This authentic New York-style pizza dough is the foundation for a truly great slice. Made with just bread flour, yeast, salt, and water, it relies on time and technique to develop its signature texture. The high protein content of the bread flour creates a strong gluten network, resulting in a dough that is both elastic and sturdy enough to hold generous toppings without becoming soggy. After a long, slow rise, the dough develops a complex, slightly tangy flavor profile that distinguishes it from quicker alternatives. Perfect for weekend gatherings or a cozy night in, this dough yields a crust that is crisp on the outside and tenderly chewy on the inside. Master this base, and you can create endless variations of homemade pizza that rival your favorite local pizzeria.
New York Style Pizza Dough
Description
This authentic New York-style pizza dough is the foundation for a truly great slice. Made with just bread flour, yeast, salt, and water, it relies on time and technique to develop its signature texture. The high protein content of the bread flour creates a strong gluten network, resulting in a dough that is both elastic and sturdy enough to hold generous toppings without becoming soggy. After a long, slow rise, the dough develops a complex, slightly tangy flavor profile that distinguishes it from quicker alternatives. Perfect for weekend gatherings or a cozy night in, this dough yields a crust that is crisp on the outside and tenderly chewy on the inside. Master this base, and you can create endless variations of homemade pizza that rival your favorite local pizzeria.Ingredients
Directions
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In a medium-sized mixing bowl, sprinkle the active dry yeast over warm water (not listed in ingredients but implied for yeast activation) and stir gently with a fork until dissolved.
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Add 1 cup of the bread flour and the salt to the yeast mixture.
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Mix thoroughly with a wooden spoon until a shaggy batter forms.
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Add a second cup of flour and mix well until incorporated.
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The dough will begin to come away from the sides of the bowl, forming a soft, sticky mass.
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Measure out the third cup of flour and sprinkle a small amount over your work surface.
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Flour your hands generously and remove the dough from the bowl.
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Knead the dough, incorporating the remaining flour a bit at a time, until the dough no longer feels sticky.
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Continue kneading for 5 to 10 minutes until the dough is smooth, elastic, and no lines of raw white flour remain.
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Lightly oil a 2-quart bowl with vegetable oil.
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Place the dough ball in the bowl and roll it around to coat the surface with a thin film of oil.
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Tightly seal the bowl with plastic wrap and place it in a warm, draft-free spot.
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Let the dough rise until it has doubled in bulk, approximately 45 to 60 minutes.
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Punch down the risen dough and knead it briefly for 2 to 3 minutes.
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Return the dough to the bowl and refrigerate for 15 minutes before shaping.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 654.5kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2448.9mg103%
- Total Carbohydrate 137.7g46%
- Dietary Fiber 4.4g18%
- Sugars 0.4g
- Protein 23.5g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Always stretch the dough by hand rather than using a rolling pin. Rolling crushes the air bubbles at the edges, which affects the final texture and prevents the crust from rising properly during baking.
If the dough is too sticky to handle, add flour one tablespoon at a time. If it feels too dry and cracks, sprinkle your hands with water or oil.
For best results, ensure your water is lukewarm (around 105-110&# 194;°F) when activating the yeast to avoid killing the yeast or slowing the rise.
