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-STYLE PIZZA DOUGH
A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.
Provided by Amanda-Rae
Categories Bread Pizza Dough and Crust Recipes
Time 10h40m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
- Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
- Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
- Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
- Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 583.3 mg, Sugar 1 g
NEW YORK-STYLE WHEAT FLOUR PIZZA CRUST RECIPE
I adapted Recipe Nut's pizza crust recipe to include some whole wheat flour.....I am growing a health nut in my house!
Provided by Cook4_6
Categories Breads
Time 1h
Yield 2 twelve inch crusts
Number Of Ingredients 7
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 flours 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 450°F
- Follow directions for individual recipes, baking pizza on bottom rack of oven. If baking on a pizza stone add two minutes to your cooking time.
AMAZING WHOLE WHEAT PIZZA CRUST
A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g
WHOLE WHEAT PIZZA DOUGH
Provided by Moira Hodgson
Categories appetizer, main course
Time 30m
Yield 4 10-inch pizzas
Number Of Ingredients 6
Steps:
- Pour water into bowl and sprinkle in the yeast. Stir until it has dissolved.
- Add the unbleached flour, salt and oil. Mix thoroughly with a spoon. Add one and three-fourths cups of the whole wheat flour and mix. You will have a soft dough that will begin to pull away from the sides of the bowl.
- From the remaining flour, lightly sprinkle the work surface. Remove the dough from the bowl and knead in the remaining flour (use only as much as it takes to keep the dough from sticking to your hands). Knead for at least 10 minutes until the dough becomes soft and elastic.
- Place the ball of dough in a lightly oiled bowl. Brush the dough with a light coat of oil and cover the top of the bowl tightly with plastic wrap. Place the bowl in a warm, draft-free area and allow the dough to double in size. Depending on the temperature, it will take one to three hours. Alternatively, place the bowl in an oven with the pilot light on and the dough will take 40 to 50 minutes to rise.
- When the dough has doubled in bulk, punch it down with your fist. Pull the dough together and place it on a floured surface. Divide it into four equal parts. Roll each one out to form a 10-inch pizza shell.
- Place an unglazed pizza tile in the oven and preheat the oven to 500 degrees for one hour. Lightly flour the pizza tile and slide the dough on top (if using a pizza pan, simply press the dough into the pan). Put the pizza in the oven and bake for 10 minutes.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 13 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 301 milligrams, Sugar 0 grams
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