Here at the bite of new york we make pizza just like they do up in the big apple. Gently press out dough into rough 8 inch circle leaving outer 1 inch higher than the rest. So we decided to test out a handful of seattle s favorite pizza spots that served up slices of ny style pizza with a specific set of guidelines. Place the dough on a lightly floured surface. The crust is sturdy but not cracker like and instead features a tender chew thanks to the addition of oil in the dough.

Lift the dough onto the prepared pan and press the dough to the edge of the pan. Using a food processor brings the dough together in 30 seconds flat which is ready to bake the next day so anyone can enjoy a city slice at home. The morning before you want to make pizza transfer the dough to the refrigerator. 1 hour before baking adjust oven rack with pizza stone to middle position and preheat oven to 500 f. For each pizza brush the pizza pan with a little olive oil.

Next it s the cheese unlike a neapolitan which uses fresh mozzarella new york style pizza uses grated dry mozzarella the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk. It s applied sparingly so that it melts into a loose matrix that mingles with the sauce underneath browning ever so slightly in the heat of the oven. After it is mixed it is proofed left to rise ferment in the refrigerator for a minimum of 24 hours and up to 72 hours it can also be frozen. Preheat oven to 500 degrees f. This independent family owned pizzeria offers a true taste of brooklyn with delicious new york style pizzas and calzones.

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Among the best pizzerias in the area we capture the spirit of the new york pie with thin crust fresh toppings and fast service. He insists that new york style pizza is the superior slice. Our focus is making the best pizza possible. If you have one place a pizza stone on the bottom rack of the oven. Stretch or roll the dough with a rolling pin into an 11 inch round.

Divide the dough in half and roll into a 12 inch circle about 1 2 inch thick. But there has always been one dominant style of pizza in my family thanks to the fact that my dad was brought up in brooklyn. Dust pizza peel or. Turn single dough ball out onto lightly flour surface. Topolino s makes their own pizza dough and bread fresh daily and pride themselves on being the eastside s lunch spot for great pizza and subs.

Cut the dough in half form each piece into a neat ball wrap tightly in plastic wrap and transfer to the freezer. This type of pizza dough contains water flour salt instant yeast and olive oil and sugar especially when baking in a home oven to help browning. New york style pizza dough is an offshoot of neapolitan style dough still a thin crust pie but slightly thicker than its italian cousin. Bringing a taste of new york to washington. It s a small establishment better for take out than.

It s a small establishment better for take out than. Cut the dough in half form each piece into a neat ball wrap tightly in plastic wrap and transfer to the freezer. Divide the dough in half and roll into a 12 inch circle about 1 2 inch thick. Among the best pizzerias in the area we capture the spirit of the new york pie with thin crust fresh toppings and fast service. Next it s the cheese unlike a neapolitan which uses fresh mozzarella new york style pizza uses grated dry mozzarella the kind you can get sliced on a meatball sub or wrapped in cryovac blocks near the milk.

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Bringing a taste of new york to washington. Lift the dough onto the prepared pan and press the dough to the edge of the pan. Here at the bite of new york we make pizza just like they do up in the big apple.