Savor the season with good food, great company, and tradition.

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Savor the season with good food, great company, and tradition.

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Try our delicious Chevalatta sausage - a savory blend of premium meats, herbs, and spices that delivers a burst of flavor in every bite.

FRESH FOOD FROM NEW YORK CITY
authentic Italian cheese, crafted with care and tradition.

THE CHEESE SHOP
Frank and Sal best sellers

BEST SELLERS
Italian Beverage

ITALIAN BEVERAGE
Charcuterie an assortment of delicious charcuterie including cured meats, cheeses, and olives.

CHARCUTERIE

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NYC Pizza Dough Instruction

Frank and Sal's Pizza Dough Instructions

It's not "New York Style" — It's Pizza Dough from New York City.

NYC Pizza Dough

Each 1.25 lb. dough ball makes one 12 to 14-inch pizza.

Each 10 Ounce dough ball makes a 10–12 inch personal pizza. Serves 1–2 people.

-Getting Started: From Frozen to Ready-
These Instruction also pertain to our Italian Dough

Your dough arrives frozen to ensure freshness. The first step is to thaw it in the refrigerator for at least 12-24 hours. Once thawed, choose your path to the perfect pizza below!

Method 1: The Quick-Start ⚡
(Same-Day Pizza)

This method is great when you want delicious pizza without the wait.

  1. Place the thawed dough ball in a lightly oiled bowl.
  2. Cover with plastic wrap or a damp towel.
  3. Let it rest at room temperature for 3-5 hours. The dough should double in size, become soft, and be easy to stretch.

Method 2: The Cold Ferment ❄️
(Best Flavor)

This is the secret to a pizzeria-quality crust with a richer, more complex flavor.

  1. After thawing, keep the dough in a covered, oiled bowl in the refrigerator for 1 to 3 days. This slow, cold fermentation develops amazing flavor.
  2. When you're ready to bake, take the dough out and let it rest at room temperature for 2-3 hours before shaping.

Part 2: Shaping and Baking Your Pizza 👨🍳

Once your dough has risen, you're ready for the fun part. Follow these steps for a perfect crust.

Shaping The Dough

  1. Prepare your surface: Lightly flour a clean countertop or large cutting board.
  2. Be gentle: Press down on the dough with your fingertips to gently press out the large air bubbles.
  3. Stretch, don't roll: Use your knuckles and the backs of your hands to gently stretch the dough in a circular motion, letting gravity help you. Keep turning the dough as you go. For an airy, authentic crust, do not use a rolling pin.
  4. Form the crust: Place the dough on your surface and press from the center outwards, leaving the edge slightly thicker to create that perfect puffy crust (the cornicione).

Baking For the Perfect Crust 🔥

  1. PREHEAT YOUR OVEN! This is the most important step. Set your oven to its highest possible temperature (500-550°F / 260-290°C). If you have a pizza stone or steel, let it preheat with the oven for at least 45-60 minutes.
  2. Top your pizza: Place the stretched dough on a pizza peel dusted with semolina or flour. Add your sauce and favorite toppings.
  3. Bake: Slide the pizza onto the hot stone/steel or a preheated baking sheet. Bake for 7-10 minutes, rotating it halfway through, until the crust is golden brown and the cheese is bubbly and melted.
  4. Enjoy: Let it cool for a minute, slice, and enjoy your authentic NYC pizza!

Our dough is made fresh and frozen only for transportation. Once thawed, it should be used within 3-4 days and should not be refrozen.

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