On our trip to NYC for Memorial Day, we took a Pizza Tour. We went to four different pizza places. One in Little Italy and then got on a school bus to Staten Island for the other three places. You can read all about it here - http://www.plainchicken.com/2015/06/scotts-pizza-tour-new-york-city.html It was SO much fun! We learned so much about pizza. We also got a great recipe for pizza dough. The recipe came from the owner of the pizza tour. He swore by it. I couldn't wait to get home and try it!
We have made this recipe every week since we've been home, and it is seriously the best pizza dough recipe. It is super easy to make. It is also so easy to roll out. Some pizza dough is so difficult to roll into a circle. You can stretch it and it pulls back. SO frustrating! I promise you won't have any problems with this dough. I just pressed it out into a circle, no need for a rolling pin.
I make the dough several days in advance and let it hang out in the fridge. The dough needs to be refrigerated at least 24 hours before using. It will keep in the fridge 3 or 4 days. The recipe makes three 10-12" pizzas.
We bake our pizza on a pizza stone and a pizza steel. Put the stone/pizza steel in the oven and preheat it to 550 degrees. Let the stone/pizza steel sit in the oven for at least 40 minutes before baking the pizza. Roll out the dough on a piece of parchment paper, add toppings and transfer the assembled pizza on the parchment on to the stone (I use a cookie sheet to do this). I baked the pizza for 8-10 minutes (8 on the pizza steel and 10 on the stone). It turns out amazing! Better than any pizza place in town! If you plan on making a lot of pizza at home, I highly suggest buying a pizza steel. The crust gets a really good color on it and tastes amazing. The pizza stone does a good job, but the pizza steel takes it to a whole new level.
One note about this recipe. The measurements are in grams. It is always best to bake using grams, so that the measurements are correct. You can get a kitchen scale for under $15 on amazon. We use ours all the time. It is a great investment.
New York Style Pizza Dough
adapted from Scott's Pizza Tours
3 10-inch pizzas
- 315 g water
- 500 g flour
- 4 g yeast
- 10 g salt
In the bowl of a stand mixer, mix ingredient just until blended. Let rest for 20 minutes. Mix on low for 2 or 3 minutes, until the dough is springy and smooth.
Divide the dough into three 276g balls. Place each ball in a ziplock bag with a dash of olive oil.
Refrigerate dough overnight before using.
**For a faster rise, use warm water and a pinch of sugar. Do not refrigerate, you can use immediately.**