New York Italian Pizza Dough

New York Italian Pizza Dough

98
ItsJeanettic 2

"A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli."

Ingredients 10 h 36 m {{adjustedServings}} servings 312 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
  2. Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
  3. The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
  4. Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
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Footnotes

  • Cook's Note
  • This dough can be made in a bread machine on the quick dough cycle if you prefer. If you do it in a bowl, you really need a dough mixer because this dough will be, and remain, pretty sticky, and it's impossible to work with it with your hands. It's important for the crust texture that it be a very soft, wet dough.
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Reviews 98

  1. 117 Ratings

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Tiselput
7/13/2010

This is the best pizza dough recipe I have found. I only let it sit in the refrigerator about 30 mins. and it still turned out really yummy!! I also used a mixer instead of my bread machine. I just find it easier! Thanks for this recipe, I love it!!

MCROWNOVER
2/1/2010

This is the pizza dough recipe I've been looking for! Makes a real New York style pizza. I read a website by a famous New York pizza maker, and he said you had to have a sticky, tacky dough- well, none of the doughs I've made so far have come close until now. Thanks for this!!

Baricat
12/10/2011

Just enjoying a slice of pie made with this dough recipe, and it's hard not to keep going back and goo-ing up my hands with "one more bite" of it until I finish this review! The quintessential New York pizza has a thin, seared crust layer on the bottom, with light, ethereal bread topped with a thin layer of sauce, cheese, and whatever other items ring your bells. This does not disappoint on any score. This dough stretches easily to supreme thinness when allowed to rest as recommended in the fridge. That's one detraction, that you need to plan ahead. But it can be made and rested for up to 2 days, so no problem. A baking stone is a must for success, as when it's preheated, it will sear the bottom of the crust by instantly drawing out the surface moisture. As for "blandness" that some dislike, remember that a great crust acts as a backdrop for your accoutrements. It's not the star. It is, however, a very important supporting player. If desired, you can flavor it with herbs and/or a few Tb of Parmesan. I found the dough to be too sticky with the proportions listed. Whereas I fully understand that a pizza dough needs as little flour as possible, no way could you work with it, until I added about 1/4 cup of flour, which left it still very sticky, but able to be handled with floured hands. Experiment. You want it sticky, but not quasi-liquid. You're going to love this crust. Second-generation Italian girl here, New York born and raised, and I can tell you, THIS is the real deal.