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new york style pizza

A Real New York Style Pizza Dough Recipe

New York style pizza dough is pretty recognizable. It has a puffy outer crust and a very thin, foldable center. The outside of the crust may be cooked to a dark brown. Generally, this kind of pizza uses no pans when cooked in the pizzeria. The pizza is put together on a peel, and then cooked right on the oven deck.

That is why, to simulate the deck of a commercial oven, you should use unglazed quarry tiles or a pizza stone. You will be able to cook without using a pan and create a crisp on the outside, bready on the inside crust that’s reminiscent of the best pizza places in New York. Place your tiles or stones on the lowest oven rack for the best results.

To make a typical New York pizza crust you will need high-gluten flour, water, yeast, oil, and salt. These ingredients need to be combined, kneaded, and then chilled overnight. You then need to get your oven as hot as it will go, and while you are waiting you can stretch out the dough, add your toppings and get it ready to bake. Continue reading

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Christine Szalay-Kudra

Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.

Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.

When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole


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