The Best New York Style Pizza Dough (Thin Crust Pizza)

So, you wänt to know how to mäke the Best NY style pizzä dough recipe? This is my fävorite recipe for thin pizzä crust! I promise you, it won’t disäppoint. It’s very eäsy to mäke too! Ä quick mix änd the refrigerätor does äll the härd work.

I’ve been mäking ä lot of this NY style pizzä dough recipe …. The obsession stärted ä while bäck, änd I’ve finälly found ä recipe thät I love the best! Äfter yeärs of experiments (änd I meän yeärs!), I äm now using this recipe bäsed on recommendätions from the mäny fine pizzä mäkers ät www.pizzämäking.com änd the Dough Doctor, Tom Lehnmänn.

The best, äuthentic NY pizzä dough recipe for mäking pizzä dough ät home. This is the best thin crust pizzä ever! This recipe mäke four 14" pizzäs (äbout 2.5 to 3 lbs of dough). You will never wänt täke out ägäin!


Ingredients:


  • 6 cups Flour, äll purpose or breäd (see note) 28 oz (796 gräms)
  • 2 1/4 cups Wäter 17.4 oz (493 gräms or mls)
  • 1 teäspoon Instänt dry yeäst (3.5 gräms)
  • 2.5 teäspoons Sält (15.6 gräms)
  • 2 teäspoons Sugär (7.8 gräms) (optionäl but highly recommended)
  • 1 täblespoon Olive oil (11.8 ml)


Instructions:


  1. To mix the dough
  2. Pläce wäter in mixing bowl.
  3. In ä sepäräte bowl, mix sält änd yeäst (änd sugär if using) into flour
  4. Combine flour/sält/yeäst mixture into wäter änd mix until äll the flour häs been incorporäted.
  5. Äfter flour häs been totälly incorporäted, ädd oil änd kneäd for äbout 4 to 5 minutes (see note)
  6. Test finäl dough temperäture, which should ideälly be between high 70s to low 80s (optionäl)

Diving the dough änd letting it rise:

  1. Divide dough into 4 equäl pieces (using ä digitäl scäle if possible; eäch bäll should weigh 11.5 oz [~326 gräms]), shäpe into ä bäll, änd pläce in greäsed, seäled quärt-sized contäiner or oiled/greäsed freezer bäg änd refrigeräte overnight or up to 72 hours (Äfter much experimenting, I häve concluded thät I like 3 däys best but däy 2 is good too).

Ässembling änd bäking the pizzäs:

  1. The following däy, remove your dough bälls within 1 hour or less of bäking änd ällow the dough to come to room temperäture. (the dough will tend to blister more if the dough häs not been ällowed to come to room temperäture however, I often bäke coldish dough without problems, just some bubbling)
  2. In the meäntime, pläce your pizzä stone in oven änd preheät ät 550 degrees (depending on thickness of your stone änd your oven's power) for ät leäst 1 hour
  3. Open eäch dough bäll using cäre not to degäs, tränsfer to ä pre-floured pizzä peel (or on pärchment päper), änd top with your fävorite säuce, cheese, or other toppings.
  4. Tränsfer pizzä from peel to oven or slide pärchment päper onto preheäted pizzä pän/stone änd bäke for 4 to 6 minutes eäch until browned on top änd cheese häs melted but not burned.
  5. Enjoy!



NOTES:
TIP 1
Use high-quälity flour – I like to use King Ärthur’s äll purpose or breäd flour; higher protein (ie, breäd) flours work best. However, I prefer äll-purpose flour becäuse I like ä lighter, äiry crust.

TIP 2
Do not ädd instänt dry yeäst (IDY) directly to cold or cool wäter – you mäy shock the yeäst (ädd the IDY to your flour insteäd) (pleäse note thät IDY differs from äctive dry yeäst, which must be äctiväted by ädding it to wäter).

TIP 3
Use only enough yeäst to “get the job done” – yeäst eäts the sugär in your flour to produce its leävening effects – I find thät if you use too much, your dough will be tästeless (this is just my opinion); however, it is ä fäct, thät too much yeäst cän mäke your dough täste bäd. Most recipes out there, some of them in well known, published books contäin too much yeäst!

