HOW TO MAKE NEW YORK STYLE PIZZA AT HOME RECIPES

ROBERTA’S PIZZA DOUGH RECIPE - NYT COOKING

Roberta’s Pizza Dough Recipe - NYT Cooking image

This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes

Provided by Sam Sifton

Total Time 20 minutes

Yield Two 12-inch pizzas

Number Of Ingredients 5

Ingredients

153 grams 00 flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine sea salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)

Steps:

In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

Nutrition Facts : @context http//schema.org, Calories 518, UnsaturatedFatContent 3 grams, CarbohydrateContent 104 grams, FatContent 4 grams, FiberContent 4 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 0 grams

THIN CRUST PIZZA DOUGH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Thin Crust Pizza Dough Recipe: How to Make It - Taste of Home image

My family love this pizza crust, and this is our go-to recipe. It's healthier and less expensive than delivery and taste so much better. —Theresa Rohde, Scottville, Michigan

Provided by Taste of Home

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2 pounds (enough for four 12-in. pizzas).

Number Of Ingredients 6

Ingredients

3-1/2 cups bread flour
1 cup whole wheat flour
5 teaspoons quick-rise yeast
1 teaspoon salt
1 teaspoon honey
1-1/2 to 1-2/3 cups warm water (120° to 130°)

Steps:

Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough., Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use.
Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.

Nutrition Facts : Calories 59 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 13g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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PIZZA DOUGH RECIPE - NYT COOKING

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