NEW YORK-STYLE PIZZA DOUGH
A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage.
Provided by Amanda-Rae
Categories Bread Pizza Dough and Crust Recipes
Time 10h40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 1.5 g, Fat 6.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 583.3 mg, Sugar 1 g
JERRYMAC'S NEW YORK STYLE PIZZA DOUGH
The best, BEST, NY style pizza dough recipe I have ever tried (and I have tried a TON). Crusty on the bottom, thin in the middle, puffy & chewy & bubbly around the edges.....putting it here for safe keeping!!
Provided by dukeswalker
Categories Breads
Time 8h10m
Yield 2 pizza pies, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 251.1, Fat 0.9, SaturatedFat 0.1, Sodium 441, Carbohydrate 52.2, Fiber 2.8, Sugar 3, Protein 8.1
JERRYMAC'S NEW YORK STYLE PIZZA DOUGH
The best, BEST, NY style pizza dough recipe I have ever tried (and I have tried a TON). Crusty on the bottom, thin in the middle, puffy & chewy & bubbly around the edges.....putting it here for safe keeping!!
Provided by dukeswalker
Categories Breads
Time 8h10m
Yield 2 pizza pies, 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 251.1, Fat 0.9, SaturatedFat 0.1, Sodium 441, Carbohydrate 52.2, Fiber 2.8, Sugar 3, Protein 8.1
NEW YORK-STYLE CHEESE PIZZA
This pizza is meant to evoke the classic slice joint pie we all know and love. Baked on a pizza stone or steel in a hot oven for a crispy, chewy crust.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield One 12- to 13-inch pizza (plus extra dough)
Number Of Ingredients 17
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.
More about "jerrymacs new york style pizza dough recipes"
THE BEST NEW YORK STYLE PIZZA DOUGH AND 14 TIPS FOR …
From feelingfoodish.com
BASIC NEW YORK-STYLE PIZZA DOUGH RECIPE - SERIOUS EATS
From seriouseats.com
CLASSIC NEW YORK-STYLE PIZZA DOUGH RECIPE - THE SPRUCE …
From thespruceeats.com
NEW YORK STYLE PIZZA RECIPE | THIN CRUST AND DELICIOUS!
From lacooquette.com
NEW YORK-STYLE PIZZA DOUGH RECIPE — OONI UNITED KINGDOM
From uk.ooni.com
NEW YORK STYLE PIZZA DOUGH – GOZNEY
From us.gozney.com
JERRYMAC'S NEW YORK STYLE PIZZA DOUGH RECIPE - FOOD.COM
From pinterest.co.uk
JERRYMACS NEW YORK STYLE PIZZA DOUGH RECIPE - FOOD.COM | NEW …
From pinterest.com
HOW TO MAKE NEW YORK STYLE PIZZA AT HOME - PALA PIZZA
From palapizza.com
BEST COOKING BREADS RECIPES: JERRYMAC'S NEW YORK STYLE PIZZA …
From worldbestbreadsrecipes.blogspot.com
JERRYMAC'S NEW YORK STYLE PIZZA DOUGH RECIPE
From recipenode.com
JERRYMACS NEW YORK STYLE PIZZA DOUGH RECIPES
From tfrecipes.com
NEW YORK STYLE PIZZA DOUGH RECIPE - PALA PIZZA
From palapizza.com
15 AUTHENTIC NY STYLE PIZZA DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
BEST NEW RESTAURANTS THAT OPENED IN EDMONTON THIS YEAR
From dailyhive.com
THE DOUGH DOCTOR TOM LEHMANN’S NEW YORK STYLE PIZZA DOUGH …
From spicysaltysweet.com
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