April 15, 2012

New York Crust Pizza Dough

New York Crust Pizza Dough

New York Style Pizza Crust recipe
By Published: 2012-04-15
Because we've been making a lot of pizza, my little girl and I, and having floury fun all over the kitchen, we've managed to come up with an improved version of our previous New York Style Pizza Crust Recipe.  The improved crust is thinner and bakes up more crunchy than the previous pizza crust, even though the previous is pretty darn good already (well, at least we think so)

We made a Feta Cheese, Olives and Red Pepper Pizza with this improved pizza crust recipe.  It was really yummily delicious and immediately declared a family favorite topping for pizza night.  My little girl helped with the mixing and shaping the dough and putting the toppings on.  She really loves pizza nights cause she can help out in the kitchen.  The new crust makes it much easier for her to eat because the crust is thin enough for her small teeth to bite through without too much effort.

New York Style Pizza Crust
Activating the yeast at top right
New York Style Pizza Crust
Dough mixed and ready to go into the refrigerator overnight

We hope you try and like this new and improved pizza dough recipe!

New York Crust Pizza Dough Recipe
makes 3-4 nos. 7-8" pizzas, depending how thin you make the crust

Ingredients

1.5 cup warm water
1.5 tsp salt
1.5 tsp  yeast

3 cup flour, 375g
1/4 cup extra flour, 31g
1 tsp extra virgin olive oil

Directions:

Preheat oven to 450 F or 240 C.

Pour water and salt in mixing bowl and stir to dissolve salt.  Add yeast, then flour and mix with hand mixer (with the dough hook attachment) for 10 minutes.  It will be very wet.  After 10 minutes, add more flour, 2 tbsps at a time and knead with your hands until the dough forms a soft wet ball (soft like a baby's bum).  It should just hold together, don't be afraid to let the dough be quite wet.  Use olive oil to lightly oil the sides of a deep bowl, plop in the dough, cover and place in refrigerator preferably overnight or at least 4 hours.  Overnight will allow your dough flavors to develop more.

Sprinkle flour (or cornmeal if you have it) generously over your baking tray for pizza . This will help the pizza to not stick to the baking tray. Flour your working surface generously and dump dough out.  You will probably need to scrape it along with your fingers.  Generously sprinkle flour over top of dough and cut in 3 or 4 equal pieces.  Put all but one piece back in bowl and cover.  Gently shape dough with floured hands or rolling pin, generously adding flour both under and over to prevent sticking (this wet dough will be very sticky), but do not knead or fold the dough.  We usually do 75 % on the working surface and then lift the dough on to the well floured baking tray for the final shaping.  The dough will be pretty sticky, just keep dusting with flour under and over so that you can work.  The dough should neither stick to the working surface nor your fingers.  Leave a thicker ridge of dough all around to make the pizza edge and give the ridge an extra dusting of flour to create the characteristic pizza edge look and taste.

Put on your sauce (not too much!), cheese and toppings and then pop into oven for 12-15 minutes.   Crispy yet chewy gorgeously thin pizza crust every time.  Yum, yum!


More Doughy recipes at The Hong Kong Cookery:

new york style pizza recipeBest Pizza Ever | Make Your Own Pizza

new york pizza crust dough recipeNo Knead Bread | Making Bread in Humid Hong Kong
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