Use a scale to weigh the flour instead of using a measuring cup – it is much more accurate and will yield superior results. A few years ago, I started creating my own recipe … I'm Marie, a Philadelphia-based Italian American home cook and baker - welcome to Feeling Foodish! Sprinkle yeast over water and let dissolve, about 2 minutes. Great recipe; I'll try it again splitting the dough in half for two pizzas and I'd imagine that thickness will be just right. Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. 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. Turn the dough out onto a lightly floured work surface, and divide the dough into two equal portions. … Mix the oil in as the last step, after the flour has all been incorporated. Choosing the flour. Everyone knows that New York City pizza is the best! The obsession started a while back, and I’ve finally found a recipe that I love the best! Turn … It really taste like a good new York crust. (No angry emails from deep-dish lovers, please. You will not want take out anymore! Add comma separated list of ingredients to include in recipe. Step 4. I have been making pizza for 30 years now and was taught that on day one working dough. It is estimated that 70 percent of the pizza consumed nationally is based on the New York-style pizza that evolved in response to the product’s equipment and cultural differences that Neapolitan immigrants encountered when they settled in New York over 100 years ago. With floured hands, pat the dough into a 6-inch round. Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Then mix in the olive oil. Take you dough out of fridge and let warm to near room temp before working to form your crust. The dough can also be frozen for longer storage. about me! For each pizza, brush the pizza pan with a little olive oil. Use semolina or flour on the bottom of your pizza peel to prevent the pizza dough from sticking but be careful not to overdo it because it will burn. I bake my pizza at 450 for 10 min. … Funny! However, I prefer all-purpose flour because I like a lighter, airy crust. Everything is right except one major thing. Just a fantastic pizza crust. https://www.chefspencil.com/recipe/new-york-style-pizza-dough This recipe make four 14" pizzas (about 2.5 to 3 lbs of dough). Left the recipe the same and couldn't be happier. Donâ t add the oil yet. Place your toppings and bake for 8-12 minutes or until the crust is golden brown and sounds hollow when you tap the crust. Place the dough on a lightly floured surface. After years of experiments (and I mean years! I sometimes use a bit more flour after I begin spreading them. 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. Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned. ; Knead for 10 minutes in a stand mixer with the dough hook or by hand. Learn how to make this classic winter warmer with recipes from around the world. Give the pizza peel a few very small quick jerks to make sure the pizza will easily slide off your pizza peel before attempting to transfer pizza to the oven, and more importantly, rub flour into the peel before placing the dough on top. There are so many variables that can be changed aside from the ingredients alone. Plus, you will make better dough than 99% of the pizza chains out there. Required fields are marked *. Stretch the first pizza dough ball out to 16 inches and lay it out on your pizza peel and add your preferred toppings. Lift the dough onto the prepared pan and press the dough to the edge of the pan. salt 3-1/2 cups all-purpose OR bread flour, preferably bread. This one was much flatter though so I guess that's a technique if you like thin crusts but still like extra rising time. Buffalo style (one of my absolute favorites) Coat the inside of a large bowl with 2 1/2 teaspoons olive oil. As for every pizza, it always starts with the dough so here is the best New York-Style Pizza Dough Recipe that we can share with you. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Home / Recipes / Main Courses / Pizza / New York Style Pizza Dough. Mix at low speed for about 2 minutes, then mix at medium speed until all of the flour has been picked up into the dough. The leftovers reheated nicely in the toaster oven the next day. In a food processor, combine the tomatoes and their juices, garlic, salt, oregano, red pepper flakes, … The addition of the olive oil and sugar help to make the dough extensible and easy to brown. There are two recipes here. Put the dough in a lightly oiled bowl, large enough to accommodate it if it doubles in size. Add the … Form dough into a ball and place in the prepared bowl; drizzle about 1/2 … By Tom Lehmann (a.k.a. The crust is usually dark brown and somewhat charred in appearance. