Brooklyn Style Pizza Dough Recipe

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

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast, helping the dough to rise.

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

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

Salt: Enhances the flavor of the dough.

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, making the dough smooth and elastic. If the dough is too sticky, sprinkle a little more flour on your work 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 Brooklyn 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.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• sugar - Substitute with honey: Honey can add a subtle sweetness and help with browning the crust.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that can be used if olive oil is unavailable, though it lacks the distinct flavor of olive oil.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in water first.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can enhance the flavor of the dough similarly to regular salt.

• Allow the pizza dough to rise completely before storing. This ensures the yeast has done its job, giving you that perfect crust texture.

• For short-term storage, lightly coat the dough balls with olive oil to prevent sticking. Place each ball in a separate airtight container or wrap tightly in plastic wrap. Store in the refrigerator for up to 3 days.

• For longer storage, wrap each dough ball tightly in plastic wrap, then place in a resealable freezer bag. Label with the date and freeze for up to 3 months.

• When ready to use frozen dough, transfer it to the refrigerator the night before to thaw slowly. If you're in a hurry, let it sit at room temperature for about 2 hours.

• Once thawed, let the dough come to room temperature and rise again for about 30 minutes before rolling it out. This helps to reactivate the yeast and makes the dough easier to work with.

• If you notice any condensation on the dough after thawing, gently pat it dry with a paper towel to avoid a soggy crust.

• Always preheat your oven to the recommended temperature before baking. This ensures that your Brooklyn style pizza bakes evenly and achieves that perfect golden crust.

• Feel free to get creative with your toppings. Whether it's classic pepperoni, fresh vegetables, or exotic fruits, the sky's the limit. Just remember to not overload the pizza to ensure even cooking.

• Enjoy your homemade Brooklyn style pizza fresh out of the oven for the best taste and texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet to maintain the crispiness of the crust.

• Preheat your oven to 375°F (190°C). Place the leftover pizza slices on a baking sheet lined with parchment paper. Bake for 10-15 minutes 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 until the crust is crispy and the cheese is melted.

• Use a toaster oven set to 375°F (190°C). Place the pizza slices on the rack or a baking sheet. Toast for 8-10 minutes until the crust is crispy and the cheese is melted.

• Microwave the pizza slices on a microwave-safe plate. Place a cup of water in the microwave to keep the crust from getting too chewy. Heat on high for 1-2 minutes until the cheese is melted.

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

• Large mixing bowl: Used to combine the warm water, sugar, and yeast, and later to mix in the flour, salt, and olive oil.

• Measuring cups: Essential for accurately measuring the flour and warm water.

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

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

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

• Damp cloth: Used to cover the bowl while the dough rises, keeping it moist.

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

• Baking sheet: Where you will place the rolled-out dough and add your toppings before baking.

• Oven: Preheated to 475°F (245°C) to bake the pizza.

• Pizza cutter: Handy for slicing the pizza once it's baked.

• Pastry brush: Optional, but useful for lightly oiling the bowl where the dough will rise.

Prepare ingredients in advance: Measure out flour, sugar, and yeast ahead of time to streamline the process.

Use a stand mixer: Let a stand mixer do the kneading for you to save effort and time.

Preheat oven early: Start preheating your oven while the dough is rising to ensure it's ready to go.

Make extra dough: Double the recipe and freeze half for a quick pizza night later.

Use parchment paper: Roll out the dough on parchment paper for easy transfer to the baking sheet.