Best 6 Jerrymacs New York Style Pizza Dough Recipes

JERRYMAC'S NEW YORK STYLE PIZZA DOUGH

Steps:

• To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours.
• For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well.
• Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the
• bowl, but not the bottom. When this happens, no more flour.
• Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook.
• Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours.
• at room temperature.
• Turn dough out onto lightly oiled surface, divide into 2 balls.
• Transfer balls to lightly floured surface, dust lightly with flour,.
• cover with plastic and let rise 1 1/2 hours.
• Make skins from balls. This dough makes 2 13 - 14 inch pies.
• Do not use a rolling pin when forming your skins it will stretch the dough.
• far too much. I use a slap and then stretch over the backs of my hands.
• Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking.

NEW YORK-STYLE PIZZA DOUGH

Steps:

• Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
• Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
• Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
• Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
• Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
• Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

JERRYMAC'S NEW YORK STYLE PIZZA DOUGH

Steps:

• To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours.
• For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well.
• Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the
• bowl, but not the bottom. When this happens, no more flour.
• Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook.
• Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours.
• at room temperature.
• Turn dough out onto lightly oiled surface, divide into 2 balls.
• Transfer balls to lightly floured surface, dust lightly with flour,.
• cover with plastic and let rise 1 1/2 hours.
• Make skins from balls. This dough makes 2 13 - 14 inch pies.
• Do not use a rolling pin when forming your skins it will stretch the dough.
• far too much. I use a slap and then stretch over the backs of my hands.
• Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking.

NEW YORK-STYLE CHEESE PIZZA

Steps:

• Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
• Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
• Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured or cornmeal-dusted piece of parchment, gently stretch and press the other ball of dough into a 12- to 13-inch round. Cover the dough with 1/2 cup pizza sauce, the Parmesan, torn mozzarella and grated mozzarella, leaving a 3/4-inch border.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, about 5 minutes. Slide out the parchment from under the pizza; continue to bake until the crust is golden brown and the cheese is melted, 5 to 10 minutes. Slide the pizza onto a cutting board.

NEW YORK-STYLE PIZZA CRUST

Steps:

• Combine water and sugar in small bowl; stir to dissolve sugar.
• Sprinkle yeast on top; stir to combine.
• Let stand 5 to 10 minutes or until foamy.
• Combine flour and salt in medium bowl.
• Stir in yeast mixture.
• Mix until mixture forms soft dough.
• Remove dough to lightly floured surface.
• Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed.
• Place dough in medium bowl coated with nonstick cooking spray.
• Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap.
• Let rise in warm place 30 minutes or until doubled in bulk.
• Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth.
• Pat dough into flat disc about 7 inches in diameter.
• Let rest 2 to 3 minutes.
• Pat and gently stretch dough from edges until dough seems to not stretch anymore.
• Let rest 2 to 3 minutes.
• Continue patting and stretching until dough is 12 to 14 inches in diameter.
• Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with commeal, if desired.
• Press dough into pan.
• Preheat oven to 5OOF.
• Follow directions for individual recipes, baking pizza on bottom rack of oven.

NEW YORK-STYLE PIZZA

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Preheat oven to 475°. Grease a 14-in. pizza pan. Roll dough to fit pan. Pinch edge to form a rim. Cover and let rest 10 minutes. Spread with tomato sauce; top with cheeses, basil, oregano and pepper flakes. Bake on a lower oven rack until crust is lightly browned and cheese is melted, 15-20 minutes. Let stand 5 minutes before slicing.