New York Pizza Dough Recipe

Looking for an easy New York Pizza Dough recipe? Learn how to make New York Pizza Dough using healthy ingredients.


Submitted by groo812

Makes 16 servings



Your basic NY pizza dough. I based # servings on two 12" pizzas at 8 slices each.

Recipe Ingredients for New York Pizza Dough

1 1/2 cups warm water, (105F)
4 1/2 cups flour
1 T. olive oil
2 1/2 tsp. sugar
2 1/2 tsp. salt
1/2 tsp. yeast

Recipe Directions for New York Pizza Dough

  1. In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour.

  2. Stir with heavy spoon for 1 minute.

  3. 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.

  4. Divide dough into portions:

  5. 6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

  6. 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.

  7. Set formed dough balls on plate, cover with plastic, 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.

  8. 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.

  9. 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

  10. preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.

  11. 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

  12. stone easily.

  13. 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.

Categories

Breads

Nutrition Facts
Serving Size 59.9g
Amount Per Serving
Calories
138
Calories from Fat
10
% Daily Value*
Total Fat
1.1g
2%
Saturated Fat
0.1g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
365mg
15%
Potassium
40mg
1%
Total Carbohydrates
27.5g
9%
Dietary Fiber
0.9g
4%
Sugars
0.7g
Protein
3.6g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sugar
  • High in selenium
  •   Bad points
  • High in sodium
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