Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, new york style pizza dough. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
New York-Style Pizza Dough New York-Style Pizza Dough. Use the dough directly from the refrigerator. The Best New York Style Pizza Dough.
New York style pizza dough is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. New York style pizza dough is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook new york style pizza dough using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make New York style pizza dough:
- Get 5 cup unbleached bread flour
- Make ready 1 1/2 tbsp sugar
- Get 2 tsp salt
- Make ready 1 1/2 tsp instant yeast
- Prepare 3 tbsp olive oil
- Make ready 1 3/4 cup room temp water
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. Some say the New York City tap water is the key ingredient to making this famous crust. New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin.
Steps 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.
The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough. 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. 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. This version is kneaded in the bread machine, and develops complex, yeasty flavors from an overnight rise in the refrigerator.
So that’s going to wrap it up for this special food new york style pizza dough recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
