Best New York Style Pizza Dough Recipes

NEW YORK-STYLE PIZZA DOUGH

Steps:

• Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
• Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
• Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
• Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
• Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
• Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

NEW YORK STYLE PIZZA DOUGH

Steps:

• Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.
• Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
• Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
• Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.
• Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
• Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.
• When ready to use, remove from fridge, and let the dough come up to room temperature before using.

NEW YORK-STYLE PIZZA DOUGH

Steps:

• In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.
• In another small bowl, combine the cold water, sugar, salt and olive oil (and optional italian seasoning). Stir to dissolve the sugar and salt.
• TO MAKE THE DOUGH BY HAND: Place 5 1/4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
• Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
• TO MAKE THE DOUGH USING A STAND MIXER: Fit a heavy-duty stand mixer with the dough hook attachment. Place 5 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes.
• Mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (If the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if necessary.
• PREP DOUGH FOR RISING: Cut the dough into thirds to form three even portions, each weighing 15 ounces. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in plastic grocery bag, twist the top together and fold excess underneath. be sure to allow enough room for the dough to double in size in each bag.
• Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with your favorite pizza recipe. Makes 45 ounces dough or three 15-ounce portions, enough for three 12-inch pizzas.

BASIC NEW YORK-STYLE PIZZA DOUGH

Steps:

• 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3-4 times until mixed. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 sec. Continue processing 15 secs longer. 2. Transfer dough a lightly floured surface and knead once or twice by hand until smooth ball in formed. Divide the dough into three even parts and place each in a qt-sized ziplock bag. Place in refrigerator and allow to rise at least one day, and up to 5. Remove from refrigerator, shape into balls and allow to rest at room temperature for at least 2 hours before baking.

TRUE NEW YORK STYLE PIZZA DOUGH

Steps:

• 1. In a large bowl - Dissolve sugar and salt in water. Add oil and flour and stir with a heavy spoon for 1 minute.
• 2. Turn out to a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 minutes.
• 3. Divide into portions for calzones or pizza. You will need to weigh these for correct portion size. See notes.
• 4. NOTE: Portions are as follows: Calzones: 6 oz portions 12 inch pizza: 18 oz portions 15 inch pizza: 25 oz portions
• 5. Roll each portion into a ball. You want a ball without visible seams. Place balls in a bowl covering with saran wrap and allow to proof for 1-2 hours at room temperature if using dough the same day. Or.. refrigerate for next day use and allow to get to room temperature counts as proofing.
• 6. Place dough on lightly floured surface and lightly flour top. Use fingertips to evenly flatten dough, working from edge to center to press dough into 12 or 15 inch circle. For calzone you can shape into circle or square.

NEW YORK-STYLE PIZZA DOUGH

Steps:

• In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside 5 minutes, or until the yeast dissolves.
• In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve sugar and salt.
• To make dough by hand: Place 5 ¼ cups flour in a large bowl; make a well in the center of the flour and stir in the yeast mixture along with the cold water mixture.
• Mix the dough, using a wooden spoon, incorporating as much of the flour as possible.
• Turn the dough out on a lightly floured work surface and knead until soft and elastic (10-12 minutes); it will still be a little sticky but shouldn't stick to your hands.
• Add only minimum amount of flour to work suface to keep dough from sticking.
• To make with a mixer: fit a heavy-duty stand mixer with the dough hook attachment.
• Add 5 ¼ cups flour in to mixer bowl; add in the yeast mixer and the cold water mixture; mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
• Let rest for 2 minutes and then mix on low until the dough is smooth and not sticky, about 6 more minutes (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
• Turn the dough out onto a well-floured work surface; knead for a minute or two until it forms a smooth ball, adding up to ¼ cup additional flour, if necessary.
• Prepare dough for rising: Cut the dough into thirds to form 3 even portions, each weighing 15 ounces.
• With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball; pinch to seal.
• Repeat with the other two portions; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
• Refrigerate for at least 10 hours or up to 2 days.
• Remove from refrigerator 1 hour before using to allow dough to come to room temperature.
• Each 15 ounce dough portion makes one 12-inch pizza; remove dough from plastic bag and place on a lightly floured work surface; lightly dust the dough with flour; lay dough on a round pizza pan or screen that has been coated with cooking spray; gently stretch dough into a 12-inch round; proceed with pizza recipe.

JERRYMAC'S NEW YORK STYLE PIZZA DOUGH

Steps:

• To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours.
• For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well.
• Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the
• bowl, but not the bottom. When this happens, no more flour.
• Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook.
• Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours.
• at room temperature.
• Turn dough out onto lightly oiled surface, divide into 2 balls.
• Transfer balls to lightly floured surface, dust lightly with flour,.
• cover with plastic and let rise 1 1/2 hours.
• Make skins from balls. This dough makes 2 13 - 14 inch pies.
• Do not use a rolling pin when forming your skins it will stretch the dough.
• far too much. I use a slap and then stretch over the backs of my hands.
• Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking.

NEW YORK STYLE PIZZA DOUGH

Steps:

• Mix flour, salt, sugar, and yeast together in a mixing bowl.
• Add water and stir until all flour has been incorporated.
• Add oil.
• Knead on low speed or by hand for 4-5 minutes. The dough should be quite sticky.
• Divide dough into two equal portions (for 2 12-inch pizzas), place in a plastic zip top bag. Each portion should be approximately 8.5 ounces by weight.
• Refrigerate 12-72 hours.
• Before baking, let dough come to room temperature.
• Place dough on a floured surface and stretch into a 12-14 inch round.
• Add your favorite toppings.
• Bake at 550 for about 6 minutes.

NEW YORK-STYLE PIZZA DOUGH

Steps:

• Keep your hands well dusted with flour and even though the dough feels tacky, your hands won't stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills! In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes. In another small bowl, combine the cold water, sugar, salt and olive oil. Stir to dissolve the sugar and salt. To make the dough by hand: Place 5 1/4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking. To make the dough using a mixer Fit a heavy-duty stand mixer with the dough hook attachment. Place 5 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes. Mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (If the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few m