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NY Style Dough

1 1/2 cups warm water (105F)

4 1/2 cups flour

1 Tbls. olive oil

2 1/2 teas. sugar

2 1/2 teas. salt

1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and

then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and

press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and

knead for twelve minutes.

Divide dough into portions:

6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch

(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

Shape each portion by sliding your palms across the top portion of dough while

curving your fingers inward toward each other and "tucking" the dough into

the center. You want a dough ball without visible seams except the bottom. Set

formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours

at room temperature to use the same day, or store in refrigerator to use the next

day. To stretch dough, place dough ball on lightly floured surface, and lightly

flour the top. Use fingertips to evenly flatten out the dough ball. Work from the

edges to the center. Place both hands within the shell edge and stretch with

fingertips and palms maintaining an even pressure. Or, use a lightly floured

rolling pin to stretch to desired shape.

Cooking pizzas with this dough should be done on a baking stone. Using a pan

will produce a very soft "doughy" crust. The stone in the oven should be

preheated to 500F for an hour prior to baking, and should be placed in the

middle of the oven. After stretching the dough, liberally sprinkle cornmeal or

semolina on pizza peel (a wooden paddle with a handle to slide the pizza in

the oven) or a cutting board. The cornmeal allows the pizza to slide onto the

stone easily. After topping the pizza, when you are ready to cook it, pick up

an edge of the dough and lightly blow air underneath. This will loosen any

sticky areas under the dough and redistribute the cornmeal. Shake the peel

or cutting board to make sure none of the dough is sticking. Carefully slide

the pizza into the oven.






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