NYC Pizza Dough | Made in NYC with NYC Tap Water | Frank and Sal
$ 129.98
Pizza Dough from New York City | Frozen Dough Balls | 10 or 20 Pack
Carrying on the traditions of the original 1959 family salumeria in Italy, the market has been preparing authentic Italian specialties since opening its doors in 1989. This raw pizza dough is mixed daily in New York City, relying on a specific high-gluten wheat flour and local tap water formulation to achieve a classic, foldable Staten Island-style crust. Through a slow, cold-fermentation mechanical process, the yeast develops a complex flavor and strong gluten network before the dough is portioned, packed, and shipped frozen directly to your kitchen.
At a Glance
Origin: New York City, NY
Base Ingredient: High-Gluten Flour & NYC Water
Crust Style: Thin & Foldable
State: Ships Frozen
Shipping: Free Nationwide
Package Sizes & Yields
Both options contain 12.5 pounds of dough total. Choose based on whether you want personal pizzas or larger pizzas for sharing.
- 20-Pack (10 oz balls): Yields one 10 to 12-inch personal pizza per ball. Serves 1 to 2 people per pie. Ideal for individual servings, garlic knots, or flatbreads.
- 10-Pack (1.25 lb balls): Yields one 12 to 14-inch shared pizza per ball. Serves 2 to 3 people per pie. Excellent for larger pies, calzones, and stromboli.
Quick-Start Method
For same-day pizza after thawing:
- Thaw the dough in the refrigerator for 12 to 24 hours while keeping it wrapped.
- Remove the thawed dough and place each ball in a lightly oiled bowl with enough room to expand.
- Cover the bowl and let the dough rest at room temperature for 3 to 5 hours.
- Stretch the dough when it has approximately doubled in size and feels soft and relaxed.
Cold-Ferment Method
More time for deeper flavor development:
- Thaw the dough in the refrigerator for 12 to 24 hours.
- Remove it from its packaging and place it in a lightly oiled, covered bowl.
- Keep the covered dough in the refrigerator for 1 to 3 days.
- Before shaping, let it rest at room temperature for approximately 2 to 3 hours until puffed and no longer cold in the center.
Shaping & Baking
- Lightly flour a clean work surface and press the dough gently from the center outward.
- Stretch with your hands (avoid rolling pins to preserve air in the crust) and transfer to a lightly floured pizza peel.
- Add sauce and cheese without overloading the center.
- Bake on a pre-heated stone or steel at 500°F to 550°F for 7 to 10 minutes.
Complete Your Pizza
- Low-Moisture Mozzarella (3 lb Loaf): A dependable cheese with an even melt and less excess moisture.
- Pizza Pepperoni (1 lb Add-On): Thinly sliced coins designed to cup and crisp. (Only available as an add-on to dough purchases).
- Mutti Pizza Sauce: Ready-to-use authentic tomato sauce from Parma with basil and oregano.
Nutrition Information
- Ingredients: High-gluten wheat flour, New York City tap water, salt, yeast, extra-virgin olive oil and sugar.
- Allergen Information: Contains wheat.
Common Questions
Q Is this dough different from your Italian-flour pizza dough?
A Yes, this batch is mixed with high-gluten American wheat and New York City tap water to create a classic foldable chew. We offer a separate dough made with imported 00 flour for customers seeking a traditional Neapolitan style.
A Yes, this batch is mixed with high-gluten American wheat and New York City tap water to create a classic foldable chew. We offer a separate dough made with imported 00 flour for customers seeking a traditional Neapolitan style.
Q Why does my dough keep springing back when I stretch it?
A The dough is springing back because it is either still too cold or the gluten has not rested long enough. Cover the dough to prevent it from drying out and let it rest for another 20 to 30 minutes. Let the dough dictate the timeline; it is fully ready to stretch when it feels completely pliable and shapes easily without resistance.
A The dough is springing back because it is either still too cold or the gluten has not rested long enough. Cover the dough to prevent it from drying out and let it rest for another 20 to 30 minutes. Let the dough dictate the timeline; it is fully ready to stretch when it feels completely pliable and shapes easily without resistance.
Q Does the dough require a pizza stone or baking steel in the oven?
A No, a heavy baking sheet preheated in the oven works perfectly. While a pre-heated stone or steel improves the crispness of the bottom crust, it is not strictly required to bake the pizza.
A No, a heavy baking sheet preheated in the oven works perfectly. While a pre-heated stone or steel improves the crispness of the bottom crust, it is not strictly required to bake the pizza.