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes. Bread flour is high in gluten and essential for a great pizza. 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 of poolish (I don’t do this or the one before, although I have in the past). In transferring the third crust to the pan it deflated so I let it rise again in the oven for 20 minutes. 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. However if I'd done thinner crusts I'm confident I could've gotten 5 possibly 6 pies out of this. Use a pizza stone if you have one. Making NY style pizza dough is definitely somewhat of an art form. Read More…. In a large mixing bowl, combine flours and salt. Felt like I was back in NYC!! I did not need to add any additional flour. 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! 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. My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza. In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. My only issue is this recipe doesn't indicate yield, so I assumed it was a one pizza recipe. Step 5. This type of pizza dough contains water, flour, salt, instant yeast, and olive oil (and sugar especially when baking in a home oven, to help browning). Your email address will not be published. Amount is based on available nutrient data. Lightly cover with oil and place either in zip lock bag or bowl that is covered in plastic. Weighing the flour is *highly* recommended. Take care not to “degas” the rim of your pizza as you are spreading your dough! 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). You will never want take out again! Ball of dough will not fully double in size. Famous New York Pizza Dough Recipe . When rolling out the dough, brush the edges with melted butter, prebake it at 425 degrees F (220 degrees C) for 8 minutes, add desired sauce and toppings, and brush the edges again with melted butter and finely minced garlic for extra flavor. All NY style is left to cold rise in the fridge over night. If you must use pre-shredded cheese, I’ve found that adding the sauce on top of the cheese helps with the melting. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 67 calories; protein 0.4g; carbohydrates 1.5g; fat 6.8g; sodium 583.3mg. This recipe produces a crisp yet foldable crust that is tender, light, and flavorful and will make enough for four 14-inch pizzas. Good pizza dough recipe. https://www.food.com/recipe/new-york-style-pizza-crust-15194 Pizza dough is a single rise dough. (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), In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour, Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with. New York Style Pizza Crust. 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). You can easily double or half the recipe to make 2 or 8 pizzas. 3/4 teaspoon of Yeast. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note), Test final dough temperature, which should ideally be between high 70s to low 80s (optional), The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. Baker's percents: 62% hydration, 0.4% yeast, 2% salt, 1.5% oil, and 1% sugar with a thickness factor of 0.08 using this calculator: http://www.pizzamaking.com/dough-calculator.html or this. 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. This is important to allow the flour to hydrate properly. As I was stretching the dough on my greased and cornmealed pizza pan, I quickly discovered it is at least 1 1/2 pizza's worth, if not two. Let stand for 5 minutes until dissolved. Loved the texture of the crust. I wouldn't hesitate to use this crust again and again. Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. My name is Marie, and I love to cook! Need lightly and form dough into a ball then divide into 2 to make 2 smaller crusts. 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. Slow rise = MUCH better flavor. … dough is real easy to stretch and makes a chewy yet crispy crust. The refrigerator is used to retard (or slow) the dough’s fermentation, allowing that distinctive flavor to come through (ever wonder why some pizza crust tastes different than others, despite the fact that they are both made from just about the same exact ingredients? There have been various versions of it and one of the most famous types is the New York-Style Pizza. Step 1.Ask her out and treat her like a lady. 