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
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 ITALIAN PIZZA DOUGH RECIPE - (4.7/5)
Provided by á-3444
Number Of Ingredients 7
Steps:
- Directions 1. 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. 2. 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. 3. 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. 4. 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.
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
This dough is a little wetter to work with. Should reward you with a crisp and airy, yet chewy crust. New York pizza dough is pressed, stretched, and /or tossed but never rolled with a rolling pin. As you press and stretch the dough, if it bounces back, let it rest a few minutes before continuing. Instructions for making dough by hand or using a mixer.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 45m
Yield 3 fifteen ounce portions
Number Of Ingredients 7
Steps:
- In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside 5 minutes, or until the yeast dissolves.
- In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve sugar and salt.
- To make dough by hand: Place 5 ¼ cups flour in a large bowl; make a well in the center of the flour and stir in the yeast mixture along with the cold water mixture.
- Mix the dough, using a wooden spoon, incorporating as much of the flour as possible.
- Turn the dough out on a lightly floured work surface and knead until soft and elastic (10-12 minutes); it will still be a little sticky but shouldn't stick to your hands.
- Add only minimum amount of flour to work suface to keep dough from sticking.
- To make with a mixer: fit a heavy-duty stand mixer with the dough hook attachment.
- Add 5 ¼ cups flour in to mixer bowl; add in the yeast mixer and the cold water mixture; mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
- Let rest for 2 minutes and then mix on low until the dough is smooth and not sticky, about 6 more minutes (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
- Turn the dough out onto a well-floured work surface; knead for a minute or two until it forms a smooth ball, adding up to ¼ cup additional flour, if necessary.
- Prepare dough for rising: Cut the dough into thirds to form 3 even portions, each weighing 15 ounces.
- With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball; pinch to seal.
- Repeat with the other two portions; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
- Refrigerate for at least 10 hours or up to 2 days.
- Remove from refrigerator 1 hour before using to allow dough to come to room temperature.
- Each 15 ounce dough portion makes one 12-inch pizza; remove dough from plastic bag and place on a lightly floured work surface; lightly dust the dough with flour; lay dough on a round pizza pan or screen that has been coated with cooking spray; gently stretch dough into a 12-inch round; proceed with pizza recipe.
Nutrition Facts : Calories 960.3, Fat 13.1, SaturatedFat 1.9, Sodium 2335.7, Carbohydrate 176.6, Fiber 6.5, Sugar 2.1, Protein 30
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- Choosing the flour. Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; higher protein (ie, bread) flours work best.
- Adding the yeast. Do not add instant dry yeast (IDY) directly to cold or cool water – you may shock the yeast (add the IDY to your flour instead) (please note that IDY differs from active dry yeast, which must be activated by adding it to water).
- How much yeast? Use only enough yeast to “get the job done” – yeast eats the sugar in your flour to produce its leavening effects – I find that if you use too much, your dough will be tasteless (this is just my opinion); however, it is a fact, that too much yeast can make your dough taste bad.
- Cold ferment that pizza dough! Always use your refrigerator. The best NY style doughs “ferment” or “cure” in the refrigerator for at least 24 hours and up to 48 72 hours.
- Weigh those ingredients! Use a scale to weigh the flour instead of using a measuring cup – it is much more accurate and will yield superior results.
- Add oil last. Mix the oil in as the last step, after the flour has all been incorporated. This is important to allow the flour to hydrate properly.
- Flour your dough balls. Before tossing or opening your dough balls, flour them *very* well on each side (if you are a beginner) to ensure they do not stick to your counter or pizza peel.
- Keeping those rims a bit puffy. Take care not to “degas” the rim of your pizza as you are spreading your dough! Do NOT ever use a rolling pin! There are many different methods to spread/open your dough ball.
- Baking pizza in a home oven. Ensure that your oven is preheated for a sufficient amount of time (about 1 hour) and bake the pizza within 6 to 8 inches of the top of your oven (ie, your broiler) so that the tops browns sufficiently in conjunction with the bottom of the pizza.
- Use a pizza stone or steel. Use a pizza stone if you have one. The stone with draw moisture out of the dough and produce a beautifully crisp crust.
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