How To Make Ny Pizza Dough?

08.07.2022Domingo CastilloCateringLeave a Reply

Heat water to between 110 and 115 degrees.

What is the secret to New York pizza?

New York pizza uses deck ovens that cook at extremely high temperatures and are often decades old. The idea is that like a good cast-iron skillet, the oven absorbs the decades’ worth of cheese and sauce vapor into its walls and then imparts it onto new pizzas that are cooked.

What flour do New York pizzerias use?

Chef Felice recommends a good bread flour for New York, Chicago, Detroit, and Sicilian pizzas, such as Gold Medal Unbleached Unbromated flour or Caputo Americana. For Pizza Napoletana and Neo Neapolitan, he recommends 00 flour made from finely ground Italian durum wheat.

Why is New York pizza so greasy?

Many New Yorkers claim that the unique taste of the crust is because of the minerals that can only be found in the city’s water. And that melty greasy cheese comes from grated low-moisture mozzarella. The city is dotted with hundreds of little pizzerias, which in their truest form sell pizza, and only pizza.

Is New York-style pizza thin or thick crust?

The crust: Everybody knows New York pizza, like its Neapolitan forebear, is thin. It should be less than one-fourth-inch thick until you get about 1 to 1 1/2 inches from the edge; this area should be thicker, with good hole structure, i.e., bubbles.

Why does New York water make pizza better?

Beyond the taste though (and most important for our pizza and bagels) the difference in water also has an effect on the gluten in dough. The presence of calcium and magnesium in hard water strengthens the gluten in the dough, making the finished product tougher and stronger.

What kind of cheese is used on New York-style pizza?

What’s the Best Cheese for New York-Style Pizza? Next, it’s the cheese. Unlike a Neapolitan, which uses fresh mozzarella, New York-style pizza uses grated, dry mozzarella—the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk.

What’s a Sicilian style pizza?

Traditional Sicilian pizza is often thick crusted and rectangular, but can also be round and similar to the Neapolitan pizza. It is often topped with onions, anchovies, tomatoes, herbs and strong cheese such as caciocavallo and toma. Other versions do not include cheese.

What is Papa John’s NY pizza crust?

Papa John’s NY Style Pizza is an extra-large (16-inch), hand-tossed pizza that promises ‘hand-stretched, oversized, foldable slices.’ The NY Style Pizza is available for a limited time through March 13, 2021 starting at $13 with one topping (may vary) but I received one topped with pepperoni courtesy of Papa John’s.

Why does New York pizza taste different?

Food scientist Chris Loss explains in a Wired article that the minerals and chemicals within the water contribute to the New York City pizza dough’s flavor by affecting the chemical reactions during the pizza-making process. So water from NYC can really create a different flavor than water from another area.

What makes a pizza unhealthy?

Many types of pizza, particularly frozen and fast-food varieties, tend to be high in calories, fat and sodium. More processed varieties may contain unhealthy ingredients, such as colorings, added sugar and preservatives.

Should pizza pan be greased?

To avoid damaging that experience, make sure that you grease your pizza tray. Even if it’s nonstick you should still grease it. Regardless of whether you use oil, butter, cornmeal, or a combination, it will stop your pizza from sticking and add some great flavor and texture.

What is the difference between NY style and hand tossed pizza?

The main difference between Domino’s Brooklyn style vs. hand tossed pizza is their size and crunchiness. While the Brooklyn style pizza is thinner and crunchier, the hand tossed pizza is thicker with a chewy crust.

What’s the difference between a New York-style pizza and a regular pizza?

The Differences

New York style pizza is typically layered with simple toppings and ingredients like mozzarella cheese, tomato sauce, and a choice of a few select meats like pepperoni and/or sausages. The thin crust compliments this flavor by allowing the focus on the contrasting flavors of the sauce and its toppings.

What temperature does the water need to be when making a fresh pizza dough?

Perfect Pizza Dough Cheat Sheet

Make sure that your water is the right temperature (between 110 and 115 degrees Fahrenheit or between 43 and 46 degrees Celsius). After a while of making this recipe, you will be able to do it without the thermometer.

What is a good recipe for pizza dough?

– Combine water, yeast, and salt in a bowl, then stir in your olive oil. – Add the flour, get it all mixed, and knead it for five or so minutes before covering it and letting it rest for at least two hours and up to – When your dough has risen, you get to do the fun stuff – kneading it, and, of course, tossing it in the air until it’s pizza-shaped.

How to make the best homemade pizza recipe by Tasty?

“Bloom” the yeast by sprinkling the sugar and yeast in the warm water.

In a large bowl,combine the flour and salt.

Once the flour is mostly hydrated,turn the dough out onto a clean work surface and knead for 10-15 minutes.

Grease a clean,large bowl with olive oil and place the dough inside,turning to coat with the oil.

How do you make pizza dough with all purpose flour?

3 cups all-purpose flour

1 (.25 ounce) package active dry yeast

2 tablespoons vegetable oil

1 teaspoon salt

1 tablespoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

How to Make New York-Style Pizza Dough


Nutrition Facts (per serving)
222	Calories
4g	Fat
39g	Carbs
7g	Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label


Nutrition Facts
Servings: 8
Amount per serving
Calories	222
% Daily Value*
Total Fat 4g	6%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 399mg	17%
Total Carbohydrate 39g	14%
Dietary Fiber 2g	5%
Total Sugars 1g
Protein 7g
Vitamin C 0mg	0%
Calcium 9mg	1%
Iron 1mg	3%
Potassium 62mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. This basic ″Big Apple″ pizza dough produces the trademark thin-crust, foldable slice that New York is known for. It is made with whole wheat flour. The dough is created using only a few components that are likely to be found in your pantry: flour, olive oil, salt, sugar, yeast, and water. After being kneaded and allowed to rise until double in size, it is baked. Depending on the size of the pan you choose, this recipe will yield either one big or two medium-sized pizzas. Finish it up with your favorite sauce and toppings, and you’ve got yourself a delectable ″pizza pie,″ as New Yorkers refer to pizza. 1 cup warm water (approximately 105 to 115 degrees Fahrenheit)
2 1/4 teaspoons (1/4-ounce box) instant active dry yeast
1 1/2 teaspoons granulated sugar
3 cups bread flour, or as needed, divided
1 1/4 teaspoons (1/4-ounce package) instant active dry yeast
2 tablespoons extra-virgin olive oil
1.5 teaspoons salt

