New York Style Pizza Dough Recipe

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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

Yield: 1 – 14″ – 16″ Pizza Dough
Serves: 2 People

	%	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.

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We would love to see photos of your pizza creations, feel free to share your pizza creations on our Facebook page or tag it with #TheHomePizzeria.

Nick B

If making this dough with Crisco, would the same amount (15g) be sufficient?
- http://www.brianyork.net/ Brian York
  
  Hi Nick.
  Yes 15 grams would be sufficient. Which should be one level tablespoon. However using Crisco is not the same as oil or butter fats. More closer to margarine. It also doesn’t contribute to the flavor. Feel free to try it but if you are asking this because you don’t have olive oil (or butter) then you can also just omit the fat altogether. If you do use the crisco warm it a bit so its more of a liquid when you add it otherwise it will act more like crisco / butter in biscuits / croissants making it somewhat flakey. Liquid fat evenly combines were as solid fats will not unless melted. Let me know if you have anymore questions.
  
  Thanks for giving this a shot! Would love to see how it turns out. Hashtag it with #thehomepizzeria
  - Nick B
    
    Hi Brian,
    
    Thank you for the feedback…I had already started to make it with olive oil so I followed the normal instructions. I really appreciate that you provided the weight amounts (made it much easier). The dough came out excellent but I need to work on the sauce and topping setup next. Is there a good spot for putting the dough in the fridge? I started late today and had to rush the dough (I basically halved the rise time and adjusted a bit by keeping the dough in the oven (Pilot light keeps it warmer).
    - http://www.brianyork.net/ Brian York
      
      Using weights is the only way to go! I’ve heard people try to use excuses like “you get a feel for it so scales aren’t that important”. However the dough with ingredients weighed on a scale can always feel slightly different initially but in the end it turns out exactly the same at which point is too late to start adding flour or water to get the right “feel”. Weights = consistent. As for the refrigeration or dough retarding. You can put it in there any time. I’m working on a new super simple dough method which calls for mixing the dough completely and letting it sit for 30 minutes covered. Folding it over on itself 4 times or so. Then refrigerating it. Once you pull it out the next day or two let it sit for about 45 minutes to warm up. Fold to shape your ball. Then let it rise about another hour till proofed while the oven preheats. So the short answer is you can put it in the fridge anytime after the first half an hour and get a consistent cool fermenting. Just make sure to take it out about 2 hours before you are going to bake it (approximately)
      - Nick B
        
        Great, I hope it’s throwing the ingredients into a Kitchen Aid and running it on low for some time…my kind of a recipe
      - http://www.brianyork.net/ Brian York
        
        Pretty close. I’ll reply to this thread when it goes up!
Nick B

I am making the dough again to fix my sauce error and I had a question regarding the 15 minute wait times. Since I’m using a KitchenAid with a dough hook…Can I just knead it on the slowest speed during those 15 minute intervals and the additional 5? Or would that break down things too much?