New York Style Pizza Dough Recipe
NY Pizza Dough Recipe
Ingredients:
- 1 1/2 cup of warm water
- 2 1/2 teaspoons of granulated sugar
- 1 tablespoon of olive oil
- 2 1/2 teaspoons of salt
- 1/2 teaspoon of active dry yeast
- 4 1/2 cups of all-purpose flour
- 1/2 cup of cornmeal
- sauce
- cheese
- toppings of your choice
Directions:
In a large bowl, dissolve the sugar and salt into the water. Add the oil and flour to the bowl and stir with a heavy spoon for one minute.
Turn the dough out onto a lightly floured surface and press into a circle. Sprinkle the yeast evenly over the dough and knead for twelve minutes.
Divide the dough into portions - four equal portions for calzones, three equal portions for 8" pizzas or two equal portions for 12" pizzas. Place the dough balls into a bowl, cover with plastic wrap and allow to rise for 1.5 hours in a warm location.
Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the edges to the center, press the dough into a circle.
Preheat a pizza stone in a 500 degree oven for one hour. Coat a large cutting board with the cornmeal and place the flattened dough onto the cornmeal. Spread the sauce over the crust and top with cheese and your desired toppings.
Gently shake the cutting board from side to side assuring that it is not sticking to the board.
For a calzone, fold the crust over in half. Slide the pizza or calzone from the cutting board directly onto the stone in the oven.
Bake at 500 degrees for 20-25 minutes until the crust is golden et voila!
Comments
- I usually just lurk, but had to chime in here (from Chicago). When I make Chicago-style pizza, it's not just deep dish, but steffud, meaning that there is a crust on top of the filling with the sauce and the cheese on top of the second layer of crust. (Though I'm sure there are as many versions of Chicago steffud pizza as there are pizza places here.)I love the idea of using a cake pan. I have one large pan for deep dish/steffud pizza, but it's not big enough to feed my brood, so I haven't made it in a while. (Being too cheap to invest in a second pan.) I'll have to try using cake pans to help me make enough.January 21, 2010 6:17 pm[]Annie Reply:January 21st, 2010 at 8:12 pmYeah, the people from Cook's Illustrated went to Chicago to research exactly what Chicago-style pizza is, and this is what they came up with. At least for me, it's a dead ringer of what I had from Pizzeria Uno.[]
My husband and i have been so cotntened when Peter managed to carry out his investigation through the ideas he got in your site. It's not at all simplistic to just always be offering key points which usually some people might have been making money from. And we fully grasp we now have you to be grateful to for that. These illustrations you made, the simple site navigation, the relationships you can help to foster it's mostly incredible, and it's assisting our son and the family consider that that issue is amusing, which is certainly very essential. Thank you for the whole thing!
Allie - Hi Annie,I just graduated coglele and nothing gives me that warm fuzzy feeling like a good slice of pizza! Having never made it on my own, I followed your instructions and my only problem was rolling out the dough. It kept stretching back when I tried to roll it. I am just trying to teach myself how to cook, so I was wondering if you have any tips for how to make it easier to roll out. Thanks! I love your website!October 31, 2009 4:20 am[]Annie Reply:October 31st, 2009 at 11:57 amHi Allie,Ah yes, the pizza dough not wanting to roll out and springing back on you is a common problem. It is due to the gluten in the dough. When this happens, just let the dough relax for 15-20 minutes and then try again. You should find it much easier to roll out after it relaxes a bit. Sometimes I have to give it 2 or even 3 waiting periods, but it always works out eventually. I hope that helps! Annie[]
The best pizza cutter I have ever used! We eat a lot of pizza, escapielly on the weekends and nights when we work and need a quick dinner. All the previous cutters we have used either are not sharp enough to cut all the way through, or the handle is awkward to hold. THIS one does not have either issue- it is AWESOME!
This is my favorite pizza cuettr to date. It came with my baking stone. It is sharp and heavy it's hefty enough to slice through thick pizzas with minimum effort. I thought all pizza cuettrs were alike until I got this one. I can really feel the difference in quality.
Papa John's Pizza: Sign up to get email oefrfs OR SMS Text oefrfs OR both from Papa John’s and you will get a FREE medium cheese pizza with a pizza purchased at regular menu price.a0 You will receive 2-4 weekly texts after signing up, but can always unsubscribe.a0 (Thanks, Common Sense with Money!)
I just made this dough from scratch yeadretsy, and it was really really good! I used toppings that were in the fridge(cheese, pepperoni, tomatoes and olives), and dear son inhaled! I will be making more scratch dough with various flours to experiment in the future. Thanks!!
my mounth is hangnig wide open! I love reubens. I want that sammie!!! You just made my day cuz we can't have beef here so I can just look at the pics and pretend!!! Maybe I can use the dough and make some plain oud sauerkraut calzones or something...
Well I already meal plan, and make a list for the grcreoy store that is so organized that my friends make fun of me for it. I would love to start buying more in bulk and utilizing my freezer (not just for bulk items but also for all the stuff I am growing in my garden this year). I also belong to a CSA so I have the buy local covered, as well as going to Farmers Markets in our area as much as we can. I also enjoyed the idea of sauces to enhance our food, when you watch the Food Network shows they are always using sauces, this is something I have underutilized over the years! Over all they are all good tips and I keep going back to the article, I bet I have read it three seperate times.**Now assuming I don't win the cookbook, will it be available in stores soon, or is it already?
Ami Saju vaier ak somer room mate. Onek aage thekei apnar valo raannr khotha jantam. Kinto kokhon o kheye dhekar sojug hoini.