New York style pizza dough. Find Deals on New York Pizza Dough in Baking Supplies on Amazon. Order Papa John's® & Enjoy Delicious Handcrafted Pizza. Order Your Delivery or Carryout Meal Online Today!
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—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough. You can cook New York style pizza dough using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of New York style pizza dough
- It’s 5 cup of unbleached bread flour.
- You need 1 1/2 tbsp of sugar.
- Prepare 2 tsp of salt.
- Prepare 1 1/2 tsp of instant yeast.
- Prepare 3 tbsp of olive oil.
- You need 1 3/4 cup of room temp water.
Use the dough directly from the refrigerator. In a small bowl, using a fork, stir the yeast into the lukewarm water. In another small bowl, combine the cold water, sugar, salt and olive oil (and optional italian seasoning). If you have one, place a pizza stone on the bottom rack of the oven.
New York style pizza dough instructions
- 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..
Combine flour, sugar, salt, and yeast in bowl of food processor. 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. 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.
