NY Style Pizza Crust
This thin-style pizza crust is a labor of love but so worth it!
I have now been to New York City and tried NY style pizza. It’s not my favorite, however, the crust is very reminiscent of what Marion’s Piazza uses for their pizzas (pizza place in Ohio). So I’m on a mission to get a crust as close to Marion’s as possible and we really liked this one. It was thin but held up well. I would love to get a pizza stone at some point to really make this pizza crust wow, but it was still very good with the good ole pizza pan. This one requires a little bit of waiting time. 24 hours is a must, but up to 72 hours is better if you’re able.
What You Need:
2 1/4 cups all purpose or bread flour
1/2 tsp. instant dry yeast
1 tsp. salt
3/4 tsp. granulated sugar
3/4 cup water
1 tsp. olive oil
Directions:
In a mixing bowl, stir together flour, yeast, salt, and sugar.
Add water and mix until flour has been incorporated.
Then add oil and knead for 4 to 5 minutes until a smooth ball of dough forms (if using 2 to 3 days later; if using 1 day later, slow speed for 8 to 10 minutes).
Place in a greased plastic container or freezer zipper bag and refrigerate overnight or up to 72 hours.
Remove dough ball an hour before baking and let come to room temperature.
Sprinkle with flour and spread/toss to desired size and transfer to a parchment paper lined pizza pan or preheated, prefloured pizza stone.
Top with favorite sauce (lightly), cheese, and toppings.
Bake at 550 degrees for 4 to 6 minutes or until browned and cheese has melted.
Recipe from Feeling Foodish