Making New York-Style Pizza Dough From Scratch

There are few foods in the U.S. that have a bigger impact on culture and the culinary academy than pizza. Although New York and Chicago have had a famous feud about pizza for many decades, making dough like chefs do in the Big Apple is probably the best choice for beginners just getting started in culinary courses.

Thin, crispy and chewy at the same time, New York-style pizza dough uses only a few ingredients and is surprisingly simple to make from scratch. This is also by far the most popular variation of pizza that your guests and kids are sure to love – just think of your neighborhood pizzeria or even chain pizza shops, and chances are their pies are prepared New York-style.

Here’s a great beginner recipe from native New Yorker and Food Network star Bobby Flay:

What you need:

  • 1 envelope instant dry yeast
  • 2 teaspoons Kosher salt
  • 2 tablespoons olive oil, plus 2 teaspoons
  • 3 ½ to 4 cups bread flour, plus more for rolling (If you can’t buy bread flour, all-purpose varieties will work, just keep in mind that this will result in a chewier crust.)
  • 1 teaspoon sugar
  • 1 ½ cups water heated to 110 degrees Fahrenheit

What to do:
Grab your standing mixer and combine the flour, yeast, salt and sugar in the bowl. As the mixer is turning, slowly add the water and 2 tablespoons of the oil. Continue this until the dough has incorporated into a ball. If it feels too sticky, simply add a little more flour one tablespoon at a time until it feels solid. Conversely, if the dough feels too tough, add more water one tablespoon at a time. Transfer your dough ball to a floured surface and knead until it is smooth and firm.

Meanwhile, take your remaining 2 tablespoons of oil and grease a large bowl. Place your dough in the bowl, cover with plastic wrap and allow it to double in size – as the yeast gets to work – in a warm place for about an hour. Take your dough and divide it into two pieces on a floured surface. Cover these with a kitchen towel or plastic wrap, let them rest for 10 minutes and your pizza dough is ready to go.

There you have it: New York-style dough that is ready for sauce, cheese, toppings, meat or whatever else you came up with in your culinary arts programs.

If you like this post, please be sure to check out the following!

How To Make Pizza
Homemade Pizza Dough That Will Wow Your Guests
Regional Spotlight: Chicago

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