New York Style Pizza Dough Recipe 415

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NEW YORK-STYLE PIZZA DOUGH



New York-Style Pizza Dough image

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

1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
1 ½ teaspoons white sugar
2 cups bread flour, or more as needed
3 tablespoons olive oil, divided
1 ½ teaspoons salt

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

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  • Choosing the flour. Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; higher protein (ie, bread) flours work best.
  • Adding the yeast. Do not add instant dry yeast (IDY) directly to cold or cool water – you may shock the yeast (add the IDY to your flour instead) (please note that IDY differs from active dry yeast, which must be activated by adding it to water).
  • How much yeast? Use only enough yeast to “get the job done” – yeast eats the sugar in your flour to produce its leavening effects – I find that if you use too much, your dough will be tasteless (this is just my opinion); however, it is a fact, that too much yeast can make your dough taste bad.
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