This time I tried the Authentic New York Style Pizza Dough Recipe and I have to say it was extremely easy because I had done my fair share of work on making the Neapolitan Pizza Dough.
The New York Style Pizza Dough recipe is very similar to the Neapolitan Pizza dough and this recipe is probably one of the best tasting recipes out there.
I just love this recipe and there is no way you are not going to enjoy this pizza dough as the pizza I made with it was slightly crispy at the bottom but chewy too.
It had a perfect balance and it melts in your mouth because the crust is super thin. I personally love this crust over all the other doughs that I have tried.
This makes me more excited than ever to share this recipe with my readers.
Also, the best part about the New York pizza is that it takes less time to cook and hence I could whip out multiple pizzas within 30 minutes.
Enough bragging how good the pizza turned out, let’s jump right into making this amazing pizza dough.
– Caputo Tipo 00 Flour/ All Purpose Flour works too
– Instant Yeast
How to make the New York Style Pizza Dough?
Start with some water and add 1 tbsp of salt to it.
You need to make sure that the water is room temperature if you want to use the dough after 24 hours.
However, if you want to use the dough within a few hours like I do, then you can use lukewarm water.
Make sure that the water is not hot, just a little warm.
Next, add the flour to it and start mixing and then soon add the instant dry yeast. Now start kneading the dough and make sure to turn it in a nice homogenous ball.
Once you have made it into a ball, start kneading the dough till it becomes smooth.
You might have to knead the dough for about 5 minutes till the dough becomes smooth and elastic.
Once you have kneaded the dough, it becomes smooth and you can feel that it is dense and elastic.
**Note that I did not mention the quantity of flour to add because I usually add flour to a point where I’m able to make a homogenous dough ball.
Cover the dough with a wet cloth and let it rise in a bowl. Take it out after 1-2 hours and then divide the dough into smaller dough balls.
Once you have divided it into smaller dough balls, you can make a pizza out of it. However, I prefer to leave it for a while till it doubles in size again.
It is then ready to use. You can also, keep these dough balls inside the refrigerator for about 24-48 hours and then use them once you have let them out for about 90 minutes.
I usually leave it out for a while till it doubles in size and then use it.
You can make a lot of pizza dough at once and use some immediately and keep the rest in the fridge, this way you can test out both the methods and use whichever works best for you.
Once the pizza ball is doubled in size, you can start stretching your pizza dough and make your pizza.
This recipe would taste amazing if cooked in an outdoor pizza oven, although, even when made in a home oven it does taste fantastic.
Hope you enjoy this recipe and let me know if you have any questions!
If you like the recipe do not forget to share it on social media!