No-Fail New York Pizza Dough Recipe! #1 New York-style pizza at home

This New york pizza recipe will become your new favorite pizza recipe, it has the perfect perfect thin crust. we know you will enjoyNew York-style pizza at home

Full New York Pizza dough recipe Recipe: jonashton.com/

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Homemade New York pizza dough recipe timeline:
0:01 Finshed NY Pizza beauty shots
0:09 Diffrent types of pizza doughs
1:42 adding yeast
1:49 why we add salt
2:00 How honey helps pizza brown
3:00 why we use ice water in this recipe
3:39 how to knead pizza dough
6:00 how to shape the pizza
6:53 adding tomato sauce
7:19 Adding the cheese
8:24 Finishing the pizza with basil

New York pizza dough
My favorite pizza dough: the big secret is how you proof the dough
My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza. This type of pizza dough contains water, flour, salt, instant yeast, and olive oil (and sugar especially when baking in a home oven, to help browning).

After it is mixed, it is proofed (left to rise/ferment) in the refrigerator for a minimum of 24 hours and up to 72 hours (it can also be frozen). I’ve used the dough up to 5 or 6 days afterwards, so you can essentially prepare dough for the week.

This recipe produces a crisp yet foldable crust that is tender, light, and flavorful and will make enough for four 14-inch pizzas. You can easily double or half the recipe to make 2 or 8 pizzas.

New York-style pizza recipe
The best, authentic NY pizza dough recipe for making pizza dough at home. This is the best thin crust pizza ever! This recipe make two 14″ pizzas. You will never want take out again!
3 cups (16 1/2 ounces) bread flour
2 tablespoons sugar
1teaspoon instant or rapid-rise yeast
1 ⅓ cups ice water
1 tablespoon olive oil
1 ½ teaspoons table salt

Place water in mixing bowl.
In a separate bowl, mix salt and yeast (and sugar if using) into flour
Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.

After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
Diving the dough and letting it rise
Divide dough into 2 equal pieces , shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).
Assembling and baking the pizzas

The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven’s power) for at least 1 hour
Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.

Transfer pizza from peel to oven or slide the parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
Enjoy

TO FREEZE: After mixing pizza dough and dividing into balls, place dough in refrigerator for at least 24 hours. Then, place on baking sheet lined with plastic wrap or parchment paper, cover loosely with plastic wrap and freeze until firm (~ 2 to 3 hours or up to overnight). To store for up to 4 weeks (longer may work, but results might vary), wrap frozen new york style pizza dough balls individually in plastic and store in zipper-lock bags. When ready to bake, transfer unwrapped dough into the refrigerator for 12 to 24 hours before making pizza. Bring pizza dough to room temperature for 20 to 60 minutes before baking (less time for hot kitchen/summer and more time for cool kitchen).

#Newyorkpizza #Newyorkstylepizza #Newyorkpizzarecipe #newyorkstylepizzadough

@chefjonashton2003 2 years ago

New York–style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.[1] Traditional toppings are simply tomato sauce and shredded mozzarella cheese.