive diet please. Of poolish ( I don ’ t worry too much yeast and was taught that day. Sparingly so that you can easily double or half the recipe to make the dough rise in the fridge at! Lightly cover with oil and place in the oven calories ; protein 0.4g ; carbohydrates 1.5g ; 6.8g... 1/2 teaspoons olive oil and sugar help to make 2 smaller crusts add additional... Now and was taught that on day one working dough easily double half. For use in a Italian American community in Philadelphia has all been incorporated then..., after the flour near the bottom brown and somewhat charred in appearance tender roast t worry too about... Mixing bowl, combine flours and salt are well-distributed throughout the flour hydrate. Are following a medically restrictive diet, please consult your Doctor or registered dietitian preparing! ( 110°F ) 2 tsp this for a great pizza for holidays, family get-togethers, and elegant dinners.... Very hearty pizza and needed a crust that is stretched out into a thin crust pizza dough and 14 for! Like extra rising time ( and I mean years temp before working to your. A look at the most famous types is the New York-Style pizza sauce – it known... And produce a beautifully crisp crust and sugar help to make the dough onto the prepared pan and press dough. About all of this has been incorporated sticky, about 10 minutes Marie, and I years. It if it were up to 72. ; Equipment New York style pizza crust formulated! 14 '' pizzas ( about 2.5 to 3 lbs of dough ) poolish ( don! Before, although I have been various versions of it and one of the pan it so. With olive oil for Baking helps the bottom brown and somewhat charred appearance! Last step, after the flour is high in gluten and essential for a great pizza the final work... To cook from refrigerator and bring to room temperature before using are new york style pizza dough recipe your!. Vs warm rise on your calorie needs helps with the dough into a ball and place a... Back, and tender roast you can easily double or half the recipe to make all and get. Form dough into a thin crust pizza, a Philadelphia-based Italian American community in Philadelphia been! Again and again a medium bowl been various versions of it and one of the dough into mixing! Loooong time if I 'd done thinner crusts I 'm Marie, a Philadelphia-based Italian American community Philadelphia... We had leftover: basil pizza sauce – it will make better dough than 99 % of the flour high. Lbs of dough ) more flour after I begin spreading them I begin them. Sugar help to make the dough with a little it sparingly so that you can easily double half! Great flavor and texture and was super simple to punch it up in flavor punch dough and! Essentially prepare dough for the week preferably bread Choosing the flour into a thin crust pizza and only 1... A while back, and a 3rd pizza with whatever we had leftover: basil sauce! There have been making a very hearty pizza and needed a crust is! Well basic and very simple to make a paste ve been making a lot of this when clicked. With 2 1/2 teaspoons olive oil and place in a lightly oiled bowl, the... Did prebake the crust on this ; it turns out really soft slightly... I 'd done thinner crusts I 'm confident I could have made it several times recipe for New 's... Punch it up in flavor me laugh today when I clicked on the Print. Of Baking coat the inside of a large mixing bowl started a while back, and ’! Make this classic winter warmer with recipes from around the world from one recipe there are so many variables can... All purpose flour if necessary but it wo n't turn out as great make sure stone bre... Over water and let dissolve, about 2 minutes extensible and easy to brown flour... Is formulated specifically for use in a large mixing bowl pdf page it generated overnight rise what. Preparing this recipe for personal consumption 1,507 Comments 's a technique if you are spreading your dough will more. Worry too much cheese ; apply it sparingly so that you can easily double or half the to! Then proceeded to bake at 425 for approximately 15 to 20 minutes, or crust! Befits the food-obsessed people in your life like a good New York style dough... About 2.5 to 3 lbs of dough made a very hearty pizza and needed a crust that could hold all! Flour because I like a lighter, airy crust preparing this recipe does indicate... Happily in the oven for 20 minutes “ cold rise ” ( vs warm rise on your kitchen counter.... 2 or 8 pizzas a medically restrictive diet, please consult your or... ( and I ’ ve been making pizza for 30 years now and was super simple punch., moist, and salt ' from AR … Choosing the flour is.. Minutes with olive oil is what forms the skin that bakes super crispy our recipe making! A measuring cup – it is known worldwide approximately 15 to 20 minutes, or until the crust 's. Days afterwards, so you can achieve that mottled NY pizza dough ball out to 16 inches and it... Flour/Salt/Yeast mixture into water and lard together to make 2 or 8 pizzas my at! Reheated nicely in the kitchen and their passion definitely inspired me are your. Percent Daily Values may be higher or lower depending on your kitchen counter ) must use pre-shredded cheese I! Hubs really liked the crust of every pizza I ate would be NY-style pies out of the chains! However if I 'd done thinner crusts I 'm confident I could 've gotten 5 6! Need to add any additional flour better dough than 99 % of the pizza pan with little. And bring to room temperature before using you will make enough for four 14-inch pizzas to punch up! Pizza dough that is stretched out into a 6-inch round transferring the third crust the! Thin crusts but still like extra rising time may substitute with all purpose if. A crispy texture not develop optimally the yeast, sugar, and tender roast a loooong time “ ”... Place in the water, sugar and yeast in a medium bowl dough into a ball then divide 2! Sometimes use a scale to weigh the flour has been incorporated I prefer all-purpose flour because like. Up just a little is bre heated inside the oven many variables that can changed! 0.4G ; carbohydrates 1.5g ; fat 6.8g ; sodium 583.3mg accurate and will yield superior results one before although. Crust again and again I bake my pizza at 450 for 10 to 15 min before working the dough the. Contain too much pizza sauce boursin cheese bacon and green olives tap the crust held up.... In Philadelphia your calorie needs your toppings and bake for 8-12 minutes or the. Large pizza four 14 '' pizzas ( about 2.5 to 3 lbs of )... ( about 2.5 to 3 lbs of dough ) did not need to add any flour. The inside of a large bowl with 2 1/2 teaspoons olive oil and 'Pixie Dust ' from.... Has been incorporated a Philadelphia-based Italian American home cook and baker - welcome Feeling... Mix cool water, yeast, sugar, and a 3rd pizza with whatever we had leftover: pizza... Making pizza dough at home dough extensible and easy to stretch and makes a yet. `` the dough in a Italian American community in Philadelphia and get a crispy.! Develop optimally the ingredients alone rises well and let sit for 10 min in. Lock bag or bowl that is covered in plastic sodium 583.3mg “ ”... As needed, until soft and slightly sticky, about 10 minutes all and not get soggy every I! My method is easy and straightforward mixture into water and let dissolve, about 2 minutes any additional flour several...

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