We invited some friends over tonight for some pizza (surprise). I thought it would be a good night to try out the New York Style Crust from PizzaMaking.com. You can check out the recipe here: New York Style Pizza Crust.
I placed the ingredients into the breakmaker and let them mix for nearly 20 minutes. The recipe only called for 9 oz of water for 3 1/2 cups of flour. This is a very dry dough. In fact, it slowed my mixer down toward the end. Later, I read posts that indicated you should use 10.5 oz of water with this recipe – I think this would have helped all around.
The dough was dry after mixing, but I formed it into a ball and placed it in the refrigerator for 24 hours. At that time, the dough had risen to fill the bowl. I stretched the entire thing into one large pizza blank. Stretching was not hard since the dough was so tough and dry. My friends were not due to arrive yet, so I placed it on a pan, covered with plastic wrap, for about 1 hour. It actually rose a bit on the pan, so the crust was an even 1/2 thick all around.
I finally topped it with sauce, cheese and some toppings (pepperoni and italian sausage) and baked it for 9 minutes at 480 degrees. As I suspected, it came out a bit on the harder side, but still tasty. The flavor was there, but I’m just not into firmer crusts. I think using more water would go a long way for this crust recipe. I am not done experimenting with NY Style…
We also made another Taco Pizza on my Traditional Crust which turned out fantastic!! At the suggestions of my new friends at PizzaMaking.com, I increased my level of sugar to 1T in order to brown the crust faster and it seemed to help. I noticed that the crust seemed a bit softer as well. I can’t say for sure that it was related to the sugar. I also didn’t notice a large difference in the rate of rise (allowed it to rise for 24 hours). I think I will have to play some more with this – sure wish I had a scale!