NY Style Pizza Dough
Makes three 12-ounce crusts (for 12″ pizzas), or two 18-ounce crusts (for 15″-16″ pizzas)
5 cups (22.5 ounces) unbleached high gluten flour or unbleached bread flour
1 1/2 tablespoons (1 oz.) honey or 2 tablespoons (1 oz.) sugar
2 teaspoons (0.5 oz.) salt (any kind)
1 1/2 teaspoons (0.18 oz.) instant yeast or 2 teaspoons active dry yeast
3 tablespoons (1.5 oz.) olive or vegetable oil
1 3/4 cups (14 oz.) water, lukewarm
1. In a mixer or a large bowl, combine all the ingredients (if using active dry yeast dissolve it in the lukewarm water first for about a minute before adding it to the dough; instant yeast can be added directly into the flour). Mix on slow speed, or hand knead, for approximately 4 minutes to form a firm, slightly tacky ball of dough. Let the dough rest for 5 minutes and then continue to mix for an additional three minutes on medium speed (or by hand). The dough should be supple and barely tacky. Adjust the flour or water as needed.
2. Put the dough in a lightly oiled bowl, large enough to accommodate it if it doubles in size. Roll the dough in the oiled bowl to coat it, cover the bowl with plastic wrap, and immediately refrigerate it for a minimum of 12 hours.
3. Two hours before you plan to make the pizzas, remove the dough from the refrigerator and divide it into the desired sizes. Form the pieces into tight dough balls, mist them with spray oil, and cover them loosely with plastic wrap (or place them in a covered container).
4. Heat your pizza stone for at least 45-60 minutes, on the highest setting your oven will go. Prepare your toppings, sauce, and cheese. Two hours after you formed the dough balls they should be ready to form and stretch and be turned into pizzas (shorter amount of time on hot days). Set up for your favorite style of pizza, preparing them as seen in the videos, and bake on the stone at the highest setting your oven allows (or put them on a sheet pan and slide it into the oven), for approximately 7 to 9 minutes, or until the pizzas are golden brown on the edges (cornicione), and crisp underneath. Enjoy!!
Recent Articles by Peter Reinhart
- International Bread Symposium coming in May
- Is it Chile or Chili? Here’s the Answer….
- Prosciutto Pizza with Fresh Arugula Webisode, Vito Romani, Part 2: The Forno Bravo Expo
- Interview with Andris Lagsdin, Inventor of the Baking Steel
- New Webisode from the Forno Bravo Expo: Vito’s “Hawaiian” Pizza
- Interview with Phil Korshak of Home Slice Pizza
Pizza Quest Info
Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.
...and other books by Peter Reinhart, available on Amazon.com