Comments on: New York Style Pizza Dough https://www.thursdaynightpizza.com/new-york-style-pizza-dough/ weekly adventures in making pizza from scratch Wed, 19 Mar 2025 17:40:22 +0000 hourly 1 https://wordpress.org/?v=6.8 By: Peggy Paul Casella https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-15156 Wed, 19 Mar 2025 17:40:22 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-15156 In reply to Steve C.

I'm thrilled to hear this, Steve! Happy rolling!

]]> By: Steve C https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-14953 Thu, 13 Mar 2025 00:29:48 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-14953 5 stars
Wow. I finally found a pizza crust tasting like NY style. This recipe is spot on.
Thank you for posting the recipe and now I need to practice rolling out the dough. The first attempt was bad and I'm glad I had another one. Cheers.

]]> By: Peggy Paul Casella https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-14473 Wed, 19 Feb 2025 18:20:34 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-14473 In reply to John Reilly.

Unfortunately, no. However, my Beer Pizza Dough is pretty amazing, and that can be made very quickly!

]]> By: John Reilly https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-14438 Sun, 16 Feb 2025 15:59:53 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-14438 Can I make this same day somehow?

]]> By: Peggy Paul Casella https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-12869 Wed, 24 Jul 2024 20:37:41 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-12869 In reply to Jenna.

Yep! Feel free to freeze it in an airtight plastic bag for up to 3 months.

]]> By: Jenna https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-12866 Wed, 24 Jul 2024 15:48:02 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-12866 5 stars
This was DELICIOUS! After cold fermenting, can the dough be frozen for later use?

]]> By: Peggy Paul Casella https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-12597 Tue, 28 May 2024 00:57:39 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-12597 In reply to John.

Those containers should work great. Let me know how it turns out!

]]> By: John https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-12591 Sun, 26 May 2024 19:44:29 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-12591 I plan on making this recipe ASAP. I’ll be splitting this up into 3 balls. Can you tell me if my new 500 ml dough containers will be big enough? I see they’re also avail in 1,000 ml but they’re pricey. Thank you

]]> By: Peggy Paul Casella https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-12198 Mon, 19 Feb 2024 17:03:55 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-12198 In reply to Ed.

So glad you love the recipe, and great point about the sugar!

]]> By: Ed https://www.thursdaynightpizza.com/new-york-style-pizza-dough/#comment-12186 Sat, 17 Feb 2024 01:26:54 +0000 https://www.thursdaynightpizza.com/?p=6756#comment-12186 5 stars
Just made a pie and excluded the sugar from the recipe. This is probably the best NY pizza dough recipe I have come across. You should add “Optional” next to the sugar, it really is unnecessary. Also, Grande mozz is the cheese everyone should use, hands down the best cheese for pizza.

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