Brooklyn Style Pizza Dough Recipe

Flour: The base of the dough, providing structure and texture.

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

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

Olive oil: Adds flavor and helps create a tender crust.

Salt: Enhances the overall flavor of the dough.

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 pizza crust chewy and elastic. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much as it can make the dough tough.

• 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 Brooklyn 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.

• warm water - Substitute with milk: Using milk can create a softer dough and add a slight richness to the flavor.

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

• 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 butter: Butter can add a richer flavor and a slightly different texture to the dough.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients and may result in a quicker rise time.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used for a more traditional approach, though it requires a different measurement and handling.

• To store the pizza dough in the refrigerator, lightly coat the dough with olive oil and place it in an airtight container or wrap it tightly with plastic wrap. It can be kept in the fridge for up to 3 days. When ready to use, let the dough come to room temperature for about 30 minutes before rolling it out.

• For freezing, divide the dough into individual portions after the initial rise. Lightly coat each portion with olive oil and wrap tightly with plastic wrap. Place the wrapped dough in a resealable freezer bag, ensuring to remove as much air as possible. The dough can be frozen for up to 3 months.

• When ready to use frozen dough, transfer it from the freezer to the refrigerator the night before. Allow it to thaw slowly in the fridge. Once thawed, let it sit at room temperature for about 30 minutes before rolling it out.

• If you need to speed up the thawing process, you can place the frozen dough in a sealed plastic bag and submerge it in a bowl of warm water. This should take about 1-2 hours. Once thawed, let it rest at room temperature for 30 minutes before rolling it out.

• For best results, always use a lightly floured surface when rolling out the dough to prevent sticking. If the dough is too sticky, sprinkle a little more flour on the surface and your hands.

• When storing leftover baked pizza, allow it to cool completely before placing it in an airtight container or wrapping it tightly with aluminum foil. It can be stored in the refrigerator for up to 4 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through.

• For freezing leftover baked pizza, wrap each slice individually in plastic wrap and then in aluminum foil. Place the wrapped slices in a resealable freezer bag. They can be frozen for up to 2 months. Reheat directly from frozen in a preheated oven at 375°F (190°C) for about 15-20 minutes or until heated through.

• Preheat your oven to 375°F (190°C). Place the leftover pizza on a baking sheet lined with parchment paper. Bake for 10-15 minutes until the crust is crispy and the cheese is bubbly.

• Heat a skillet over medium heat. Place the pizza slices in the skillet and cover with a lid. Cook for 5-8 minutes until the crust is crispy and the cheese is melted.

• Use a toaster oven set to 375°F (190°C). Place the pizza slices directly on the rack or on a baking sheet. Heat for 8-10 minutes until the crust is crispy and the cheese is melted.

• Microwave the pizza slices on a microwave-safe plate. Place a cup of water in the microwave to keep the crust from getting too chewy. Heat on high for 1-2 minutes, checking frequently to avoid overheating.

• Use an air fryer set to 350°F (175°C). Place the pizza slices in the air fryer basket. Heat for 3-5 minutes until the crust is crispy and the cheese is melted.

• Mixing bowl: A large bowl used to combine the warm water, sugar, and yeast, and later to mix in the flour, olive oil, and salt.

• Measuring cups: Used to measure out the flour and warm water accurately.

• Measuring spoons: Used to measure the sugar, olive oil, and salt precisely.

• Wooden spoon: Useful for mixing the dough ingredients together before kneading.

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

• Damp cloth: Used to cover the bowl while the dough rises, keeping it moist.

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

• Baking sheet: Used to place the rolled-out dough on for baking.

• Rolling pin: Helps in rolling out the dough into a thin crust.

• Knife: Useful for dividing the dough into two portions.

• Pastry brush: Used to lightly oil the bowl where the dough will rise.

• Timer: Helps keep track of the rising and baking times.

• Cooling rack: Allows the baked pizza to cool slightly before serving.

Prepare ingredients in advance: Measure and set out all ingredients before you start. This will streamline the process and save time.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough. This will save you from manual kneading and speed up the process.

Preheat the oven early: Turn on your oven to preheat while the dough is rising. This way, it will be ready to go as soon as you are.

Double the recipe: Make a double batch of dough and freeze half. This way, you'll have dough ready for your next pizza night.