Our 2019 plans are well on their way. After the 4th try, I finally feel that I have the right pizza dough recipe. My goal is New York style pizza at home so I’ve noticed is that there are certain things that will definitely help make a better pizza. A Pizza Stone and a Pizza Peel made all of the difference. The Pizza Stone cooks to the dough from the bottom up. It actually sizzles a bit when you put the pizza on top. I am also not using the rolling pin any more!! It made the dough too compact. So here is the recipe.
- 2 Cups of flour
- 3/4 Cup of Warm water
- 1 1/2 teaspoon of Yeast
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 Tablespoons of Olive Oil
- 1 teaspoon of garlic powder
Step 1: Warm up the water, add the yeast and then sugar. Let it sit for about 20 minutes.
Step 2: In another bowl add all of your dry ingredients (flour, salt, garlic powder). I usually wait until the yeast is almost ready to add the oil. Start to blend everything (the oil and the dry ingredients). I don’t have a mixer yet so I do it all by hand.
Step 3: Add dry mixture to the water. Make sure that you blend everything. This should give you a soft fully formed dough. Put the dough on a lightly floured surface and knead the dough for 10 minutes. Put the dough back in the bowl, you can drizzle a little bit of oil and place a damp cloth on top. Leave it there for at least an hour.
Step 4: Your dough should have risen. Punch the dough to release the air inside before taking it out of the bowl. Now you can start stretching out the dough by hand. This makes the slices softer so that when you pick up a slice, it will bend a bit. Lay it out on the Pizza Peel which needs to have a thin layer of flour on it so that the pizza does not stick.
Step 5: Put the Pizza Stone into the oven and set it to Hi Broil.
Step 6: Start adding toppings to your pizza. Once the stone is hot, switch it to Bake at 375. You are then ready to put the pizza inside for about 15 to 20 minutes.
Making New York style pizza isn’t just having the right recipe, it also requires stretching out the dough perfectly. I still have to work on getting it thin enough but not so thin that the dough breaks. I had no idea that making New York style pizza would require so much technique!! This process, made me be conscious of the things that I am looking for in a pizza. I’ll be giving it a 5th try soon. It has been a fun learning experience. I now have a bit more confidence to try homemade bread in the future.