NY Style Mini Pizzas

I L-O-V-E pizza!  I have been searching and searching for a truly fantastic NY style pizza dough recipe for YEARS.  Every recipe I tried tasted like, well, homemade pizza crust.  That is, until I found this recipe from the experts at America’s Test Kitchen.  I have been making this for about a year now and highly recommend that you give it a try.  It is so easy to make the only downside is that you need to plan ahead.  It really does better when it has a chance to rest in the refrigerator for 3 days and I have left it in there for  up to 5 with great results.

Ingredients:

3 cups bread flour (I use King Arthur)
2 tsp sugar
1/2 tsp instant or rapid-rise yeast
1 1/3 cups ice water
1 tbsp olive oil
1 tsp sea salt

Directions:

  1. Add flour, sugar and yeast to food processor fitted with metal blade and process for 5 seconds.
  2. With machine running slowly add water through the feed tube until fully combined and no flour remains.  This will happen fairly quickly…within 30 seconds usually.
  3. Let dough rest for 10 minutes.
  4. Add oil and salt to dough.  Process for another 60 seconds.  Dough will be satiny and sticky.
  5. Remove from processor, work dough into a tight ball (I usually oil my hands so this is easier) and place in a lightly oiled bowl.
  6. Cover with plastic wrap and place in refrigerator for at least 24 hours, but 48-36 is better.
  7. Remove dough from refrigerator 1-2 hours before baking.  I usually divide my dough into either 4 (10″ pizzas) or 6 (6″ pizzas) parts and form into tight balls.
  8. Place on cookie sheet, cover with plastic wrap and let stand 1-2 hours to allow dough to come up to room temperature.  This will make it much easier to stretch the dough.
  9. Preheat oven to 500 degrees.  It is pretty important to use a pizza stone and place the oven rack to second highest position (about 5″ from top of oven).
  10. Now the fun part – dust one ball of dough with flour and stretch out to the appropriate size (10″ or 6″).  Top with pizza sauce, shredded parmesan cheese followed by mozzarella cheese and your favorite topping(s).  I love prosciutto
    while my husband goes for the pepperoni and our little peanut sticks with cheese.  Bake for 8-10 mins turning 1/2 way after 5 mins.
  11. Remove and let cool on a wire rick for 5 mins before slicing and enjoying.

I swear this pizza gets better every time I make it.  I can’t wait to hear how much you love it too.

Recipe adapted from: America’s Test Kitchen

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