NYC Pizza Dough | Made in NYC with NYC Tap Water | Frank and Sal
$ 129.98
NYC Pizza Dough | 10 oz & 20 oz Balls
It is not New York Style. It is Pizza dough Made in NYC.
New York City water is the secret. The specific mineral balance in our local tap water allows the gluten to bond perfectly, creating a dough that is strong, easy to stretch, and produces a superior crumb. We make this dough exactly how we have for decades, using high-gluten flour and NYC water, then flash-freezing it to lock in the freshness.
| Size | Yield | Best For |
|---|---|---|
| 10 oz | 10-12" Pizza | Personal pies & Skillets |
| 20 oz | 14-16" Pizza | Family-sized thin crust |
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Complete Your Pizza:
- Low Moisture Mozzarella: Designed to melt without releasing excess water.
- Mutti Pizza Sauce: A delicous sauce from Parma, Italy, seasoned with basil and oregano.
Simple Home Preparation
- Defrost: Place the dough in the refrigerator for 12 to 24 hours.
- Soften: Take the dough out and let it sit at room temperature for 1 to 2 hours before stretching.
- Bake: Use a preheated 500°F oven with a stone or steel for the best results.
Market Notes
Our team oversees the flawless packing of every perishable order. We use custom-fitted insulated liners and cooling agents to ensure your dough arrives cold. We ship via expedited carriers to maintain product integrity from our door to yours.
Francesco’s Tip
To get a professional char in a home oven, place your pizza stone on the top rack and preheat at 500°F for one hour. Turn your broiler on for 2 minutes just before you put the pizza in. This extra burst of heat helps the crust rise and get those dark, delicious spots on the rim.