Sunday, November 14, 2010

new york style pizza dough

What you'll need
½ teaspoon active dry yeast

350ml warm water

2 ½ teaspoons sugar

2 ½ teaspoons) salt

15 ml olive oil

4 ½ cups) OO flour

What to do
Set the yeast in the warm water for 5 minutes, or until it starts to ‘bloom’

Add the remaining ingredients until they are just combined

Place a wet cloth over the bowl and let sit for 20 minutes. This step allows the starches to hydrate and better develop the dough as you proceed

Knead the dough for at least ten minutes, or until the dough is stretchy and does not rip when your finger pushes down on it

Put the dough in a warm area and let sit until it doubles in size

Punch it down, knead for three minutes, and let it rise until again doubled

Punch down again and shape in to 300gr balls.

let stand for 10 minutes, roll out and top as required.


  1. Does this use plain flour or bread flour?

  2. Oh, and do you bake the dough halfway, and then remove from oven and add toppings, or do you put the toppings on for the full bake cycle?