How to Properly Cook New York Style Pizza Dough
New York style pizza dough provides for such a distinctive pizza crust, that you better know what you’re looking for if you’re offering it to customers. While New York pizza is about having a thin pizza crust you need to be able to get that crust just right in texture, and flavor.
Thankfully for business owners everywhere, New York pizza crust was never actually meant to be cooked in a pizza oven. Rather, the less-extreme heat of a gas oven provides for a much more even cooking, which is exactly what you’re looking for in New York pizza. That will allow for the dough to cook fully through and have an even texture throughout.
The dark areas often seen on other pizzas are not what you’re trying to achieve with New York style pizza. Rather, slightly browned on the top is preferred; but definitely make sure you also don’t overcook it. New York pizza needs to be stiff enough on the bottom in order to be held up on its own, yet soft enough inside so that they can be folded. This is of course, the true test of New York pizza, and it’s something your customers will be looking for!
When you’re looking for the right dough to make your New York pizza, contact us at DeIorios for our freezer to oven dough. Already rolled super thin, all you need to worry about is setting the temperature on the stove, and pulling it out when the pizza’s ready!