New York Style Pizza Dough Recipe

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

Warm water: Activates the yeast and helps to 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 to create a tender crust.

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. Rotate the dough 90 degrees and repeat. This technique helps develop the gluten structure, resulting in a pizza crust that is both chewy and crisp. If the dough becomes too sticky, lightly dust it with flour to make it more manageable.

• 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 nutrients, though it may make the dough denser.

• 110°f warm water - Substitute with room temperature water: If you don't have a thermometer, room temperature water can work, but the dough may take longer to rise.

• 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 in place of sugar, though it may slightly alter the flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can enhance the flavor of the dough similarly to table salt.

• 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 another neutral oil that can be used as a substitute, though it also lacks the flavor profile of olive oil.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in place of active dry yeast and doesn't need to be dissolved in water first, but you may need to adjust the rising time.

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

• Allow the dough to rise for 24 hours as instructed.
• After the dough has risen, punch it down to release any air bubbles.
• Divide the dough into 2-4 equal portions, depending on your preference.
• Lightly coat each portion with olive oil to prevent sticking.
• Wrap each portion tightly in plastic wrap.
• Place the wrapped dough portions into a resealable freezer bag, ensuring to remove as much air as possible.
• Label the freezer bag with the date and type of dough.
• Store the dough in the freezer for up to 3 months.

To use the frozen dough:

• Remove the desired portion from the freezer and unwrap it.
• Place the dough in a lightly oiled bowl and cover with a damp cloth.
• Allow the dough to thaw and rise in the refrigerator for 8-12 hours or overnight.
• Once thawed, let the dough sit at room temperature for about 30 minutes before rolling it out.
• Proceed with adding your favorite toppings and baking as instructed.

• 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 slice in the skillet and cover it with a lid. Cook for 5-8 minutes, checking occasionally, until the crust is crispy and the cheese is bubbly.

• Use a toaster oven preheated to 375°F (190°C). Place the pizza slice directly on the rack or on a piece of aluminum foil. Heat for 5-7 minutes until the crust is crispy and the cheese is melted.

• Microwave the pizza slice on a microwave-safe plate with a cup of water next to it. Heat on high for 30-60 seconds. The water helps keep the crust from getting too chewy.

• For a quick fix, use an air fryer preheated to 350°F (175°C). Place the pizza slice in the air fryer basket and cook for 3-5 minutes until the crust is crispy and the cheese is melted.

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

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

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

• Wooden spoon: Used to stir the ingredients together until a dough forms.

• Floured surface: A clean, flat area dusted with flour to knead the dough.

• Damp cloth: Used to cover the bowl while the dough rises.

• Oiled bowl: A bowl lightly coated with olive oil to hold the dough as it rises.

• Pizza stone: A preheated stone that helps achieve a crispy crust.

• Baking sheet: An alternative to the pizza stone for baking the pizza.

• Rolling pin: Used to roll out the dough into thin circles.

• Oven: Preheated to 500°F (260°C) for baking the pizza.

• Pizza peel: A tool to transfer the pizza to and from the pizza stone or baking sheet.

• Knife: Used to divide the dough into equal parts.

• Kitchen timer: To keep track of the baking time.

• Cooling rack: To cool the baked pizza slightly before slicing.

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

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

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 is resting to ensure it's ready when you are.

Divide and conquer: Split the dough into portions before the final rise to streamline the rolling process.