New York Times Pizza Dough Recipe

New York Times Pizza Dough Recipe

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New York Times Pizza Dough Recipe

Topic: New York Times Pizza Dough Recipe

New York Times Pizza Dough Recipe
New York Times Pizza Dough Recipe

New York Times Pizza Dough Recipe

You don’t need to be an excellent cook to make your pizza at home. Because making pizza at home isn’t tough, I’ll show you Roberta’s Pizza Dough recipe, which makes it a lot easier than most people believe it is.

Roberta’s Pizza in Brooklyn, famed for its fantastic pizza, is the source of my favourite pizza dough recipe. Even the New York Times (NYT) got in on the action, and it’s for a good reason. Like many other Italian pizzerias, Roberta’s is serving up a resurgence of this classic dish. You don’t have to be a lover of thin crust pizza to enjoy this dish.

It’s easy to make this crispy, tasty pizza crust at home! In our complete guide to pizza dough, you’ll find all of this and more.

Equipment and supplies for making pizza:

Roberta’s Pizza Dough is easy to make, but a few things to take in mind as you follow the directions and materials below.

  • Flour on the floor
  • A wet and dripping washcloth
  • Mozzarella is an Italian kind of cheese (chewy is impressive),
  • A large mixing bowl.
  • Wrap it with a piece of plastic and store it.
  • Tap water may be used for lukewarm water (or warm water).
  • Rehydration drink of your choosing.
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New York Times Pizza Dough Recipe

New York Times Pizza Dough Recipe
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With this recipe, you’ll be able to make two 12-inch pizzas (or four minis).

  • Author: Mustafa Rangoonwala
  • Prep Time: 20mins
  • Total Time: 20 minutes
  • Yield: 2 pizza 1x

Ingredients

Scale
  • Wheat 00 153 gram(s)
  • The mass of one gramme of all-purpose flour is 153 grammes.
  • Acceptable sea salt in 8 grammes.
  • Dried yeast: 2 grammes per serving.
  • Four grammes of extra-virgin olive oil are in each bottle.
  • Lukewarm water, around 200 millilitres
  • If necessary, add a bit of extra flour.

Instructions

  1. Combine the warm water, yeast, & olive oil in a small bowl. Take away off.
  2. Combine the salt and both kinds of flour in a large bowl.
  3. Stir the water/yeast mixture from step 1 into the flour mixture with your hands or a wooden spoon (i.e., no more dry flour).
  4. The dough should be kneaded for 3 minutes. After that, take a 15-minute break. To learn how to make a perfect pizza crust, watch the video below.
  5. It will take another three minutes for the dough to come together. Your earlobe is intended to feel like it’s being pressed into your flesh right now. Although it may seem strange, it is true.)
  6. To ensure that each half of the dough is equal in size, split the dough into two halves. Make balls out of the dough by rolling it into a log.
  7. Sprinkle flour over a plate and rise for a few hours before serving. Cover the baking dish and drop the dough balls in it (since they will expand).
  8. Allow the dough to rise in the refrigerator for 8–24 hours (or until the dough has about doubled in size). If you can’t wait that long, 3–4 hours at room temperature will do the trick.

Notes

King Arthur bread flour may be substituted for 00 flour if you don’t have any on hand.

Nutrition

  • Serving Size: 2 pizza
  • Calories: 518
  • Sugar: 0
  • Sodium: 324g
  • Fat: 4g
  • Saturated Fat: 1
  • Unsaturated Fat: 3g
  • Trans Fat: 0
  • Carbohydrates: 104g
  • Fiber: 4g
  • Protein: 15g

Keywords: new york times pizza dough recipe, easy pizza dough recipe new york times, new york times pizza dough recipe quick, new york times pizza dough recipe

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Pizza Cooking Instructions

Tip 1: While pizza stones are convenient, cast-iron pans outperform them. While many people use pizza stones as a cooking surface, I like a cast-iron pan.

  • The oven should be thoroughly pre-heated to 500F in advance, Whichever technique you choose. When I make pizza, I begin by pre-heating the oven and pan. Want to take it a step further? Consider cooking on baking steel.
  • The oven should be thoroughly pre-heated to 500F in advance, Whichever technique you choose. When I make pizza, I begin by pre-heating the oven and pan.

TIP 2: Ensure that you are working on a floured surface.

