Recipe: NY Style Dough
- 1 1/2 cups warm water (105F)
- 4 1/2 cups flour
- 1 Tbls. olive oil
- 2 1/2 teas. sugar
- 2 1/2 teas. salt
- 1/2 teas. yeast
- In a large bowl, mix water with sugar and salt until dissolved.
- Add oil, and then flour.
- Stir with heavy spoon for 1 minute.
- Turn out to a floured board and press into a circle (it will be quite dry).
- Sprinkle yeast evenly over dough and knead for twelve minutes.
- Divide dough into portions:
- 6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)
- Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and “tucking” the dough into the center.
- You want a dough ball without visible seams except the bottom.
- Set formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day.
- To stretch dough, place dough ball on lightly floured surface, and lightly flour the top.
- Use fingertips to evenly flatten out the dough ball.
- Work from the edges to the center.
- Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure.
- Or, use a lightly floured rolling pin to stretch to desired shape.
- Cooking pizzas with this dough should be done on a baking stone.
- Using a pan will produce a very soft “doughy” crust.
- The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven.
- After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board.
- The cornmeal allows the pizza to slide onto the stone easily.
- After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath.
- This will loosen any sticky areas under the dough and redistribute the cornmeal.
- Shake the peel or cutting board to make sure none of the dough is sticking.
- Carefully slide the pizza into the oven.
Number of servings (yield): 4
Meal type: snack
Culinary tradition: Italian