jdbower Posted January 24, 2010 Report Posted January 24, 2010 My previous recipe seems not do have done so well compared to my memory, so I found this recipe which produces a very thin crust: 1 1/2 cups warm water 4 1/2 cups all-purpose flour 1 tablespoons olive oil 2 1/2 teaspoon granulated sugar 2 1/2 teaspoon salt 1/2 teaspoon yeast In a large bowl, dissolve sugar and salt in water. Add oil and flour and mix for 1 minute. Sprinkle yeast over dough and knead for 10 minutes (I use a stand mixer). Divide dough into 4-6 pieces depending on the size of the pizza you want. Roll each portion into a ball. Refrigerate any unneeded balls and cover the rest for 1-2 hours at room temperature. Flatten into as thin a crust as you can, continue stretching by hand until 12-15" or so in diameter. Prepare the pizza on a peel (I use a SuperPeel so I don't bother with cornmeal). Use a modicum of sauce and be generous with the cheese. Please, traditional toppings only - real NY-style pizza doesn't get sushi and organic tofu. Bake at 500 degrees for 10-15 minutes, until crust is golden and cheese is browned.
Conodo12 Posted January 25, 2010 Report Posted January 25, 2010 We use dough that is made fresh daily from our local Wegmans. Great for pizza or stromboli. Check your local markets. That being said, I am going to try this recipe!
jdbower Posted January 27, 2010 Author Report Posted January 27, 2010 The biggest issue with buying dough is the whole pre-planning part. The cheese lasts forever and I buy flour in 25 lb bags so fresh dough doesn't mean leaving the house