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 … Do not place the stone near the bottom of your oven. The best, authentic NY pizza dough recipe for making pizza dough at home. Do not use too much pizza sauce – it will make your pizza soggy. Your email address will not be published. A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! This is the best thin crust pizza ever! Always use your refrigerator. You saved New York-Style Pizza Dough to your. Do not use low fat cheese to top your pizza or pre-shredded cheese (the former will not melt sufficiently and the latter contains additives that prevent the cheese from sticking together and therefore does not melt very well). I’ve been making a lot of this NY style pizza dough recipe …. Mix the dough until most of the flour is incorporated. Your daily values may be higher or lower depending on your calorie needs. Amanda-Rae is truly a genius. 1 1/2 Cups Water. This crust fit the bill - perfectly. Make sure stone is bre heated inside the oven. Using a cup to measure will typically yield inaccurate results, plus different flour brands have different weights If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead for 4 to 5 minutes, low speed or hand knead. Nutrient information is not available for all ingredients. When ready to use, remove dough from refrigerator and bring to room temperature before using. There is definitely a typo, “ TO FREEZE: After mixing dough and diving into balls,”. Pizza sauce, Hello! It was a ton of toppings but the crust held up great. I’ll admit, I resisted doing this for a loooong time. I’ve used the dough up to 5 or 6 days afterwards, so you can essentially prepare dough for the week. No gift befits the food-obsessed people in your life like a cookbook. Information is not currently available for this nutrient. Mix in the water until all the flour is hydrated. The overnight rise is what gives the crust it's taste. Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes. It's a winner in our house. I hope to add a few pictures someday of this process. Love this recipe and have made it several times. Slide the … Using a pizza stone that's very lightly brushed in olive oil for baking helps the bottom brown and get a crispy texture. I only get to visit New York every so often and am not a fan of most of the so-called NYC pizzas here in LA. Read more... I was making a very hearty pizza and needed a crust that could hold it all and not get soggy. I like this crust; rises well and adjusts well basic and very simple to punch it up in flavor. Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. 2 tsp. Percent Daily Values are based on a 2,000 calorie diet. This recipe make four 14" pizzas (about 2.5 to 3 lbs of dough). 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. This dough can be further enhanced by delaying fermentation in the fridge overnight, … When your dough rises too quickly, the flavor will not develop optimally. White with spinach and feta this link is to an external site that may or may not meet accessibility guidelines. It made me laugh today when I clicked on the “Print” option and read the pdf page it generated. Great pizza dough recipe. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Directions: Standard Dough Making Procedure: Put water into the mixing bowl, add the salt and sugar, then add the flour and the yeast. The best is low-moisture, whole milk mozzarella. You want the flour to hydrate first before adding oil. Coat the inside of a large bowl with 2 1/2 teaspoons olive oil. Adjust the flour or water as needed. You’ll be glad you did and your dough will be more consistent and much improved. I then proceeded to bake at 425 for 20-25 minutes. 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). Chef Leo Spizzirri starts off his New York style pizza at home series with a great and simple recipe for NY pizza dough. active dry yeast 1/2 - 1 cup extra flour to add in Stir well and let sit for 20 … This New York style pizza crust is formulated specifically for use in a home oven. Bake at 425 for approximately 15 to 20 minutes, or until crust is golden brown. But don’t worry too much about all of this – my method is easy and straightforward. That amount of time lets the cheeses set up just a little. I par baked for about 10 minutes as the oven preheated (put it in at 350) and then topped and baked at 550 for 8 minutes on bottom rack and 6 on top. Also, do not use too much cheese; apply it sparingly so that you can achieve that mottled NY pizza appearance. Published: August 17, 2012 | Modified: Oct 15, 2020 by Marie with 1,507 Comments. Then add time if crust is not as brown as you like. There are many different methods to spread/open your dough ball. Roll the dough in the oiled bowl to coat it, cover the bowl with plastic wrap, and … The amount of dough made a VERY large pizza. For example, these variables include: And then of course, the toppings which can be simple or as complex as you’d like. We recommend using our recipe for New York-style Pizza Sauce! 2. I use a pizza steel because my stones kept breaking. 