  • Many people go for the rolling pin when shaping dough balls into pizzas, but this is a mistake!
  • Our dough has just worked tirelessly for three to twenty-four hours to make fantastic, tiny air bubbles, and a rolling pin will crush them. We’ll instead utilise the tips of our fingers.
  • Begin by gently pressing down on the dough in the centre to encourage it to expand. Circulate in a circle, each revolution increasing the diameter.
  • While walking, you may feel some air bubbles rupture, although this is normal given the large number.

TIP 3: Utilise hot electric coils.

  • If using an electric oven, we can use a few more tactics to match the high temperatures of professional pizza ovens (which often reach 800+ degrees Fahrenheit, which is not achievable in a typical home oven).
  • Prepare your oven by positioning it on the highest rack. This places the pizza closer to the heat source (assuming your electric oven has a top burner).
  • The second technique, which has shown to be beneficial in my experience, is to wait until the oven needs another “pre-heat.”
  • This implies that when your oven has to “start on” again to keep the temperature at 500F, it is ready to insert your pizza.
  • I often crack open the oven door to let some heat escape, activating the electric coils.

People Also Ask:

What is a New York-style pizza?

New York-style pizza is characterised by its enormous hand-tossed thin crust, which is sometimes served in large slices to go. The crust is solid and crispy along its edge, yet soft, thin, and flexible underneath its toppings, enabling it to be folded in half for consumption.

How many grams in a teaspoon?

A teaspoon is 4.2 grammes. However, the nutrition facts round down to four grammes. You may easily calculate the quantity of sugar in any food product with this equation.

What is Brooklyn style pizza?

Brooklyn-style pizza is lighter and less gummy than a hand-tossed pizza. Rather than that, it’s a skinny pizza with a less doughy crust and a crisper flavour. Additionally, hand-tossed pizza is lighter than Brooklyn-style pizza. You may fold the Brooklyn pizza as a true New Yorker would.

What is 00 flour?

The abbreviations 00 and 0 Flour is a kind of milled flour from Italy used in the manufacture of pasta. It is equivalent to unbleached all-purpose/plain flour, which is a combination of hard and soft wheat, and although it is more acceptable, it results in a silkier dough that keeps its chewiness when cooked.

How many cups are 200 grams?

200 g is equivalent to 1 cup.

One tablespoon, how many grams?

One tablespoon is 14.3 g.

how many cups are 500 grams?

500 grammes = 2 cups + 1 tablespoon.

Where to buy 00 flour?

Here are few 00 flour you can buy:

How to cook a pizza in the oven?

  • Remove the pizza from its packaging and shrink wrap.
  • With the middle oven rack in position, heat the oven to 450 degrees Fahrenheit.
  • Cook the pizza in the middle of the oven for best results. Using a pan or cookie sheet to bake a pizza is terrible.
  • 15 to 17 minutes, or until the crust is golden and crispy.

What temperature do you cook pre-made pizza dough at?

Pre-made pizza dough from a tube should be baked at 400 degrees Fahrenheit; frozen pizza dough from a bakery or pizza restaurant should be baked at 450 degrees Fahrenheit.

Can you buy pizza dough at the grocery store?

Dough for fresh, refrigerated or frozen pizza may now be found at many supermarkets and food firms. As a result, it’s good that this is an alternative. In a pinch, you can swap store-bought pizza dough for handmade dough, but it’s not quite the same experience.

How many calories are in a cup of flour?

It has 455 calories per cup of flour.

What temp to cook pizza?

The hotter the oven, the better the pizza. Between 450 and 500 degrees, Fahrenheit is the ideal temperature for cooking pizza (250 to 260 degrees Celsius). 800 to 900 degrees Fahrenheit is the normal range for pizza oven temperatures. No matter how hot your home oven may reach, the higher the temperature, the better it will turn out.

How many slices in a 14-inch pizza?

Between 8 and 10 inches wide, a small pizza may produce six slices of pizza. A medium pizza, 12 inches in diameter, has around eight slices. The diameter of a large pizza is 14 inches, and it comes with ten pieces.

What is Brooklyn style crust?

Crispier than the Brooklyn-style crust, New York’s Crunchy Thin crust is a better alternative for those who want a softer crust. Unlike the Brooklyn Style, the Domino’s Hand-Tossed crust is seasoned with garlic.

Is thin crust pizza dough different?

In thin-crusted pizza, the crust and the edge of a pizza are often equal in thickness. This kind of crust can only be topped with one or two toppings at a time due to the sheer quality of the dough.

How do you make a thin crust pizza with store-bought dough?

