I once created a short version of pizza dough called Insta-Pizza Dough for managing pizza in under an hour. After a lot of practice working in bakeries, however, I finally came up with this recipe, which quickly became one of my favorites: my own interpretation of New York pizza dough.
I’m originally from Brooklyn, New York, grew up with a lot of Italians, and even went to Italy, so my standards for pizza are pretty high! When I left my hometown for Virginia, I went on a quest for good pizza because the chain restaurants weren’t cutting it.
I used to think it was “the New York water,” as everyone else touted, but rest assured, creating New York style pizza crust has nothing to do with the water in the pipes and everything to do with mixing a wet dough, a long fermentation period, and baking the pizza on high heat.
This New York pizza dough recipe is very versatile. It makes enough for two 16″ pizzas with any toppings. I use 00 flour for the best crumb texture and flavor reminiscent of Italian and New York pizzerias, but you can get beautiful pizza using what you have on hand. All-purpose flour works just fine.
It might be tempting to add more flour into sticky dough, but wetter doughs produce an airy crumb and crispier crust. It is also easier to stretch over the pizza pan.
Fermentation is the process in which yeast, bacteria, and other microbes break down the sugars in a dough to produce alcohol and carbon dioxide. The carbon dioxide is was creates the holes, and the alcohol creates the majority of the flavor. Without yeast, many doughs and breads are flavorless.
Baking the pizza at high heat helps to make the dough rise and caramelize the crumb, creating additional texture and flavor. Most home ovens can reach 550°F (285°C). It might seem scary to use such high heat, but I promise the pizza will taste the best at this temperature.
WHY YOU’LL LOVE THIS RECIPE
- Easy to make
- Simple ingredients
- Customize your pizza however you like
- This pizza dough is vegan
- This pizza dough is dairy and egg free
MORE RECIPES LIKE THIS
Make the Best Pizza Margherita At Home
Chicken Sausage and Pesto Pizza
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Stand mixer or bread machine
Large mixing bowl
Pizza pan or pizza stone
New York Pizza Dough
- 4 2/3 cups (600g) 00 flour, or bread flour or all-purpose flour
- 2 cups (450ml) water
- 1 tbsp (16g) sea salt
- 1 tsp instant yeast
- 1 tbsp (15g) sugar
- 3 tbsp (45ml) extra virgin olive oil, for greasing
In a stand mixer with a hook attachment, knead all of the ingredients except for the olive oil. Knead the dough until it is smooth and flexible. If you do not have a stand mixer, use a bread machine or your hands. The dough is meant to be wet and sticky, so do not add extra flour. If the dough is very sticky, use a small amount of olive oil on your hands.
Generously grease a large mixing bowl with the olive oil. Grease your hands with the olive oil and shape the dough into a ball. Place the dough ball into the greased bowl and cover it with plastic wrap.
Allow the dough to rest in the refrigerator for at least 4 hours (or 1 to 2 hours at room temperature), but preferably overnight.
When ready to use, allow the dough to come to room temperature (approximately 30 minutes).
Preheat your oven to 550°F (285°C).
Divide the dough into two and lightly dust the tops with flour. You can use both dough balls or save one for later in the freezer.
Lightly grease a pizza pan or stone with olive oil. Coat your hands in olive oil and stretch one of the dough balls into a 16” disk and lay it over the pan or stone. If stretching becomes difficult, dust more flour onto the top of the dough.
Par-bake the dough in the oven for 8 to 10 minutes or until the dough is pale tan with light patches of brown. If the dough begins to balloon, poke the bubbles with a skewer or knife.
Quickly remove the par-baked pizza from the oven and spread your desired toppings onto the pizza (to customize a pizza, use up to a cup of sauce per 16” pizza or 1/3 cup pesto per 16” pizza and 2 cups of cheese). Return it to the oven and bake for an additional 10 to 12 minutes.
The pizza is ready when the toppings are fully cooked and the bottom of the pizza has browned.
- If you cannot find 00 flour, use bread flour or all-purpose flour.
- Always par-bake this dough. Home ovens do not get as hot as professional pizza ovens, so par-baking will ensure that the dough is thoroughly cooked.
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