Pizza Recipe Ny Style

I’ve been making a lot of this NY style pizza dough recipe …. The obsession started a while back, and I’ve finally found a recipe that I love the best! After years of experiments (and I mean years!), I am now using this recipe based on recommendations from the many fine pizza makers at www.pizzamaking.com and the late great Dough Doctor, Tom Lehmann .

Making NY style pizza dough is definitely somewhat of an art form. There are so many variables that can be changed aside from the ingredients alone. For example, these variables include:

And then of course, the toppings which can be simple or as complex as you’d like. But don’t worry too much about all of this – my method is

Best Ny Style Pizza Dough Recipe And 14 Tips For Success!!

. Plus, you will make better dough than 99% of the pizza chains out there. You will not want take out anymore!

My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza. This type of pizza dough contains water, flour, salt, instant yeast, and olive oil (and sugar especially when baking in a home oven, to help browning).

After it is mixed, it is proofed (left to rise/ferment) in the refrigerator for a minimum of 24 hours and up to 72 hours (it can also be frozen) – this is the big secret. I’ve used the dough up to 5 or 6 days afterwards, so you can essentially prepare dough for the week.

New York Style Pizza Dough

That is tender, light, and flavorful and will make enough for four 14-inch pizzas. You can easily double or half the recipe to make 2 or 8 pizzas.

Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; higher protein (ie, bread) flours work best. However, I prefer all-purpose flour because I like a lighter, airy crust.

Do not add instant dry yeast (IDY) directly to cold or cool water – you may shock the yeast (add the IDY to your flour instead) (please note that IDY differs from active dry yeast, which must be activated by adding it to water).

New York Style Sourdough Pizza Recipe

Use only enough yeast to “get the job done” – yeast eats the sugar in your flour to produce its leavening effects – I find that if you use too much, your dough will be tasteless (this is just my opinion); however, it is a fact, that too much yeast can make your dough taste bad. Most recipes out there, some of them in well known, published books contain too much yeast!

Always use your refrigerator. The best NY style doughs “ferment” or “cure” in the refrigerator for at least 24 hours and up to

The refrigerator is used to retard (or slow) the dough’s fermentation, allowing that distinctive flavor to come through (ever wonder why some pizza crust tastes different than others, despite the fact that they are both made from just about the same exact ingredients? – this is a big reason why!)

Homemade] New York Style Pizza

Use a scale to weigh the flour instead of using a measuring cup – it is much more accurate and will yield superior results. I’ll admit, I resisted doing this for a loooong time. Just do it. You’ll be glad you did and your dough will be more consistent and much improved.

Mix the oil in as the last step, after the flour has all been incorporated. This is important to allow the flour to hydrate properly.

Before tossing or opening your dough balls, flour them *very* well on each side (if you are a beginner) to ensure they do not stick to your counter or pizza peel. I sometimes use a bit more flour after I begin spreading them.

Homemade New York Style Pizza

Take care not to “degas” the rim of your pizza as you are spreading your dough! Do NOT ever use a rolling pin! There are many different methods to spread/open your dough ball. I hope to add a few pictures someday of this process.

Ensure that your oven is preheated for a sufficient amount of time (about 1 hour) and bake the pizza within 6 to 8 inches of the top of your oven (ie, your broiler) so that the tops browns sufficiently in conjunction with the bottom of the pizza.

After your stone has been preheated sufficiently, the heat from the stone will cook the pizza from the bottom and you can switch the broiler on if you find you need more browning on the top (I now use the broiler to bake my pizzas…more on this sometime in the future).

The Best New York Style Pizza Recipe

If you find that your cheese is browning well before your rim attains sufficient color, use partially frozen cheese (ie, place shredded cheese in the freezer while the oven is heating up) and cold sauce or you can drizzle just a bit of olive oil on top of cheese.

Use a pizza stone if you have one. The stone with draw moisture out of the dough and produce a beautifully crisp crust. I use a pizza steel because my stones kept breaking.

Do not use low fat cheese to top your pizza or pre-shredded cheese (the former will not melt sufficiently and the latter contains additives that prevent the cheese from sticking together and therefore does not melt very well). The best is low-moisture, whole milk mozzarella.

The Combo Slice

If you must use pre-shredded cheese, I’ve found that adding the sauce on top of the cheese helps with the melting. Also, do not use too much cheese; apply it sparingly so that you can achieve that mottled NY pizza appearance.

Use semolina or flour on the bottom of your pizza peel to prevent the pizza dough from sticking but be careful not to overdo it because it will burn.

Give the pizza peel a few very small quick jerks to make sure the pizza will easily slide off your pizza peel before attempting to transfer pizza to the oven, and more importantly, rub flour into the peel before placing the dough on top.

Jeff Varasano's Ny Pizza Recipe

Please note that the tools below are linked to Amazon, and as an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

A few tools will help transform your homemade pizza into one that rivals your favorite pizzeria (or even better). These are my must-have tools:

Pizza Steel (this will pay for itself in a few weeks if you order out weekly). A pizza stone leads to a crispier crust by mimicking the high heat of a brick oven, allowing quicker cooking, even heat distribution, and steam escape from the dough.

Ny Style Stretchy Gluten Free Pizza Crust

Standing Mixer . I love my KitchenAid mixer and use it all the time to make dough. You can hand-mix the dough as well, but I use my mixer for making many other recipes around the kitchen

Digital Kitchen Scale (I recommend one with a pull out display for when you are using big bowls on top). I can’t emphasize enough how much I LOVE my kitchen scale. It makes measuring so much easier and much more accurate. They are inexpensive and will be a workhorse if you bake even weekly. No more messing with measuring cups and less to clean.

Wooden Pizza Peel – I like wooden ones for launching the pizza better than metal ones. You can also use parchment paper to help launch the pizza if you are just starting out.

Crispy New York Style Pepperoni Pizza (no Pizza Stone Needed)

Pizza Dough Proofing Boxes – These are super convenient for cold proofing your dough and they are stackable so you save room.

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The best, authentic NY pizza dough recipe for making pizza dough at home. This is the best thin crust pizza ever! You will never want take out again!

New York Crust (our Favorite Pizza Dough Recipe)

Serving: 1 Slice Calories: 91 kcal Carbohydrates: 18 g Protein: 3 g Fat: 1 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.4 g Sodium: 183 mg Potassium: 29 mg Fiber: 1 g Sugar: 0.3 g Vitamin A: 0.5 IU Vitamin C: 0.001 mg Calcium: 4 mg Iron: 1 mg

Hello! My name is Marie, and I love to cook! I was born and raised in a Italian American community in Philadelphia. Many of my happiest memories were with my mother or father cooking happily in the kitchen and their passion definitely inspired me. I'd like to share my recipes for pizza, breads, Italian cakes and cookies, as well as other family favorites with you!Want to recreate your favorite pizzeria pizza at home? This New York style pizza dough recipe creates a flavorful, chewy crust that stands up to any toppings on the menu.

Unlike the billowy, delicate crust of Neapolitan pizza, New York style pizza crust is thin and chewy with a nicely browned, rounded edge. The flavor is less tangy than that of its classic Italian cousin, with a touch of sweetness and heft (thanks to the additions of sugar and olive oil) and just the right amount of salt.

New York White Pizza

Though my 1-Hour Pizza Dough and Overnight Dough qualify as New York style recipes, they both create crusts that are thicker and chewier than

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