New York Italian Pizza Dough Recipe

All-purpose flour: This is the base of your dough, providing structure and texture.

Warm water: Helps activate the yeast and brings the dough together.

Salt: Enhances the flavor of the dough.

Sugar: Feeds the yeast, helping it to activate and rise.

Olive oil: Adds richness and helps to create a tender crust.

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

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, resulting in a pizza crust that is both chewy and crisp. If the dough is too sticky, sprinkle a little more flour on the 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 result in a chewier crust, 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.

• warm water - Substitute with milk: Milk can add a slight richness to the dough, though it may alter the texture slightly.

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

• sugar - Substitute with honey: Honey can add a subtle sweetness and a slight floral note to the dough.

• 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-tasting oil that can be used as a substitute, though it won't impart the same flavor as olive oil.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first, making it a convenient alternative.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you'll need to use about twice the amount compared to active dry yeast.

• Allow the dough to rise completely before storing. This ensures the yeast has done its job, giving you that perfect pizza crust texture.
• Lightly coat the dough with olive oil to prevent it from drying out and forming a crust.
• Divide the dough into individual portions if you plan to make multiple pizzas. This makes it easier to thaw and use later.
• Wrap each portion tightly in plastic wrap. Ensure there are no air pockets to keep the dough fresh.
• Place the wrapped dough portions into a freezer bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the freezer bag with the date. Pizza dough can be stored in the freezer for up to 3 months.
• To thaw, transfer the dough to the refrigerator the night before you plan to use it. This allows it to thaw slowly and evenly.
• Once thawed, let the dough sit at room temperature for about 30 minutes before rolling it out. This makes it easier to handle and shape.
• If you need to store the dough in the refrigerator for a short period, place it in a lightly oiled bowl, cover with plastic wrap, and use within 2-3 days.
• For a quick thaw, place the wrapped dough in a bowl of warm water for about 15-20 minutes. Ensure the plastic wrap is sealed tightly to prevent water from seeping in.

• 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 melted.

• Heat a skillet over medium heat. Place the pizza slices in the skillet and cover with a lid. Cook for 5-8 minutes, checking occasionally to ensure the crust doesn't burn. This method helps to keep the crust crispy while melting the cheese.

• Use a toaster oven if you have one. Set it to 375°F (190°C) and place the pizza slices directly on the rack. Heat for 5-7 minutes until the cheese is bubbly and the crust is crispy.

• For a quick fix, use the microwave. Place a microwave-safe cup of water next to the pizza slice on a microwave-safe plate. Heat on high for 1-2 minutes. The water helps to keep the crust from getting too chewy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza slices in the basket and cook for 3-4 minutes. This method ensures a crispy crust and evenly melted cheese.

• For a more gourmet approach, reheat the pizza on a grill. Preheat the grill to medium heat. Place the pizza slices on the grill grates and close the lid. Grill for 5-7 minutes, checking frequently to avoid burning. This method adds a smoky flavor to your New York Italian pizza.

• If you prefer a softer crust, wrap the pizza slices in aluminum foil. Preheat your oven to 375°F (190°C) and place the wrapped slices on a baking sheet. Bake for 10-15 minutes. The foil traps moisture, keeping the crust soft while reheating the toppings evenly.

• Mixing bowl: A large bowl to combine and mix the ingredients for the dough.

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

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

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

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

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

• Rolling pin: Helps in rolling out the dough to the desired thickness.

• Lightly oiled bowl: A bowl coated with a thin layer of oil to place the dough in while it rises, preventing it from sticking.

• Bench scraper: Handy for dividing the dough into portions.

• Pizza stone or baking sheet: Used to bake the pizza, ensuring an even and crispy crust.

Prepare ingredients in advance: Measure out flour, water, salt, sugar, olive oil, and yeast before starting.

Use a stand mixer: Mix the dough using a stand mixer with a dough hook to save time and effort.

Warm environment for rising: Place the dough in a warm spot to speed up the rising process.

Preheat oven early: Preheat your oven while the dough is rising to save time later.

Double the recipe: Make extra dough and freeze portions for future use.