New York-Style Pizza Dough Recipe

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New York-Style Pizza Dough
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Ingredients
8
Count
Nutrition
251
Calories
Total time
30
Minutes
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Ingredients:

  • 1 (2 1/2 tsp) package active dry yeast
  • 1 cup lukewarm water (90 f to 100 f)
  • 1 1/4 cups ice-cold water
  • 1 tsp sugar
  • 1 1/2 tbsp kosher salt
  • 1 tbsp italian seasoning (optional)
  • 2 tbsp olive oil
  • 5 1/4-5 1/2 cups unbleached bread flour, plus more for dusting

Directions:

  1. In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes.
  2. In another small bowl, combine the cold water, sugar, salt and olive oil (and optional italian seasoning). Stir to dissolve the sugar and salt.
  3. TO MAKE THE DOUGH BY HAND: Place 5 1/4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
  4. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
  5. TO MAKE THE DOUGH USING A STAND MIXER: Fit a heavy-duty stand mixer with the dough hook attachment. Place 5 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes.
  6. Mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (If the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if necessary.
  7. PREP DOUGH FOR RISING: Cut the dough into thirds to form three even portions, each weighing 15 ounces. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in plastic grocery bag, twist the top together and fold excess underneath. be sure to allow enough room for the dough to double in size in each bag.
  8. Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with your favorite pizza recipe. Makes 45 ounces dough or three 15-ounce portions, enough for three 12-inch pizzas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 251.4 Kcal (1053 kJ)
Calories from fat 32.3 Kcal
% Daily Value*
Total Fat 3.59g 6%
Cholesterol 0.49mg 0%
Sodium 215.32mg 9%
Potassium 113.16mg 2%
Total Carbs 46.42g 15%
Sugars 0.94g 4%
Dietary Fiber 1.56g 6%
Protein 8g 16%
Vitamin C 0.2mg 0%
Iron 2.7mg 15%
Calcium 40.6mg 4%
Amount Per 100 g
Calories 281.2 Kcal (1177 kJ)
Calories from fat 36.12 Kcal
% Daily Value*
Total Fat 4.01g 6%
Cholesterol 0.55mg 0%
Sodium 240.84mg 9%
Potassium 126.57mg 2%
Total Carbs 51.92g 15%
Sugars 1.06g 4%
Dietary Fiber 1.75g 6%
Protein 8.94g 16%
Vitamin C 0.3mg 0%
Iron 3mg 15%
Calcium 45.4mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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