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The Best New York Style Pizza Dough

The best, authentic NY pizza dough recipe for making pizza dough at home. This is the best thin crust pizza ever! This recipe make four 14" pizzas (about 2.5 to 3 lbs of dough).  You will never want take out again!
Course Main Course
Cuisine Italian
Keyword New York Pizza dough recipe
Prep Time 15 minutes
Cook Time 6 minutes
Resting time 1 day
Total Time 1 day 21 minutes
Servings 32 slices
Calories 91kcal
Author Marie

Ingredients

  • 6 cups flour, all purpose or bread 28 oz (796 grams)
  • 2 1/4 cups water 17.4 oz (493 grams or mls) Luke cold
  • 1 teaspoon instant dry yeast (3.5 grams)
  • 2.5 teaspoons salt (15.6 grams)
  • 2 teaspoons sugar (7.8 grams)
  • 1 tablespoon olive oil (11.8 ml)

Instructions

To mix the dough

  • Place water in mixing bowl.
  • In a separate bowl, mix salt and yeast (and sugar if using) into flour
  • Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
  • After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
  • Test final dough temperature, which should ideally be between high 70s to low 80s (optional)

Diving the dough and letting it rise

  • Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).

Assembling and baking the pizzas

  • The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
  • In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour
  • Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
  • Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
  • Enjoy!

Notes

Weighing the flour is *highly* recommended. Using a cup to measure will typically yield inaccurate results, plus different flour brands have different weights If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead for 4 to 5 minutes, low speed or hand knead.
Baker's percents: 62% hydration, 0.4% yeast, 1.5% salt, 1.5% oil, and 1% sugar with a thickness factor of 0.08 using this calculator: http://www.pizzamaking.com/dough-calculator.html

Nutrition

Serving: 1Slice | Calories: 91kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 183mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1.1mg