After trying out several different NY-style dough recipes, my two favorites were from Adam Ragusea, and Blaine Parker, the author of Free the Pizza. (His book is a must-have for any beginner home pizza makers.)
I then combined parts of both and made tweaks to suit my taste, and came up with this recipe below.
Kevin's NY-Style Pizza Dough Recipe
- 638 grams Bread Flour (About 4½ cups)
- 1½ tbsp Granulated Sugar
- 2 tsp Salt
- 1 tbsp Active Dry Yeast
- 1¾ cups Luke Warm Water (90-100 degrees F - don't go over 120 degrees or the yeast will start to die off)
- 3 tbsp Extra Virgin Olive Oil
- Whisk salt into flour in a large bowl.
- Stir sugar into warm water to dissolve it.
- Add yeast to warm water and give it a little stir with your finger. In 1-3 minutes it should bloom. You'll know it when you see it. If nothing happens in five minutes, your yeast is dead, and you need to start over with new yeast. See the video below for yeast that is blooming like crazy.
- Add olive oil to yeast mixture.
- Pour the water / sugar / yeast / oil mixture into the flour & salt.
- Stir with a spatula until a shaggy ball forms.
- On a lightly floured work surface (I use my kitchen counter) knead the dough by hand for 10-12 minutes.
- Pour some olive oil into your storage container. Rub it around the bottom, and just a little bit up the sides. Place one dough ball inside, roll it around in the oil, then cover. Place in refrigerator for at least two days. Three days is best. This is called a Cold Ferment.