New York Style Dough

New York Style Pizza Dough: Thin, Crispy, and Irresistibly Chewy

This recipe yields a classic New York-style pizza dough that’s thin, foldable, with a crispy exterior and a chewy interior. Perfect for creating that authentic Big Apple slice experience right in your own kitchen.

Ingredients:

  • 500g (4 cups) high-protein bread flour
  • 325ml (1 1/3 cups) lukewarm water
  • 7g (2 1/4 tsp) active dry yeast
  • 10g (2 tsp) fine sea salt
  • 15ml (1 tbsp) olive oil
  • 5g (1 tsp) sugar

Alternative ingredients:

  • All-purpose flour can be used instead of bread flour, but the texture may be slightly less chewy
  • Instant yeast can replace active dry yeast (use the same amount)
  • Honey can substitute sugar

Instructions:

  1. In a large mixing bowl, combine the lukewarm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes foamy.
  2. Add the olive oil to the yeast mixture and stir gently.
  3. In a separate bowl, mix the flour and salt.
  4. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or your hands until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and knead for about 10-12 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
  6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  7. Once risen, punch down the dough and divide it into two equal portions for two 12-inch pizzas.
  8. Shape each portion into a ball, cover with a damp cloth, and let rest for another 30 minutes.
  9. On a lightly floured surface, use your hands or a rolling pin to stretch the dough into a thin circle, about 12 inches in diameter.
  10. Transfer the dough to a pizza peel or baking sheet lined with parchment paper.
  11. Add your desired toppings and bake in a preheated oven at the highest temperature (usually around 500°F/260°C) for 10-12 minutes, or until the crust is golden and crispy.

Things to avoid:

  1. Don’t use cold water to activate the yeast; it needs to be lukewarm (around 100°F/38°C) for proper activation.
  2. Avoid over-kneading the dough, as this can lead to a tough crust.
  3. Don’t rush the rising process. Letting the dough rise slowly develops better flavor.
  4. Avoid using a rolling pin exclusively, as it can remove all the gas bubbles from the dough. Use your hands for the final shaping.
  5. Don’t overload the pizza with toppings, as this can make the crust soggy.
  6. Avoid opening the oven door frequently while baking, as this lets out heat and can result in an unevenly baked crust.

Topping recommendations:

  1. Classic Margherita: San Marzano tomato sauce, fresh mozzarella, basil leaves
  2. Pepperoni: Tomato sauce, mozzarella cheese, pepperoni slices
  3. White Pizza: Olive oil base, ricotta, mozzarella, garlic, and spinach
  4. BBQ Chicken: BBQ sauce, grilled chicken, red onions, cilantro
  5. Mushroom Lovers: Tomato sauce, variety of mushrooms (shiitake, portobello, button), mozzarella, thyme

Remember, the key to a great New York-style pizza is a hot oven and a light hand with the toppings. Enjoy your homemade slice of New York!

New York Style Dough