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
PIZZA CALZONE
A calzone unveils itself slowly, bite by bite, especially if you've layered the fillings with several elements. For those who can't give up the pie, I offer a pizza-calzone hybrid. Based on an elaborate dish I sampled at Don Antonio by Starita, a Midtown pizzeria, it has basil-perfumed ricotta and Parmesan in the center, and tomato sauce and melted mozzarella on top. It's the best of both worlds, and an unexpected thing to do with a ball of pizza dough.
Provided by Melissa Clark
Categories dinner, quick, pizza and calzones, main course
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 500 degrees. Line a rimmed baking sheet with foil and lightly oil.
- In a bowl, stir together ricotta, Parmesan, basil and pepper.
- Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread ricotta mixture on half the dough, leaving a half-inch border all around. Brush the edges of the dough with water and fold dough in half, over filling; pinch the edges of the dough together to seal.
- Transfer calzone to baking sheet. Brush the top with olive oil. Spoon tomato sauce over the calzone and sprinkle with mozzarella. Bake until crust is firm and cheese is golden, about 15 to 20 minutes. Let cool 5 minutes before serving.
Nutrition Facts : @context http, Calories 665, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 30 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 1337 milligrams, Sugar 3 grams
NEW YORK-STYLE PIZZA CRUST
Make and share this New York-Style Pizza Crust recipe from Food.com.
Provided by RecipeNut
Categories Yeast Breads
Time 1h
Yield 1 twelve inch crust
Number Of Ingredients 6
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 & CALZONE CRUST
This is a combination of 2 different recipes I found. This makes a little denser crust. It is also perfect for garlic rolls.... This is easiest to make in a mixer you mix it fairly wet. I wouldn't know how to do it in a bread machine, but I bet you could. Also, I occasionally add Parmesan Cheese, granulated garlic or Italian herbs in with the second half of the flour.
Provided by me alex
Categories Low Cholesterol
Time 1h50m
Yield 2 pizzas
Number Of Ingredients 6
Steps:
- in large bowl of mixer, dissolve the sugar in the water. (i prefer sugar in the raw, but white work just fine).
- Add oil and 2C of flour.
- Mix on medium, 2 minutes.
- Add salt and yeast, combine.
- add remaining flour.
- Turn out onto lightly floured surface and knead 5 minutes.
- Divide into 2 equal balls, place in oiled bowls and cover with plastic wrap.
- Allow to rise for 1 1/2 hours in warm location (I have done as little as 45 minutes -no problems).
- Place dough on a lightly floured surface and sprinkle flour over the top.
- Working from the edges to the center, press dough into a circle (12 inches).
- Add sauce and ingredients, bake in a 500 degree oven for 20-25 minutes.
Nutrition Facts : Calories 1110.2, Fat 9.7, SaturatedFat 1.4, Sodium 2192.3, Carbohydrate 220.7, Fiber 8.1, Sugar 6, Protein 29.9
TRUE NEW YORK STYLE PIZZA DOUGH
My grandmother had friends (extended family) in NJ that had a fantastic pizza parlor called Tibby's, which now is long gone. I did get a few recipes during that time. One was their homemade Italian Ice which is posted. The other is a pizza dough and pizza recipe that is out of this world! I am posting both!
Provided by Linda Kauppinen
Categories Pizza
Time 10m
Number Of Ingredients 8
Steps:
- 1. In a large bowl - Dissolve sugar and salt in water. Add oil and flour and stir with a heavy spoon for 1 minute.
- 2. Turn out to a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 minutes.
- 3. Divide into portions for calzones or pizza. You will need to weigh these for correct portion size. See notes.
- 4. NOTE: Portions are as follows: Calzones: 6 oz portions 12 inch pizza: 18 oz portions 15 inch pizza: 25 oz portions
- 5. Roll each portion into a ball. You want a ball without visible seams. Place balls in a bowl covering with saran wrap and allow to proof for 1-2 hours at room temperature if using dough the same day. Or.. refrigerate for next day use and allow to get to room temperature counts as proofing.
- 6. Place dough on lightly floured surface and lightly flour top. Use fingertips to evenly flatten dough, working from edge to center to press dough into 12 or 15 inch circle. For calzone you can shape into circle or square.
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