NY Style Pizza Dough

As we add to our continuing collection of fundamental pizza pantry recipes, I thought it would be important to include one for a New York style pizza dough similar to the ones you get at the many Ray's pizzerias (none of which seem to be related to each other--Famous Ray's, Original Ray's, Ray Ray's, Not Ray's--they just keep rolling out), as well as at so many college and family pizzerias across the country.  This dough makes a thicker crust than the Neo-Neapolitan dough -- such as found at Lombardi's, Totonno's, or Frank Pepe's and Sally's -- and is stronger and less sticky, so it can be stretched and tossed quite easily. If you can get high-gluten flour, such as King Arthur's Sir Lancelot, that's the ideal choice. If not, then use unbleached bread flour. Weights are always more accurate than volume scoops, but I'm giving both in case you don't have a scale. Adjust the flour or water as needed. As with most pizza doughs, it's better to make this at least 12 to 24 hours ahead, or, it can be held in the cooler for at least three days. You can also make larger size batches if you prefer.

Makes three 12-ounce crusts (for 12" pizzas), or two 18-ounce crusts (for 15"-16" pizzas)

5 cups (22.5 ounces) unbleached high gluten flour or unbleached bread flour
1  1/2 tablespoons (1 oz.) honey or 2 tablespoons (1 oz.) sugar
2 teaspoons (0.5 oz.) salt (any kind)
1 1/2 teaspoons (0.18 oz.) instant yeast or 2 teaspoons active dry yeast
3 tablespoons (1.5 oz.) olive or vegetable oil
1 3/4 cups (14 oz.) water, lukewarm

1.  In a mixer or a large bowl, combine all the ingredients (if using active dry yeast dissolve it in the lukewarm water first for about a minute before adding it to the dough; instant yeast can be added directly into the flour). Mix on slow speed, or hand knead, for approximately 4 minutes to form a firm, slightly tacky ball of dough. Let the dough rest for 5 minutes and then continue to mix for an additional three minutes on medium speed (or by hand). The dough should be supple and barely tacky. Adjust the flour or water as needed.


2. Put the dough in a lightly oiled bowl, large enough to accommodate it if it doubles in size. Roll the dough in the oiled bowl to coat it, cover the bowl with plastic wrap, and immediately refrigerate it for a minimum of 12 hours.


3. Two hours before you plan to make the pizzas, remove the dough from the refrigerator and divide it into the desired sizes. Form the pieces into tight dough balls, mist them with spray oil, and cover them loosely with plastic wrap (or place them in a covered container).


4.  Heat your pizza stone for at least 45-60 minutes, on the highest setting your oven will go. Prepare your toppings, sauce, and cheese. Two hours after you formed the dough balls they should be ready to form and stretch and be turned into pizzas (shorter amount of time on hot days). Set up for your favorite style of pizza, preparing them as seen in the videos, and bake on the stone at the highest setting your oven allows (or put them on a sheet pan and slide it into the oven), for approximately 7 to 9 minutes, or until the pizzas are golden brown on the edges (cornicione), and crisp underneath. Enjoy!!

 

Comments 

 
#1 Martyn Williams 2011-03-23 00:47
Peter, Given the global audience this site has, would it be possible to have metric weights as well as the US measures.

Martyn
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#2 Peter Reinhart 2011-03-23 07:14
Thanks for the reminder, Martyn. I will try to do so. In the meantime, if you need to make the calculations, 1 ounce equals 28.35 grams. For Fahrenheit to Celsius conversion, I always bring up a conversion chart via Google and just plug in the numbers and let the chart do the work. I'll try to remember to add the conversions from now on.
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#3 Cary & Lillian Steiner 2011-04-01 06:05
Thanks for putting this recipe out there again! We're going to be making a lot of pizzas in the next few months, and while we've focused so far on Neapolitan, it'll be good to make the pizza I grew up on...

Cary
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#4 Alan Kessler 2011-04-01 08:53
Hi, how about a pizza dough school for a class or two in Florida please
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#5 MSG 2011-04-03 11:55
Tried this dough, but I must have done something incorrectly as the crust of the cooked pizza was thin (with almost no rise) and extremely chewy, almost like stale bread.

I'm currently using Caputo 00 flour (and I've used King Arthur in the past), thinking that might make a difference.

I'm using Saf instant yeast, which I keep in the freezer to prevent it from spoiling.

I'm using a scale and measuring all ingredients.

The refrigerated dough, which I typically refrigerate for 24 hours, definietely does rise.

I've got a pizza stone and always heat my oven to 550 for at least 90 minutes.

I bring the dough our from the fridge at least 2 hours prior.

But the finished result is always dissapointing.

Anyone have any suggestions?
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#6 MSG 2011-04-03 11:57
Just to append to my previous comment as the form didn't allow for a single, long comment:

I've got similar results/problems with the Neopolitan recipe in Bread Baker's apprentice. Hence, my reference to using King Arthur flour in the past; that's what I used originally, but switched to the Caputo thinking the flour might be the problem.
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#7 Peter Reinhart 2011-04-03 12:30
My recipes were designed for flour more like King Arthur or other American flours, so for Caputo I'd go a totally different route--no refrigeration, less water, use on the same day. Not sure why you're having problems with your King Arthur version, though. It might need longer floor time (fermentation) before refrigerating, enough to get the fermentation kick-started. Let us know if you find a recipe that really does work for you, though. It might be helpful for other followers of the site. Thanks!
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#8 Nancy 2011-04-05 11:00
Maybe you are using instant yeast? Some of those seem to have fewer rises in them than active dry...
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#9 Peter Reinhart 2011-04-07 07:50
I use instant yeast and it always seems to work, but in MSG's instance, it might be worth switching to active dry yeast, dissolving it in warm water, and see what happens. Also, cold water can sometimes shock and slow down instant yeast. Once you find the sweet spot with this recipe it should perform well.
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#10 Norma 2011-04-09 04:37
Peter,

Another member and I are trying out you NY style dough on pizzmaking.com and are finding the results are amazing! I never would have thought the high amount of oil and honey would give such great results. We tried ADM, KABF, Pillsbury Bread, and Better for Bread flour. They all worked well. Thanks for your recipe.
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