New York City pizza dough is a classic. It is a thin, hand-tossed crust that is slightly chewy and crisp. The dough is made with high-gluten flour, which gives it an incredibly light and airy texture. It is also made with olive oil and a combination of dry and fresh yeast, which give it a slightly sweet, nutty flavor. The dough is kneaded until it is smooth and pliable, which helps create a light, airy crust. When cooked, the crust is crispy on the outside and tender on the inside. The flavor is a perfect combination of sweet and savory, making it a favorite among pizza lovers. New York City pizza dough is the perfect foundation for a classic pizza and can be used for a variety of toppings.
This dough takes about half of the time that Italian dough takes. You can make this at noon or 1:00 and be ready to bake by 4:00-5:00. It still is nice and thin and because of the hydration stretches very nicely.
Ingredients
160 grams 00 flour
160 grams all purpose flour
7 grams fine sea salt
200 grams warm water
3/4 tsp active dry yeast
4 grams extra virgin olive oil
Method
Combine the flours and salt in a large bowl.
In your dough tub, combine the water, yeast, and olive oil. Let sit until yeast has dissolved, about 3-5 minutes.
Add the flour to the water mixture and mix with your hands until well combined.
Cover and let rest for 15 minutes.
Transfer dough to a lightly floured surface and knead for 3 minutes or until smooth.
Cut into 2 equal pieces and form into a dough ball.
Place dough on a floured sheet pan, flour the tops, cover and let rise for 3-4 hours.
Pizza
Preheat oven, with pizza steel in it, to 550 or to 500 if using parchment paper.
Stretch dough to make a 10-12 inch pizza, add sauce, cheese and toppings and bake for 8-10 minutes or more if you want it darker or crispier.
