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November 9, 2020

Homemade New York Pizza Dough Recipe

Chef Leo Spizzirri starts off his New York style pizza at home series with a great and simple recipe for NY pizza dough. Then you can follow this to see how Chef Leo makes some of the classic toppings.

Homemade New York Pizza Dough Recipe

Chef Leo Spizzirri starts off his New York style pizza at home series with a great and simple recipe for NY pizza dough.  Then you can follow this to see how Chef Leo makes some of the classic toppings.  


Recipe

New York Pizza Dough (60% hydration) - makes four 12" pizzas

Ingredients

  • Flour "00" - 675g (If you are making dough and using it the same day, ok to use all purpose flour. If you are going to use the dough in 24-28 hours, try using bread flour or higher protein flour)
  • Flour Semola Rimacinata 75g (If you don't have this, OK to use all of one type of flour)
  • Red Star Platinum Yeast 7g (1 packet) (or 19g fresh yeast)
  • Fine Sea Salt 21g
  • Extra Virgin Olive Oil 12g
  • Water 450g 


Pour all of the water into your stand mixer if you are using Instant yeast.  

If using fresh yeast - Add only 400 g water to the spiral mixer and set 50g aside. 

Dissolve the fresh yeast in this water


Add the sea salt to the water and whisk to mix

Add all of the flour to the mixer

Start mixing on the first speed

As it is mixing, add the dry instant yeast

Then drizzle in the EVOO


After the dough starts to come together, turn off the mixer

Put the dough on the counter to finish by hand and knead for 2-3 minutes

(Ideally, working on a stone counter keeps the temperature of the dough cool)

Form the dough into a ball

Lightly coat a bowl with olive oil, put the dough ball into the bowl and cover with plastic wrap

Let rise for 30-60 minutes

After doubled in size, it is ready to be divided into 4 portions

After dividing, form into dough balls

Place the dough balls into a lightly oiled container, cover with plastic wrap.


If making pizza the same day, keep the dough balls out (ambient). When they have doubled in size, they are ready to be used. 


Recommended: Store the dough balls in the refrigerator for 24-48 hours and make pizza the next day.


When you are ready to make pizza, take the dough balls into ambient temperature for 90 minutes before stretching.