NY Pizza Dough
Perfect New York Pizza Dough is going to have a nice chewy texture and be crispy enough to fold in half after it’s baked.
- Prep Time: 15 Minutes
- Cook Time: 24 Hours
- Total Time: 24 hours 15 minutes
- Yield: 8 Servings 1x
- Category: Pizza
- Method: Bake
- Cuisine: Italian
Ingredients
Units
Scale
- 2 cups Alkalyn Water
- 3/4 Teaspoon Dry Yeast
- 2 pounds Double Zero 00 Flour
- 1 Tablespoon Salt
- 1/4 cup Virgin Olive Oil
Instructions
- Water should be warm, not room temperature, and not boiling. So I head a saucepan on high, and when it’s hot, I pour in the water to heat for a few seconds and then put it into the mixer.
- Add Yeast and mix it into the water.
- Let the yeast ferment for 5 minutes.
- Add half of the flour and salt.
- Mix on low setting until the powder is all gone.
- Add the rest of the flour and virgin olive oil and continue mixing until the dough forms a ball and has a nice smooth texture. (About 5 Minutes)
- Divide in half and then divide the half in half and again until you have 8 balls of dough.
- Form into balls and rub olive oil around the outside of the balls.
- Place each ball in a sandwich zip lock and refrigerate overnight.
Notes
Always let the dough rise overnight in the refrigerator do not leave it out on the counter to speed up the process. 4 Hour rise is not NY dough!
If you cook your pizza on a pizza stone that is preheated and made thin enough, it should be perfect in 8 minutes at 500 degrees. This recipe is slightly smaller dough sizes because home ovens are small, and you want it thin enough and still able to fit on a pizza stone.
Find it online: https://www.cosmicmeals.com/ny-pizza-dough/