Assemble all of the materials
In a medium-sized mixing basin, combine the water, yeast, sugar, and 1/2 cup of the flour. Allow for a 20-minute resting period after stirring well. It’s going to get bubbly.
Mix in the olive oil, salt, and 2 cups of the flour with a wooden spoon until the dough comes together in a loose ball.
Lay a lightly floured work surface on which to roll out the dough
Make a soft, elastic, somewhat sticky dough by kneading it for approximately 10 minutes, adding additional flour a little at a time, until it is soft, elastic, and slightly sticky. Not too much flour, just enough to keep it from adhering to your work area is plenty.
Form the dough into a ball and set it aside in a large greased mixing basin to rest. A few drops of oil should be drizzled on top of the dough to keep it from drying out.
Cook for 2 hours or until the dough has doubled in size, covered with a kitchen towel in a warm location.
Punch the dough down and divide it into two equal-sized balls. Placing them in large zip-lock plastic bags and placing them in the refrigerator overnight
When you’re ready to use the dough, remove it from the refrigerator and allow it to come to room temperature before using it. Serve with your favorite sauce and toppings and take pleasure in it.

How to Store

If you want to make the pizza dough ahead of time, wrap it in plastic wrap and keep it in a zip-lock storage bag in the refrigerator for up to 2 days.
Make use of the dough right out of the refrigerator.
Freeze for up to 3 months by wrapping the dough ball in plastic wrap, placing it in a zip-lock freezer bag, and freezing for up to 3 months.
Thaw the dough at room temperature for 1 1/2 hours, or until it becomes flexible, before using.

How to Use New York Style Pizza Dough

To create the pizzas, you will need a 12-inch circular pizza pan or a big baking sheet with a removable bottom. The finest pans to use are dark, heavy metal pans because they absorb heat rapidly and uniformly, resulting in a crisp, golden toasted top.
Brush a small amount of olive oil onto the pizza pan for each pizza to be made. Place the dough on a lightly floured board and knead it until smooth. Roll out the dough into a 6-inch circle using your floured hands. The dough should be stretched or rolled out into an 11-inch circular with a rolling pin. Carefully lift and push the dough into the prepared baking pan until it reaches the pan’s edge.
Bake at 400 degrees for 15 to 20 minutes, or until the crust is golden brown, until the sauce has thickened and the cheese has melted.

The Best NY Style Pizza Dough

I’ve been experimenting with this New York style pizza dough recipe a lot lately…. The infatuation began a while ago, and I’ve finally discovered a recipe that I just adore! After years of experimenting (and I mean years! ), I’ve settled on this recipe, which was recommended to me by a number of excellent pizza chefs, as well as the Dough Doctor, Tom Lehmann, himself.

Making pizza dough at home

Making New York style pizza dough is clearly an art form in its own right. Aside from the components themselves, there are several more elements that may be altered. Variables such as oven temperature, the temperature of the water used to prepare the dough, proofing procedures (room temperature versus cold rise), and so on are examples of such variables.
The order in which the components are added (yes, this makes a significant impact! )
the amount of time spent mixing
The use of an autolyse
Employed the term ″poolish″ (although I don’t do this anymore or the one before it, but I have done it in the past)

There are also the toppings, which may be as basic or as intricate as you’d like to make them. Not to worry, my approach is simple and uncomplicated, so you won’t have to spend much time worrying. Furthermore, you will be able to prepare superior dough than 99 percent of the pizza businesses in your area. You won’t want to order takeout any longer!

My favorite pizza dough: the big secret is how you proof the dough

I love NY style dough the most since it is essentially conventional pizza dough that has been stretched out to create a thin crust pizza.
Water, flour, salt, quick yeast, and olive oil are the main ingredients in this form of pizza dough (and sugar especially when baking in a home oven, to help browning).
The dough must be proofed (allowed to rise/ferment) in the refrigerator for a minimum of 24 hours and a maximum of 72 hours after it has been combined (it can also be frozen).
Using the dough up to 5 or 6 days after making it means you can practically make dough for the entire week ahead of time.
There will be enough dough left enough to create four 14-inch pizzas using this recipe, which will provide a crisp yet pliable crust that is delicate, light, and aromatic.

You can simply double or half the recipe to create 2 or 8 pizzas, depending on your preference.

Fourteen tips for success when making NY style pizza at home:

Tip 1: Choosing the flour

Using high-quality flour is essential — I prefer to use King Arthur’s all-purpose or bread flour; higher protein (i.e. bread) flours yield the greatest results. I, on the other hand, prefer all-purpose flour because I like a lighter, more airy crust in my baked goods.

Tip 2: Adding the yeast

Notify the manufacturer if you put instant dry yeast (IDY) to cold or chilly water immediately – you may shock the yeast (instead, add the IDY to your flour) (please note that IDY differs from active dry yeast, which must be activated by adding it to water).

Tip 3: How much yeast?

It is true that too much yeast can make your dough taste bad; however, it is also true that too little yeast can make your dough taste bad. Yeast consumes the sugar in your flour to produce its leavening effects; therefore, if you use too much yeast, your dough will taste bland. The majority of recipes available, even those in well-known, published books, include far too much yeast!

Tip 4: Cold ferment that pizza dough!

