New York Style Pizza Dough
This is the best method to create authentic, New York Style, pizza dough completely from scratch.
2 Teaspoons of Olive Oil
398 grams of Flour (Approximately 3 – 4 Cups)
1/2 Teaspoon of Instant Yeast
2 Teaspoons of Salt
2 Teaspoons of Sugar
1 1/4 Cups of Water
Combine Flour and Salt into a medium-sized mixing bowl.
Combine Yeast, Sugar, and Water in a separate bowl and stir until Yeast and Sugar are dissolved.
Pour the water mixture into the flour mixture and knead by hand for approximately 5-10 minutes, or until all of the flour has been incorporated.
Add oil and knead for an additional 5 minutes.
Roll dough into a ball and place into a greased, sealed, container. Make sure that the container has enough room for the dough to rise.
Place sealed container, with dough inside, into the refrigerator for at least 24 hours, but no more than 72 hours.
When ready to cook, remove the dough from the refrigerator and allow to come to room temperature before cooking. Preheat your oven to 480 degrees.
Use cornmeal to prepare your work service, and roll the dough out until it is approximately 1/4 inch thick
Perforate your dough with a fork by poking holes in the dough. This will help to prevent the dough from forming bubbles when it bakes.
Sprinkle the dough with salt, pepper, and garlic powder to taste, and place in the oven for 5 minutes.
Remove the crust from the oven and apply a thin coat of olive oil to the top of it.
Add your sauce and toppings
Place back in the oven for approximately ten minutes, or until your crust is golden brown.
- If you do not want to wait 24 hours, allow the dough to rise at room temperature for 1-2 hours. However, I have found that the best-tasting pizza crust has been after it has sat in the refrigerator for 72 hours.
- Make sure your water and yeast are both at room temperature before using.
- If you are using a pizza stone (HIGHLY RECOMMENDED), make sure you place the stone in the oven while the oven is preheating, and allow the stone to sit in there for at least 30 minutes. This will help to ensure your crust is crispy on the outside and chewy on the inside.
- Type 00 flour is best, but bread flour also works well.
- Different brands of flour vary in terms of the flour’s density. Therefore, it is best to weigh the flour using a scale.