Easiest Way to Cook Tasty New York style pizza dough

New York style pizza dough. This New York-style Pizza Dough recipe by Ooni pizza ovens is perfect for extra large slices. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even You'll find this dough to be a little wetter and tackier to work with than some of the others.

New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat. The perfect New York crust has very airy pockets and folds in half without cracking. You can have New York style pizza dough using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of New York style pizza dough

1. 🢂 5 cup of unbleached bread flour.
2. 🢂 1 1/2 tbsp of sugar.
3. 🢂 2 tsp of salt.
4. 🢂 1 1/2 tsp of instant yeast.
5. 🢂 3 tbsp of olive oil.
6. 🢂 1 3/4 cup of room temp water.

This style is easy to get close to but tough to master. If you need more than one dough you multiply the ingredients for as many as you need. You have to understand the feel and smell of your dough. When you start getting close to your desired outcome you must place into your memory how your dough.

step by step New York style pizza dough

1. put water in a metal bowl (I use 5qt. kitchen aid mixer with a dough hook) add yeast,sugar,salt, and olive oil and mix until dissolved. add the flour a little at a time and mix until dough pulls away from sides of bowl and is on hook. mix on low for 4 minutes. let the dough rest for 5 minutes then mix again on med low setting for an additional 2 minutes. immediately divide the dough into 3 equal pieces. round each piece into a ball and rub with olive oil. place each ball in a zippered bag or dough container and refrigerate overnight or freeze any pieces you will not be using the next day. The next day remove the dough 2 hours prior to use to allow the gluten to relax and remove the chill..
2. place a baking stone on the middle shelf of oven and preheat on the highest setting for 1 hour. shape the dough using the toss and spin method stretching to a diameter of about 12 inches. dough should be about 1/4 inch think and slightly thicker toward edge. transfer dough to a peel or inverted sheet pan dusted with flour or cornmeal..
3. add sauce and toppings and slide onto the stone. should take about 12 minutes to bake. when done crust should be crisp and slightly charred on edge and cheese should be bubbling and just beginning to caramelize. The underside of crust should be brown and crisp...not white and soft..

As we add to our continuing collection of fundamental pizza pantry recipes, I thought it would be important to include one for a New York style pizza dough similar to the ones you get at the many Ray's pizzerias (none of which seem to be. This New York style pizza crust is formulated specifically for use in a home oven. The addition of the olive oil and sugar help to make the dough extensible and easy to brown. This dough can be further enhanced by delaying fermentation in the fridge overnight, either during the primary fermentation or. Roll out the New York Style Pizza Dough.