New York Style Pizza Dough Recipe
A classic hand-mixed New York style pizza dough that can be divided for calzones, 8-inch or 12-inch pizzas.
Ingredients
| 1 1/2 cups | 360 ml | warm water |
| 2 1/2 teaspoons | 13 ml | granulated sugar |
| 2 1/2 teaspoons | 13 ml | salt |
| 1 tablespoon | 15 ml | olive oil |
| 4 1/2 cups | 1.1 l | all-purpose flour |
| 1/2 teaspoon | 2.5 ml | active dry yeast |
| 1/2 cup | 120 ml | cornmeal |
| — | sauce, cheese and toppings of your choice |
Instructions
In a large bowl, dissolve sugar and salt in water. Add oil and flour to the bowl and stir with a heavy spoon for 1 minute. Turn the dough onto a lightly floured surface and press into a circle. Sprinkle the yeast evenly over the dough and knead for 12 minutes. Divide the dough into portions: 4 equal portions for calzones, 3 equal portions for 8" pizzas, 2 equal portions for 12" pizzas. Place the dough balls in a bowl, cover with plastic wrap and let rise for 1 1/2 hours in a warm place.
Place a ball of dough on a lightly floured surface and sprinkle a light layer of flour on top. Working from the edges to the center, press the dough into a circle. Preheat a pizza stone in a 500 degree oven for 1 hour. Cover a large cutting board with cornmeal and place the flattened dough on the cornmeal. Spread sauce over the crust and top with cheese and desired ingredients. Gently shake the cutting board from side to side, making sure it doesn't stick to the board. For a calzone, fold the crust in half. Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in 500 degree oven for 20-25 minutes, until crust is golden.