Make use of your refrigerator on a regular basis.
The greatest New York style doughs ″ferment″ or ″cure″ in the refrigerator for at least 24 hours and up to 48 to 72 hours before being baked or baked again.
This is referred to as a ″cold rise″ (vs warm rise on your kitchen counter).
In order to bring out the distinctive flavor of the dough, it is necessary to retard (or slow) its fermentation in the refrigerator (ever wonder why some pizza crust tastes different from others, despite the fact that they are both made from nearly the same exact ingredients?
– this is a big reason why!) When your dough rises too rapidly, the taste does not have time to develop properly.

Slow increase equals significantly superior taste.

Tip 5: Weigh those ingredients!

If you want to weigh the flour instead of measuring it using a measuring cup, it will be much more exact and will produce better results overall. I’ll confess that I was apprehensive about doing this for a very long time. Just go ahead and do it. This is something you will be pleased you did, and your dough will be more consistent and significantly better.

Tip 6: Add oil last

After all of the flour has been combined, add in the oil as the last step before baking. This is necessary in order to allow the flour to fully hydrate.

Tip 7: Flour your dough balls

Prepare your dough balls by flouring them *extremely* carefully on both sides (if you are a newbie) before tossing or opening them to ensure that they do not cling to your counter top or pizza peel. After I’ve started spreading them, I’ll occasionally add a little extra flour.

Tip 8: Keeping those rims a bit puffy

Remember to avoid spreading the dough so thinly that it ″degasses″ the edge of your pizza! A rolling pin should never be used! It is possible to spread or open your dough ball using a variety of approaches. I hope to be able to upload a few images of this procedure in the future.

Tip 9: Baking pizza in a home oven

Prepare your oven by preheating it for an adequate period of time (approximately 1 hour) and baking the pizza within 6 to 8 inches of the uppermost rack (i.e., under the broiler) so that the tops of the pizza brown adequately in combination with the bottom.
The stone should not be placed close to the bottom of the oven.
This was a mistake I made for far too many years.
Using the heat from the stone to cook your pizza will ensure that it is cooked evenly throughout, and you may turn on the broiler if you discover that you need extra browning on the top (I now bake my pizzas under the broiler, which I will discuss in further detail later on).
To prevent your cheese from browning too quickly before your rim has reached the desired color, use partially frozen cheese (i.e, place shredded cheese in the freezer while your oven is heating up) and cold sauce, or drizzle a small amount of olive oil on top of the cheese before placing it in the oven.

Tip 10: Use a pizza stone or steel

If you have access to a pizza stone, use it. The stone will pull moisture out of the dough, resulting in a crust that is delightfully crisp and golden. Because my pizza stones were constantly breaking, I now use a pizza steel.

Tip 11: Use just the right amount of sauce

Use only a small amount of pizza sauce; too much will make your pizza mushy.

Tip 12: Find the right kind of cheese

Don’t use low-fat cheese or pre-shredded cheese to top your pizza; instead, use regular 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).
The finest mozzarella is made from whole milk and has a low moisture content.
Using pre-shredded cheese is a last resort, but I’ve noticed that spreading the sauce on top of the cheese helps it to melt more quickly.
As a last note, avoid using too much cheese; instead, use it sparingly so that you may get the mottled appearance of a New York pizza.

Tip 13: Flour your pizza peel

Avoid using too much semolina or flour on the bottom of your pizza peel, as this can cause the dough to stick. However, be cautious not to overdo it, since this may cause it to burn.

Tip 14: Learn to launch that pizza

Before attempting to transfer the pizza to the oven, give the pizza peel a few very short rapid jerks to ensure that the pizza will easily slide off the pizza peel. Also, massage flour into the pizza peel before laying the dough on top of it.

How to stretch the pizza dough

Here’s a helpful video (from The GoodFellas Pizza School of New York) that demonstrates how to stretch the dough:

Questions? Please see my NY Pizza FAQ

The Best New York Style Pizza Dough

A good video (from The GoodFellas Pizza School of New York) that demonstrates how to stretch the dough is available here.

To mix the dough

Fill a mixing dish halfway with water
In a separate basin, combine the flour, salt, yeast, and sugar (if using)
set aside.
Water should be added to the flour, salt, and yeast mixture while mixing until all of the flour has been combined
Immediately after the flour has been completely combined, add the oil and knead for approximately 4 to 5 minutes (see note)
Check the final dough temperature, which should be between the upper 70s and low 80s (optional)

Diving the dough and letting it rise

Division into four equal portions (using a digital scale, if available; each piece of dough should weigh 11.5 oz), shaping each piece into a ball, and placing in a greased, sealed quart-sized container or an oiled/greased freezer bag and refrigerating overnight or for up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).

Assembling and baking the pizzas

Remove the dough balls from the oven within 1 hour or less of baking them the following day, and allow the dough to come to room temperature. (The dough will tend to blister more if it is not let to come to room temperature
nevertheless, I have baked cold dough without issue, with only a little bubbling on the top)
Preheat your oven to 550 degrees (depending on the thickness of your stone and the power of your oven) for at least 1 hour as you wait for the dough to rise.
Open each dough ball carefully so that it does not degas, then move to a pre-floured pizza peel (or to a baking sheet lined with parchment paper) and top with your preferred sauce, cheese, or other toppings
To bake the pizza, place parchment paper onto a hot pizza pan/stone and bake for 4 to 6 minutes each side, or until the top is browned and the cheese melts but is not burnt.
Enjoy

It is *strongly* suggested that you weigh the flour.
Measurement by cup will almost always produce erroneous results, because different flour brands have differing weights.
Knead the dough for 4 to 5 minutes on low speed or by hand for approximately 8 to 10 minutes if you want to use it the following day.
If you want to let it rest for 3 days, knead it for 4 to 5 minutes on low speed or by hand for around 8 to 10 minutes.
Baker’s percents: 62 percent hydration, 0.4 percent yeast, 2 percent salt, 1.5 percent oil, and 1 percent sugar with a thickness factor of 0.08 calculated using this calculator: or with this pizza dough calculator: (which is easier to access).

