A New York Style pizza dough is characterized by a light and thin crust with slight toughness or pull to the bite. The perfect New York crust has very airy pockets and folds in half without cracking. This style is easy to get close to but tough to master. Some say the New York City tap water is the key ingredient to making this famous crust texture that is so rarely found outside of NYC.
The following recipe makes enough for one 12″-14″ pizza crust. If you double the recipe, divide the dough into 445g pieces after it has risen.
Ingredients
% |
Weight* |
Volume |
|
| Water, lukewarm | 63 | 158 grams | 5.5 ounces |
Active Dry Yeast |
1 | 2.5g | 3/4 teaspoon |
| Sugar, granulated | 3.6 | 9 grams | 1.8 teaspoons |
| King Arthur Bread Flour | 100 | 250 grams | 2 level cups |
| Vital Wheat Gluten (optional) | 2 | 5g | 1.5 teaspoons |
| Salt, kosher | 1.8 | 4.5g | 1 scant teaspoon |
| Olive Oil | 6 | 15g | 1 scant tablespoon |
* Use volume measurement for anything under 10 grams for digital scales measuring in 1 gram increments as measuring 5 grams on a 1 gram accuracy scale leaves you with a 20% possible variance at best.
Tools Used
/ 
Directions
- Mix water, sugar and yeast in a medium bowl. Let stand for 5 minutes until dissolved.
- Mix half of the King Arthur bread flour into the water and yeast mixture and let it sit for 15 minutes. This allows some of the flour to fully hydrate quickly giving you better flavor and a stronger dough.
- In a separate bowl, combine remaining bread flour, vital wheat gluten and salt.
- Add dry flour mixture to the flour/water/yeast mixture along with olive oil and mix until combined. Let stand for another 15 minutes.
- Remove the dough and on a lightly floured surface knead for 5 minutes. To reduce stickiness of the dough, lightly sprinkle with flour if needed. You can also use a stand mixer with the dough hook attachment at the slowest speed.
- When finished kneading, the dough should be smooth in appearance and be able to be stretched thin without tearing.
- Place dough in bowl. Cover and allow to rise for 3-4 hours. Room temperature of about 75°F is ideal; warmer temperatures will have a shorter rise time and cooler temperatures will take longer to rise. The dough should be about triple in size.
- Punch down dough to remove all the air. If you doubled the recipe, divide the dough into 445g pieces now.
- Form a smooth dough ball by stretching it under. The top of the ball should be very smooth. This will be the bottom of your pizza.
- Lightly flour the dough ball and let rise again, covered, for about an hour or until double in size. (Can pre-heat the oven and stone halfway through the rise, 550°F+)
- See article on Forming a New York style Pizza and Topping a New York style Pizza for photo instructions.
