NY Style Pizza Dough Recipe

120 mins
Serves 1
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Directions

  1. 1Activate 1/4 teaspoon rapid rise instant yeast in 189 grams of warm water.
  2. 2Activate 1/4 teaspoon rapid rise instant yeast in 189 grams of warm water.
  3. 3Activate 1/4 teaspoon rapid rise instant yeast in 189 grams of warm water.
  4. 4Put 300 grams of bread flour in a bowl.
  5. 5Put 300 grams of bread flour in a bowl.
  6. 6Put 300 grams of bread flour in a bowl.
  7. 7Add 1/2 teaspoon of salt, sugar, and extra virgin olive oil.
  8. 8Add 1/2 teaspoon of salt, sugar, and extra virgin olive oil.
  9. 9Add 1/2 teaspoon of salt, sugar, and extra virgin olive oil.
  10. 10Add your water and mix.
  11. 11Add your water and mix.
  12. 12Add your water and mix.
  13. 13Once all the ingredients are fully incorporated, knead for about 7 to 8 minutes.
  14. 14Once all the ingredients are fully incorporated, knead for about 7 to 8 minutes.
  15. 15Once all the ingredients are fully incorporated, knead for about 7 to 8 minutes.
  16. 16Let the dough rest for 20 minutes.
  17. 17Let the dough rest for 20 minutes.
  18. 18Let the dough rest for 20 minutes.
  19. 19Perform stretch and folds from all four sides.
  20. 20Perform stretch and folds from all four sides.
  21. 21Perform stretch and folds from all four sides.
  22. 22Let rest for 20 minutes.
  23. 23Let rest for 20 minutes.
  24. 24Let rest for 20 minutes.
  25. 25Repeat stretch and folds from all four sides for the second time.
  26. 26Repeat stretch and folds from all four sides for the second time.
  27. 27Repeat stretch and folds from all four sides for the second time.
  28. 28Let rest for 20 minutes.
  29. 29Let rest for 20 minutes.
  30. 30Let rest for 20 minutes.
  31. 31Repeat stretch and folds for the third and final time.
  32. 32Repeat stretch and folds for the third and final time.
  33. 33Repeat stretch and folds for the third and final time.
  34. 34Once completed, ball the dough and seal the bottom.
  35. 35Once completed, ball the dough and seal the bottom.
  36. 36Once completed, ball the dough and seal the bottom.
  37. 37Place the ball in an oiled bowl.
  38. 38Place the ball in an oiled bowl.
  39. 39Place the ball in an oiled bowl.
  40. 40Cover it and put on top of the oven.
  41. 41Cover it and put on top of the oven.
  42. 42Cover it and put on top of the oven.
  43. 43Preheat your oven to 500 degrees Fahrenheit and allow the dough to rise for 1 hour while your oven is preheating.
  44. 44Preheat your oven to 500 degrees Fahrenheit and allow the dough to rise for 1 hour while your oven is preheating.
  45. 45Preheat your oven to 500 degrees Fahrenheit and allow the dough to rise for 1 hour while your oven is preheating.
  46. 46After 1 hour, stretch the dough to 16 inches.
  47. 47After 1 hour, stretch the dough to 16 inches.
  48. 48After 1 hour, stretch the dough to 16 inches.
  49. 49Place the pizza on your baking steel.
  50. 50Place the pizza on your baking steel.
  51. 51Place the pizza on your baking steel.
  52. 52Use convection if you have it.
  53. 53Use convection if you have it.
  54. 54Use convection if you have it.
  55. 55Remove the pizza from the oven and cut it.
  56. 56Remove the pizza from the oven and cut it.
  57. 57Remove the pizza from the oven and cut it.

Ingredients

  • 0.25 teaspoon RapidRise instant yeast
  • 0.25 teaspoon RapidRise instant yeast
  • 0.25 teaspoon RapidRise instant yeast
  • 189 grams warm water
  • 189 grams warm water
  • 189 grams warm water
  • 300 grams bread flour
  • 300 grams bread flour
  • 300 grams bread flour
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon extra virgin olive oil
  • 0.5 teaspoon extra virgin olive oil
  • 0.5 teaspoon extra virgin olive oil

Equipment

bowlpizza cutterpizza peelbaking steeloven

Tips

  • If you don't have convection oven, pump it up to 550 degrees Fahrenheit