NEW YORK STYLE PIZZA DOUGH
A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.
Provided by nktx54
Categories Breads
Time 2h
Yield 1 large or 2 small
Number Of Ingredients 6
Steps:
- Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
- Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
- Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
- Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
- Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
- Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
- When ready to use, remove from fridge, and let the dough come up to room temperature before using.
Nutrition Facts : Calories 1657.3, Fat 31.4, SaturatedFat 4.4, Sodium 3508, Carbohydrate 296.2, Fiber 12.6, Sugar 7.3, Protein 42.4
NEW YORK-STYLE PIZZA CRUST
Make and share this New York-Style Pizza Crust recipe from Food.com.
Provided by RecipeNut
Categories Yeast Breads
Time 1h
Yield 1 twelve inch crust
Number Of Ingredients 6
Steps:
- Combine water and sugar in small bowl; stir to dissolve sugar.
- Sprinkle yeast on top; stir to combine.
- Let stand 5 to 10 minutes or until foamy.
- Combine flour and salt in medium bowl.
- Stir in yeast mixture.
- Mix until mixture forms soft dough.
- Remove dough to lightly floured surface.
- Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
- Place dough in medium bowl coated with nonstick cooking spray.
- Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
- Let rise in warm place 30 minutes or until doubled in bulk.
- Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
- Pat dough into flat disc about 7 inches in diameter.
- Let rest 2 to 3 minutes.
- Pat and gently stretch dough from edges until dough seems to not stretch anymore.
- Let rest 2 to 3 minutes.
- Continue patting and stretching until dough is 12 to 14 inches in diameter.
- Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
- Press dough into pan.
- Preheat oven to 5OOF.
- Follow directions for individual recipes, baking pizza on bottom rack of oven.
NEW YORK PIZZA DOUGH RECIPE
Tender, chewy, and just the right thickness, New York crust is where it's at for the perfect pizza. Top it however you like! Makes enough dough for two 14-inch pizzas.
Provided by Carolyn Gratzer Cope
Categories Pizza
Time P1DT25m
Number Of Ingredients 6
Steps:
- In a large mixing bowl (or right in the bowl of a stand mixer, if you like), stir together the flour, yeast, salt, and sugar.
- Pour in the water and mix well (by hand or with a wooden spoon or silicone spatula) until all the flour is hydrated.
- Pour in olive oil and mix until incorporated.
- Knead dough for 10 minutes. I like to use a stand mixer fitted with the dough hook, but you can do it by hand if you like.
- Divide dough into two equal pieces and form each piece into a ball. Lightly oil and place into two separate sealed containers. Lidded glass food storage bowls or quart-sizes takeout containers works well.
- Let dough rise in the fridge for at least 24 hours, up to 72 hours.
- An hour before you you want to bake the pizzas, remove dough from refrigerator. Set a pizza stone or steel on a rack in the center of the oven and preheat oven to 500°F (260°C) or higher if your oven goes higher.
- When ready to bake, remove dough from container. If you're a newer pizza maker and would like the extra security of a less sticky dough, feel free to flour it generously.
- Stretch the dough into a rough 14-inch round. You do not need to do a perfect job to end up with good pizza.
- Top the pizza judiciously. For cheese pizza, I use a not-obscene amount of thick tomato sauce, grated pecorino cheese, and low-moisture whole-milk mozzarella that I shred right before topping.
- Slide the pizza into the oven and bake for 10 minutes, until cheese is melted and bubbly and crust is cooked and browned in spots.
Nutrition Facts : Calories 201 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 390 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
NEW YORK STYLE THIN CRUST PIZZA
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 2 (12-inch) pizzas,
Number Of Ingredients 14
Steps:
- Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
- Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
- Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.
- In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
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- Pulse flour, sugar and yeast in a food processor (fitted with dough blade if possible) until combined, about 5 pulses. With the food processor running, slowly add the ice water and process until the dough is just combined and no dry flour remains, about 10 seconds. Let the dough sit for 10 minutes.
- Add the oil and salt to the dough and process until the dough forms a satiny, sticky ball that clears the sides of the bowl, about 30 to 60 seconds. Transfer the dough to a lightly oiled counter and knead briefly by hand until smooth, about 1 minute. Shape the dough into a tight ball and place in a large, lightly oiled bowl. Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
- Process all the ingredients in a clean bowl of a food processor until smooth, about 30 seconds. Transfer to a bowl and refrigerate until ready to use.
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- Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).
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