From: Michael Wiacek <[email hidden]>
Subject: NYC Pizzeria style pizza dough
I've looked all over and am about to go nuts! 🙂
I miss NYC's thin crust! Having moved away from the area and finding some nasty premade crust being
delivered from all local pizza places, I sadly miss real NYC pizza.
New York Style Pizza Dough
Serves : 16
1 1/2 cups warm water 2 1/2 tsp. granulated sugar 2 1/2 tsp. salt 1 Tbsp. olive oil 4 1/2 cups all-
purpose flour
1/2 tsp. active dry yeast
2/2 cup cornmeal sauce, cheese, and toppings of your choice
In a large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and stir with heavy
spoon for 1 minute. Turn dough out onto a lightly floured surface and press into a circle. Sprinkle
yeast evenly over dough and knead for 12 minutes. Divide dough into portions: 4 equal portions for
calzones, 3 equal portions for 8" pizzas, 2 equal portions for 12" pizzas. Place dough balls in a
bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location. Place a dough
ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the
edges to the center, press dough into a circle. Preheat a pizza stone in a 500 degree oven for 1
hour. Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal.
Spread sauce over crust and top with cheese and desired toppings. Gently shake the cutting board
from side to side, assuring it isn't sticking to the board. For a calzone, fold the crust over in
half. Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in
500 degree oven for 20-25 minutes, until crust is golden.
NOTES : Before allowing the dough to rise, you may place it in a plastic zipper bag and freeze. When
ready to use, thaw at room temperature, then proceed with instructions.
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