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hhaaha selfclaimed world recipe day.  hubby is out to office , and ayra is still in slumberland on this lovely saturday morning. so im taking my own sweet time here to post some of the recipes that ive promise to my tweetmomma after a while.

i had beed searching high n low for a good new york pizza crust recipe (thin, crisp and chewy type) . all these years, we had been using my moms pizza dough recipe (which is great) but its the typical ‘bready’ type dough , similar to the ones at pizza hut.so after much googling i found a great video by a pizza maker in brooklyn HERE with a much2 simpler recipe and gave it a try.  This recipe really works wonders! the ingredients were very simple, but the key is the shaping technique. The bad news is the video is no longer available! arghh. i still remember the technique but i dont think i can explain it well with words only. ill give you the recipe first , then maybe if i have the time to take a video my self i will posted it here. haha i hope im rajin enuff

crispy chewy pizza dough (authentic new york pizza)

ingredients

* 3 cups flour (divided into ¾ cup and 2¼ cup) + extra for work surface and hands
* 1 packet quick-rise yeast
* 1½ cups water
* 2 tsp sea salt ( i would reccomend 1 tsp of regular salt, as my finished dough was a bit salty )

HOW-TO:

Make Starter for Dough

1. In the bowl of an electric mixer, but using a spoon or fork only, combine  salt,  1½cup warm water and 1 packet of quick-rise yeast
2. Then add 2 1/4 cups flour
3. With dough hook attachment, mix in electric mixer for 2-3 min
4. Scrape flour down from sides of bowl. Mixture will be very wet and loose
5. Let rest for 20-25 min

Finish the Dough

1. Add the remaining flour.
2. Mix using dough hook for about 2 min
3. Mix will be slightly wet at this point. If too wet, add a little more flour in small increments until dough pulls away from the sides of the mixer wall with ease. If dough is sticking to the sides of the mixer bowl, it’s too wet. If dough is too dry, add water in small increments to bring to desired wetness
4. When ready, dough will be sticky to the touch, but not sticking to your hands. It hangs on the dough hook
5. Let rest for 20 minutes

6. take out the dough, cut and form into balls by pushing all the corners into the bottom of the dough (depending how large you want to make the pizza) *argh i wish the video link is working!
7. flour both dough and your working surface well coz the dough tends to be quite sticky. let rise for 4 hours in room temp  or overnight (in the fridge).
8. press your proofed dough gently with your palm to flatten, then using both palm, stretch all corners aside while turning the dough around in circle motion.  its very important that you dont press the dough down coz we want to keep the air pockets inside the dough.pick up the dough and put the dough over your both closed fist and rotate, just let the gravity pulls your dough and it will be stretched evenly while u rotate it.
put back the dough down n ure done. finish your toppings and and bake in the highest oven temp for 12-15 minutes .(or untill the dough is cooked)

really sorry for theloose how-to explanation , lets hope the video will be restored soon or ill have to come up with my own instruction video! lol. happy trying!

p/s i prefer to cut my mozarella into thick slices and scatter them onto my dough instead of using the shredded one. i gives you more goey effect just like the italian margherita . try it!

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