Recipe by ItsJeanettic
"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."
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2 1/2 cups
warm water (110 degrees F/45 degrees C)
4 1/2 cups
active dry yeast
bread flour, or more if needed
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!!
I can make good pizza dough most of the time. I decided to try this recipe since it had such wonderful reviews and I was disappointed.
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!!
This is delicious! it made the Breakfast Pizza from All Recipes taste amazing. both times I made it with this dough, it didn't last past dinner time.
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.
pre bake the crust before freezing or baking
The best pizza dough I've tried so far. It's soft, chewy, and shapes greatly. You will easily get thinner, crispier bottom but chewy and soft edge!
I make mine WITHOUT a bread machine, and it turns out wonderful. I use the same ingredients listed, though I might add up to a cup more flour depending on the humidity, b/c like the recipe states, this IS very sticky dough. To make by hand, I mixed the yeast and water to proof. Then I added the salt, a tsp or two of sugar (that's my only addition), and mixed in the flour until it was able to be turned out onto a floured surface for kneading. I kneaded for 5-10 minutes. Like the recipe states, the dough will be sticky, so I add just enough flour so that it's able to be handled but that it's also not a "stiff" dough. It should be very pliable and soft like a baby's bottom, like the submitter stated ;-) Then I patted it with oil and let it rise (about 1 hour). I then punched it down and made it into 2 crusts; one 10" round pan and one for a 11x13" rectangle sheet. This dough is easily "tossed" and stretched, so have fun with it! **I prebaked our crusts for about 8 minutes on 450°, until they barely started to have golden edges. Then I topped them and baked for about 10 more minutes, until it "looked" done. The center of our pizzas had a thin, chewy crust, and the big outside edges were delicious with a slight crisp outside, and chewy center. Yum!! Next time I'll get some nacho cheese to use as a dip for our crusts, which were tastier than breadsticks IMO:-) I definitely recommend this dough, it's simple and delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
New York Italian Pizza Dough
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 28
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