Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, new york style pizza dough. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
New York-Style Pizza Dough New York-Style Pizza Dough. Use the dough directly from the refrigerator. Real New York-style pizza crust is chewy, thin, a little flexible, and dotted with bubbles and charred spots from the intense heat of the brick ovens.
New York style pizza dough is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. New York style pizza dough is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook new york style pizza dough using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make New York style pizza dough:
- Take 5 cup unbleached bread flour
- Prepare 1 1/2 tbsp sugar
- Get 2 tsp salt
- Take 1 1/2 tsp instant yeast
- Make ready 3 tbsp olive oil
- Get 1 3/4 cup room temp water
The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough. A New York Style pizza dough is characterized by a light and thin crust with slight toughness or pull to the bite. The perfect New York crust has very airy pockets and folds in half without cracking. This style is easy to get close to but tough to master.
Instructions to make New York style pizza dough:
- put water in a metal bowl (I use 5qt. kitchen aid mixer with a dough hook) add yeast,sugar,salt, and olive oil and mix until dissolved. add the flour a little at a time and mix until dough pulls away from sides of bowl and is on hook. mix on low for 4 minutes. let the dough rest for 5 minutes then mix again on med low setting for an additional 2 minutes. immediately divide the dough into 3 equal pieces. round each piece into a ball and rub with olive oil. place each ball in a zippered bag or dough container and refrigerate overnight or freeze any pieces you will not be using the next day. The next day remove the dough 2 hours prior to use to allow the gluten to relax and remove the chill.
- place a baking stone on the middle shelf of oven and preheat on the highest setting for 1 hour. shape the dough using the toss and spin method stretching to a diameter of about 12 inches. dough should be about 1/4 inch think and slightly thicker toward edge. transfer dough to a peel or inverted sheet pan dusted with flour or cornmeal.
- add sauce and toppings and slide onto the stone. should take about 12 minutes to bake. when done crust should be crisp and slightly charred on edge and cheese should be bubbling and just beginning to caramelize. The underside of crust should be brown and crisp…not white and soft.
Some say the New York City tap water is the key ingredient to making this famous crust. The biggest culprit was the flour; the second, and probably the most important, was the patience needed to develop the famous New York-Style pizza dough. Have you ever noticed in many of the recipes you have seen for stretchy doughs like pizza, that they list all-purpose flour? Pat and gently stretch dough from edges until dough seems to not stretch anymore. If you have one, place a pizza stone on the bottom rack of the oven.
So that’s going to wrap this up with this special food new york style pizza dough recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
