New York Style Pizza Dough
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 208.3
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 438.9 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 1.3 g
- Protein: 5.1 g
View full nutritional breakdown of New York Style Pizza Dough calories by ingredient
Introduction
This recipe makes 1 large or 2 small NY style pizzas (chewy, flexible, foldable pizzeria style pizza crust).By sheer accident, I also found that if you cut the dough in half -- 2 large or 4 small pizzas -- it makes a really great crispy thin crust pizza. Both versions are delicious, and taste like pizzeria pizza crusts. (Note: Calories are based on NY style pizza; thin crust would be half the calories per serving.)
The trick is DEFINITELY leaving the dough in the refrigerator 24-72 hours for a "cold rise" dough. This is what gives it the famous NY style texture.
Dough can also be frozen for up to 1-2 months. Prepare the dough as directed, let it set in the fridge for 24-72 hours, then separate into 1-pizza balls of dough (whatever size you prefer). Place dough in freezer bags and freeze until you are ready to use. To use, take frozen dough out the night before and thaw in fridge, or morning of use and thaw on counter. Either way, you will need to bring dough to room temperature (just like the directions) before you work it into a crust shape. This recipe makes 1 large or 2 small NY style pizzas (chewy, flexible, foldable pizzeria style pizza crust).
By sheer accident, I also found that if you cut the dough in half -- 2 large or 4 small pizzas -- it makes a really great crispy thin crust pizza. Both versions are delicious, and taste like pizzeria pizza crusts. (Note: Calories are based on NY style pizza; thin crust would be half the calories per serving.)
The trick is DEFINITELY leaving the dough in the refrigerator 24-72 hours for a "cold rise" dough. This is what gives it the famous NY style texture.
Dough can also be frozen for up to 1-2 months. Prepare the dough as directed, let it set in the fridge for 24-72 hours, then separate into 1-pizza balls of dough (whatever size you prefer). Place dough in freezer bags and freeze until you are ready to use. To use, take frozen dough out the night before and thaw in fridge, or morning of use and thaw on counter. Either way, you will need to bring dough to room temperature (just like the directions) before you work it into a crust shape.
Number of Servings: 8
Ingredients
-
2 1/4 teaspoons Active Dry Yeast
1 cup Warm Water
1 1/2 teaspoons Sugar
2 tablespoons Extra Virgin Olive Oil
1 1/2 teaspoons Salt
3 cups All-Purpose Flour (more or less, as needed)
Tips
Makes 8 servings of NY Style pizza:
-Makes 1 large pizza (cut into 8 slices) or 2 small pizzas (cut into 4 slices each).
If you split the dough in half (2 large or 4 small pizzas), you will get a crispy thin crust, with half the calories.
NOTE this recipe is for DOUGH ONLY. If you are using the SparkPeople Nutrition Tracker, you must add your toppings separately.
Bon appetit! :)
Directions
1. In a mixing bowl, dissolve sugar in warm water (not hot!). 2. Sprinkle the yeast into the bowl, and let set until foamy, about 10 minutes.
3. Using a wooden spoon, mix in olive oil and salt.
4. Add 2 cups of flour, 1/2 cup at a time, while mixing.
5. Turn dough out onto a well-floured work surface. Knead dough, adding flour as needed, until the dough is soft, elastic, and slightly sticky (5-10 minutes). Form dough into a ball.
6. Place dough in a large, well-oiled bowl, then flip dough once, so the whole ball is covered in oil. Cover the bowl with a towel and set in a warm, draft-free area to rise for 2 hours.
7. Punch down the dough, cover, and place in refrigerator for at least 24 hours, and up to 72 hours. (Can place in zipper bags, or seal the bowl with plastic wrap or airtight lid.)
8. When ready to use: Remove dough from fridge and let it come up to room temperature before use.
9. On a floured surface, use your hands to stretch the dough to the desired shape and size.
10. Use this dough with your favourite pizza recipe (sauce and toppings). Follow that recipe's directions for oven temperature and cooking time.
Serving Size: Makes 8 servings (see "Tips" section)
Number of Servings: 8
Recipe submitted by SparkPeople user KALISCHILDE.
3. Using a wooden spoon, mix in olive oil and salt.
4. Add 2 cups of flour, 1/2 cup at a time, while mixing.
5. Turn dough out onto a well-floured work surface. Knead dough, adding flour as needed, until the dough is soft, elastic, and slightly sticky (5-10 minutes). Form dough into a ball.
6. Place dough in a large, well-oiled bowl, then flip dough once, so the whole ball is covered in oil. Cover the bowl with a towel and set in a warm, draft-free area to rise for 2 hours.
7. Punch down the dough, cover, and place in refrigerator for at least 24 hours, and up to 72 hours. (Can place in zipper bags, or seal the bowl with plastic wrap or airtight lid.)
8. When ready to use: Remove dough from fridge and let it come up to room temperature before use.
9. On a floured surface, use your hands to stretch the dough to the desired shape and size.
10. Use this dough with your favourite pizza recipe (sauce and toppings). Follow that recipe's directions for oven temperature and cooking time.
Serving Size: Makes 8 servings (see "Tips" section)
Number of Servings: 8
Recipe submitted by SparkPeople user KALISCHILDE.