NYC Pizza Dough | Made in NYC with NYC Tap Water | Frank and Sal
$ 19.95 - $ 129.98
Pizza Dough from New York City, Shipped Frozen
Price Includes Shipping Made in NYC NYC Tap Water Ships Frozen
It Is Not “New York Style.” It Is Pizza Dough Made in New York City.
Our pizza dough is made in New York City with high-gluten flour and New York City tap water. Each batch is divided into individual dough balls and frozen for shipping, giving you real pizza dough from New York without mixing, kneading, or portioning it yourself.
Once properly thawed and proofed, the dough becomes soft, relaxed, and easy to stretch for pizza, calzones, stromboli, garlic knots, flatbreads, and skillet pizzas.
Choose the Right Pizza Dough Size
Both options contain 12.5 pounds of dough. Choose based on whether you want personal pizzas or larger pizzas for sharing.
20 Dough Balls Per Pack
10 oz Pizza Dough Ball
- Pizza size: One 10 to 12-inch personal pizza
- Serves: Approximately 1 to 2 people
- Package yield: 20 personal pizzas
- Good for: Individual pizzas, pizza parties, flatbreads, and garlic knots
10 Dough Balls Per Pack
1.25 lb Pizza Dough Ball
- Weight per ball: 20 ounces
- Pizza size: One 12 to 14-inch pizza
- Serves: Approximately 2 to 3 people
- Package yield: 10 larger pizzas
- Good for: Shared pizzas, calzones, stromboli, pizza stones, and baking steels
Pizza size can vary slightly depending on how thinly you stretch the center and how thick you leave the rim.
From Frozen Dough to Pizza
Quick-Start Method
Same-Day Pizza After Thawing
- Thaw the dough in the refrigerator for 12 to 24 hours while keeping it wrapped or covered.
- Remove the thawed dough from its packaging.
- Place each dough 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
- 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.
How to tell when it is ready: The dough should be puffed, soft, relaxed, and no longer cold in the center. If it feels tight or immediately springs back, cover it and give it more time.
Shaping and Baking
- Lightly flour a clean work surface.
- Press the dough gently from the center outward, leaving the outside edge slightly thicker.
- Stretch with your hands and avoid a rolling pin if you want to preserve more air in the crust.
- Place the shaped dough on a pizza peel dusted lightly with semolina or flour.
- Add sauce, cheese, and toppings without overloading the center.
- Set the oven to its highest safe temperature, ideally 500 to 550°F.
- Preheat a pizza stone or baking steel for 45 to 60 minutes.
- Bake for approximately 7 to 10 minutes, rotating as needed.
Storage
- Keep frozen until you are ready to begin thawing.
- Thaw only the number of dough balls you plan to use.
- Keep thawed dough covered and refrigerated.
- Use within 3 to 4 days after thawing.
- Do not refreeze dough after it has completely thawed.
Complete Your Pizza
- Mutti Pizza Sauce with Basil and Oregano : A convenient, ready-to-use Italian pizza sauce.
Questions and Answers
Q
What is the difference between this dough and your Italian-flour pizza dough?
A
This dough is made with high-gluten flour and New York City tap water for a classic pizzeria-style stretch and chew. Our Italian-flour pizza dough is made with flour milled in Italy for customers who prefer imported Italian wheat.
Q
Why does my dough keep springing back?
A
The dough is probably still too cold or has not rested long enough. Cover it and let it rest for another 20 to 30 minutes before trying again.
Q
Do I need a pizza stone or baking steel?
A
No. A stone or steel can improve browning and crispness, but you can also use a heavy baking sheet that has been preheated with the oven.
Q
What should I do if the dough arrives partially thawed?
A
If the dough is partially thawed but still cold, refrigerate it and use it within 3 to 4 days. Do not refreeze completely thawed dough. Please contact us promptly if it arrives warm or the shipping package is damaged.
