Authentic New York pizza dough recipe?!


Question: Does anyone have an authentic New York pizza dough recipe? (one that does not require an 800 degree oven? )


Answers: Does anyone have an authentic New York pizza dough recipe? (one that does not require an 800 degree oven? )

Here's one I found

http://greensboring.com/viewtopic.php?f=...

New York Style Pizza Dough

1 1/2 cups warm water
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1 tablespoon olive oil
4 1/2 cups flour
1/2 teaspoon active dry yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil and flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into portions: 6 oz. for Calzones, 10 oz. for 9", 18 oz. for 12", 25 oz. for 15". Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom.

Set formed dough balls on plate, cover with plastic, and allow to rise for 1-2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500oF for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.

After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven. NOTES : This recipe makes about 34 oz.. Adjust ingredient amounts for your purposes.

How about a recipe for great Chicago Style Pizza Dough:

Pizza Dough:
16 ounces water
1/8-ounce yeast
1/2-ounce salt
2 pounds bread flour
1/4 cup olive oil
1/4 cup cornmeal

In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour.
Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high.

Add toppings and Place in the oven for 30 to 40 minutes until golden and crispy.
Serve pizza straight from the oven to the table.

Ingredients Required

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1 1/2 cups warm water (105F)
4 1/2 cups of all-purpose flour
1 tablespoons of olive oil
2 1/2 teaspoon of granulated sugar
2 1/2 teaspoon of salt
1/2 teaspoon of yeast
1/2 cup cornmeal


Step by Step Procedure

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In a large bowl, dissolve sugar and salt in water.
Add oil and flour and stir with heavy spoon for 1 minute.
Turn out to a lightly floured surface and press into a circle.
Sprinkle yeast evenly over dough and knead for 12 minutes.
Divide dough into portions: 6 oz. for Calzones, 18 oz. for 12 inch, 25 oz. for 15 inch
Roll each portion into a ball. You want a dough ball without visible seams except the bottom.
Place dough balls in a bowl, cover with plastic wrap, and allow to proof for 1?2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
Place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center press dough into a 12" circle. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.
Sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily.
After topping the pizza, when you are ready to cook it. Shake the peel or cutting board to make sure none of the dough is sticking.
Carefully slide the pizza into the oven.
Bake in a 500 degree oven for 20-25 minutes, until crust is golden.

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