New York style pizza dough. This New York-style Pizza Dough recipe by Ooni pizza ovens is perfect for extra large slices. New York-style pizza dough is easy to prepare when you are having cravings for the city's famous culinary delight. Plan to make dough the night before you need it!

Learning to work with a slightly sticky dough rewards you with a. New York-style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin. You can cook New York style pizza dough using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of New York style pizza dough

It's 5 cup of unbleached bread flour.
Prepare 1 1/2 tbsp of sugar.
Prepare 2 tsp of salt.
It's 1 1/2 tsp of instant yeast.
Prepare 3 tbsp of olive oil.
It's 1 3/4 cup of room temp water.

This video shows how to make New York Pizzeria style pizza dough. The perfect New York crust has very airy pockets and folds in half without cracking. This style is easy to get close to but tough to master. If you need more than one dough you multiply the ingredients for as many as you need.

New York style pizza dough instructions

put water in a metal bowl (I use 5qt. kitchen aid mixer with a dough hook) add yeast,sugar,salt, and olive oil and mix until dissolved. add the flour a little at a time and mix until dough pulls away from sides of bowl and is on hook. mix on low for 4 minutes. let the dough rest for 5 minutes then mix again on med low setting for an additional 2 minutes. immediately divide the dough into 3 equal pieces. round each piece into a ball and rub with olive oil. place each ball in a zippered bag or dough container and refrigerate overnight or freeze any pieces you will not be using the next day. The next day remove the dough 2 hours prior to use to allow the gluten to relax and remove the chill..
place a baking stone on the middle shelf of oven and preheat on the highest setting for 1 hour. shape the dough using the toss and spin method stretching to a diameter of about 12 inches. dough should be about 1/4 inch think and slightly thicker toward edge. transfer dough to a peel or inverted sheet pan dusted with flour or cornmeal..
add sauce and toppings and slide onto the stone. should take about 12 minutes to bake. when done crust should be crisp and slightly charred on edge and cheese should be bubbling and just beginning to caramelize. The underside of crust should be brown and crisp...not white and soft..

You have to understand the feel and smell of your dough. When you start getting close to your desired outcome you must place into your memory how your dough. Pour the water into a medium-sized mixing bowl and sprinkle in the yeast. Knead the dough until it no longer feels sticky. Continue kneading only until the dough is smooth and elastic and no lines of raw white flour show.