Authentic New York Style Pizza Dough Recipe
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 love this crust over all the other doughs that I have tried.
I am 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; 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 that the dough is perfect.
Combine Bruno’s dough with the iconic pizza sauce, and you will have a delicious NYC pizza that will tell you why it is famous. You can also learn from Tom Lehmman’s recipe.
Tom Lehmman is famous for making great pizza dough and is called the dough doctor. Tom Lehman is a former American Institute of Baking director, 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.
Ingredients
– 00 Flour: I used 00 flour for this recipe, which works well with a hydration level of 65%. I recommend a hydration of 65-70% if you’re using 00 flour. If you’re using all-purpose flour, aim for a 60% hydration. For more details on hydration and how it affects the dough, check out my post on hydration percentages to determine the exact amount of water you need or check the recipe card for the exact amount I used in this recipe.
Instant Yeast: I used instant yeast for this recipe because it’s quicker and easier to work with than active dry yeast. Active dry yeast requires activation, while instant yeast can be added directly to the dough without proof. It’s a great time-saver!
Water: I use 65-70% hydration for this recipe for the pizza dough. For every 500g of flour, I added about 325-350ml of water.
If you want more detailed information about hydration percentages, I’ve linked to another post where I explain it thoroughly. You can also find the exact water measurement in the recipe card below.
Sugar: In this New York-style pizza dough recipe, sugar is added to help with fermentation. You can use either sugar or honey.
If you choose honey, remember that it adds more moisture to the dough, so you’ll need to reduce the water by about 3-4ml. Using sugar, you can follow the standard hydration formula without adjustments.
Salt: Salt is essential for flavor and strengthening the gluten bonds in the dough.
Don’t skip the salt—it helps enhance the taste and gives the dough its elasticity, making it stretchy without tearing.
Olive Oil: New York-style pizza dough traditionally includes olive oil, which makes the dough incredibly smooth and stretchy.
It also helps the dough stretch more easily when you work with it. The olive oil contributes to the golden-brown color of the crust when baking.
You may not get that perfect golden color without adding oil or sugar, especially when baking in a home oven.
Tips to Make Perfect NY Style Pizza Dough
1. If you don’t have the time to cold ferment the pizza dough for New York-style pizza overnight, you can still make it after 6 to 7 hours of proofing at room temperature. However, remember that the crust won’t have as many air bubbles, and the texture won’t be as airy as it would with cold fermentation.
Cold fermentation (letting the dough rest overnight in the refrigerator) not only creates a better texture but also enhances the flavor of the pizza crust. So, if you have the time, I highly recommend cold-fermenting your dough. If you’re in a hurry, you can use it after 6 to 7 hours at room temperature.
2. To store pizza dough, divide it into dough balls, then lightly coat each ball with a little oil. Store them in the refrigerator.
3. If you need to freeze the dough, wrap each dough ball in parchment paper or place them in airtight, sealed ziplock bags before freezing.
When ready to use frozen dough, move it to the refrigerator and let it thaw for about a day. Once thawed, bring it to room temperature before using it to make pizza.
4. If you are using active dry yeast, which needs to be activated before use, then take some lukewarm water and add the yeast and some sugar to it. Leave this for 10-15 minutes at room temperature, and once you see the mixture froth up, you know it is ready to be used with pizza dough.
Note- Can you store pizza dough in the fridge for over a day? Absolutely! Cold fermentation can continue in the fridge for 2 to 4 days, improving the flavor and texture. However, I don’t recommend keeping it in the fridge for more than 4 days. If you need to store it longer, freeze the dough to preserve its quality and prevent over-fermentation.
New York Style Pizza Dough Recipe
Equipment
- 1 Cast Iron Pan
- 1 Convection oven
Ingredients
- 500 grams 00 Flour
- 350 ml Water
- 1 tbsp Instant Yeast
- 1 tbsp Salt
- 1 tbsp Sugar
- 3-4 tbsp Olive Oil (incorporated while kneading)
Instructions
- Making the pizza dough is quite easy. First, combine all the dry ingredients in one bowl. In a separate bowl, mix together the wet ingredients, which include honey and water (or just water if you're using sugar instead of honey). Once the wet ingredients are combined, add them to the dry ingredients and mix them together.
- Knead the pizza dough for about 5 to 10 minutes using the popular "slap and fold" technique, which is great for pizza dough. After kneading, your dough will be ready. Incorporate the olive oil within the dough in this step, and you can do so by adding olive oil to this pizza dough.
- Let the dough rest at room temperature for 5 to 6 hours to rise. After this initial rise, I recommend placing the dough in the fridge for cold fermentation. I let mine ferment overnight, then took it out in the morning to come to room temperature, which usually takes 5 to 6 hours. Since I made this pizza in winter, it took a bit longer, but in warmer weather, it might take less time.
- Once your dough has come to room temperature, it will be ready to be divided into two portions and stretched out for pizza.
- Prepare an authentic New York-style pizza sauce and spread it over your rolled-out dough. Add cheese, and then bake the pizza in a preheated oven at 190°C for about 12 to 15 minutes. Make sure to preheat your oven before cooking to get the best results!
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!
Can you give… measurements? Oven temperatures? Baking times?
Hi,
I have to edit this as this is an old post. But you can use 650 ml of water for 1000grams of flour. I use 00 flour for this recipe as well. Even if you use all purpose flour, these same measurements will go.
Temperature for baking should be preheated oven at 200°C for about 10 minutes , then cook pizza at 190°C for 15 minutes.