This time I tried the Authentic New York Style Pizza Dough Recipe and I have to say it was extremely quick and 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 quick and easy recipe and there is no way you are not going to enjoy this best 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 of the thin crust. 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.
There are famous restaurants like Bruno’s that make the best NYC-style pizza dough. Bruno’s is pretty famous in NYC and one of the reasons is because the dough is actually perfect.
Combine the Bruno’s dough with the iconic pizza sauce and you have yourself a delicious NYC pizza that will let you know why it is famous. You can also learn from Tom Lehmman’s recipe.
Tom Lehmman is famous for making great pizza doughs that he is called the dough doctor. Tom Lehmman is a former director at the American Institute of Baking so he knows what he is doing.
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/Active Dry 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 or active dry yeast but make sure to test the active dry yeast first.
There are substitutes if there is no yeast available. If you have no yeast or if you run out of it, you can use sourdough starters but I still recommend not doing this recipe with no yeast.
Now start kneading the dough with a bread machine, food processor, or by hand, and make sure to turn it in a nice homogenous ball.
Once you have made it into a ball, start kneading the dough with your food processor, by hand, or with a bread machine till it becomes smooth.
You might have to knead the dough for about 5 minutes with the bread machine or food processor and 12 minutes by hand till the dough becomes smooth and elastic.
I say it is better to knead the dough by hand but it can be tiring. Make sure that your workspace is greasy but not too much, just enough so that the dough will not stick and will form better and smoother edges.
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 basic 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 this quick and basic 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 thin crust 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.
Some people would say that New York pizza is too greasy compared to Italian pizzas with relatively dry slices and it is true, but if you prefer the greasy mess over the Italian slices, then there is no stopping you.
There are people who love the greasy slices as in a way, it binds the flavors better than dry ones. So it is totally up to you to decide which is better and make your own twist to the pie.
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!