Nyc pizza dough recipe

Divide dough into two pieces about 340 grams each. The yeast starts the bubbles but its really steam that blows the bubbles up.

Turn a dough ball out onto a lightly floured surface.

Nyc pizza dough recipe. Directions Combine flour sugar salt and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.

Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 14-inch thick.

Transfer to pizza peel. Spread approximately 23 cup of sauce evenly over surface of crust leaving 12. Most recipes say that the dough should double in size.

This is WAY too much. In total the dough should expand by about 50 in volume. It would seem like the more yeast bubbles in the dough the lighter the pizza will be.

This is the intuitive guess. But its not true. The yeast starts the bubbles but its really steam that blows the bubbles up.

If the yeast creates bubbles that are too big they become weak and simply. Test kitchen manager and pizza lover June is going to show you how to make the perfect pizza dough for when youre missing a classic NYC pizza. Preheat the oven to 500F 250C and place in a pizza stone or tray if using.

Turn a dough ball out onto a lightly floured surface. Gently stretch the dough by draping over your knuckles into a 12-14 inch circle about 14-inch thick. Slide the pizza base onto a.

Divide dough into two pieces about 340 grams each. Shape into balls and place into dough tray to proof for 8-10 hours. Stretch the first pizza dough ball out to 16 inches and lay it out on your pizza peel and add your preferred toppings.

We recommend using our recipe for New York-style Pizza Sauce.