#Ny style pizza free#
Salt – Salt actually plays many roles: it offers the NY pizza crust more flavor, and regulates the yeast so it doesn't overproof.Įquipment you'll need to make gluten free pizza New York style.
Warm water – Warm (not hot) water activates the yeast without killing it. Sugar – The sugar serves as the “food” for the yeast to feed. Then, add it to the dough when you add the rest of the water, and proceed as directed. You'll need 25% more yeast, by weight, if you use active dry yeast, and you'll have to hydrate it first in some liquid from the recipe. 
Instant yeast – I prefer instant yeast as it's easier to work with, but you can prepare active dry yeast for this recipe too. Tapioca starch/flour – Tapioca flour plays a huge role in giving our New York-style pizza crust its chewy texture. This gluten free flour blend is the only one that's given me that firm, chewy texture for which New York-style pizza is known. All purpose gluten free flour blend – I often recommend Better Batter in my gluten free recipes, but I'm serious this time - it really is the best for the job. Is this the best New York pizza dough? I'm going to say yes, for all the reasons above, but also because it only takes a few ingredients to recreate the classic taste of an NYC pie. New York-style gluten free pizza crust ingredients If that doesn't make you a hero in the eyes of the hungry family on pizza night, I don't know what will. Just imagine it: Fresh, New York-style pizza, on the table within 25 minutes. Of course, you can also make the dough ahead of time and store it in the fridge for up to three days. If you're making it from scratch, you can have a homemade pizza on the table in less than an hour, with little of that being active time. On top of that, this New York-style pizza crust recipe doesn't take long to put together. It's fresher than any prepackaged crust you'll buy at the store, and it offers that authentic New York City-style flavor and texture, despite not having a trace of gluten. I've made plenty of gluten free pizza crusts, but I think this one might be my favorite. Why this is the best New York-style pizza dough recipe You end up finishing it way too fast, but again, you don't know that's bad because you're 20. And if you're going to eat it walking down the street (which is admittedly kind of gross, but I was in my 20s and had no clue), you're going to want to fold it in half. You generally buy pizza by the slice, and then you eat it walking down the street. 
When I lived in Manhattan and then Brooklyn, I don't remember ever ordering a whole pie except for delivery. They say the price of a slice of pizza in New York City tracks the price of a subway ride (or what used to be a subway token (I might be a bit older than you think!). But it's just not the texture we're going for here. It's only slightly crispy on the very, very outside, like in darker spots underneath the pie and on the edges.Īlmost no matter how thin you make it, you're not going to have a cracker-like crust. This pizza crust is “NY style” because it has a thin, chewy crust that folds in half on the horizontal when you grab a slice. What makes this gluten free New York-style pizza crust different This NY-style gluten free pizza crust is a real thin crust pizza that actually folds in half when you grab a slice, and has that famous chew!
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