New York Italian Pizza Dough
- 2 ½ cups warm water (110 degrees F/45 degrees C)
- 2 teaspoons salt
- 4 ½ cups bread flour
- 2 teaspoons active dry yeast
- ¼ cup bread flour, or more if needed
- 1 tablespoon olive oil
- Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be “as soft as a baby’s bottom.” Form the dough into a round shape.
- Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
- The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
- Place a pizza stone into the oven, dust it with a little flour, and preheat the oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
Classic New York Italian pizza toppings include
● Fresh mozzarella cheese
● Homemade tomato sauce
● Red pepper flakes
● Fresh oregano
Eat like you’re in Manhattan!
Real NY Jewish Rye Bread
- 2 cups unbleached bread flour (such as King Arthur®)
- 1 cup dark rye flour
- 3 tablespoons dry potato flakes
- 2 tablespoons caraway seeds
- 1 ½ tablespoon demerara sugar
- 2 ½ teaspoons instant yeast
- 1 ½ teaspoons sea salt
- 1 cup of warm water
- ¼ cup canola oil
- ¼ cup sour pickle juice
- Place bread flour, rye flour, potato flakes, caraway seeds, Demerara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn the mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. The fit dough is hooked onto the mixer and beaten until the dough is rough and shaggy-looking.
- Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in a stand mixer with a dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
- Form dough into a ball, place dough into an oiled bowl, and turn the dough around several times in a bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
- Grease a 5×9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into a prepared loaf pan. Cover with a cloth kitchen towel and let rise until the top of the dough has risen slightly over the top of the pan, 60 to 90 minutes.
- Place the rack in the middle of the oven and preheat the oven to 350 degrees F (175 degrees C).
- Bake loaf until golden brown and cooked through about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If the loaf browns too quickly, cover loosely with a tent of aluminum foil with a shiny side out. Remove from the pan and cool on the wire rack.
This incredible New York Jewish Rye Bread would be a slam dunk as the bread for a Reuben sandwich such as this one: https://boarshead.com/recipes/detail/366-classic-reuben