A Chicago area guy’s efforts to make NY style pizza crust.
This Recipe Feeds
This recipe makes enough dough for three New York-style thin crust pizza on a 10.5″ Lodge cast iron griddle.
- Large mixing bowl
- Dry measuring cup
- Liquid measuring cup
- Large spoon for stirring
- 3 cups of plain white flour
- 1 table spoon of yeast
- 1 cup of hot (ish) water – not boiling
- 1/2 teaspoon of sugar
- 2 teaspoons of salt
- 1/4 cup of olive oil
This recipe takes about 15-20 minutes to make. That time does not include the time it takes for the dough to rise.
- In a large mixing bowl, add the 1/2 teaspoon of sugar.
- Into the same bowl, pour the cup of hot water.
- Sprinkle the yeast across the top of the water in the large bowl.
- Wait 10-12 minutes for the yeast to do whatever the yeast does. It will be ready when it looks kinda doughy. (See yeast photos above.)
- Add a single cup of flour to the water, stirring the mix. (I do so by hand, using a big spoon.)
- Add the two teaspoons of salt to the mix.
- Add another cup of flour, continuing to stir the mix.
- Add the third cup of flour. If you’re stirring by hand, at this point you may need to set down the big spoon and mix the dough by hand.
- Add the olive oil, mixing the dough until all the ingredients are held together. It will look wet and oily by will feel like a solid bit of dough.
- Cover the dough in the bowl and allow it to rest and rise for about 60 minutes.
Preparing Dough for the Pan
As I wanted to make thin crust, I definitely used a rolling pin to get the crust thin. I spread a little flour on the counter mat before placing the fresh dough on top. I like to roll from the inside out, rotating the pin around the dough to keep a rough shape of a circle. (On my deep dish crust, I tend to preparing the dough by hand, foregoing the rolling pin.)
- This style of crust won’t rise a lot. I think the amount the olive oil keeps it from doing so. (Not entirely sure about that.)
- I preheat my oven to 500° F as soon as I get done preparing the dough. I find that by the time the oven is hot enough, the dough will have risen enough.
- I always preheat my pans. I pop them into the oven as I start the oven.
- With the griddle pan, I sprinkle a tiny amount of regular corn meal onto the surface of the pan just prior to laying the dough upon it.
- Working with cast iron pans preheated to 500° F takes a bit of practice. Be prepared for a few “learning burns” until you get the hang of it.