New York-Style Pizza Dough
30 mins (prep 30)
8 ingredients
3 servings
You'll find this dough to be a little wetter and tackier to work with than some of the others. Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won't stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills! Time does not include rise-time. Adapted rom Diane Morgan and Tony Gemignani, Pizza (Chronicle Books, 2005). For their topping recipe, see New York-Style Spinach and Ricotta Pizza

Categories:  low-cholesterol , <-30-mins , low-sat.-fat , healthy , breads , low-in... , yeast-breads , time-to-make ,
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Serving Size (26.33 g)
Servings 3
Amount per Serving
Calories 105.01 Calories from Fat 90.54
% Daily Value *
Total Fat 10.06g 46.43%
Saturated Fat 1.47g 22.02%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2870.11mg 358.76%
Total Carbohydrate 4.0g 4.0%
Dietary Fiber 1.86 g 22.3%
Sugars 1.72 g %
Protein 1.13g 6.8%
Vitamin A 36.68IU% Vitamin C 0.04mg%
Calcium 112.32mg% Iron 4.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lukewarm water, ice-cold water, unbleached bread flour