  • Use dough that is close to its expiration date.
  • Allow the dough to cool to room temperature for at least 30 minutes before rolling out.
  • Flour the work surface to prevent it from sticking.
  • Roll it out as thinly as possible if you want a crispy crust.
  • Before adding the topping, bake the crust for 3–4 minutes.

What is the best way to knead pizza dough?

The most exemplary method for kneading pizza dough is to use the heel of your hand. Press the dough with the heel of his palm against the counter. You should attempt to expand the dough as much as possible since you should do. The swarm then gathers and begins anew.

How long to bake homemade pizza?

Cook the pizza: bake the pizzas, one at a time, in a 475°F oven until the dough is brown and the cheese has melted approximately 10-15 minutes. If desired, put in an additional tiny cheese near the end of the cooking time.

How do you stretch out pizza dough without breaking it?

If your pizza pulp degrades rapidly or is difficult to stretch, it has an insufficient mass. Wrap the dough in plastic wrap and let it rest for 10-15 minutes. After a brief rest, the gluten in the dough relaxes, resulting in a much smoother stretching procedure.

How long should pizza dough rise?

If you want to cook pizza today, increase the quantity of dough. Clean the mixing bowl, coat with a bit of oil, and transfer the rear paste. Cover with plastic wrap or a kitchen towel and allow the dough to double in volume for about 1 to 1 1/2 hours. Option 3 – Refrigerate the paste.

How much dough for a 12-inch pizza?

We discovered that a 12-inch pizza required ten ounces of dough or 283 grammes. Additionally, we must consider the percentage of hydration. We used the same number of ingredients to make 283 grammes of dough results in the perfect crust.

What does takeout mean for pizza?

It must be enjoyed away from the premises: Rodeo Pizza. For sale or consumption on-site, food goods are a flat metre counter; Takeout containers.

How much yeast is for pizza dough?

You need one ordinary yeast packet (2 1/4 teaspoons) to complete the task. Water: I experimented with various quantities of water in my pizza paste recipe. 1 and 1/3 cups are the ideal quantity. Reduce mounting time by using hot water, around 100-110 ° F.

What is pizza made out of?

Pizza is a flat Italian dish made using a flat dough that is stuffed with a mixture of olive oil, oregano, tomatoes, olives, mozzarella or other cheese, and a variety of other ingredients and baked fast, generally in a commercial atmosphere—served in a wood oven that has been pre-heated to a high temperature.

Why is my pizza dough tough?

If your pizza dough is too stiff, there is too much flour combined with the water. If you knead by hand, you should be able to tell when the dough gets too combined when you like it at the counter.

How to refrigerate pizza dough?

Lay the dough in a lidded plastic storage container or cover the ground directly in plastic film. Additionally, it is simple to place the dough in a big zipper bag, press the air out and shut it. Once packaged, the dough may be refrigerated immediately.

Why is my pizza dough so sticky?

Most of the time, when the crust of a pizza is sticky, it’s because too much liquid has been poured and the bulk has hydrated. To get a lighter crust, some pizza makers utilise a more considerable amount of hydration.

Why is my pizza dough not rising?

Dead yeast is the most prevalent cause of pizza dough that does not rise. This might be because the water is boiling, which kills the yeast, or because the yeast is old and inactive.

Why does my pizza dough tear?

This is a frequent issue with pizza dough, which tends to rip. Inadequate gluten development in its pizza mass might lead to its dough. The pizza crust’s texture may be attributed to gluten development in its bulk. To avoid getting cooked, you will have to attempt again if stretching your mass is met with resistance.

Why is my pizza crust hard?

Cooking at low temperatures for an extended period causes the crust to become firm and dry. The pizza should be baked rapidly and at a high temperature to get a decent bark. The difficulty of the dough, the fact that it hasn’t risen adequately, and the usage of a rolling pin are all factors that might weaken the pizza cortex.

Why is my pizza dough chewy?

Various factors might cause the pizza crust to become too chewy. Croquette and challenging phase are formed when a high protein (powerful) flour is utilised in the dough. The formation of various gums on the pizza may also result in a hard crust and difficulty chewing.

Why does a bread recipe not call for a specific amount of flour?

Because of the variety of variables involved in preparing bread, no set amount of flour must be used in a recipe. How well the dough is cemented together; if it is dry, how much butter do you need? Gluten can only be formed with flour and water. The dough will become tough and dry if you use too much flour.

Why use beer in pizza dough?

This recipe uses beer as a substitute for yeast, which adds taste and helps the dough rise and get the optimum chewing texture. It’s a surprise! Traditional pizza dough recipes have been replaced by this recipe, which is a good thing.

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