New York-Style Pizza Dough Recipe

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New York-Style Pizza Dough
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Ingredients
7
Count
Nutrition
754
Calories
Total time
45
Minutes
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Ingredients:

  • 1 (2 1/2 tsp) package active dry yeast
  • 1 cup lukewarm water (90 -100 f)
  • 1 1/4 cups ice-cold water
  • 1 tsp sugar
  • 1 tbsp salt
  • 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 5 minutes, or until the yeast dissolves.
  2. In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve sugar and salt.
  3. To make dough by hand: Place 5 1/4 cups 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.
  4. Mix the dough, using a wooden spoon, incorporating as much of the flour as possible.
  5. Turn the dough out on a lightly floured work surface and knead until soft and elastic (10-12 minutes); it will still be a little sticky but shouldn’t stick to your hands.
  6. Add only minimum amount of flour to work suface to keep dough from sticking.
  7. To make with a mixer: fit a heavy-duty stand mixer with the dough hook attachment.
  8. Add 5 1/4 cups flour in to mixer bowl; add in the yeast mixer and the cold water mixture; mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
  9. Let rest for 2 minutes and then mix on low until the dough is smooth and not sticky, about 6 more minutes (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).
  10. Turn the dough out onto a well-floured work surface; knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup additional flour, if necessary.
  11. Prepare dough for rising: Cut the dough into thirds to form 3 even portions, each weighing 15 ounces.
  12. 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.
  13. Repeat with the other two portions; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
  14. Refrigerate for at least 10 hours or up to 2 days.
  15. Remove from refrigerator 1 hour before using to allow dough to come to room temperature.
  16. Each 15 ounce dough portion makes one 12-inch pizza; remove dough from plastic bag and place on a lightly floured work surface; lightly dust the dough with flour; lay dough on a round pizza pan or screen that has been coated with cooking spray; gently stretch dough into a 12-inch round; proceed with pizza recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 754.2 Kcal (3158 kJ)
Calories from fat 96.89 Kcal
% Daily Value*
Total Fat 10.77g 17%
Cholesterol 1.48mg 0%
Sodium 1793.42mg 75%
Potassium 339.84mg 7%
Total Carbs 139.25g 46%
Sugars 2.83g 11%
Dietary Fiber 4.69g 19%
Protein 23.99g 48%
Vitamin C 0.7mg 1%
Iron 8.1mg 45%
Calcium 122.9mg 12%
Amount Per 100 g
Calories 277.97 Kcal (1164 kJ)
Calories from fat 35.71 Kcal
% Daily Value*
Total Fat 3.97g 17%
Cholesterol 0.55mg 0%
Sodium 660.98mg 75%
Potassium 125.25mg 7%
Total Carbs 51.32g 46%
Sugars 1.04g 11%
Dietary Fiber 1.73g 19%
Protein 8.84g 48%
Vitamin C 0.3mg 1%
Iron 3mg 45%
Calcium 45.3mg 12%

* 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

  • 15.2
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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