THE BEST NEW YORK STYLE PIZZA DOUGH #Meals #Recipes

THE BEST NEW YORK STYLE PIZZA DOUGH AND 14 TIPS FOR SUCCESS!! #Meals #Recipes

The best, valid NY pizza batter! This formula make four 14" pizzas (about 2.5 to 3 lbs of batter). You will never need take out again!

My untouched most loved batter is NY style mixture. This mixture contains water, flour, salt, moment yeast, and olive oil (and sugar). After it is blended, it is sealed in the fridge for at least 24 hours and as long as 72 hours (it can likewise be solidified). Also, I've utilized the mixture up to 5 or 6 days a short time later, so you can basically get ready batter for the week.

This formula creates a fresh yet foldable hull that is delicate, light, and tasty and will make enough for four 14-inch pizzas. Furthermore, you can without much of a stretch twofold or a large portion of the formula to make 2 or 8 pizzas.

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THE BEST NEW YORK STYLE PIZZA DOUGH #Meals #Recipes

Ingredients

  • 6 cups Flour, all purpose or bread (see note) 28 oz (796 grams)
  • 2 1/4 cups Water 17.4 oz (493 grams or mls)
  • 1 teaspoon Instant dry yeast (3.5 grams)
  • 2.5 teaspoons Salt (15.6 grams)
  • 2 teaspoons Sugar (7.8 grams) (optional but highly recommended)
  • 1 tablespoon Olive oil (11.8 ml)

Instructions
To mix the dough
  1. Place water in mixing bowl.
  2. In a separate bowl, mix salt and yeast (and sugar if using) into flour
  3. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
  4. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
  5. Test final dough temperature, which should ideally be between high 70s to low 80s (optional)

Diving the dough and letting it rise

  1. Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).


Assembling and baking the pizzas

  1. The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
  2. In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour
  3. Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
  4. Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
  5. Enjoy!

For more detail : bit.ly/2N3oxRW

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