Best 2 New York Italian Pizza Dough Recipes
In the realm of culinary delights, few dishes can rival the allure of pizza. With its crispy crust, savory sauce, and a symphony of toppings, pizza has captured the hearts and taste buds of countless individuals across the globe. A melting pot of flavors and textures, each bite promises a tantalizing journey. This article embarks on a culinary voyage to explore the art of creating New York-style Italian pizza dough. We present a diverse selection of recipes, catering to various dietary preferences and culinary skill levels. From the classic wheat-based dough to its gluten-free and vegan counterparts, these recipes provide a comprehensive guide to crafting the perfect pizza crust. Whether you're a seasoned pizza enthusiast or embarking on your pizza-making adventure for the first time, this article equips you with the knowledge and recipes to create an authentic New York-style pizza experience in the comfort of your own kitchen. So, prepare to indulge in a taste of the Big Apple, as we delve into the secrets of crafting the perfect pizza dough.
Let's cook with our 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:
- Always use high-quality ingredients, especially when it comes to the flour, yeast, and tomatoes.
- Make sure the water is warm, but not hot, before adding the yeast. Hot water will kill the yeast and prevent it from activating.
- Knead the dough for at least 10 minutes, or until it is smooth and elastic. This will help to develop the gluten in the flour and make the dough strong and chewy.
- Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide, which will create bubbles in the dough and make it light and airy.
- When shaping the dough, be sure to press out any large air bubbles. This will help to prevent the dough from tearing when it is baked.
- Bake the pizza at a high temperature, around 450-500 degrees Fahrenheit. This will help to create a crispy crust and prevent the toppings from overcooking.
- Don't overload the pizza with toppings. Too many toppings can make the pizza soggy and difficult to eat.
- Be sure to use fresh, high-quality toppings. This will make a big difference in the overall flavor of the pizza.
Conclusion:
New York-style Italian pizza is a delicious and versatile dish that can be enjoyed by people of all ages. With its crispy crust, tangy sauce, and flavorful toppings, it's no wonder that this pizza has become so popular around the world. If you're looking for a delicious and easy-to-make pizza recipe, give this New York-style Italian pizza dough a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
