NEW YORK TIMES PIZZA DOUGH RECIPES
ROBERTA’S PIZZA DOUGH RECIPE - NYT COOKING
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
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
QUICK PIZZA DOUGH RECIPE - NYT COOKING
The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
Provided by Suzanne Lenzer
Total Time 30 minutes
Yield 2 crusts (4 servings)
Number Of Ingredients 6
Steps:
- Make the dough:
- Make the pizza:
Nutrition Facts : @context http//schema.org, Calories 500, UnsaturatedFatContent 12 grams, CarbohydrateContent 76 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 13 grams, SaturatedFatContent 2 grams, SodiumContent 414 milligrams, SugarContent 0 grams
More about "new york times pizza dough recipes"
PIZZA MARGHERITA RECIPE - NYT COOKING
Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 453 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 453 per serving
- Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
See details
NEW YORK-STYLE PIZZA DOUGH RECIPE - FOOD.COM
You'll find this dough to be a little wetter and tackier to work with than some of the others. Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won't stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills! Time does not include rise-time. Adapted rom Diane Morgan and Tony Gemignani, Pizza (Chronicle Books, 2005). For their topping recipe, see Recipe #364408
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 961.3 per serving
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 961.3 per serving
- Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with your favorite pizza recipe. Makes 45 ounces dough or three 15-ounce portions, enough for three 12-inch pizzas.
See details
ROBERTA'S PIZZA DOUGH RECIPE - FOOD.COM
Great pizza Dough by Sam Sifton of the New York Times cooking. We usually double this recipe and make 3 individual pizzas for 3 people.
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 577.9 per serving
From food.com
Reviews 5.0
Total Time 20 minutes
Calories 577.9 per serving
- Cook at 450 deg F for 10-15 minutes or better yet, as hot as the oven will go for something less than that.
See details
OUR GREATEST PIZZA RECIPES - RECIPES FROM NYT COOKING
NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Subscribe now for full access.
From cooking.nytimes.com
From cooking.nytimes.com
See details
HOW TO MAKE PIZZA DOUGH AT HOME | THE NEW YORK TIMES
From m.youtube.com
See details
NEW YORK TIMES PIZZA DOUGH RECIPE » AL AZHAR FOODIE
Nov 30, 2021 · Using cling film or a damp tea towel, cover the baking dish and drop the dough balls in it (since they will expand). Allow the dough to rise in the refrigerator for 8–24 hours (or until the dough has about doubled in size). In the event that you can’t wait that long, 3–4 hours at room temperature will do the trick. Notes
From alazharfoodie.com
From alazharfoodie.com
See details
HOMEMADE PIZZA, EASIER AND FASTER - THE NEW YORK TIMES
Apr 07, 2015 · There are almost 100 recipes for pizza or calzone or focaccia in NYT Cooking, The New York Times’s recipe resource, and a new recipe, from Roberta’s in Bushwick, Brooklyn, appeared in these ...
From nytimes.com
From nytimes.com
See details
MAKE THE BEST PIZZA - THE NEW YORK TIMES
Jan 29, 2018 · Melina Hammer for The New York Times. By Sam Sifton. Jan. 29, 2018; Good morning. There are more than 2,500 five-star ratings on our best recipe for pizza dough (above), ...
From nytimes.com
From nytimes.com
See details
NEW YORK TIMES PIZZA DOUGH RECIPE » AL AZHAR FOODIE
Nov 30, 2021 · New York Times Pizza Dough Recipe New York Times Pizza Dough Recipe. You don’t need to be an excellent cook to make your pizza at home. Because making pizza at home isn’t tough, I’ll show you Roberta’s Pizza Dough recipe, which makes it a lot easier than most people believe it is.
From alazharfoodie.com
From alazharfoodie.com
See details
THE SECRET TO PERFECT PIZZA AT HOME ... - THE NEW YORK TIMES
Jun 24, 2020 · The puffy, lacy-edged, deep-dish pie, baked in a cast-iron pan, was developed by King Arthur’s test-kitchen manager, Charlotte Rutledge, and her team over the summer of 2019, and has had well ...
From nytimes.com
From nytimes.com
See details
CLASSIC NEW YORK-STYLE PIZZA DOUGH RECIPE
Apr 07, 2021 · This basic "Big Apple" pizza dough delivers that signature thin-crust, foldable slice New York is famous for. Simply made with a few ingredients you're likely to have in your pantry—flour, olive oil, salt, sugar, yeast, and water—the dough is then kneaded and left to rise until double in size. This recipe makes 1 large or 2 medium-sized ...
From thespruceeats.com
From thespruceeats.com
See details
RECIPE: NEW YORK PIZZA DOUGH
Mar 27, 2018 · A New York pizza dough differs from a Neapolitan one in the addition of sugar and oil. The sugar helps feed the yeast during refrigerated fermentation and promotes browning (via the Maillard reaction), and the oil helps tenderize the dough—helpful during the relatively longer bake times of a New York pie.. There are two recipes here.
From margotspizza.com
From margotspizza.com
See details
NEW YORK TIMES PIZZA ARTICLE AND PIZZA DOUGH RECIPE ...
May 21, 2010 · Re: New York Times Pizza Article and Pizza Dough Recipe « Reply #3 on: May 06, 2009, 12:52:28 PM » For those who are interested, I recently converted the NYT Steingarten dough recipe to baker's percent format so that I could attempt the recipe and, at the same time, expand the possibilities of the recipe to other pizza sizes and thicknesses.
From pizzamaking.com
From pizzamaking.com
See details
HOMEMADE PIZZA DOUGH AND NEW YORK PIZZA -COLD FERMENT- SIP ...
Jul 27, 2021 · For the New York-style homemade pizza dough, and especially a regular New York slice, hand kneading is essential. Knead the dough for at least 5 minutes, but do 7 minutes if you can. Kneading is as simple as pushing the dough away from you, in a folding motion, with downward force on the cutting board using the palm of your hand.
From sipandfeast.com
From sipandfeast.com
See details
PIZZA DOUGH — MARK BITTMAN
Sep 27, 2018 · 3. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
From markbittman.com
From markbittman.com
See details
JOE S NEW YORK PIZZA REVEALS SECRET TO GREAT RECIPE ...
Sep 23, 2015 · Preparation. Steps to Prepare the dough Step 1: Combine flour, honey, yeast, and salt in the bowl of the food processor and mix to combine. Step 2: Continue to add water and Olive Oil to the dough ...
From epicurious.com
From epicurious.com
See details
BASIC NEW YORK-STYLE PIZZA DOUGH RECIPE - SERIOUS EATS
Apr 03, 2020 · New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough.
From seriouseats.com
From seriouseats.com
See details
HOW TO MAKE PIZZA: A RECIPE FROM ... - THE NEW YORK TIMES
Apr 08, 2014 · Melina Hammer for The New York Times Finally, you will need a pizza peel, the device that helps transfer the pie to the hot oven. A peel runs $20 or so if you spring for a metal one, less for wood.
From nytimes.com
From nytimes.com
See details
PIZZA, DOUGH AND ALL - THE NEW YORK TIMES
Mar 27, 2009 · 1. Activate the yeast using about a 1/2 cup warm water and the pinch of sugar. Add together and let sit until bubbles form. 2. Combine the yeast, flour and 2 teaspoons salt in a bowl. Begin mixing and add the remaining 1/2 cup water and olive oil. Continue mixing until the mixture forms a ball and is slightly sticky.
From dinersjournal.blogs.nytimes.com
From dinersjournal.blogs.nytimes.com
See details
