🍕 Classic New York-Style Pizza Dough
🕒 Total Time: 2–3 hours (includes rising)
🍽️ Makes: Dough for 2 large pizzas (14-inch)
🧰 Kitchen Tools Needed:
-
Large mixing bowl
-
Measuring cups and spoons
-
Stand mixer with dough hook (optional)
-
Clean kitchen towel or plastic wrap
-
Rolling pin or hands for stretching dough
-
Baking sheet or pizza stone
🧂 Ingredients:
-
4 cups (500g) bread flour or all-purpose flour
-
1 ½ teaspoons salt
-
1 teaspoon sugar
-
1 teaspoon instant dry yeast
-
1 ½ cups warm water (about 110°F / 43°C)
-
2 tablespoons olive oil
👨🍳 Instructions:
1. Activate Yeast
In a small bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Mix Dough
In a large bowl or stand mixer, combine flour and salt. Add yeast mixture and olive oil. Mix until dough forms.
3. Knead Dough
Knead by hand for 8-10 minutes or with mixer for 5-6 minutes until smooth and elastic.
4. First Rise
Shape dough into a ball, place in a lightly oiled bowl, cover with a kitchen towel or plastic wrap. Let rise in a warm place for 1–2 hours, until doubled in size.
5. Divide & Rest
Punch down dough, divide into two equal portions. Shape into balls and let rest for 15-20 minutes.
6. Shape Pizza
On a floured surface, stretch or roll dough into a 14-inch circle. Add sauce, cheese, and toppings.
7. Bake
Preheat oven to 475°F (245°C). Bake pizza on a pizza stone or baking sheet for 10-15 minutes until crust is golden and cheese is bubbly.
🧮 Nutrition (Per slice, approx.):
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Carbs | ~40g |
| Protein | ~8g |
| Fat | ~4g |
| Fiber | ~2g |
🔁 Tips & Variations:
-
Use bread flour for chewier crust.
-
Refrigerate dough overnight for better flavor development.
-
For extra crispiness, preheat pizza stone for at least 30 minutes.
-
Add herbs like oregano or garlic powder to dough for extra flavor.