Dough Time
The line at our local gourmet-ish grocery store, Natural, forms right in front of the deli counter and sometimes snakes back through the refrigerated dairy aisle. Yesterday when Todd and I stopped by for a few things, the line was all the way to the back wall of the store, blocking access not only to the deli but also to the milk, eggs, cheese and refrigerated tubes of pizza crust (if they even carry it), which is what I was after. So instead I picked up some yeast, deciding to make my own pizza crust. Which is what I did. I'm still astonished that I can casually decide to make pizza crust and just do it. And it only took about 1 1/4 hour, including the first rise.
I think I'm ready to graduate to more advanced yeast-based recipes, like bread (I know, bread's not really advanced, but I'm kind of scared of yeast, so I'm taking baby steps). Deb's bread always turns out so beautiful, so maybe I'll try a recipe from Deb's blog.
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I commend you for making your own pizza dough, but did you know as another alternative you can buy unbaked dough from a pizzeria? In fact, just last week I purchased a large dough for $2.50 from Nick's (one of the best pizza places in NYC), conveniently located across the street from Natural.
I love Nick's. How do you bake the pizza when you get it home? Do you get similar results to Nick's crust?
Do you just drop by, or do you have to call them ahead of time?
Good luck with your yeast baking Kim,
I look forward to reading about how everything turned out.
You don't need to call ahead. I just walked right in. They will give it to you right away, coated in flour or in oil and in a to-go tin. I actually didn't make pizza, but used the dough to make focaccia (approx. 15 minutes at 450 degrees), so whether a pizza would come out as good at home is still an unknown. The focaccia came out very nicely (will post soon).
I think it's conceivable that you could replicate Nick's crust at home since they use a gas oven, but of course the temperature of their oven is likely much, much higher than anything you could achieve with an oven at home. I would think baking a pizza at at 450 to 500 degrees for 10 minutes or so would work, or just following the baking directions of any other pizza recipe.
Looking forward to hearing how the homemade dough turns out.
I recently conquered my fear of yeast, with this challah bread experiment. It was a ton of fun to make.
Eep - the link didn't work. Here goes: http://www.rappyamhappy.com/archives/000060.html
HELP! I have tried 50-60 New York Style pizza doughs, non were true NY style, as a NewYork/New jersey transplant, i am tired and refuse to eat these cardboard pizza's in our area,,,,,,does anyone have TRUE PIE recipe..please help...maybe its teh water, Thanks
I was born and raised in new york i moved to the mid-west when i was 25, ive been here for 2 years and i don't even eat pizza anymore, theres nothing that compares to NY pizza, it really makes me want to move home just so i can have some good pizza. I'll make it myself if only i had the perfect, easy NY pizza pie recipe, can anyone HELP???
PLEASE!!!!!
i want to know how to make new york style pizzeria pizza.
Another plus about the dining hall is someone else always did the dishes!
Mmmm, Charles' omelettes... still have yet to find an equal.