By 2Bleu on April 03, 2009
Photo by 2Bleu
Photo by 2Bleu
"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 New York-Style Spinach and Ricotta Pizza"
Serving Size: 1 (1320 g)
Servings Per Recipe: 1
"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."
"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!"