I love ordering pizza, but it is so much healthier, practical, and delicious to make your own! This recipe includes my secrets for the best authentic New York style pizza dough recipe because it is one of America’s favorite foods.
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
6 cups flour
1 teaspoon instant dry yeast
2.5 tsp salt
2 tsp sugar
1 tbsp olive oil
2 ¼ cups water 17.4 oz
To mix the dough:
Fill a mixing basin halfway with water.
Combine flour, salt, yeast, and sugar (if using) in a separate basin.
Mix the flour, salt, and yeast into the water until all of the flour is combined.
After the flour is completely combined, add the oil and knead for 4 to 5 minutes.
Check the temperature of the finished dough, which should be in the upper 70s to low 80s (optional)
Dividing the dough and rising it:
Form dough into four equal balls (using a digital scale if possible; each ball should weigh 11.5 oz), place in greased, sealed quart-size container or oiled/greased freezer bag, and chill overnight or up to 72 hours.
Assembling and baking the pizzas:
Remove your dough balls from the oven 1 hour or less after baking the next day and let them cool to room temperature. (The dough will blister more if it isn’t allowed to come to room temperature, but I’ve baked cold dough before with no problems, just some bubbling)
Meanwhile, preheat your pizza stone in the oven for at least 1 hour at 550 degrees
Transfer each dough ball to a pre-floured pizza peel (or parchment paper) and top with your favorite sauce, cheese, or other toppings, taking care not to degas the dough.
Transfer the pizza from the peel to the oven or place parchment paper on a hot pizza pan/stone and bake for 4 to 6 minutes, until browned on top and cheese has melted but not burned.