IN ORDER TO FREEZE: When finished combining and dividing into balls, store dough in refrigerator to chill for at least 24 hours before using.Next, transfer the mixture to a baking sheet lined with plastic wrap or parchment paper, cover loosely with plastic wrap, and freeze until hard (about 2 to 3 hours, but up to overnight is OK).Wrap frozen dough balls separately in plastic wrap and store in zipper-lock bags to keep them fresh for up to 4 weeks (extended storage may be possible, but results may vary).Before baking, place the unwrapped dough in the refrigerator for 12 to 24 hours to allow the flavors to blend before baking.Bring the dough to room temperature for 20 to 60 minutes before baking (less time if baking in a hot kitchen or during the summer, more time if baking in a cold kitchen).1 slice per person Calories: 91 calories per serving 18 g of carbohydrates 3 g of protein 1 gram of fat 1 gram of saturated fat Sodium: 183 milligrams Potassium: 29 milligrams 1 gram of fiber 1 gram of sugar Calcium: 4 milligrams 1.1 milligrams of iron Recipe for New York Pizza Dough (Keyword) Try any of these other pizzas, as well as this New York pizza sauce: Style in the style of Buffalo (one of my absolute favorites) White with prosciuttoWhite with spinach and fetaWhite with shaved parmesan Pizza sauce is a type of sauce that is used on pizza.

New York-Style Pizza Dough

A good recipe for pizza dough.
Though not particularly savory, pizza dough does not necessary need to be such, especially if you are smothering it in an abundance of delectable ingredients.
I wasn’t sure how many pizzas this would make, but I love thicker crusts, so I doubled the recipe (adding an additional 1/2 cup flour to compensate) and ended up with three pizzas: two big and one medium.
However, I’m convinced that if I’d used thinner crusts, I could have gotten at least 5 or 6 pies out of this batch.
When the first two pies were finished rising on the pan at 200 degrees, I removed them from the pan and placed them on the board since I didn’t have enough room in the oven for all three pies to rise.

When I was transferring the third crust to the pan, it deflated, so I put it back in the oven for another 20 minutes to rise again.This one, on the other hand, was considerably flatter, so I think that’s a technique to use if you want thin crusts but don’t mind the extra rising time.We had leftover basil, pizza sauce, boursin cheese, bacon, and green olives so I made two Margherita pizzas and a third pizza out of everything we had left over.This crust is one of my favorites since it rises nicely and adapts well, it’s easy, and it’s extremely simple to jazz it up in taste.The crust on this was a particular favorite of Hubs’; it turned out to be really soft and he used it to dip into spaghetti sauce.Thank you very much for the recipe!

Famous New York-Style Pizza Dough Recipe By Chef Paul Suplee

New York pizza is legendary, and by the time I had been working in professional kitchens for twenty-two years, there was one thing that I had never been able to master, a culinary task that had eluded me at every turn: good New York-Style pizza dough, and yes, I am proud to admit that I had failed miserably at every attempt.
As an example, if you are sitting there thinking that this is a ludicrous issue, let me simply add that if pizza had not been invented, my wife and children would almost certainly have gone hungry on the nights that I worked.
And for that, I still feel a pang of guilt for having let this ability slip through my fingers for so long.
The flour was the most significant culprit, followed by the patience required to make the famed New York-Style pizza dough, which was the second and, in many ways, the most crucial.
Have you ever noticed that many of the recipes you’ve seen for elastic doughs like pizza call for all-purpose flour?

Is this something you’ve observed before?Those advertisers should be ashamed of themselves.When you are obliged to utilize AP flour, your work becomes much more difficult since the much-needed gluten is less common in consumer-store and AP flours, respectively.Because gluten is the most abundant protein contained in flour, when the flour is kneaded, the gluten becomes tough or rubbery, which contributes to the stretchy consistency of this type of dough.It is this gluten web that is formed by working the dough that traps any gasses that are created by the fermentation processes that occur throughout the proving and baking phases of the dough’s development.This sort of flour is excellent for making the aforesaid pizza and foccaccia.

When it comes to the yeast, you may use compressed yeast, which is what I like because it imparts a more pungent flavor.
Some critics may consider it insignificant, and cake yeast can be difficult to come by, therefore dry yeast can be used instead.
Additionally, you may look at sourdough starts, which can provide a good punch to the taste.
However, if you utilize a beginning from prior batches on a regular basis, as described below, the flavor will get more developed over time.

The second stage of this procedure, which was briefly stated above, is the most significant and takes the most time.
If you plan to create a fresh batch of dough shortly after finishing your first batch, preserve a chunk (your starter) and store it in the refrigerator until you are ready to make another batch.
If you know it will be a long time until you can produce another batch of starter, you may wrap it up and freeze it instead.
This should be included to the new batch, and the cycle should be repeated indefinitely.
Eventually, the tastes will blend together, providing you with a delicious ‘unique’ flavor for your own New York Pie Dough recipe.
In my few years of experience creating pizza dough, I’ve discovered that this stage is the most critical, which explains why the various pie businesses in New York all provide pizzas with distinctly distinctive flavors.

In a small bowl, dissolve the yeast in warm water for 5 minutes, or until it begins to ‘bloom’.
Using a whisk, gently incorporate the other ingredients until they are just blended.
Place a moist towel over the dish and let it aside for 20 minutes to soak up the liquid. This stage, known as autolyse, permits the starches in the dough to hydrate and develop more fully as the process continues.
Allow for at least ten minutes of hands-on time to ensure that the dough has become flexible and does not rip when your finger is pressed into it.
Place the dough in a warm place and let it to rise until it has doubled in size
Punch it down, knead it for three minutes, then let it to rise until it has doubled in size again
Punch the dough down once more and take a big chunk to set aside for the next round of dough
To make 41 cm (16 inch) pies, divide the mixture into 560 gram (18 ounce) pieces. In the event that you create many batches, they may be frozen extremely well if they are properly wrapped or packed. Only thing to remember is to allow your starter plenty of time to defrost before using it in the following batch.

