http://feelingfoodish.com/the-best-new-york-style-pizza-dough/
It's FREAKING COLD here in NJ and so I figured great time to make some pizza at home. So while the dough stirs thought I would make a quick post about this excellent NY Style DOUGH recipe from http://feelingfoodish.com . with the photo above , my other goto for "neopolalitan style DOUGH recipe" is http://www.varasanos.com/pizzarecipe.htm which is delicious and totally different (photo below), both are DELICIOUS AND EASY to make with practice and the right tools.
This is my favorite recipe I have found that tastes TO ME like REAL NY Thin Crust Pizza ONLY when you buy good fresh ingredients.
A) Mozzerella Cheese- For me personally, Boars Head Mozzerella on the BLOCK at the DELI works EXCELLENT.
B) SAUCE- You are looking for San Marzano ideally, this is what I found tastes dead on for NY- add 1 teaspoon of salt mix well in blender and you are done. Do NOT OVERSAUCE, you will have a smokey mess in your oven, for a 14 inch pizza, you want thin layer of sauce.
C) Pizza Stone. Get ONE and you can make real professional tasting pizza at home, with out pizza stone not so easy.
D) Practice haha.
Enjoy but be REAL, if it don't taste right OWN it and TRY AGAIN!
So it is Now 9:15pm- *****IMPORTANT UPDATE*****
I added 50 grams to additional water to the original NY Style recipe- the water makes is lighter
I did a 40 minute autolyse period, (letting the batter REST before mixing thouroghly
I put a total of 5 grams of sugar in the dough- this helps darken the dough
I put a total of 1 1/2 grams of yeast in the dough
At the end of mixing I added 5 teaspoons of olive oil-keeps dough soft and retains elasticity
This was the BEST NY STYLE Tough and chewy crust while still light I EVER MADE!
omg im drooling. That looks so good! I can't way to make it! Seriously!
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If you do let the dough slow rise over night in fridge, I really like this pizza dough recipe seems weird but there are quite a few.
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Thanks, now I am hungry!
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lol.
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looks great. Will try.
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I know it seems like it should be easy, but it has taken me about 2 years of practice to get very very close to REAL NY Style pizza joint pizza. last night was my best ever, I updated the little tweaks I made to the recipe at the bottom of the post.
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I understand about the tweaking and practice. But I am willing to try because I really do not know what NY style pizza is. I hear NY style, Chicago style, San Francisco style. Having never experienced those, all I can say is the only style I know is like a Papa John's. My homemade turns out very much like his. But I do a kitchen sink style topping. Anything I can get my hands on goes onto that pizza. lol.
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Papa johns is NOT Pizza, I think you will be happy even with your EARLY RESULTS. Autolysing is VERY important- Initially put in only 80% or so of your flour and salt and dry ingredients then put the full amount of water in and just stir in for like 6 or 8 stirs not really mixing it then let it sit 25 min. then add the rest of your flour slowly as you knead it or use your machine, make sure to need it/mix it enough. Bake at 400 with a stone and you might open a pizza shop haha.
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What a blow for a girl to wake up to first thing in the morning. To hear Papa Johns is NOT PIZZA. Wow. NY pizza must really be good. lol. Thanks for the added instructions.
P.S. I'm already looking at commercial properties downtown. Doodling with some logo ideas......maybe I will use my 12 steem dollars for a down payment on a used oven.
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LOL, that is FUNNY! Not all NY pizza is excellent, alot of it is mehhhhh, but the good stuff is REALLY good, you will see! I live in the boondocks in NJ and there is no GOOD pizza close by, so I was forced to learn haha. Now mine is better than the local stuff for sure and getting close to the "pro's", I stopped eating meat 6 months ago so I am making ALOT of pizza lol. If you have any questions or need better detail let me know, you should definitely check out the varasono pizza guy he is a PERFECTIONIST and is where I learned most. He made an excellent article and his website is filled with instructions. http://www.varasanos.com/pizzarecipe.htm
Can't wait to hear how the first one comes out, you better let me know!
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you better believe I will. I am going to docuphoto my efforts. I specifically went to the store today and bought the King Arthur bread flour the recipe suggested.
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The cheese is REALLY IMPORTANMT too- get the block mozzerella from the deli, and the sauce just blend up a can of san marzanos and 1 teaspoon salt NOTHING ELSE. (i think haha, and my brother AGREES STRONGLY and he weighs 280lbs ahhahahahahahah!
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I really loves pizza. I need to learn how to do it by myself. My partner Ivan used to prapare it for me. Thanks for this post @zoomtruth. By the way, I can imagine how cold it is right now. My partner is in Parlin NJ now. Thank you for the vote.
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Your welcomne.
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L&B Spumoni Gardens Pizza-one of the best square brooklyn style pizza's ever, i am going to try and make this recipe tonight
http://andrewzimmern.com/2014/11/17/brooklyn-sicilian-style-pizza/
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