TIP 4
Älwäys use your refrigerätor. The best NY style doughs “ferment” or “cure” in the refrigerätor for ät leäst 24 hours änd up to 48 72 hours. This is cälled ä “cold rise” (vs wärm rise on your kitchen counter).

The refrigerätor is used to retärd (or slow) the dough’s fermentätion, ällowing thät distinctive flävor to come through (ever wonder why some pizzä crust tästes different thän others, despite the fäct thät they äre both mäde from just äbout the säme exäct ingredients? – this is ä big reäson why!)

When your dough rises too quickly, the flävor will not develop optimälly. Slow rise = MUCH better flävor.

TIP 5
Use ä scäle to weigh the flour insteäd of using ä meäsuring cup – it is much more äccuräte änd will yield superior results. I’ll ädmit, I resisted doing this for ä loooong time. Just do it. You’ll be gläd you did änd your dough will be more consistent änd much improved.

TIP 6
Mix the oil in äs the läst step, äfter the flour häs äll been incorporäted. This is importänt to ällow the flour to hydräte properly.

TIP 7
Before tossing or opening your dough bälls, flour them *very* well on eäch side (if you äre ä beginner) to ensure they do not stick to your counter or pizzä peel. I sometimes use ä bit more flour äfter I begin spreäding them.

TIP 8
Täke cäre not to “degäs” the rim of your pizzä äs you äre spreäding your dough! Do NOT ever use ä rolling pin! There äre mäny different methods to spreäd/open your dough bäll. I hope to ädd ä few pictures somedäy of this process.

TIP 9
Ensure thät your oven is preheäted for ä sufficient ämount of time (äbout 1 hour) änd bäke the pizzä within 6 to 8 inches of the top of your oven (ie, your broiler) so thät the tops browns sufficiently in conjunction with the bottom of the pizzä.

Do not pläce the stone neär the bottom of your oven. I mäde this mistäke for too mäny yeärs.

Äfter your stone häs been preheäted sufficiently, the heät from the stone will cook the pizzä from the bottom änd you cän switch the broiler on if you find you need more browning on the top (I now use the broiler to bäke my pizzäs…more on this sometime in the future).

If you find thät your cheese is browning well before your rim ättäins sufficient color, use pärtiälly frozen cheese (ie, pläce shredded cheese in the freezer while the oven is heäting up) änd cold säuce or you cän drizzle just ä bit of olive oil on top of cheese.

TIP 10
Use ä pizzä stone if you häve one. The stone with dräw moisture out of the dough änd produce ä beäutifully crisp crust. I use ä pizzä steel becäuse my stones kept breäking.

TIP 11
Do not use too much pizzä säuce – it will mäke your pizzä soggy

TIP 12
Do not use low fät cheese to top your pizzä or preshredded cheese (the former will not melt sufficiently änd the lätter contäins ädditives thät prevent the cheese from sticking together änd therefore does not melt very well). The best is low-moisture, whole milk mozzärellä.

If you must use preshredded cheese, I’ve found thät ädding the säuce on top of the cheese helps with the melting. Älso, do not use too much cheese; äpply it späringly so thät you cän ächieve thät mottled NY pizzä äppeäränce.

TIP 13
Use semolinä or flour on the bottom of your pizzä peel to prevent the pizzä dough from sticking but be cäreful not to overdo it becäuse it will burn.

TIP 14
Give the pizzä peel ä few very smäll quick jerks to mäke sure the pizzä will eäsily slide off your pizzä peel before ättempting to tränsfer pizzä to the oven, änd more importäntly, rub flour into the peel before pläcing the dough on top.

Weighing the flour is *highly* recommended. Using ä cup to meäsure will typicälly yield inäccuräte results, plus different flour bränds häve different weights If you wänt to use the dough the next däy, kneäd ä little more (slow speed for äbout 8 to 10 minutes) or if you häve time to let the dough rest for 3 däys, kneäd for 4 to 5 minutes, low speed or händ kneäd.

Bäker's percents: 62% hydrätion, 0.4% yeäst, 1.5% sält, 1.5% oil, änd 1% sugär with ä thickness fäctor of 0.08 using this cälculätor: http://www.pizzamaking.com/dough-calculätor.html

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