Try one of the greatest homemade pizza sauce recipes you’ll ever find on the internet, which pairs exceptionally well with the New York-Style pizza dough.

Pizza Dough Recipe

2 teaspoons/5 grams dry active yeast
4 12 cups/625 grams all-purpose flour, with a little more for dusting
2 teaspoons/5 grams dry active yeast
2 teaspoons/5 grams kosher salt
2 tablespoons/30 milliliters olive oil
2 teaspoons/5 grams kosher pepper

Nutritional Information

Nutritional analysis per serving (10 servings)

There are 253 calories, 3 grams of fat (with 0 grams of saturated fat), 2 grams of monounsaturated fat, and 1 gram of polyunsaturated fat in this meal.
There are 48 grams of carbs, 2 grams of dietary fiber, 0 grams of sugar, and 7 grams of protein in this meal.
Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided.
It should not be construed as a substitute for the advice of a licensed professional nutritionist.

Preparation

In a large mixing basin, combine 1 3/4 cups/420 milliliters lukewarm water (use a stand mixer or food processor if you prefer). Pour the yeast into the water and let it to dissolve for about 2 minutes.
Mix in the flour, salt, and olive oil until the flour is well combined and a dough is formed, about 5 minutes total. It may appear a little rough or pockmarked
nevertheless, this is normal.
Lightly sprinkle a work surface with flour to prevent splattering. Turn the dough out onto a work surface and lightly knead it for 3 to 4 minutes, or until it seems smooth. Cut the dough into four equal pieces, each weighing approximately 8 ounces/225 grams.
Wrap the dough pieces individually in resealable zipper bags and place them in the refrigerator for several hours or overnight for optimal results
you can also freeze the dough for future use. You may skip this step and just use the dough right away if you like, but this cold, gradual rise makes it easier to stretch and gives the pizza a sharper texture as well as more subtle taste
To use the dough, roll each piece into a smooth, firm ball and place on a baking sheet that has been coated with flour or lined with parchment paper. (If you have frozen the dough, allow it to come to room temperature for several hours before using it, or thaw it overnight in the refrigerator before using it.) Lightly flour the dish, wrap it loosely in plastic wrap, then top it with a kitchen towel. Allow it rise in a warm place for about 30 minutes, or until it has doubled in size. Each dough ball will provide a pizza with a 10-inch diameter.

New York-Style Pizza Crust Recipe – Food.com

2⁄3cupwater (11O°F to 115°F)

DIRECTIONS

In a small bowl, combine the water and sugar
mix until the sugar is completely dissolved.
Sprinkle the yeast on top and blend thoroughly.
Remove from heat and let aside for 5 to 10 minutes, or until frothy
In a medium-sized mixing bowl, combine the flour and salt
Add in the yeast mixture
stir well.
Mix until the mixture resembles a soft dough.
Transfer the dough to a lightly floured work surface
Add extra flour, 1 tablespoon at a time, if required, to make the dough smooth and elastic, about 5 minutes total.
Place the dough in a medium-sized mixing bowl that has been sprayed with nonstick cooking spray.
Make sure the top of the dough is sprayed with cooking spray before covering it with a cloth or plastic wrap.
Allow for a 30-minute rise in a warm location, or until the mass has doubled.
Punch down the dough and set it on a lightly floured board, kneading it for approximately 2 minutes, or until it is smooth.
Using your hands, pat the dough into a flat disc about 7 inches in diameter.
Allow for 2 to 3 minutes of resting time.
Pat and gradually stretch the dough from the edges until the dough appears to be unable to extend any further
Allow for 2 to 3 minutes of resting time.
Continually patting and stretching the dough until it is 12 to 14 inches in circumference.
Nonstick spray a 12- to 14-inch pizza pan and sprinkle with coarse salt, if desired
bake for 12 to 14 minutes.
Using your hands, press the dough into the pan.
Preheat the oven to 5OO degrees Fahrenheit.
Follow the guidelines for the specific recipes, baking the pizza on the bottom rack of the oven.

New York pizza dough recipe

The addition of sugar and oil to a New York pizza dough distinguishes it from a Neapolitan pizza dough.
The sugar aids in the feeding of the yeast during refrigerated fermentation and the promotion of browning (via the Maillard reaction), while the oil aids in the tenderization of the dough, which is beneficial during the extended baking durations required for a New York pie.
There are two recipes included in this section.
The recipe at the top, which substitutes diastatic malt powder for sugar, is my favorite.
When it comes to baking, DMP is like a home baker’s secret weapon, helping to produce a firm rise, rich color, and great texture.

You may feel certain that it has been endorsed by Tony Gemignani, a well-known pizzamaker and industry macher, in his book The Pizza Bible.DMP may be purchased directly from King Arthur Flour’s website (assuming it is not currently out of stock) or via Amazon.The second recipe calls for sugar, which is something that almost everyone has on hand.(If you don’t have any sugar on hand, I’m honestly baffled as to why you’re even considering baking pizza at home, hahahahaha.) I’m joking.(Well, sort of.)

Quantity and thickness

If you want to create NY-style pies at home, I recommend scaling this recipe down to produce four dough balls.
If you want to make anything else, don’t bother getting out of bed.
There isn’t any point.
Labor required to produce four dough balls is progressively greater than the work necessary to make a batch of one or two dough balls.
Make one or two pies one night and freeze the excess dough for another session, or make a whole lot of pizza and have a great pizza party with family and/or friends!

These doughs weigh around 325 grams apiece and, when stretched to approximately 13 inches in length, will yield a pie that is just right for Goldilocks.It shouldn’t be too thin or too thick.Do you like your pizza to be thinner?Reduce the size of the recipe.What is the best way to scale it down?Pizzamaking.com has a convenient Expanded Pizza Dough Calculator that you may use.

