New York-style pizza dough - Adam Ragusea

Name: New York-style pizza dough - Adam Ragusea
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Cuisine: American
Ingredients: 1 teaspoon active dry yeast; 1 teaspoon sugar; ¼ cup warm water; 2 cups warm water; 1 tablespoon sugar; 1 tablespoon salt; ¼ cup olive oil; 5 cups bread flour, plus more as needed

3 steps

Prep:20minCook:24h

MAKES FOUR 12-INCH PIZZAS Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.

Updated at: Thu, 17 Aug 2023 04:43:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories707.1 kcal (35%)

Total Fat16.9 g (24%)

Carbs117.6 g (45%)

Sugars4.6 g (5%)

Protein18.9 g (38%)

Sodium1747.9 mg (87%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 teaspoonactive dry yeast

1 teaspoonsugar

¼ cupwater

warm

2 cupswater

warm

1 tablespoonsugar

1 tablespoonsalt

¼ cupolive oil

5 cupsbread flour

plus more as needed

Instructions

Step 1

Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water.

Step 2

When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour.

Step 3

Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week.

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