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″ pizza crust. If you need more than one dough you multiply the ingredients for as many as you need.
Yield: 1 – 12″ Pizza Dough
Serves: 1 Person
|Water, cool||69||85g||2.75 ounces|
|Active Dry Yeast||1||1.25g||1/4 teaspoon|
|Sugar, granulated||3||4g||1 scant teaspoons|
|King Arthur Bread Flour||100||125g||1 level cup|
|Vital Wheat Gluten (optional)||1.5||2g||1 teaspoons|
|Salt, kosher||1.5||2g||1/2 teaspoon|
|Olive Oil||4||5g||1 teaspoon|
- Medium Mixing Bowl
- Digital Food Scale
- Silicone Spatula
- Baking Steel / Baking Stone
- Wood Pizza Peel
- Pizza Rocker Knife or Chef Knife
- Large Cutting Board
- Mix cool water, sugar and yeast in a medium bowl. Let stand for 5 minutes until dissolved.
- Mix bread flour, salt and vital wheat gluten together thoroughly in separate bowl.
- Add flour mixture to top of water along with olive oil.
- Mix all ingredients with spatula until incorporated with no clumps of dry flour.
- Cover and let rise at room temperature (70°F) for two hours or until doubled in size.
- Remove the dough from the bowl. Stretch and fold in half twice. Repeat this 3-4 times until the dough won’t stretch easily without tearing.
- Place back in the bowl covered for 30 minutes to allow the dough and gluten to relax.
- Divide dough into 225g portions if you double the recipe at this time.
- Remove the dough from the bowl again and create the final shaping of the dough ball by gently stretching the sides of the dough ball toward the bottom to create a taut surface around the outside of the dough ball with the seam being pulled to the bottom and pinched together.
- Coat the dough ball in flour and lightly flour the bottom of a proofing container. Place dough, seam side down, into the container and cover.
- Refrigerate dough in container covered for one to three days for the best flavor or use after doubled in size sitting out at room temperature. When refrigerating allow the dough to warm to room temperature before forming.
- See article on Forming a New York style Pizza and Topping a New York style Pizza for photo instructions.
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