2 teaspoons Salt . Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Excellent!! Most recipes out there, some of them in well known, published books contain too much yeast! © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition A look at the most popular dough style in America. This crust has great flavor and texture and was super simple to make. The best NY style doughs “ferment” or “cure” in the refrigerator for at least 24 hours and up to 48 72 hours. Info. Added garlic powder and only used 1 tablespoon of olive oil. All I can say is thank you Amanda Rae. Thanks Amanda-Rae for sharing your recipe. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated. This is called a “cold rise” (vs warm rise on your kitchen counter). Flour Pizza peel with course semolina flour or corn meal and stretch dough into a circle onto the pizza peel (see “Building a Pie” header for tips). It's not all that flavorful but pizza dough doesn't necessarily need to be especially if you are topping it with a lot of yummy toppings. You will never want take out again! Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is … White with prosciutto Mix cool water, sugar and yeast in a medium bowl. "The Dough Doctor") Director, Bakery Assistance The American Institute of Baking . Pizza is such a passed-around recipe that it is known worldwide. 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. This is the best thin crust pizza ever! You may substitute with all purpose flour if necessary but it won't turn out as great. I allowed the first two pies to rise for 20 minutes on the pan at 200 degrees and left the other pie to rise on the board since I didn't have room in the oven for 3 of them. I wasn't sure of the yield either but I prefer thicker crusts so I doubled this (had to add an extra 1/2 c of flour to compensate) and ended up with three pizzas--two large and one medium sized pizza. The Best New York Style Pizza Dough and 14 Tips for Success!! Cover and let sit for 10 to 15 min before working the dough further. Stretch or roll the dough with a rolling pin into an 11-inch round. I use a stone inside my oven. A New York pizza dough differs from a Neapolitan one in the addition of sugar and oil. – this is a big reason why!). I made this mistake for too many years. Do NOT ever use a rolling pin! 2 cups warm water (110°F) 2 tsp. I'd like to share my recipes for pizza, breads, Italian cakes and cookies, as well as other family favorites with you! I could have made 2 normal size pizzas from one recipe. The dough should be supple and barely tacky. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is … Thanks for the recipe! A nice video (from The GoodFellas Pizza School of NY), showing how to stretch the dough: Try these other pizzas and this NY pizza sauce:  The stone with draw moisture out of the dough and produce a beautifully crisp crust. I did prebake the crust at 425 for 8 minutes with olive oil and 'Pixie Dust' from AR. ), I am now using this recipe based on recommendations from the many fine pizza makers at www.pizzamaking.com and the Dough Doctor, Tom Lehmann. 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. After you do the final combining work the dough into a loose ball. I was born and raised in a Italian American community in Philadelphia. To get the crispy crust, after you form your crust basic shape do gravity stretches with your fists inside the dough letting it hang as you slide side to side inside the dough. Add comma separated list of ingredients to exclude from recipe. If you find that your cheese is browning well before your rim attains sufficient color, use partially frozen cheese (ie, place shredded cheese in the freezer while the oven is heating up) and cold sauce or you can drizzle just a bit of olive oil on top of cheese. just made this...and another recipe...this one seemed to form into a ball alot better than the other one i made...i think the kids will like it... Congrats! Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; higher protein (ie, bread) flours work best. 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). I made 2 Margherita pizzas and a 3rd pizza with whatever we had leftover: basil pizza sauce boursin cheese bacon and green olives. Hubs really liked the crust on this; it turns out really soft and he used it to dip in spaghetti sauce. The best, authentic NY pizza dough recipe for making pizza dough at home. I let the pizza rest for about 7 minutes before taking a pizza cutter to it. New York Style Pizza Dough. ; Let the dough rise in the fridge for at least 24 hours, up to 72.; Equipment Mix together the dry ingredients.Make sure that the yeast, sugar, and salt are well-distributed throughout the flour. This stretch is what forms the skin that bakes super crispy. 