true new york style pizza dough

Name: True New York Style Pizza Dough
Prep time: 10 min
Cuisine: Italian
Ingredients: 1 1/2 cup(s) warm water (105 degrees); 4 1/2 cup(s) all purpose flour or bread flour; 1 tablespoon(s) olive oil; 2 1/2 teaspoon(s) sugar; 2 1/2 teaspoon(s) salt; 1/2 teaspoon(s) yeast; ## WHEN MAKING PIZZA OR CALZONE.. FOR PIZZA STONE; 1/2 cup(s) cornmeal

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Linda Kauppinen

Greenwood, FL

Updated on May 11, 2014

My grandmother had friends (extended family) in NJ that had a fantastic pizza parlor called Tibby's, which now is long gone. I did get a few recipes during that time. One was their homemade Italian Ice which is posted. The other is a pizza dough and pizza recipe that is out of this world! I am posting both!

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prep time 10 Min

cook time

method No-Cook or Other

yield depends on what you are making see notes!

Ingredients

1 1/2 cups warm water (105 degrees)
4 1/2 cups all purpose flour or bread flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast
WHEN MAKING PIZZA OR CALZONE.. FOR PIZZA STONE
1/2 cup cornmeal

How To Make true new york style pizza dough

Step 1

In a large bowl - Dissolve sugar and salt in water. Add oil and flour and stir with a heavy spoon for 1 minute.

Step 2

Turn out to a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 minutes.
Step 3

Divide into portions for calzones or pizza. You will need to weigh these for correct portion size. See notes.
Step 4

NOTE: Portions are as follows: Calzones: 6 oz portions 12 inch pizza: 18 oz portions 15 inch pizza: 25 oz portions
Step 5

Roll each portion into a ball. You want a ball without visible seams. Place balls in a bowl covering with saran wrap and allow to proof for 1-2 hours at room temperature if using dough the same day. Or.. refrigerate for next day use and allow to get to room temperature counts as proofing.
Step 6

Place dough on lightly floured surface and lightly flour top. Use fingertips to evenly flatten dough, working from edge to center to press dough into 12 or 15 inch circle. For calzone you can shape into circle or square.
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