New York style pizza dough. Dark, heavy metal pans are the best to use because they absorb heat quickly and evenly and will produce a crisp, golden browned crust. A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! The dough can also be frozen for longer storage.
Pat and gently stretch dough from edges until dough seems to not stretch anymore. New York pizza dough makes great calzones, stromboli, and garlic knots, for starters. But you can also make anything from cinnamon rolls to breadsticks to doughnuts. You can cook New York style pizza dough using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of New York style pizza dough
- You need 5 cup of unbleached bread flour.
- Prepare 1 1/2 tbsp of sugar.
- It's 2 tsp of salt.
- You need 1 1/2 tsp of instant yeast.
- It's 3 tbsp of olive oil.
- You need 1 3/4 cup of room temp water.
My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza. 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). New York-style pizza dough is an offshoot of Neapolitan-style dough designed to be cooked in a slightly cooler-burning coal-fired (or as is more often the case in modern New York pizzerias, gas-fired) ovens. It's stretched out slightly thicker than a Neapolitan base, though on the scale of pizzas, it's still considered "thin crust." New York-Style Pizza.
New York style pizza dough step by step
- 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..
Often sold by the slice in big, wide wedges, New York-style pizza has been the trademark pizza style of the Big Apple and the entire Northeast U. New York-style crust is slightly crispy on the outside, yet soft and pliable enough to fold the big. 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.