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
Scale
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.
