New York Style Pizza Dough Recipe

All-purpose flour: The base of the dough, providing structure and chewiness.

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast, aiding in the rising process.

Salt: Enhances the flavor of the dough.

Olive oil: Adds richness and helps with the dough's texture.

Active dry yeast: The leavening agent that makes the dough rise.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the dough more elastic and giving your pizza crust that perfect chewy texture.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the dough a chewier texture, similar to traditional New York style pizza.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may result in a denser dough.

• 110°f warm water - Substitute with room temperature water: If you have more time to let the dough rise, room temperature water can be used, though it will take longer for the yeast to activate.

• sugar - Substitute with honey: Honey can add a subtle sweetness and help with browning the crust.

• sugar - Substitute with agave syrup: Agave syrup is another sweetener that can be used, though it is sweeter than sugar, so use slightly less.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can be used in the same quantity, though it may dissolve slower.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used in place of olive oil, though it lacks the distinct flavor of olive oil.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used as a substitute, though it won't add the same richness.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the flour without needing to be activated in water first, and it works faster.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you'll need to use about twice the amount and dissolve it in water before adding to the dough.

• Allow the pizza dough to cool completely after it has risen and been divided into portions.
• Lightly coat each portion of dough with olive oil to prevent sticking and drying out.
• Wrap each portion tightly in plastic wrap, ensuring there are no air pockets.
• Place the wrapped dough portions into a resealable plastic bag, squeezing out as much air as possible before sealing.
• Label the bag with the date and type of dough for easy identification.
• Store the dough in the refrigerator if you plan to use it within 2-3 days. For longer storage, place the bag in the freezer.

For Refrigeration:

1. When ready to use, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour to allow it to become pliable.
2. Proceed with rolling out the dough and adding your favorite toppings.

For Freezing:

1. To thaw, transfer the dough from the freezer to the refrigerator the night before you plan to use it.
2. Once thawed, let the dough sit at room temperature for about 30 minutes to 1 hour to become pliable.
3. Roll out the dough and add your favorite toppings.

Tips for Best Results:

• If you notice any condensation inside the plastic wrap or bag, gently pat the dough with a paper towel to remove excess moisture.
• For a quicker thawing method, place the wrapped dough in a bowl of cold water for about 1-2 hours, changing the water every 30 minutes.
• Avoid using a microwave to thaw the dough as it can affect the texture and rise of the pizza crust.
• If you have extra dough, consider making garlic knots or breadsticks as a delicious side dish.

• Preheat your oven to 375°F (190°C). Place the leftover pizza on a baking sheet lined with parchment paper. Bake for about 10 minutes or until the crust is crispy and the cheese is bubbly.

• For a quick reheat, use a skillet. Heat the skillet over medium heat and place the pizza slice in it. Cover with a lid and cook for 2-3 minutes until the cheese melts and the crust is crispy.

• If you have an air fryer, set it to 350°F (175°C). Place the pizza slices in the basket, making sure they don't overlap. Cook for 3-4 minutes until heated through and the crust is crispy.

• For a microwave option, place a cup of water in the microwave along with the pizza slice on a microwave-safe plate. Heat on high for 30-60 seconds. The water helps keep the crust from getting too chewy.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the pizza slice directly on the rack or on a baking sheet. Heat for 5-7 minutes until the crust is crispy and the cheese is melted.

• Large mixing bowl: Used to combine the warm water, sugar, and yeast, and later to mix in the flour, salt, and olive oil.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the sugar, salt, and olive oil.

• Wooden spoon: Useful for stirring the ingredients together until a dough forms.

• Floured surface: A clean, flat area sprinkled with flour to prevent the dough from sticking while kneading.

• Damp cloth: Used to cover the dough while it rises to keep it moist.

• Lightly oiled bowl: Holds the dough while it rises, preventing it from sticking.

• Pizza stone: Preheated in the oven to ensure a crispy crust.

• Parchment paper: Makes it easier to transfer the rolled-out dough to the pizza stone.

• Rolling pin: Helps to roll out the dough to your desired thickness.

• Oven: Preheated to 475°F (245°C) to bake the pizza.

• Pizza peel: Assists in transferring the pizza to and from the pizza stone.

• Knife: Used to divide the dough into two equal portions.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Preheat the oven early: Start preheating your oven while the dough rises to save time later.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the pizza stone.