|Nutritional Guidelines (per serving)|
|Servings: 1 large or 2 small pizzas|
|Amount per serving|
|% Daily Value*|
|Total Fat 43g||55%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 17g||59%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a basic "Big Apple" pizza dough that delivers that signature thin-crust, foldable slice New York is famous for.
Gather the ingredients.
Combine the water, yeast, sugar, and a 1/2 cup of the flour in a medium bowl. Stir well and let sit for 20 minutes. It will get bubbly.
Add the olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it forms a loose dough.
Turn the dough out onto a lightly floured work surface.
Knead the dough for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
When ready to use, remove from fridge, and let the dough come up to room temperature before using.
Use with your favorite sauce and toppings and enjoy!
Recipe Notes and Tips
To make the pizza dough ahead, wrap the dough in plastic wrap and place in a zip-lock storage bag and refrigerate for up to 2 days. Use the dough directly from the refrigerator. To freeze, wrap the ball of dough in plastic wrap, then put it into a zip-lock freezer bag and freeze for up to 3 months. Thaw the dough at room temperature for 1 1/2 hours or until pliable.
To make whole wheat pizza dough, substitute 2 cups of whole wheat flour for 2 cups of the bread flour and proceed as directed.
To make the pizzas you will need a 12-inch round pizza pan or a large baking sheet. Dark, heavy metal pans are the best to use because they absorb heat quickly and evenly and will produce a crisp, golden browned crust.
For each pizza, brush the pizza pan with a little olive oil. Place the dough on a lightly floured surface. With floured hands, pat the dough into a 6-inch round. Stretch or roll the dough with a rolling pin into an 11-inch round. Lift the dough onto the prepared pan and press the dough to the edge of the pan.