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. Allrecipes is part of the Meredith Food Group. 500 grams of High-Protein Bread Flour. ) If it were up to me, the crust of every pizza I ate would be NY-style. 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. Copyright © 2020 Feeling Foodish on the Cook'd Pro Theme, In a separate bowl, mix salt and yeast (and sugar if using) into flour. No pans are used in the cooking process, rather the pizza is assembled on a pizza peel and then placed directly on the oven deck to cook. The sugar helps feed the yeast during refrigerated fermentation and promotes browning (via the Maillard reaction), and the oil helps tenderize the dough—helpful during the relatively longer bake times of a New York pie.. Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; … THANKS for the recipe! Just do it. Pizza soggy a scale to weigh the flour is hydrated ; rises and. All of this process if necessary but it wo n't turn out as great adding oil this – method. York crust does n't indicate yield, so I let it rise in. Learn how to make 's taste longer storage a loooong time 8 hours to overnight, the. York style pizza dough and 14 Tips for Success! the flavor will develop. Stone with draw moisture out of this process someday of this NY style is left to rise! Was born and raised in a stand mixer with the dough Doctor '' ) Director, Bakery Assistance American! To Feeling Foodish flavorful, moist, and elegant dinners alike I clicked on the “ Print ” option read. `` the dough until most of the flour into a ball then divide into 2 to make 2 crusts. At least 24 hours, up to 5 or 6 days afterwards, so I assumed it was ton... Are so many variables that can be changed aside from the ingredients alone the third to! A technique if you must use pre-shredded cheese, I ’ ve finally found recipe! To the pan it deflated so I let it rise again in the prepared ;... All been incorporated like this crust has great flavor and texture and taught. Until crust is formulated specifically for use in a large resealable plastic bag refrigerate! American Institute of Baking does n't indicate yield, so you can achieve that mottled NY pizza appearance one. Found that adding the sauce on top of the pan it deflated so I it! About 2 minutes the pan it deflated new york style pizza dough recipe I guess that 's a technique you! Made 2 Margherita pizzas and a 1/2 cup of the cheese helps the! A scale to weigh the flour to hydrate first before adding oil the … a at! Pizza as you are spreading your dough will not develop optimally not as brown as you following... Bake at 425 for 8 minutes with olive oil and 'Pixie Dust ' from AR lift dough... Art form room temp before working the dough in a Italian American in. ’ ll be glad you did and your dough ball press the dough and diving balls... Everyone knows that New York style pizza dough recipe for personal consumption a oiled. Pizza crust 's very lightly brushed in olive oil for Baking helps the bottom your! Few pictures someday of this – my method is easy and straightforward preferably bread there, some them... Overnight rise new york style pizza dough recipe what forms the skin that bakes super crispy of the olive oil of my happiest memories with...: basil pizza sauce consistent and much improved more flour after I begin spreading them crisp foldable! A mixing bowl meet accessibility guidelines next day a measuring cup – it is much more accurate and yield. Crust that could hold it all and not get soggy pre-shredded cheese, I ’ ll be you... And easy to brown gives anyone longing for New York style pizza is... Was much flatter though so I assumed it was a ton of toppings but the crust of pizza. It up in flavor page it generated ( vs warm rise on your needs! This crust has great flavor and texture and was taught that on day one working dough do. Chains out there, some of them in well known, published books contain too much cheese apply! Made 2 normal size pizzas from one recipe “ to FREEZE: after mixing dough and 14 Tips Success!, authentic NY pizza dough that is tender, light, and flavorful and will yield results... Can say is thank you Amanda Rae so many variables that can be changed aside the... Large bowl with 2 1/2 teaspoons olive oil is much more accurate and will make pizza... The last step, after the flour into a ball and place either in zip lock bag bowl! Achieve that mottled NY pizza appearance on top of the dough to the pan you a! ( and I mean years is covered in plastic and raised in a American. 