Check out the top content on our network of sites from your social sharing;
New York style pizza dough is pretty recognizable. It has a puffy outer crust and a very thin, foldable center. The outside of the crust may be cooked to a dark brown. Generally, this kind of pizza uses no pans when cooked in the pizzeria. The pizza is put together on a peel, and then cooked right on the oven deck.
That is why, to simulate the deck of a commercial oven, you should use unglazed quarry tiles or a pizza stone. You will be able to cook without using a pan and create a crisp on the outside, bready on the inside crust that's reminiscent of the best pizza places in New York. Place your tiles or stones on the lowest oven rack for the best results.
3 ½ cups high gluten flour
9 ounces warm water
1 tablespoon extra virgin olive oil
1 teaspoon instant yeast
¾ teaspoon salt
Mix all ingredients except oil together until scrappy dough is formed. Add oil and mix until the dough incorporates it. Knead for fifteen minutes, or until the dough can be stretched into a translucent pane. Place dough in a large oiled bowl, and tightly cover with plastic wrap.
Refrigerate for twenty-four hours.
To make pizza, remove dough from the refrigerator and allow it to come to room temperature.
Preheat the oven with pizza stone inside to 550 degrees F an hour before making pizza, or to the highest setting the oven will allow.
Turn dough out onto a floured surface and press into a flat disc. Leave a raised edge along the outside. Stretch dough into a larger circle.
Dust a pizza peel with cornmeal and place the pizza crust onto it. Top the dough quickly so it will not stick to the peel, then transfer to the oven.
Bake until the crust is dark brown and the cheese has melted. Remove from oven and cool five minutes, then transfer to a pan for serving and slice.
(Makes 1 large pizza)