If you’re a pizza enthusiast looking to create the perfect New York-style pizza at home, understanding the dough recipe is essential. Among the many approaches, Adam Ragusea Pizza Dough Recipe stands out for its simplicity and effectiveness. In this comprehensive guide, we’ll explore everything you need to know about making New York-style pizza dough, from ingredients to techniques, and provide comparisons with other recipes to ensure you achieve the best results.
Table of Contents
- Introduction
- Ingredients Overview
- Step-by-Step Dough Preparation
- Comparing Dough Recipes
- FAQs
- Conclusion
Introduction
New York-style pizza is renowned for its thin, crisp crust and rich flavor. Achieving that iconic texture and taste starts with the right dough recipe. Adam Ragusea’s approach to making pizza dough combines ease with authenticity, resulting in a dough that’s both flavorful and easy to work with. In this guide, we’ll break down the process, compare it to other popular recipes, and provide tips to perfect your homemade pizza.
Adam Ragusea Pizza Dough Recipe: Ingredients
Essential Ingredients
| Ingredient | Quantity | Purpose |
| Bread Flour | 638 grams (about 4½ cups) | Provides structure and chewiness |
| Granulated Sugar | 1½ tbsp | Feeds the yeast and enhances flavor |
| Salt | 2 tsp | Adds flavor and strengthens dough |
| Active Dry Yeast | 1 tbsp | Leavens the dough |
| Lukewarm Water | 1¾ cups | Activates the yeast |
| Extra Virgin Olive Oil | 3 tbsp | Adds flavor and helps with dough texture |
Comparison with Other Recipes
Let’s compare Adam Ragusea’s recipe with other popular NY-style pizza dough recipes, focusing on key aspects like ingredient ratios, kneading time, and fermentation.
| Recipe Source | Bread Flour | Sugar | Salt | Yeast | Water | Olive Oil | Kneading Time | Fermentation Time |
| Adam Ragusea | 638g | 1½ tbsp | 2 tsp | 1 tbsp | 1¾ cups | 3 tbsp | 10-12 mins | 2-3 days |
| Kevin Godbee | 638g | 1½ tbsp | 2 tsp | 1 tbsp | 1¾ cups | 3 tbsp | 10-12 mins | 2-3 days |
| New York Times | 600g | 1 tbsp | 1½ tsp | 2 tsp | 1½ cups | 2 tbsp | 8-10 mins | 1-2 days |
Step-by-Step Dough Preparation
1. Gather Your Ingredients
Before you begin, ensure that you have all your ingredients prepared and ready to go. Measure out the bread flour, sugar, salt, active dry yeast, lukewarm water, and extra virgin olive oil.
2. Prepare the Yeast Mixture
- Dissolve 1½ tablespoons of granulated sugar in 1¾ cups of lukewarm water.
- Sprinkle 1 tablespoon of active dry yeast into the water-sugar mixture.
- Stir gently and let the yeast bloom for 1-3 minutes. You should see bubbles and froth. If nothing happens in 5 minutes, the yeast may be inactive.
3. Mix the Dough
- In a large bowl, whisk 2 teaspoons of salt into 638 grams of bread flour.
- Add 3 tablespoons of extra virgin olive oil to the yeast mixture.
- Add the yeast mixture to the flour and salt mixture.
- Stir with a spatula until a rough, shaggy dough begins to form.
4. Knead the Dough
- Move the dough to a lightly floured surface.
- Knead the dough by hand for 10-12 minutes. The dough should be smooth and elastic.The dough should feel slightly tacky but not sticky.
5. Ferment the Dough
- Lightly oil a storage container.
- Place the dough ball in the container, roll it around in the oil, and cover it.
- Refrigerate the dough for at least 2 days, up to 3 days. This cold fermentation enhances the flavor and texture.
6. Prepare for Baking
- Remove the dough from the refrigerator and let it come to room temperature for about an hour before using.
- On a floured surface, stretch or roll the dough to your desired size.
Adam Ragusea Pizza Dough Recipe FAQs
What is the best flour for New York-style pizza dough?
Bread flour is recommended for New York-style pizza dough due to its higher protein content, which provides the necessary structure and chewiness.
How can I ensure my yeast is active?
To check if your yeast is active, dissolve it in warm water with sugar and wait for 1-3 minutes. It should become frothy. If it doesn’t, the yeast might be expired or the water too hot or cold.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. It typically requires no blooming and can be mixed directly with the flour. Adjust the quantity to about 2 teaspoons.
Why is cold fermentation important?
Cold fermentation allows the dough to develop more complex flavors and improves the texture. It also makes the dough easier to handle.
How do I store leftover dough?
Store any leftover dough in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, Adam Ragusea Pizza Dough Recipe.
Conclusion
Adam Ragusea Pizza Dough Recipe is a great starting point for anyone looking to make delicious, restaurant-quality pizza at home. By following the detailed steps and understanding the ingredients and techniques, you can create a flavorful, perfectly textured dough that rivals your favorite pizzerias.
Whether you’re a seasoned pizza maker or a beginner, this recipe offers a straightforward approach with results that will impress. Experiment with your favorite toppings and baking techniques to make this dough truly your own. Happy baking!
