Ultimate PIZZA DOUGH Recipe - New York Style

This is my ultimate pizza dough recipe. While it does not fit any one style directly, it is most like a traditional New York Style. However, it is extremely versatile and easy to make and work with. Thanks for watching and subscribing!

PLEASE HELP SUPPORT THIS CHANNEL:

By purchasing some of my favorite gear (affiliate links):

---------All purpose pizza Dough Recipe (makes 7 - 12inch pizzas)-----------

Ingredients:

1000 grams strong all-purpose flour (around 12% protein)
20 grams fine sea salt
4 grams active dry yeast
20 grams extra-virgin olive oil
650 grams lukewarm filtered water (620-630 grams if you want an easier to work with dough)

Procedure:

- Add the water and yeast to mixing bowl and stir.
- Add the flour to mixing bowl.
- Add salt to mixing bowl.
- Attach dough hook and mix on low for 5-10 minutes or until no dry flour remains in bowl.
- Add oil and mix for another 5-10 minutes.
- Cover bowl with foil and let it rest at room temperature for one hour.
- Remove from bowl and divide into 7 equal portions of about 250 grams.
- Ball dough by stretching and folding it back onto itself repeatedly (see video)
- Place each balled dough into a greased air tight container.
- Let dough ferment in the refrigerator for 24-48 hours before use.
- Remove dough from refrigerator 30-60 minutes before use.
- Stretch and top as you like and cook on a pizza stone or steel at 550 degrees for 7-10 minutes

[danemmerich]

Great simple recipe. So many great dough recipes out there. “00” is my favorite, then I mix it with other Flours for different styles of Pizza. They are all good!!

[ryanclark]

Solid simple dough! If you are new to pizza making or baking 2% salt is pretty standard and .4% yeast isn't a bad starting point either. In bakers percent your flour is always the 100% and you go from there. So he's working at 65 percent hydration. There are also formulas avaliable to find your desired water temp, dough temp, etc. Beware of recipes requiring a whole packet of instant yeast or 90 degree F water! Finally, be sure to let your dough come up to temperature after removing it from a cold ferment so it cooks through! Good luck!

[waltzb]

Awesome video! You have an incredible way of logically and simply getting to the heart of the subject matter and taking the mystery out. Wish I had you for a calculus teacher years ago.

[dawnamendola]

If freezing would you put in freezer after you shape into balls or would you put in freezer after the refrigerator fermentation ... watching all your videos sorry for all the questions but each dough recipe is a little different and knowing when to freeze the dough is what I really want to learn

[derekschaller]

I had to stop at the 00 part, comment appreciation, and then continue watching

[ubroberts]

Actual best pizza dough- 2 cups 00 pizza flour. 1/3 cup semolina flour. 2 teaspoons of sugar. 1 teaspoon of salt. 1 cup of lukewarm water. Add 1 teaspoon of active dry yeast. Put the water and yeast in your mixer first. Wait five or ten minutes before adding the flour mix. Mix for ten or so. Place the dough in a large bowl. Cover it with plastic wrap and refrigerate for 12 to 24 hours before using it. Use plenty of flour to stretch it out. Semolina flour works good as it is finer than corn meal. Once you stretch the dough out on the flour don’t fold it onto itself. Only so much will stick to the formed dough. Use corn meal or semolina flour to coat the bottom of the pie dough so it won’t stick to a pizza screen, pan or stone. Make sure you fold the edges to make a nice outer crust and keep your ingredients from spilling over onto your pizza stone. 😊 Use a pizza oven that can get to at least 700 degrees. Cook time for a 12 inch pizza is 7 minutes or less. Chefman makes a kitchen pizza oven that gets to 800 degrees! Four and a half minutes to cook a 12 inch New York style pizza to perfection! I have one. No olive oil in the dough!!! Like some New Haven tomato pies, you can add some on top with either ingredients.

[raywilkowski]

I used your recipe. Pizza came out delicious.

[ajpizzahead]

Wow that dough came out great for using AP, I’ll try this ASAP 🍕

[brookerollins]

Thanks for this video! I'm a relative beginner when it comes to pizza dough, though I've tied a handful of recipes for bake-at-home pizza. .... For some reason I thought you needed to bloom the active dry yeast in water with some sugar? Does it not need any sugar with such a long rise?

[Chris.E.]

Making today for the Super Bowl on Sunday.

[Rasp]

I used to work at a papa Murphy’s when I was younger and the dry ingredients came already packed. So I never knew the measurements besides the flour. Can’t make there dough but deft can make yours. Thanks

[jackilocke]

Thank you for the recipe!! I can't wait to try it. Will the dough freeze? Good luck with your channel!

[tomv]

Please keep up good videos..tried it ..great…easy to use..thanks

[Anthony-urhy]

Just tried this recipe in my 5.3 L mixer ("Beautiful"). Apparently this is too much flour. Have you halved the recipe before? Any suggestions? Your pies look amazing!

[edithharmer]

Wow, Wow,
Great Tutorial, well explained, easier to follow!
Amazing Pizza Dough receipt. “ SIMPLICITY and PATIENCE!
A Must, the resting period for a proper fermentation!
In addition to that create lovely flavour and healthy digestion!
Thank you for sharing your Professional Skills.
Greetings from Singapore 🌹🌹🌹
Edith, a happy and appreciative Subscriber.

[kalebdeckard]

As someone who really wants pizza right now and made the dough before they finished it, do I need to let it proof over night or can I eat this dough now?

[lizarobinson]

Always looking for a new recipe to try. Will mix this up today for this weekend. What do you suggest for weight when forming into balls for a 16” pizza? Thank you for sharing!

[chrismuragas]

You show dry active yeast, shouldn’t we be using warm water around 100f?

[iLJProductionsx]

Out of this dough and the poolish one you made in November, which one would you say made the best tasting pizza?

[cc]

This is my first time ever Making pizza dough.. I diddnt have any sea salt and used garlic salt instead lol do you think it's still going to come out okay?? I also added a little bit of sugar to. Thanks for the recipe I've been watching ur videos for the last hour while waiting to cut up the dough balls