NEW YORK STYLE PIZZA DOUGH
After I moved out of Manhattan I tried for a year to replicate the dough of some of my favorite pizza places. This is my favorite! The secret is not very much yeast and cold proofing. It does take a longer time to prep because of the cold proofing, but it's oh so worth it! This recipe can easily be doubled.
Provided by Meghan O
Categories Breads
Time 12h6m
Yield 2 12 inch pizzas
Number Of Ingredients 6
Steps:
- Mix flour, salt, sugar, and yeast together in a mixing bowl.
- Add water and stir until all flour has been incorporated.
- Add oil.
- Knead on low speed or by hand for 4-5 minutes. The dough should be quite sticky.
- Divide dough into two equal portions (for 2 12-inch pizzas), place in a plastic zip top bag. Each portion should be approximately 8.5 ounces by weight.
- Refrigerate 12-72 hours.
- Before baking, let dough come to room temperature.
- Place dough on a floured surface and stretch into a 12-14 inch round.
- Add your favorite toppings.
- Bake at 550 for about 6 minutes.
Nutrition Facts : Calories 780.6, Fat 5.4, SaturatedFat 0.8, Sodium 1748.8, Carbohydrate 157.5, Fiber 5.8, Sugar 2.6, Protein 21.4
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