Using a stand mixer or food processor

You may also use a stand mixer or food processor to make this dough; however, you should be aware of the following limitations: Stand mixer (also known as a hand mixer): Into a large mixing basin, combine the dry ingredients by whisking them together.
Water should be measured into the stand mixer bowl (it’s best to just lay the empty bowl on your kitchen scale, tare the scale, and weigh the water directly into the bowl).
Set stand mixer aside.
Lock the bowl into the mixer’s base and begin by adding the dry ingredients to the bowl.
Mix on the lowest speed possible with the dough hook until the dough pulls away from the edge of the bowl and begins to ″climb″ the dough hook.

When you reach this phase, the lump of dough will have ″cleaned″ the edges of the bowl, and there should be very little residue remaining on them.Continue with Step 7 in the next section.The use of a Cambro 4L round container is recommended for refrigerating dough during the ″bulk fermentation″ stage.Food processor: If your machine includes a dough blade and/or a dough speed, make use of those features instead of the others.Fill a pitcher or a big 4-cup liquid measuring cup halfway with ice water.Fill a small jar halfway with oil and set aside.

Toss the dry ingredients into the food processor bowl after they have been weighed.
Using your blender, puree them together.
Add ice water into the feeder chute while the machine is operating.
After that, add the oil.

Process for about 60 seconds, or until the dough forms a mass and begins to ″ride″ up over the blade of the processor.
Continue to process for another 30 seconds or until the dough seems smooth and shiny (approximately 1 minute).
Continue with Step 7 in the next section.

Freezing dough

If you need to store dough in the freezer, just place it in a circular Glad Big Bowl container and place it in the freezer.
It will remain in place indefinitely.
In other words, I haven’t frozen, risen, and baked a dough for more than a month or two at the same time, but I have done so.
Thawing: Transfer the dough from the freezer to the refrigerator the morning before you want to bake the pizzas.
That should be enough time for the ice to defrost.

2 hours before you want to stretch your first pizza, take out the dough from the fridge.It must be allowed to warm up to room temperature before it can be stretched easily.

New York-ish Pizza Dough (with Diastatic Malt Powder)

A total of 788 grams bread flour (King Arthur Bread Flour is suggested)
12 grams instant dry yeast
12 grams sea salt
5 grams diastatic malt powder
496 grams cold water
39 grams extra virgin olive oil

Measure the dry ingredients into a large mixing bowl and whisk them together until they are well combined. Make a well in the center of the room.
Pour the water into a separate container and stir it into the flour mixture until it is evenly distributed.
Measure out the olive oil and pour it into the well.
Begin working in the flour from the edges of the well with a dough whisk, wooden spoon, or your hands, mixing it in gradually until all of the flour is integrated
Allow the dough to rest for 15–20 minutes after covering it with a clean kitchen towel or plastic wrap.
Turn out the dough onto a clean, lightly floured work surface and knead for approximately 10 minutes, or until it is smooth, elastic, and somewhat ″shiny″ in appearance.
Prepare a big covered container and place it in the refrigerator for 48 hours.
Immediately after the initial 48-hour ″bulk ferment,″ take the dough from the container, weigh it into four equal sections (don’t worry if each portion weighs a little more or less than 325 grams), and shape it into a ball of dough. Place the dough balls in separate round containers and place them in the refrigerator for another 24 hours (Glad Big Bowls are ideal for this).
Two hours before you want to make your first pizza, remove the containered dough from the refrigerator and allow it to come to room temperature before continuing. Stretch and dress to your liking

New York-ish Pizza Dough (with Sugar)

Seven hundred and eighty-two grams flour (100 percent)
twelve grams yeast (1.5 percent)
twelve grams salt (1.5 percent)
fifteen grams sugar (2)
four hundred and ninety-two grams cold water (63 percent)
and thirty-nine grams extra-virgin olive oil.

Measure the dry ingredients into a large mixing bowl and whisk them together until they are well combined. Make a well in the center of the room.
Pour the water into a separate container and stir it into the flour mixture until it is evenly distributed.
Measure out the olive oil and pour it into the well.
Begin working in the flour from the edges of the well with a dough whisk, wooden spoon, or your hands, mixing it in gradually until all of the flour is integrated
Allow the dough to rest for 15–20 minutes after covering it with a clean kitchen towel or plastic wrap.
Turn out the dough onto a clean, lightly floured work surface and knead for approximately 10 minutes, or until it is smooth, elastic, and somewhat ″shiny″ in appearance.
Prepare a big covered container and place it in the refrigerator for 48 hours.
Immediately after the initial 48-hour ″bulk ferment,″ take the dough from the container, weigh it into four equal sections (don’t worry if each portion weighs a little more or less than 325 grams), and shape it into a ball of dough. Using Glad Big Bowls, place dough balls in separate round containers and place in the refrigerator for another 24 hours.
Two hours before you want to make your first pizza, remove the containered dough from the refrigerator and allow it to come to room temperature before continuing. Stretch and dress to your liking

