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.
NEW YORK STYLE PIZZA DOUGH
A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.
Provided by nktx54
Categories Breads
Time 2h
Yield 1 large or 2 small
Number Of Ingredients 6
Steps:
- Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
- Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
- Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
- Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
- Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
- Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
- When ready to use, remove from fridge, and let the dough come up to room temperature before using.
Nutrition Facts : Calories 1657.3, Fat 31.4, SaturatedFat 4.4, Sodium 3508, Carbohydrate 296.2, Fiber 12.6, Sugar 7.3, Protein 42.4
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
ROBERTA'S PIZZA DOUGH
This recipe, adapted from Roberta's, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated "00" on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
Provided by Sam Sifton
Categories dinner, lunch, pizza and calzones, main course
Time 20m
Yield Two 12-inch pizzas
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 3 grams, Carbohydrate 104 grams, Fat 4 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 0 grams
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