New York Style Pizza Dough Recipe

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

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

Sugar: Feeds the yeast, aiding in the fermentation process.

Active dry yeast: Leavens the dough, making it rise and become airy.

Salt: Enhances the flavor of the dough.

Olive oil: Adds richness and helps create a tender crust.

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 helps develop the gluten structure, resulting in a pizza crust that's both chewy and crisp. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as this can make the dough tough.

• 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 fiber, though it may make the dough denser.

• 110°f warm water - Substitute with 105°f warm water: A slight temperature variation will still activate the yeast effectively.

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

• sugar - Substitute with agave syrup: Agave syrup is another natural sweetener that can be used in place of sugar.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't need to be activated in water first.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you'll need to use about twice the amount compared to active dry yeast.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often less processed.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used in place of olive oil, though it will have a milder flavor.

• olive oil - Substitute with canola oil: Canola oil is another neutral-flavored oil that can be used as a substitute.

• To store the pizza dough in the refrigerator, lightly coat it with olive oil and place it in an airtight container or wrap it tightly with plastic wrap. It can be kept in the fridge for up to 3 days. Before using, let the dough come to room temperature for about 30 minutes.

• For freezing, divide the dough into individual portions after the initial rise. Lightly coat each portion with olive oil and wrap tightly in plastic wrap. Place the wrapped dough balls into a resealable freezer bag, ensuring to remove as much air as possible. The dough can be frozen for up to 3 months.

• When ready to use frozen dough, transfer it from the freezer to the refrigerator the night before. Allow it to thaw slowly in the fridge. On the day of use, let the dough come to room temperature for about 30 minutes before rolling it out.

• If you need to speed up the thawing process, you can place the frozen dough (still wrapped) in a bowl of warm water for about 30 minutes. Once thawed, let it rest at room temperature for another 30 minutes before using.

• To prevent sticking, dust the dough lightly with flour when handling it after thawing or refrigerating. This will make it easier to roll out and shape.

• If you have leftover baked pizza, store it in an airtight container in the refrigerator for up to 4 days. Reheat in a preheated oven at 375°F (190°C) for about 10 minutes or until heated through.

• For a quick reheat, you can also use a skillet on medium heat. Place the pizza slices in the skillet, cover with a lid, and heat for about 5 minutes until the crust is crispy and the cheese is melted.

• Avoid microwaving leftover pizza as it can make the crust soggy. If you must use a microwave, place a cup of water in the microwave along with the pizza slice to help keep the crust from becoming too chewy.

• Preheat your oven to 375°F (190°C). Place the leftover pizza slices directly on the oven rack or on a baking sheet for about 10 minutes until the crust is crispy and the cheese is melted.

• Use a skillet on medium heat. Place the pizza slices in the skillet, cover with a lid, and heat for about 5-8 minutes. This method helps to keep the crust crispy while melting the cheese perfectly.

• For a quick fix, use a microwave. Place a cup of water in the microwave along with the pizza slice on a microwave-safe plate. Heat on high for 30-60 seconds. The water helps to keep the crust from becoming too chewy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza slices in the basket and heat for about 3-5 minutes. This method ensures a crispy crust and gooey cheese.

• Use a toaster oven. Preheat to 375°F (190°C) and place the pizza slices on the rack or a baking sheet. Heat for about 5-7 minutes until the crust is crispy and the cheese is melted.

• 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 water.

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

• Wooden spoon: Handy for mixing the dough ingredients together before kneading.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

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

• Pizza stone: Provides an even, high heat for baking the pizza, resulting in a crispy crust.

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

• Parchment paper: Helps transfer the rolled-out dough to the pizza stone or baking sheet without sticking.

• Rolling pin: Used to roll out the dough to the desired thickness.

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

• Knife: For slicing the baked pizza before serving.

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

Use a stand mixer: Let a stand mixer knead the dough for you, reducing manual effort and time.

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

Make extra dough: Double the recipe and freeze extra dough for future use, saving time on your next pizza night.

Use parchment paper: Rolling out dough on parchment paper makes transferring to the pizza stone easier and quicker.