New York style pizza dough
New York Style dough - InformationWeight categoryServes 12 cm Pizza (2-4)Preparation 90 minutesCooking time 20-25 minutesMedia difficulty EasyNew York style pizza is a style originally developed in New York, where pizza is often sold in large slices, thin and flexible. It has a very thick outer shell and an average thin and often has a rectangular shape. New York pizza dough style is traditionally hand green light on the sauce. The slices of pizza is usually eaten folded in half, because of their size and flexibility, it can be difficult to eat otherwise.
Pizza Pasta New York Style - InformationWeight categoryServes 12 cm Pizza (2-4)Preparation 90 minutesCooking time 20-25 minutesMedia difficulty Easy
No pots or trays used for baking pizza NY style pizza is placed directly on the shelf of the oven. This can be done at home using a pizza stone, but they are ridiculously expensive for what they are and as such are not really a viable proposition. There are viable alternatives to make a pizza in New York. Unglazed quarry tiles are perfect. The theory behind a pizza stone, is that they are so popular acts of stone and brick and Sears removed the body of water and make the pizza dough crispy on the outside and still soft and bread , as in the Centre. These are pizza stones heated in the oven first, but a tile of unglazed stoneware has the same effect.
A word of caution: tiles are perfectly safe if it is made of natural clay and are glazed red. When a tile is glazed chemicals are used in the process and it is important to keep these out of the food chain.
A second caveat is that the stones are not intended to be used in combination with any other material, which means no aluminum foil or something. The aim is that the radiant heat of the oven is absorbed into the tile or stone if you use a sheet, then heat can be reflected and that the stone was not hot enough to absorb moisture from the pizza.
Never, never, never put a hot stone or tiles in cold water that could crack like glass. Allow to cool naturally before washing.
Ingredients needed1 1/2 cups warm water (105F)4 1/2 cups all-purpose flour1 tablespoon olive oil2 1/2 teaspoon granulated sugar2 1/2 teaspoon salt1/2 teaspoon baking powderCornmeal 1/2 cup
Step by StepIn a large bowl, dissolve sugar and salt in water.Add oil and flour and stir with heavy spoon for 1 minute.Achieve a lightly floured surface and press into a circle.Sprinkle yeast evenly over dough and knead for 12 minutes.Divide dough into portions: 6 oz Calzones, 18 oz 12-inch by 15 inch 25 ozRoll each portion into a ball. You want a dough ball without visible seams except the bottom.Place balls of dough in a bowl, cover with plastic wrap and let proof for 1-2 hours at room temperature using the same day, or refrigerate for use the next day.Place dough ball on lightly floured surface and lightly flour the top.Use your fingers to flatten the dough ball. Working from the edges of the dough into a multimedia center 12 "circle. Place both hands on the edge of the shell and extend the fingers and palms to maintain a constant pressure. Or use a roller to lightly floured stretching the desired shape.Sprinkle with cornmeal or semolina pizza skin (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board.Cornmeal allows the pizza to slide easily over the stone.After the head of the pizza when you're ready to cook. Shake the peel or cutting board to ensure that none of the dough from sticking.Carefully slide the pizza into the oven.Bake at 500 degrees for 20-25 minutes, until crust is golden.
New York Style dough - InformationWeight categoryServes 12 cm Pizza (2-4)Preparation 90 minutesCooking time 20-25 minutesMedia difficulty EasyNew York style pizza is a style originally developed in New York, where pizza is often sold in large slices, thin and flexible. It has a very thick outer shell and an average thin and often has a rectangular shape. New York pizza dough style is traditionally hand green light on the sauce. The slices of pizza is usually eaten folded in half, because of their size and flexibility, it can be difficult to eat otherwise.
Pizza Pasta New York Style - InformationWeight categoryServes 12 cm Pizza (2-4)Preparation 90 minutesCooking time 20-25 minutesMedia difficulty EasyNo pots or trays used for baking pizza NY style pizza is placed directly on the shelf of the oven. This can be done at home using a pizza stone, but they are ridiculously expensive for what they are and as such are not really a viable proposition. There are viable alternatives to make a pizza in New York. Unglazed quarry tiles are perfect. The theory behind a pizza stone, is that they are so popular acts of stone and brick and Sears removed the body of water and make the pizza dough crispy on the outside and still soft and bread , as in the Centre. These are pizza stones heated in the oven first, but a tile of unglazed stoneware has the same effect.
A word of caution: tiles are perfectly safe if it is made of natural clay and are glazed red. When a tile is glazed chemicals are used in the process and it is important to keep these out of the food chain.
A second caveat is that the stones are not intended to be used in combination with any other material, which means no aluminum foil or something. The aim is that the radiant heat of the oven is absorbed into the tile or stone if you use a sheet, then heat can be reflected and that the stone was not hot enough to absorb moisture from the pizza.
Never, never, never put a hot stone or tiles in cold water that could crack like glass. Allow to cool naturally before washing.
Ingredients needed1 1/2 cups warm water (105F)4 1/2 cups all-purpose flour1 tablespoon olive oil2 1/2 teaspoon granulated sugar2 1/2 teaspoon salt1/2 teaspoon baking powderCornmeal 1/2 cup
Step by StepIn a large bowl, dissolve sugar and salt in water.Add oil and flour and stir with heavy spoon for 1 minute.Achieve a lightly floured surface and press into a circle.Sprinkle yeast evenly over dough and knead for 12 minutes.Divide dough into portions: 6 oz Calzones, 18 oz 12-inch by 15 inch 25 ozRoll each portion into a ball. You want a dough ball without visible seams except the bottom.Place balls of dough in a bowl, cover with plastic wrap and let proof for 1-2 hours at room temperature using the same day, or refrigerate for use the next day.Place dough ball on lightly floured surface and lightly flour the top.Use your fingers to flatten the dough ball. Working from the edges of the dough into a multimedia center 12 "circle. Place both hands on the edge of the shell and extend the fingers and palms to maintain a constant pressure. Or use a roller to lightly floured stretching the desired shape.Sprinkle with cornmeal or semolina pizza skin (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board.Cornmeal allows the pizza to slide easily over the stone.After the head of the pizza when you're ready to cook. Shake the peel or cutting board to ensure that none of the dough from sticking.Carefully slide the pizza into the oven.Bake at 500 degrees for 20-25 minutes, until crust is golden.
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