Thin, Crispy Crust. Makes 4 x 12"" Pizzas. Simply Add Water & Oil. Make pizza. Authentic Pizza, at Home. Vegan Friendly.Make the New Yorker This distant double-sized relative of the Neapolitan was brought to New York in the late 1800s by Italian immigrants. Locals loved its thin crisp crust and crunchy, foldable base - but a whole pizza pie was pricey. So, a few decades later, the New York slice was born. An immediate hit in the city, the exra-large, eat-on-the-go slice is now a way of life. It's easy to whip up the classic, crispy base at home. We use the high quality strong flour New York pizzerias swear by. All you need to do now, is hand stretch the base and load on your toppings.Thin, Crispy Crust. Makes 4 x 12" Pizzas. Simply Add Water & Oil. Make pizza. Authentic Pizza, at Home. Vegan Friendly.Make the New Yorker This distant double-sized relative of the Neapolitan was brought to New York in the late 1800s by Italian immigrants. Locals loved its thin crisp crust and crunchy, foldable base - but a whole pizza pie was pricey. So, a few decades later, the New York slice was born. An immediate hit in the city, the exra-large, eat-on-the-go slice is now a way of life. It's easy to whip up the classic, crispy base at home. We use the high quality strong flour New York pizzerias swear by. All you need to do now, is hand stretch the base and load on your toppings.
For allergens, including Cereal containing Gluten, see ingredients in BOLD.
Lifestyle
Suitable for Vegans
Allergy advice
May Contain Soya
May contain Soya.
Typical values
Per 100g As Sold
Energy
1481kJ
Energy
349kcal
Fat
1.81g
Of which Saturates
0.39g
Carbohydrate
68.06g
Of which Sugars
1.80g
Fibre
2.92g
Protein
13.76g
Salt
1.35g
Preparation and Usage
Our Method Time to turn up the heat! Step 1 Empty the entire 675g pizza mix into a large bowl or your stand mixer bowl. Add 410g of cold tap water and 10g of olive oil. Step 2 By hand, combine the mixture to form a sticky dough. Knead for 10 minutes. By mixer, use a dough hook and mix on slow for 8 minutes. The dough will become less sticky the more you knead it. Eventually, the surface will be smooth and spring back to touch. Step 3 Lightly oil a clean bowl and add the dough. Cover with a damp cloth and cling film, place in a fridge overnight. Step 4 Divide the dough into 4 equal-sized balls and place on a lightly floured tray. Cover with a damp cloth and prove for 2 hours at room temperature. Step 5 Sprinkle the semolina sachet onto a clean worktop to prevent sticking. Stretch the dough into four 12" pizza bases. Layer with your favourite toppings. Step 6 Pizza oven 370°C 3-5 minutes Rotate while cooking Fan oven or pizza stone 220°C 8-10 minutes Too Hungry to Wait? Try our fast prove method... Add tepid water at step 1 and leave the dough to prove in a warm place for 2 hours at step 3. Once you have reshaped your dough at step 4 leave to prove for a further 30 minutes before you stretch.
Origin Information
Country of Origin: United Kingdom
Made in the UK
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