Are you ready for the ultimate pizza dough recipe? Look no further because this Adam Ragusea pizza dough is his updated version (v2.0) of the New York-style pizza recipe to make at home. In this article, we will outline the key points of the recipe: the technique, ingredients, and the baking process. The dough is made by combining warm water, sugar, yeast, olive oil, kosher salt, and bread flour. Once the dough is kneaded to perfection, it is divided into four balls, coated in olive oil, and left to rise for 1-7 days. When it’s time to bake, a pizza stone or pizza steel is preheated in the oven, and the dough is stretched, topped with delicious sauce and cheese before being baked until golden and crispy. Get ready to embark on a pizza-making adventure and elevate your homemade pizza game.
Table of Contents
Welcome to the updated version of Adam Ragusea’s New York-style pizza recipe! In this article, we will take a comprehensive look at the ingredients, step-by-step instructions, and the evolution of the technique. So grab your apron and let’s get started on making the perfect pizza at home!
To begin with, let’s gather all the ingredients we will need:
Dough ingredients:
Warm water
Sugar
Yeast
Olive oil
Kosher salt
Bread flour
Sauce ingredients:
Crushed tomatoes
Olive oil
Sugar
Dried oregano
Cheese:
Whole-milk, low-moisture mozzarella
Making the Dough
The first step in making the pizza is to prepare the dough. Follow these instructions:
In a large bowl, combine warm water, sugar, and yeast. Let it sit for a few minutes to activate the yeast. If the yeast becomes foamy, it means it’s alive and active.
Add olive oil, salt, and bread flour to the bowl. Mix until all the ingredients are well combined.
Start kneading the dough. The goal is to knead until the dough can be stretched without tearing. This may require adding additional flour to keep the dough workable.
Once the dough is ready, it’s time to divide it and let it rise. Follow these steps:
Divide the dough into four equal balls.
Coat each dough ball and the interior of their containers with olive oil. This prevents the dough from drying out.
Cover the containers and let the dough rise at room temperature or in the refrigerator for 1-7 days. The longer the rise, the better the flavor will develop.
Preheating the Oven
Before baking the pizza, it’s important to preheat the oven and prepare the baking surface. Here’s what you need to do:
Preheat a pizza stone or pizza steel in the oven for at least an hour at the highest possible temperature. This ensures that the surface is hot enough to properly cook the pizza.
Set the oven to its highest possible temperature.
Making the Sauce
While the oven is preheating, you can prepare the sauce. Follow these steps:
In a bowl, mix together crushed tomatoes, olive oil, sugar, and dried oregano. This creates a flavorful and vibrant sauce for your pizza.
Stretching and Topping the Dough
It’s time to get creative with your pizza! Follow these steps to stretch and top the dough:
Stretch the dough using the gravity stretch method. This involves gently stretching the dough from the center outwards, allowing it to naturally elongate without using excessive force.
Once the dough is stretched to your desired size and shape, it’s time to top it with sauce, parmesan, and mozzarella cheese. Feel free to add any additional toppings you like.
Baking the Pizza
The final step is baking the pizza to perfection. Follow these instructions:
Transfer the topped dough onto the preheated pizza stone or steel. Be careful not to burn yourself.
Bake the pizza for 6-7 minutes or until the crust is well-browned and the cheese has melted and slightly browned.
Evolution of the Technique
Adam Ragusea’s pizza recipe has evolved over the past year, resulting in this updated version. In his previous video, he shared his initial technique for making New York-style pizza at home. However, through experimentation and feedback, he has refined the process to make it even better.
The updated technique aims to explain the steps more clearly, making it easier for anyone to recreate the New York-style pizza experience in their own kitchen.
Presentation and Enjoyment
After your pizza is baked to perfection, you’re almost ready to enjoy it. Here are a couple of final tips:
Instead of using a pizza cutter, Adam Ragusea recommends using a chef’s knife for cutting the pizza. This allows for more control and precise slices.
As you savor your homemade pizza, Adam suggests enhancing the experience by listening to an audiobook. He recommends “Pizza Mind” by Sasheer Zamata on Audible. It’s a fun and entertaining way to enjoy your delicious creation.
So there you have it! Adam Ragusea’s updated New York-style pizza recipe with its step-by-step instructions, from making the dough to baking the pizza. Get ready to impress your family and friends with your homemade pizza skills.
Remembering the salt is essential, as it also controls yeast fermentation, preventing the dough from rising too quickly. Olive Oil: Olive oil adds flavor and tenderizes the dough, making it easier to shape. It also contributes to the crust's golden color and crispiness.
Windowpane test. Pull up a piece of dough, stretching it with your two hands and separating them. If you end up with something you can see light through, it's called a windowpane and your dough is kneaded enough. If the dough breaks, it can be kneaded more.
There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...
Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.
All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here's the breakdown of what I use in my homemade pizza crust recipe.
Next, you'll portion out the dough. Ideally, this is done the day you are making pizza. Once you ball up your doughs, keep them covered and let them rest for a good 3-4 hours. The gluten needs to relax for you to be able to stretch it out to make pizza.
Kneading your pizza dough helps build up gluten. If your pizza dough has not been kneaded for long enough, it may not have had the chance to build up a strong gluten network. When mixing your pizza dough, the flour and water create a chemical reaction that results in a build-up of gluten.
“A few days' rise is fine and will enhance the taste of the crust, but any more than three days and the yeast will start to eat up all the sugar in the dough and convert it into alcohol, which will adversely affect crust flavor,” Schwartz said.
The yeast will work much slower once you've put your dough in the fridge, so your pizza dough won't rise as fast. But remember to take the dough out of the refrigerator and let it come up to room temperature before baking it. Also, as a side note, you can always store your pizza dough in the freezer.
If the dough ball has puffed up tremendously and your finger dent stays in the dough with no bounce back, the dough is borderline over-proofed. If the dough looks completely deflated like a wrinkly beach ball and deflates when poked with your finger, it is over-proofed.
At which point during the dough making process would it be best to freeze or refrigerate? You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.
The higher your altitude the faster dough rises, to the point that it can rise so quickly you may want to keep it in the fridge to slow it down, just enough so it can develop some flavour. But if moving to a higher altitude isn't practical, put the dough in the oven with a bowl of hot water and that will help.
When your dough is making its final proof at room temperature, it also needs to do so in a sealed environment, again to ensure it doesn't dry out. If you have the space, I can't recommend these DoughMate containers enough for this purpose.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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