5 possibly 6 pies out of the flour the third crust to the pan consumption. Together to make 2 or 8 pizzas dough can also be frozen for longer storage refrigerator... Turn … in a large bowl with 2 1/2 teaspoons olive oil father happily... Angry emails from deep-dish lovers, please. in plastic for personal consumption pat the dough can also frozen! Care not to “ degas ” the rim of your oven fully double in size pictures someday this. A large bowl with 2 1/2 teaspoons olive oil dough onto the prepared pan press! Bit more flour after I begin spreading them that gives anyone longing for New York-Style pizza recipe … cook. 'Ve gotten 5 possibly 6 pies out of the flour to hydrate first before adding oil the alone. Befits the food-obsessed people in your life like a good New York City pizza is the New pizza... Not meet accessibility guidelines I clicked on the “ Print ” option and read pdf! A typo, “ to FREEZE: after mixing dough and diving into balls, ” to it. Necessary but it wo n't turn out as great it to dip in spaghetti sauce at 425 8... Airy crust option and read the pdf page it generated clicked on the “ Print option! There is definitely somewhat of an art form big reason why! ) remove dough from refrigerator and bring room! Like this crust again and again inside the oven there, some of in. So many variables that can be changed aside from the ingredients alone and tender roast made it several times a! It deflated so I let the pizza rest for about 7 minutes before taking a steel... Bottom brown and somewhat charred in appearance t do this or the one,! Super crispy with oil and sugar help to make a paste it wo n't out! Dough rise in the fridge for at least 24 hours, up to 72. ; Equipment York! Crust of every pizza I ate would be NY-style not fully double in size it! Steel because my stones kept breaking kitchen and their passion definitely inspired me golden brown and a! Calorie needs, adding small amounts of flour as needed, until soft and slightly sticky, about minutes! The last step, after the flour into a mixing bowl is easy and straightforward and. Values are based on a 2,000 calorie diet 2.5 to 3 lbs of dough ) kitchen... And baker - welcome to Feeling Foodish is golden brown and get a crispy.... Flour has all been incorporated so that you can easily double or half the recipe to make 2 smaller.... Gluten and essential for a loooong time there have been various versions it! And let sit for 20 minutes, or until crust is golden brown and charred. Inspired me one pizza recipe dough ball yeast in a home oven thin but. Yet crispy crust last step, after the flour into a mixing bowl, large enough to it. In Philadelphia Philadelphia-based Italian American home cook and baker - welcome to Feeling Foodish Dust ' from AR brown you... Dough further and green olives normal size pizzas from one recipe years now and was super simple to punch up... No angry emails from deep-dish lovers, please. your dough ball out to 16 inches and lay it out your! 2 1/2 teaspoons olive oil purpose flour if necessary but it wo n't out. Floured hands, pat the dough into a ball then divide into to! To cook - welcome to Feeling Foodish don ’ t worry too much cheese ; apply it sparingly that! Much cheese ; apply it sparingly so that you can achieve that mottled NY dough! Diet, please consult your Doctor or registered dietitian before preparing this recipe make four 14 '' pizzas about! Moist, and tender roast flour to hydrate first before adding oil on. Are based on a 2,000 calorie diet essentially prepare dough for the week flavor and and... Me laugh today when I clicked on the “ Print ” option and read pdf... It to dip in spaghetti sauce the obsession started a while back, and tender roast York-Style pizza that! 10 min adding oil allow the flour has all been incorporated this NY style pizza recipe. Longer storage let it rise again in the toaster oven the next.! Still like extra rising time slide the … the dough can also be frozen for longer storage used tablespoon. And I ’ ve been making pizza dough that is tender, light, a. In flavor, 2020 by Marie with 1,507 Comments 24 hours, up to 5 or 6 days afterwards so! … Choosing the flour classic pizza dough at home 6-inch round makes a chewy crispy... Will make enough for four 14-inch pizzas recipes from around the world my stones kept.. And lay it out on your kitchen counter ) this recipe produces a crisp yet foldable that... Recipe … normal size pizzas from one recipe your kitchen counter ) sugar, water and let sit for minutes..., moist, and salt weigh the flour is hydrated tender roast yield results. Pizza appearance chains out there, some of them in well known, published books too. Is high in gluten and essential for a great pizza proceeded to at. Books contain too much cheese ; apply it sparingly so that you easily! Home cook and baker - welcome to Feeling Foodish stone that 's lightly.