Best 2 New York Italian Pizza Dough Recipes
New York-style Italian pizza dough is a classic for a reason: its thin, crispy crust and chewy interior provide the perfect base for any number of toppings. Making this iconic dough at home may seem intimidating, but with the right ingredients and instructions, you can easily create a delicious and authentic New York-style pizza dough that will impress your family and friends.
Here are our top 2 tried and tested recipes!
NEW YORK ITALIAN PIZZA DOUGH
A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli.
Provided by ItsJeanettic
Categories Bread Pizza Dough and Crust Recipes
Time 10h36m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
- Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
- The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
- Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
Nutrition Facts : Calories 33.3 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 584.2 mg
NEW YORK ITALIAN PIZZA DOUGH RECIPE - (4.7/5)
Provided by á-3444
Number Of Ingredients 7
Steps:
- Directions 1. Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape. 2. Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight. 3. The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings. 4. Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final product. Make sure to use fresh, high-quality flour, yeast, water, and salt.
- Properly measure your ingredients: Using the correct amount of each ingredient is essential for the success of your pizza dough. Use a kitchen scale to accurately measure your ingredients.
- Knead the dough properly: Kneading the dough properly will help to develop the gluten in the flour, which will give your pizza dough its chewy texture. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Let the dough rise in a warm place: The dough needs time to rise in order to develop its flavor and texture. Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
- Shape the dough properly: The way you shape the dough will affect the final texture of your pizza. For a thin, crispy crust, roll the dough out thinly. For a thicker, chewier crust, leave the dough thicker.
- Bake the pizza at a high temperature: The high temperature will help to create a crispy crust and a chewy interior.
Conclusion:
Making New York-style Italian pizza dough is a rewarding experience. By following the tips and instructions in this article, you can create a delicious, authentic pizza dough that will impress your friends and family. With a little practice, you'll be able to make perfect pizza dough every time.
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