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New York-style pizza dough

A chewy but crisp pizza base - mmm!

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To make 2 x 12 inch pizza bases. A peel or chopping board is required to get it into the oven, and a pizza stone or steel is recommended. A food processor helps with mixing.


420g of bread flour (I like the Shipton Mills No 4), plus more for stretching
10g of sugar
7g sea salt
7 instant yeast
2 tbsp extra virgin olive oil
280g lukewarm water


Dissolve the yeast, salt and sugar in the water and, if using active dried yeast rather than instant, leave for 10 minutes to start bubbling up. If you have a food processor, mix for around 30 seconds. I use the plastic blade but a metal one is also fine. It will usually started to ride above the blade halfway through mixing. If you do not have a food processor, mix it well by hand until there is no dry flour. It doesn't need a huge amount of handling.


Divide into two balls and on a lightly floured surface roll them into balls. Put them on plates and cover with cling film and put them into the fridge for between one and five days. Remove from the fridge around two hours before you're due to bake.

This video is a great guide to stretching the dough:




I use semolina on a peel to get it into the oven, which I have a pizza steel in. Whatever the case, have the oven preheated to as high as you can get it. Depending on the temperature, it will take around 8-10 minutes to bake. Of course, you need to top them first! I use nothing but good quality tinned Italian plum tomatoes, pulsed once in a processor (so it's not too watery), dried mozarella (wet is fine but heavier, so might make it hard to move from the peel to the steel) and a few bits of meat, chillis, etc. A handful of Parmesan and a couple of handfuls of dried mozzarella is great, then topped with prosciutto after baking and a drizzle of honey and chilli flakes.


These pizza bases are really sufficient for people but I love to indulge on a Saturday night and manage a whole one!

Added by: Steven McCormick

Tags: Bread Pizza

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