Awesome recipe, and you were right, it really was easier to work with, and a lot more on par with what I was expecting from a NY crust than the others Ive tried. Thanks for posting this!
I have never worked with pizza dough that went together so easily. I chose to knead by hand as I"ve never used my dough hook on my KitchenAid. So, never wanting to fix something that isn't broken decided to do it the old fashion way. I cut this recipe in 1/2 as I was only serving two and it rolled out (splendidly) into an 11x15 inch square on my stone cookiesheet. I did chose to add the italian seasoning to the dough to give it a little more taste. Topped with some home-made pepperoni's and sausage from the local deli along with some shredded moz and parm and this made a filling meal for the family. I'll be making this again as it's just a great all-around pizza crust. Made for PRMR.
I have been looking for the perfect pizza dough for a long time and THIS is it! I grew up in Philly, but I've lived all over the country and it is so hard to find a decent pizza anywhere but the New York/Philly metros (don't get me started on the sandwiches in other places either). The chains pizza stores just don't measure up, so I make my own. Especially now that I have this recipe.<br/><br/>This dough is so easy to work with and the flavor is on point! Awesome! Thank you so much for this recipe!
This was just excellent. I made 1/3 for a small pizza and skipped the refrigeration time and just let it rise for about 45 minutes after getting it all mixed and kneaded well. I used the Italian seasoning which really gives a lot of flavor to the dough. Very easy to work with and made for a great bacon, red pepper, onion and jalepeno pizza. Made for Cookbook tag. Thanks 2bleu.
No stars at this time, I am working though "my" issues versus the recipe's issues. Somewhat OCD, I was thrown off by the lack of direction for completing a pizza. My dough didn't make a nice ball when I put it into the bag, although I would swear that I had played with it for at least 12 minutes. After I allowed the refrigerated dough to reach room temperature, I spread it out on top of aluminum foil over my pizza pan, and went to check common directions when adding toppings. It is possible that I took too long at that point. for when I removed the pizza from the oven, and cut it, the bottom stuck resolutely to the aluminum foil. Ergo, it would have been nice to know I should have spread some cornmeal on top of the aluminum foil before placing the pizza. I wore unpowdered latex gloves during kneading, which only seemed to complicate things; it reminded me why I normally purchased a crust. My pizza tasted good, but I couldn't separate a camera-ready piece.Made for Please Review My Recipe.
This made a great pizza! I had to add a 1/2 cup of flour beyond what was called for to get the dough to come together, but other than that, I had no issues whatsoever. The dough was very easy to work with, and tasted great. It rose nicely, and had a nice bread-like texture. I used the optional Italian seasoning, and we all thought it gave the dough more character. I'll be very happy to make this dough again!