If you have ever dreamed of crafting the perfect slice of pizza right in your own kitchen, this New York Style Pizza Dough Recipe is exactly what you need. It gives you that iconic thin, yet chewy crust with just the right amount of crispness, the kind that New Yorkers swear by. With simple ingredients and straightforward steps, this dough will become your go-to foundation for creating mouthwatering pizzas that carry the spirit of New York’s famous pizzerias, no matter where you live.
Ingredients You’ll Need
Using just a handful of basic ingredients, this dough proves that simplicity is the secret to greatness. Each component works together to craft a dough that’s flavorful, textures perfectly, and browns beautifully in your oven.
- 315 g water: Essential for hydrating the flour and activating the yeast, water affects dough consistency and crust texture.
- 500 g all-purpose flour: Provides the structure and chewiness that define New York-style crust.
- 4 g yeast: The magic agent that leavens the dough and gives it that lovely airiness and rise.
- 10 g salt: Enhances flavor and tightens gluten structure, contributing to the dough’s chew.
How to Make New York Style Pizza Dough Recipe
Step 1: Combine Ingredients and Rest
Start by mixing all the ingredients together in the bowl of a stand mixer just until they are blended. This initial mix doesn’t take long but is critical for bringing everything together before the dough’s transformation begins. Then, let the dough rest for 20 minutes. This rest period, also known as autolyse, helps develop the gluten and makes the dough easier to work with later.
Step 2: Knead Until Smooth
After resting, mix the dough again on a low speed for 2 to 3 minutes. You’re looking for a dough that’s springy and smooth—this texture signals the gluten is well developed and the dough is ready to be shaped.
Step 3: Portion the Dough
Divide your dough into three equal balls weighing about 276 grams each. Placing these dough balls into ziplock bags with a light dash of olive oil prevents them from drying out and adds a slight richness that will elevate the flavor of your final crust.
Step 4: Refrigerate Overnight
Refrigerate the dough overnight to allow it to ferment slowly. This slow fermentation deepens the dough’s flavor and results in that classic, slightly tangy New York pizza taste that everyone loves.
Step 5: Preheat and Bake
Before baking, place a pizza stone or steel in your oven and preheat to 550ºF. Let the stone or steel heat up for at least 40 minutes to ensure even, intense heat that creates the perfect crispy bottom crust. Roll out the dough on parchment paper, add your favorite toppings, and carefully slide the pizza onto the preheated stone. Bake for about 10 minutes until the crust is golden and the toppings are bubbling beautifully.
How to Serve New York Style Pizza Dough Recipe
Garnishes
Topping your pizza doesn’t have to be limited to just tomato sauce and cheese. Try fresh basil leaves, crushed red pepper flakes, or a drizzle of good olive oil after baking. These garnishes add bursts of flavor that elevate the whole experience without overwhelming that wonderfully crafted New York Style Pizza Dough Recipe base.
Side Dishes
Pair your pizza with classic side dishes like a fresh Caesar salad or garlic knots. The crisp greens and buttery knots provide perfect textural variety and taste contrast to your delicious pies, making for a well-rounded meal that will satisfy every craving.
Creative Ways to Present
For a fun twist, try folding your pizza slice New York-style or serve mini personal pizzas by dividing your dough into smaller balls. You can also create a pizza board with assorted cheeses, cured meats, and fresh veggies for an interactive meal that showcases the versatility of the New York Style Pizza Dough Recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftover dough balls, keep them refrigerated in airtight bags for up to 3 days. When properly stored, the dough maintains its moisture and develops even more flavor, ready for your next pizza night.
Freezing
For longer storage, freeze your dough balls wrapped tightly in plastic wrap inside freezer bags. Thaw overnight in the refrigerator before use, allowing the dough to regain its elasticity and be just as easy to work with as fresh dough.
Reheating
Reheat leftover pizzas in a hot oven or on a pizza stone for a few minutes to revive that crispy crust and melty cheese. Avoid microwaving as it can make the crust soggy and less enjoyable compared to the freshly baked taste you get from the New York Style Pizza Dough Recipe.
FAQs
Can I make this dough without a stand mixer?
Absolutely! You can mix and knead the dough by hand. It will just take a bit more elbow grease to get the gluten activated and the dough smooth and springy. The results are just as rewarding.
Why should I refrigerate the dough overnight?
Refrigeration gives the dough time to ferment slowly, developing deeper flavors and improving texture, which is a hallmark of authentic New York-style pizza crust.
Can I use bread flour instead of all-purpose flour?
Yes, bread flour works well too and often gives a chewier texture because of its higher protein content, which some pizza lovers prefer for that classic New York crust.
What if I don’t have a pizza stone or steel?
You can bake on an inverted baking sheet preheated in the oven for 40 minutes. It won’t be exactly the same but will still help crisp the crust better than baking on an unheated surface.
How thin should I roll out the dough?
Roll the dough to about 1/8 inch thick for that iconic thin and foldable New York slice. Be careful not to tear it, but allow it to be thin enough to crisp nicely in a hot oven.
Final Thoughts
There’s nothing quite like biting into a slice made from this New York Style Pizza Dough Recipe. It’s a humble yet magical foundation that brings the taste of the city’s pizzerias right to your home kitchen. Whether you’re a newbie or a seasoned home cook, give this recipe a try — your pizza nights will never be the same again!
Print
New York Style Pizza Dough Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 12 hours 35 minutes (including overnight refrigeration)
- Yield: 3 pizzas (about 10-inch each)
- Category: Pizza Dough
- Method: Baking
- Cuisine: American
Description
A classic New York Style Pizza Dough recipe that yields a thin, crisp, and flavorful crust perfect for homemade pizzas. This dough is easy to prepare with simple ingredients and requires an overnight refrigeration to develop its signature texture and taste.
Ingredients
Dough Ingredients
- 315 g water
- 500 g all-purpose flour
- 4 g yeast
- 10 g salt
Additional
- Olive oil (a dash for storage)
Instructions
- Mix Ingredients: In the bowl of a stand mixer, combine the water, flour, yeast, and salt just until the ingredients are blended together. Allow the dough to rest for 20 minutes. Then, mix on low speed for 2 to 3 minutes until the dough becomes springy and smooth.
- Divide Dough: Divide the dough into three equal portions, about 276 grams each. Shape each portion into a ball and place each in a separate ziplock bag with a dash of olive oil to prevent sticking.
- Refrigerate Dough: Refrigerate the dough balls overnight to develop flavor and a better texture.
- Prepare Oven and Stone: When ready to bake, place a pizza stone or pizza steel in the oven and preheat to 550ºF (290ºC). Allow the stone or steel to heat for at least 40 minutes to ensure a crisp crust.
- Roll Out and Bake: Roll out one dough ball on a piece of parchment paper to your desired thickness. Add your preferred pizza toppings. Using a cookie sheet, transfer the pizza on the parchment paper onto the preheated stone or steel in the oven. Bake for approximately 10 minutes until the crust is golden and toppings are cooked.
Notes
- Rest time after initial mixing is important for gluten development.
- Overnight refrigeration enhances flavor and texture.
- Preheating the pizza stone or steel thoroughly ensures a crispy crust.
- Use parchment paper to transfer pizza easily onto the stone.
- Bake at very high temperatures to emulate traditional New York-style pizza ovens.
