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
ROBERTA'S PIZZA DOUGH
This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated "00" on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
Provided by Sam Sifton
Categories dinner, lunch, pizza and calzones, main course
Time 20m
Yield Two 12-inch pizzas
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 104 grams, Fat 4 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 0 grams
AUTHENTIC NY STYLE PIZZA DOUGH
This is for a home oven 16" NY Style Pizza Percentages are: Flour: 100% Sugar: 2% Salt: 2% Active Dry Yeast: 1.6% EVOO: 1.6% Water: 60%
Provided by YoloChef
Categories Low Cholesterol
Time P1DT10m
Yield 1 16 pie, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients in blender.
- Add water and mix with dough hook until nearly completely blended.
- add oil and continue mixing.
- remove from mixer and knead until silky.
- If you make a multiple of the recipe, this is the time to split your doughballs.
- place in oiled bowl and rest in fridge overnight.
- remove from fridge and allow to proof two hours.
Nutrition Facts : Calories 724.3, Fat 4.5, SaturatedFat 0.6, Sodium 1170.5, Carbohydrate 147.1, Fiber 5.7, Sugar 3.5, Protein 20.4
NEW YORK ITALIAN PIZZA DOUGH
A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.
Provided by ItsJeanettic
Categories Bread Pizza Dough and Crust Recipes
Time 10h36m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
- Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
- The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
- Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
Nutrition Facts : Calories 33.3 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 584.2 mg
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
More about "authentic ny style pizza dough recipes"
NEW YORK STYLE PIZZA | LEITE'S CULINARIA
From leitesculinaria.com
4.9/5 (30)Total Time 24 hrsCategory MainsCalories 670 per serving
- In a large food processor, pulse together the bread flour, sugar, salt, and yeast until well combined.
- In a food processor, combine the tomatoes and their juices, garlic, salt, oregano, red pepper flakes, basil, and sugar. Process until smooth.
- Divide the chilled dough into 2 equal pieces. Wrap individually in plastic wrap and let rest at room temperature for 1 hour.
BEST NY STYLE PIZZA DOUGH RECIPE AND 14 TIPS FOR SUCCESS!!
From feelingfoodish.com
4.9/5 (603)Total Time 24 hrs 21 minsCategory Main CourseCalories 91 per serving
- 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).
- The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
BASIC NEW YORK-STYLE PIZZA DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
4.5/5 (33)Total Time 26 hrs 10 minsCategory Bread, Mains, PizzaCalories 908 per serving
FAMOUS NEW YORK-STYLE PIZZA DOUGH RECIPE BY CHEF PAUL …
From chefspencil.com
Reviews 1Servings 10Cuisine American Recipes by Professional ChefsAuthor Joshh
NEW YORK-STYLE PIZZA RECIPE - SERIOUS EATS
From seriouseats.com
NEW YORK-STYLE PIZZA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
GIANTS NY PIZZA & SUBS - 71 PHOTOS & 65 REVIEWS
From yelp.com
THE BEST NEW YORK PIZZA RECIPE OUTSIDE OF NY
From biggerbolderbaking.com
PIZZA HUT'S 'BIG NEW YORKER' TASTE TEST - EATTHIS.COM
From eatthis.com
NEW YORK PIZZA RECIPE | AUTHENTIC NYC PIZZA MADE EASY!
From mypizzacorner.com
AUTHENTIC NEW YORK STYLE PIZZA DOUGH RECIPE - COUNTERTOP PIZZA …
From countertoppizzaoven.com
PIZZA DOUGH RECIPE (AUTHENTIC NEW YORK PIZZA) - ALYONA’S COOKING
From alyonascooking.com
TOP 48 AUTHENTIC NEW YORK PIZZA RECIPES
From nyamaneilang.coolfire25.com
AUTHENTIC NEAPOLITAN PIZZA DOUGH RECIPE: NEAPOLITAN …
From brooklyncraftpizza.com
15 AUTHENTIC NY STYLE PIZZA DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
NEW YORK STYLE PIZZA RECIPE | THIN CRUST AND DELICIOUS!
From lacooquette.com
PIZZA - WIKIPEDIA
From en.wikipedia.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love