What makes New York dough different
- Flour: high-protein bread flour or high-gluten flour gives the chew and lets the dough stretch thin without tearing.
- Water: a moderate hydration (around 60 to 65 percent of the flour weight) keeps the dough easy to handle and the crust crisp-but-foldable.
- Time: a cold rest of one to three days in the refrigerator develops flavor and relaxes the gluten.
- Oil and sugar: a small amount of each helps the crust brown and stay tender in a home oven.
Mistakes we see at home
- Using a rolling pin. It presses out the gas; stretch by hand instead.
- Stretching cold dough. Let it sit at room temperature until it relaxes, or it will keep shrinking back.
- Under-heating the oven. Preheat a steel or stone in the hottest setting for a long time before the first pie.
- Overloading toppings. A thin crust only carries a light layer of sauce and cheese.
Make it at home
Home NY-Style Pizza Dough
Makes 2 dough balls (two 14- to 16-inch pizzas). A home version of the style, not our shop recipe.
Ingredients
- 500 g (about 4 cups) bread flour
- 315 g (about 1 1/3 cups) cool water
- 10 g (about 1 3/4 teaspoons) fine salt
- 2 g (about 2/3 teaspoon) instant yeast
- 10 g (about 2 1/2 teaspoons) olive oil
- 5 g (about 1 teaspoon) sugar
Steps
- Whisk the flour, instant yeast and sugar together in a large bowl.
- Add the cool water and olive oil and mix until no dry flour remains. Cover and rest for 20 minutes.
- Add the salt and knead by hand for 8 to 10 minutes, or 5 to 6 minutes in a stand mixer on low, until the dough is smooth and springs back when pressed.
- Divide the dough in half, shape each piece into a tight ball, and place each in a lightly oiled container with a lid.
- Refrigerate for 24 to 72 hours.
- Take the dough out of the refrigerator 2 to 3 hours before baking so it warms up and relaxes.
- Place a pizza steel or stone in the oven and preheat at the highest setting, 500 to 550 degrees F, for at least 45 minutes.
- On a floured surface, press the ball flat from the center out, leaving a thin rim, then stretch it over your knuckles to 14 to 16 inches. Do not use a rolling pin.
- Top lightly with sauce and mozzarella, slide onto the hot steel or stone, and bake 6 to 10 minutes until the bottom is crisp and spotted and the cheese is bubbling.
Skip the mixing
Buy Our Dough Balls
Our dough is made in New York and brought to Florida, and you can take some home. Ask in store at 1923 Cordova Road or call ahead.
| Dough ball | Price |
|---|---|
| 10 oz | $3 |
| 16 oz | $4 |
| 20 oz | $5 |