How To Make New York Style Pizza

When we were developing Roccbox, we had a strong need for Neapolitan pizza on our minds (and we still do on most days!). So, to be quite honest, the fact that it can do such an amazing job baking New York style pies is a fortunate accident. The Gozney Roccbox development chef, Joe Boiling, takes you on a (very yummy) trip through the process of determining how to prepare the ideal New York pie. In order to reproduce many different pizza types at home, there are a number of ″rules″ or ″guidelines″ that we may follow to aid us. There should be no more than four ingredients in the dough while making Neapolitan pizza
for example, Detroit style pizza should be topped with Wisconsin brick cheese and baked on a classic blue steel pan, but New York style pizza has no such rules. Because there is no official New York style pizza recipe, I set out to create the Gozney concept of what a NY pie should taste like. Now, I’ll be completely honest and say that I’ve never been to New York City. In all of my years in New York, I have never had a single piece of pizza. Are you still interested in what you’re reading? Good. Just because I haven’t visited Naples does not rule out the possibility of making a fantastic Neapolitan pizza at home! After reaching out to and conversing with New York pizza connoisseurs, I learned that the following factors are critical: A excellent New York style pizza slice should crack and fold but never break
the crust should be crisp but malleable.
You don’t want leopard spots, but you do want some bits of char on an otherwise tanned brown crust
you want some chew, and a slice should be able to hold its own weight – a little droop is important, but you don’t want the toppings falling all over the place
you want some chew, and a slice should be able to hold its own weight – a little droop is important, but you don’t want the toppings falling all
Because this is not a cracker crust, the base should be lightly charred and crispy – but not TOO crispy (this is not a cracker crust).

Flour & Dry Stuff…

The dough for New York style pizza is typically heartier than that of its Neapolitan counterpart, and this is largely due to the use of a special combination of flours in the dough.
New York doughs can be made using bread flour, wholemeal flour, rye flour, spelt flour, or almost any other type of flour.
I didn’t want to go down a flour-based rabbit hole, so I experimented with several combinations of wholemeal flour, bread flour, and 00 pizza flour before settling on a blend (in this case, Molina Dallagiovanna but it works great with Caputo or any brand really).
00 flour gives the dough the elasticity I need to open the pizzas by hand (some New York pizzerias use a rolling pin – or even wine bottles!) while the bread and wholemeal flours will aid in the creation of a crust that is packed full of comforting, light flavors and beautifully speckled and tanned with just the right amount of charred bits (some New York pizzerias use a rolling pin or even wine bottles!).
The salt was the next dry ingredient on my list.

I made the decision early on that I would start by treating salt roughly identically to my Neapolitan recipe and work my way backwards from there.Although the dough worked wonderfully well with the same % of salt when I first made it, after I started adding toppings (especially cheese, which I will discuss later), I opted to reduce the quantity somewhat in order to guarantee that my dough balanced well with my topping selections.

Wet Ingredients…

A strong argument may be made (mostly by native New Yorkers) that the single most significant component in New York style pizza dough is water – mineral rich New York tap water – and that this is the case.
However, I reside on the south coast of the United Kingdom and the shipping expenses to have New York tap water sent to my home were prohibitively expensive (I have no way of knowing).
So, while I cannot confirm or deny the validity of the New York water rumor, I can assure you that you can create delicious New York pizza using any water you have on hand!
It was included in every single recipe I read, heard about, or witnessed being produced, so I added it in mine to improve the finishing texture of my base and crust – as well as making it one of the friendliest doughs I’ve ever worked with!

How Long…

The majority of the doughs appeared to have been cold fermented (that is, kept in the fridge rather than at room temperature) and had little yeast.
The dough was also treated as a’straight dough’ (meaning it was mixed and balled rather than bulk fermented), which I thought to be a good combination.
I decided to give the dough a basic one-hour bench rest before balling it, which worked out well.
Scar’s pizza in New York City is well-known for producing some of the greatest pizza in the city, and Scar has a unique way of balling his dough that is worth mentioning.
The dough will be divided and laid out on an oiled surface before being balled.

He will coat the counter with oil before dividing the dough and balling it.My NY dough has benefited greatly from this addition.Not only does it aid in the creation of flawlessly uniformed dough balls, but it also contributes to our crispy-ish crust, aids in the tanning of the dough, and makes it very simple to open with one hand.

Toppings…

When I first started working on this project, I chose on pepperoni since it reminded me of the Teenage Mutant Ninja Turtles and pretty much every pizza I’d seen on the big screen at the movies, which made it feel a little glossy and New York-esque.
My tomato sauce adventure began with a straightforward choice between cooked and uncooked.
Although the experts appeared to be evenly divided, I thought the non-cooked tomatoes added a freshness to the pizza that I truly enjoyed; nonetheless, any method works well.
Alternatively, you could use our Detroit pizza method here, which produces a fantastic cooked down tomato sauce.
However, for my final pizza, I went with the Neapolitan style of canned San Marzano’s, a healthy dose of salt, and a quick hand blend pounding, and I’d recommend you to do the same.

But, really, it’s up to you – it’s just a recipe, and I’m not the one who makes the decisions!In my research, it appeared that low moisture mozzarella was used by nearly all of the pizzerias, and it made sense for my pizza as well – the bake durations I chose in Roccbox kind of requested it – and I went with a mix of grated and sliced bits of mozzarella.This was primarily for aesthetic reasons (I’m fairly sure this is what Michelangelos looked like in TMNT), but be warned: I tested a LOT of mozzarella, and they are not all made equal.Prepare to experiment with different brands until you discover one that works for you.No pre-grated cheese, either; it’s typically covered with an anti-clumping chemical, which makes it less than ideal for pizza.The lucky people in the United States have access to ‘cuppin’ Roni,’ a form of pepperoni that naturally cups as it cooks; however, the procedures utilized to create this item are allegedly not permitted in the United Kingdom.

What a disappointment, since I had hoped to see little pools of fat in the burned cups of flesh instead.
The Roni cups were calling my name, and I was prepared to switch to a margherita (the original, the Queen, the classic, the one I typically order to try out a restaurant’s dough), but…
I really wanted the Roni cups!
My dream was saved, however, after much trial and error when we discovered that incredibly fatty, freshly thinly sliced Iberico Chorizo operated in a similar manner.

