Classic NY-Style Pizza Dough
Craft the perfect New York-style pizza crust at home with this classic dough recipe, ideal for thin, chewy, and crispy pizzas.
Equipment
- Heavy spoon
- Floured board
- plastic wrap
- Baking stone
- Pizza peel or cutting board
- Rolling pin (optional)
- Ingredients:
- 1½ cups warm water (105°F)
- 4½ cups flour
- 1 tablespoon olive oil
- 2½ teaspoons sugar
- 2½ teaspoons salt
- ½ teaspoon yeast
Ingredients
- 1½ cups warm water 105°F
- 4½ cups flour
- 1 tablespoon olive oil
- 2½ teaspoons sugar
- 2½ teaspoons salt
- ½ teaspoon yeast
Instructions
- In a large bowl, mix the water with sugar and salt until dissolved.
- Add olive oil and then the flour.
- Stir the mixture with a heavy spoon for 1 minute.
- Turn the dough out onto a floured board and press it into a circle.
- The dough will be quite dry.
- Sprinkle yeast evenly over the dough and knead for 12 minutes.
- Divide the dough into portions based on the desired pizza size:
- 6 oz for calzones
- 10 oz for 9-inch pizza
- 18 oz for 12-inch pizza
- 25 oz for 15-inch pizza
- Shape each portion into a dough ball by tucking the dough inward and creating a smooth surface with seams only on the bottom.
- Place the dough balls on a plate, cover with plastic wrap, and let proof for 1–2 hours at room temperature for same-day use or refrigerate for use the next day.
- To stretch the dough, place a dough ball on a lightly floured surface and lightly flour the top.
- Flatten the dough ball evenly with your fingertips, working from the edges to the center.
- Alternatively, use a lightly floured rolling pin to achieve the desired shape.
- Preheat a baking stone in the oven at 500°F for one hour before baking.
- Liberally sprinkle cornmeal or semolina on a pizza peel or cutting board to prevent sticking.
- After topping the pizza, pick up an edge of the dough and lightly blow air underneath to loosen any sticky areas and redistribute the cornmeal.
- Shake the peel or cutting board to ensure the dough is not sticking, and carefully slide the pizza onto the stone.
- Bake for approximately 15 minutes or until the crust is golden brown and crisp.
Notes / Tips / Wine Advice:
Serving Tip:
This dough is perfect for a classic cheese pizza, loaded veggie pizza, or even a calzone.Wine Advice:
Pair with a medium-bodied red wine like Chianti or a refreshing sparkling Prosecco.Nutritional Information
Calories: 300 kcal | Carbohydrates: 58 g | Protein: 8 g | Fat: 2 g | Fiber: 2 g | Sugar: 2 g | Salt: 1.2 mg
