A tried and true recipe for the chewiest New York style pizza dough on the planet! Best part—it’s ready to bake in about one hour.
I love NY pizza! Or any pizza for that matter. But NY style pizza stands out as an anomaly. It is the best kind of greasy cheesy chewy deliciousness that you can fold into itself without losing sauce or toppings. Not to mention that it’s not thick and bready. It’s simply the perfect pizza. I mean I will eat other pizza, but to me, NY-style is the best. So I was so happy when I came across this authentic New York style pizza at Feeling Foodish.
Of all the pizza dough recipes I’ve tried, this is the best. It’s crispy, chewy, and oddly creasable just like a slice you might get from a New York neighborhood pizza shop. The chewiness comes from bread flour instead of all-purpose. You can absolutely substitute bread flour for all-purpose but I like the texture of the bread flour.
To make the pizza, I whisk all of the dry ingredients including the yeast and then add the oil and water. I rarely proof my yeast in recipes and they turn out fine. You can choose to proof your yeast by mixing 1-2 tablespoons of water, a teaspoon of sugar, and the yeast in a small bowl for a few minutes. Then add it back with the rest of the water.
I use dough hooks to bring it together. I’ve seen recipes where it’s done by hand so if you don’t have dough hook attachments on your mixer, you could try it that way. But the dough comes together fairly quick. Medium speed for about 3-4 minutes.
This dough is sticky but held together well. I scrape it out on to a really floured surface and sprinkle a little more on top to knead it. The amount of flour for kneading will depend on which flour you choose. If using all purpose you may have to add up to another 1/3 cup and a little less than 1/4 cup if using bread flour.
Stretch and shape the dough into a ball and place it back into the bowl and cover for 20 minutes. Using the instant yeast will allow it to rise in about 30 minutes or so. Once it’s doubled in size, you could knead it again for a second rise or use it right away. I allow mine to rise twice so that it’s soft enough to roll.
How to roll/stretch pizza dough
I’m probably the worse person to teach anyone how to roll out pizza dough, so I’ll leave it to an expert. Check out the video below for pro stretching techniques.
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- 2 1/2 c bread flour
- 1 1/3 c warm water
- 1 pkg instant yeast
- 4 tbsp olive oil
- 2 tbsp sugar
- 1 tsp salt
- Measure 2 cups of flour in a large mixing bowl. Add to it yeast, sugar, and salt and whisk together. Make a well in the center of the flour mixture and pour the water and olive oil.
- Use a hand-mixer with dough hooks and mix the dough until a soft ball is formed and all the flour is incorporated.
- Flour a surface with 1/4 c of the reserved flour and knead the dough into a ball. Coat the same bowl with extra oil and place the dough ball inside. Cover with plastic wrap and set in a warm environment for at least 30 min or until doubled in size.
- Punch down dough and knead again with 1/4 c of the reserved flour. Divide dough in half and return one half to the bowl and cover. Cover the other half in another oiled bowl. Let it rise/rest for another 20 minutes.
- After the final rise, the dough is ready for use. Use a bit more flour for rolling and shaping.
- This dough bakes in about 12-15 minutes with sauce and toppings at 450 degrees. I pre-bake them for 5 minutes before adding sauce and toppings to ensure a crispy crust.