The setting in Gozney Roccbox was conducive to baking a fairly authentic facsimile of a New York pie, and I was (and continue to be) blown away by how amazing it turned out!
All four of the points I intended to check off at the beginning of the article were all checked off, and then some more were added on!
Crispy (but not too crispy), flexible (meaning I could bend the slice without it shattering), and with just the proper amount of chew, my final pizza was a success!
Because I heated the Gozney Roccbox to a high temperature and then turned the flame down a few degrees, I was able to get the perfect lightly charred foundation while also achieving the perfect crust appearance: a few lightly charred parts but no clearly defined spots on the top crust.
Every time someone eats this pizza, they express their appreciation for it.
There was never a bad comment, but there were always a variety of comments.

The majority of people have commented on how ″different″ this kind of pizza is from Neapolitan, and a large number have stated that they prefer this dough over Neapolitan, but there is one thing that they have all said: ″I love this pizza.″ You can find the recipe here.

How Much Dough Per Pizza?

Making pizza requires consideration of a number of factors, one of which is the size of the dough balls as well as how much pizza dough should be used for each pizza pie.
The weight of your pizza dough may vary depending on the size of the pizza you are creating.
You can find a dough calculator online that can assist you in determining the appropriate size ball of dough for your particular recipe.
Throughout this essay, we’ll look at how to calculate the amount of ounces of dough you should use and how to figure it out for yourself….

How Many Grams Is A Pizza Dough Ball?

Before you begin preparing your pizza, you will need to prepare the dough by following a recipe and dividing it into balls using a dough scraper while allowing it to rise before baking.
When making thin-crust pizzas, this step isn’t as critical, but when making a thick-crust pizza, you must let the yeast to do its job.
If you want to prepare a batch of dough, you will need to divide it into sections that range in weight from 200 to 400 grams each portion.
The weight of each ball will be determined mostly by the size of the pizza you intend to create.
After that, the dough must be allowed to rise in a basin or container that has been coated with oil before it is placed in the oven to bake.

How Much Dough Do I Need For A 12-Inch Pizza?

Pizzas of 12 inches in diameter are perhaps the most frequent, and many people compute the weight of the dough as well as the weight of the dough per square inch by using the number pi (3.14) to determine the surface area of the dough.
You will need to conduct the following calculations for a 12-inch pizza, which may seem complicated at first.
However, even if the total surface area is 3 14 36 = 113.04113.04, we still do not know how much dough we will need to build our pizza.
Most pizza gurus will advise you that you must experiment to determine the appropriate weight for your pizza, but a decent starting point would be to use one ounce of dough for every square inch of your pizza pan or baking sheet.
You should adjust the dough weight until you are satisfied with the final product, but you must return to the calculator to confirm your calculations.

This time, we must calculate the total of the dough weight and the surface area of the pizza pan in order to get the dough loading; this is simply how much dough is packed into each square inch of the pan this time.This may be calculated by taking the weight of the dough and dividing it by the surface area of the baking sheet.This example will make the assumption that you are working with 10 ounces of dough.10 divided by 113.04 is 0.0884642, which informs us that we must use 0.0884642 ounces per square inch for a 12′′ pizza recipe, which is 0.0884642 ounces per square inch.

How Much Dough Do I Need For A 14-Inch Pizza?

We can then calculate the amount of dough we will need to construct a larger pizza by following a procedure identical to that used to make the smaller pizza. The pan size in square inches is 153. Multiply this number by 0.0884642 and you get 13.5 ounces, which is the amount of dough required for a 14-inch pizza pan size. Any size pizza may be calculated using this approach and a calculator, based on how many square inches the pizza pan has, whether it be a 10′′ pizza, 16′′ pizza, or any other size that you choose to produce. Keep in mind that baking times may vary depending on the type of dough used and the quantity of the pizza you intend to produce as well. The weight of the pizza dough may be tough to comprehend if you are working in grams, so we will look at some weight conversions this time. A 5 ounce measure equals 141 grams
an 8-ounce measure equals 226 grams
a 10-ounce measure equals 283 grams
a 12-ounce measure equal to 340 grams
a 15-ounce measure equals 425 grams

What Is The Hydration Percentage For Pizza Dough?

The hydration % is crucial, and it relates to the amount of water that we use in the pizza-making process to achieve the desired result. This proportion will vary depending on the type of pizza that you are making, but as a general guideline, the following quantity will work well: New York-style pizza accounts for 60% of sales, Chicago-style pizza accounts for 55% of sales, and Detroit-style pizza accounts for 70% of sales.

The amount of water in the dough is critical since it will have an impact on the final product’s quality.
Dough with a high hydration percentage will be more fluffy and airy as a result of the greater amounts of water in the dough itself.
In order to produce pizza, it is critical to understand the proper dough weight, which may vary based on the type of pizza you are attempting to make.
When making pizza, it is also critical that you understand the dough loading for your pizza pan, as well as the hydration %, since all of these factors when combined will result in a successful outcome once the pizza has been removed from the high-temperature oven.
To calculate the correct amount of dough for your pizza, you should use a calculator – either an automated one that can be obtained online or our simple technique for determining the correct amount of dough for your pizza.

So whether you are creating a thin and crispy New York-style pizza recipe or a thick and chewy Chicago-style pizza recipe, you will have no trouble calculating how much dough you will need to utilize.

Why Is New York City Pizza The Best? Here Are Some Theories.

When making dough, the amount of water in the dough is critical since it will determine how well it will turn out.
Because of the increased amounts of water in the dough, dough with a high hydration percentage will be more fluffy and airy.
In order to produce pizza, it is critical to understand the proper dough weight, which may vary based on the type of pizza you are attempting to prepare.
When making pizza, it is also critical that you understand the dough loading for your pizza pan, as well as the hydration percentage, since all of these factors, when combined, will result in a delicious pizza when it comes out of the high-temperature oven.
A calculator should be used to calculate the correct amount of dough for your pizza.

You may use an automatic calculator that can be obtained online or our simple approach to get the correct amount of dough for your pizza.If you are creating a thin and crispy New York-style pizza recipe or a thick Chicago-style pizza recipe, you will be able to simply calculate the amount of dough you will need.

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