This is a recipe I posted in 2020, before we had a dedicated recipe section, and it was buried in old discussions. Reposting it here in the right place today.
I thought I would post the NY style pizza dough recipe I found elsewhere, as the original site is no longer publishing the same recipe, and has changed it to one that uses only all-purpose flour, meaning the recipe I've been using for my pizza is no longer anywhere on the web! I've used this in the oven at 450F baked for 15 minutes or so, and on my kettle with the SNS at 550F, where it gets done in under 10 minutes, with any number of toppings.
First - to give credit where credit is due, original credit goes to "Don't Waste the Crumbs", a food blog, and the current recipe they are publishing is here:
https://dontwastethecrumbs.com/homem...za-sauce-ever/
They have switched to only all purpose flour, and I personally think the whole wheat and semolina flour make a huge difference. Here is the version I use, which is no longer published.
Here is a link to a couple different cooks with this recipe that I've posted to the Pit over the years:
HOMEMADE NY STYLE PIZZA DOUGH
Serves: 2 Pizzas
INGREDIENTS
INSTRUCTIONS
I thought I would post the NY style pizza dough recipe I found elsewhere, as the original site is no longer publishing the same recipe, and has changed it to one that uses only all-purpose flour, meaning the recipe I've been using for my pizza is no longer anywhere on the web! I've used this in the oven at 450F baked for 15 minutes or so, and on my kettle with the SNS at 550F, where it gets done in under 10 minutes, with any number of toppings.
First - to give credit where credit is due, original credit goes to "Don't Waste the Crumbs", a food blog, and the current recipe they are publishing is here:
https://dontwastethecrumbs.com/homem...za-sauce-ever/
They have switched to only all purpose flour, and I personally think the whole wheat and semolina flour make a huge difference. Here is the version I use, which is no longer published.
Here is a link to a couple different cooks with this recipe that I've posted to the Pit over the years:
HOMEMADE NY STYLE PIZZA DOUGH
Serves: 2 Pizzas
INGREDIENTS
- 1 1/2 cups warm water
- 2 tsp active yeast
- 2 tsp granulated sugar or honey
- 1 cup all whole wheat flour
- 1/2 cup semolina flour
- 1 3/4 to 2 1/2 cups all-purpose flour
- 1 tsp salt
INSTRUCTIONS
- Combine warm water, yeast and sweetener in either a large bowl or the bowl of a stand mixer. Allow it to sit and bloom for five minutes.
- Add semolina and whole grain flours plus 1 1/2 cups all-purpose flour and salt and knead for 10 minutes, or by hand until the dough is elastic and springs back into place after the thumb test. Add additional flour, ¼ cup at a time, as needed for the dough to come together and pull away from the sides of the bowl. I use a Kitchenaid stand mixer with a dough hook, on the lowest speed.
- Cover with a towel and allow to rise in a warm place until doubled, 1½ - 2 hours.
- Lightly flour the counter and shape into two round balls. Cover with a towel until you are ready to pound or roll out into a pizza. I make the pizza on a piece of floured parchment paper, for easy transfer to a stone or in my case, the Lodge cast iron pizza pan.
