|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||5%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This basic "Big Apple" pizza dough delivers that signature thin-crust, foldable slice New York is famous for. Simply made with a few ingredients you're likely to have in your pantry—flour, olive oil, salt, sugar, yeast, and water—the dough is then kneaded and left to rise until double in size. This recipe makes 1 large or 2 medium-sized pizzas depending on the size pan you use. Finish it off with your favorite sauce and toppings, and, as New Yorkers call pizza, make a delicious "pizza pie."
Gather the ingredients.
Combine the water, yeast, sugar, and a 1/2 cup of the flour in a medium bowl. Stir well and let sit for 20 minutes. It will get bubbly.
Add the olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it forms a loose dough.
Turn the dough out onto a lightly floured work surface.
Knead the dough for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic, and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface.
Form the dough into a ball and place it in a large oiled bowl. Drizzle a few drops of oil and coat the top of the dough to prevent the surface from becoming dry.
Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.
Punch down the dough and divide into 2 balls. Place in large zip-lock plastic bags and refrigerate overnight.
When ready to use, remove from the fridge and let the dough come up to room temperature before using.
Use with your favorite sauce and toppings and enjoy.
How to Store
To make the pizza dough ahead of time, wrap the dough in plastic wrap, place it in a zip-lock storage bag, and refrigerate for up to 2 days. Use the dough directly from the refrigerator. To freeze, wrap the ball of dough in plastic wrap, put it into a zip-lock freezer bag, and freeze for up to 3 months. Thaw the dough at room temperature for 1 1/2 hours or until pliable.
How to Use New York Style Pizza Dough
- To make the pizzas you will need a 12-inch round pizza pan or a large baking sheet. Dark, heavy metal pans are the best to use because they absorb heat quickly and evenly and will produce a crisp, golden browned crust.
- For each pizza, brush the pizza pan with a little olive oil. Place the dough on a lightly floured surface. With floured hands, pat the dough into a 6-inch round. Stretch or roll the dough with a rolling pin into an 11-inch round. Lift the dough onto the prepared pan and press the dough to the edge of the pan.
- Add sauce, cheese, and toppings and bake in a 400 F oven for 15 to 20 minutes, or until the crust gets golden brown.