pizza-dough-recipe

This homemade pizza dough recipe was shared by a New York Pizza maker and now business owner of a Las Vegas Pizzeria with over 46 years of experience!

Since the original pizza dough recipe was given in bakers percentage’s (meaning the dough is made by weight not volume to get precise measurements,) I was able to scale down the 50 lb recipe and literally weighed and converted the measurements to cups and tablespoons. All you need to make the perfect pizza dough recipe is some basic ingredients and a proper fermentation cycle. Keeping the dough refrigerated (aka fermented) is where the flavor develops and using a high protein flour is the secret to a pizza perfect crust.

This is the same dough I used for the Costco chicken bakes (with specific instructions to follow down in the recipe box if making.) This dough not only makes New York-Style pizza but dough identical to the Costco chicken bakes with a few changes to the original basic version here.

If you come to think about it Pizza Restaurants should always have ready to use pizza dough (made ahead or sometimes frozen) to make to order, otherwise it would simply be impossible to maintain a pizzeria. So to achieve the perfect pizza dough, fermentation or refrigeration is crucial as that’s where the flavor comes from.

New York style pizza dough-

John Arena was a New York Pizza maker and mentioned the basics of making New York-Style pizza dough. He mentioned 4 basic ingredients to making pizza dough and also said, “typically in New York we also add olive oil.” The 4 basic ingredients to pizza making is flour, water, salt and yeast with the exception of olive oil. Handling those ingredients correctly  and fermenting the dough is how to make perfect New York style pizza dough.

How do you make the perfect pizza dough?

Perfect pizza dough gets it’s flavor and texture from fermentation. A direct mix method is used which basically means the dough comes together in a mixer, then rests, gets scaled and rounded and placed into the fridge to ferment. You do don’t want to fully activate the yeast which is why room temperature water of 72° is required during the making.

What flour should I use for pizza crust?

Bread flour is a must. A high protein or gluten flour such as General Mills ALL TRUMPS bromated flour is key to achieving that New York style pizza crust. Since bread flour is high in gluten it differs from all-purpose flour as it gives elasticity to the dough.

How long should the dough be fermented for?

Two or three days minimum is required for proper fermentation (aka refrigeration.)  In Italy dough makers go to very long fermentation times for upto 96 hours. I’ve kept homemade pizza dough for over a week in the fridge.

What temperature should the water be for pizza dough?

When making pizza dough to ferment you do not want to use very warm water otherwise you will activate the yeast and cause the yeast to work rapidly. However, I do like to activate the yeast with warmer water and the addition of sugar when making the dough for Costco chicken Bakes as I get the texture I want from rapid activating and fermenting but slow fermentation is a must for a New York Style Pizza.

Directions to make Homemade Pizza Dough:

  1. Mix the water and yeast in the bowl of a stand mixer. Add the salt and flour and knead for 4 minutes.
  2. Pour in the oil and knead for 4 more minutes.
  3. Let dough rest for 15 minutes covered.
  4. Portion dough into 3 (1 lb and 6oz balls) for large pizza’s OR 4 (1lb portions) for medium pizzas.
  5. Spray large twist tie bags with cooking spray and place each ball of dough into bags.
  6. Keep refrigerated at least 3 days before use. Can keep as long as 1 week in fridge or freeze.

Pizza Dough Recipe (Just like Pizzerias)

Prep Time: 23 minutes
Servings: 30
This homemade pizza dough recipe was literally shared from a New York Pizza maker and now business owner of a Las Vegas Pizzeria with over 46 years of experience!

Ingredients

Instructions

  • Mix the water and yeast in the bowl of a stand mixer. Add the salt and flour and knead for 4 minutes.
  • Pour in the oil and knead for 4 more minutes.
  • Let dough rest for 15 minutes covered.
  • Portion dough into 3 (1 lb and 6oz balls) for large pizza's OR 4 (1lb portions) for medium pizzas.
  • Spray large twist tie bags with cooking spray and place each ball of dough into bags.
  • Keep refrigerated at least 3 days before use. Can keep as long as 1 week in fridge or freeze.

Notes

Note: TO MAKE COSTCO CHICKEN BAKES make this pizza dough using warm water and add 2 tbsp of granulated sugar to the yeast mixture at step 1. Proceed with the recipe. This creates an amazing texture so similar to the Costco Chicken bake dough. 
SERVINGS: This pizza dough recipe makes 3 large pizzas or 4 medium sized pizza's. Keep in the fridge for up-to 1 week then freeze. 

Nutrition per serving

Serving: 1gCalories: 122kcalCarbohydrates: 22gProtein: 3gFat: 1gSodium: 467mgPotassium: 35mgCalcium: 5mgIron: 0.3mg

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30 comments

    • Josh Baker

    Can you give further instruction on what to do next? After 3 days in the fridge do I just pull it out and form the dough or does it need to sit out for any length of time?

      • Alyona’s Cooking

      You’d use it like any other pizza dough, no need to let it proof.

    • Peggy

    The dough was just like the Costco chicken bakes!!! Thanks so much. So chewy, mmmm!
    Can’t wait to try it for pizzas

      • Alyona’s Cooking

      So glad to hear, Peggy!

    • Alice

    Would have liked to have the scaled down recipe by weight as well. Some of us prefer to bake that way since it’s more accurate.

      • Alyona’s Cooking

      Hi Alice, I have the full video linked of the Pizzeria owner sharing the recipe, feel free to watch it and scale it down in Baker’s Percentages, which he does mention in the pizza video.

        • Pepper

        Where is the link to the video?!

          • Alyona’s Cooking

          Hi,

          The link to the New-York Style Pizza dough video is under that subheading below the second image. Or simply click on the highlighted link in my comment.

    • Vinny

    What’s the measurements for the actual 50 lb batch that he gave you?

      • Alyona’s Cooking

      Hi Vinny, I actually have the full video linked of the Pizzeria man sharing the recipe and discussing the bakers percentage in my post.

    • Tracey

    Hello!
    I was wondering which type of dry yeast should be used – active or instant?
    Thanks!

      • Alyona’s Cooking

      Hi Tracey, either one would work here. If you use warm enough water the yeast would activate either way and rise.

    • Chris

    Hello!

    Do you by any chance still have the baker’s percentages that you could share”

      • Alyona’s Cooking

      Hi Chris, I shared the link to the Pizza man who shared this 50lb recipe by baker’s percentages on the top part of this post. I basically scaled that recipe down to accommodate our family’s servings.

    • Emily

    what if I don’t have a mixer

      • Alyona’s Cooking

      You can knead by hand, Emily.

    • EM

    Hi, Alyona!

    Thanks for posting! What speed do you use on the mixer?

    Thanks!

      • Alyona’s Cooking

      Hi EM, I usually knead my pizza dough in the mixer over med-low speed to not kill my motor.

    • Nia R

    Do you have any recommendations for this recipe at high altitudes? (8000ft) Also, how long do you typically bake at at the higher (400-475) temp?

    Thank you!
    -Nia

      • Alyona’s Cooking

      Hi Nia, You may to increase the oven temp and bake the pizza longer. Here is an article on High Altitude Baking: https://www.kingarthurflour.com/learn/resources/high-altitude-baking, if that helps.

      The pizza is done when the crust is browned and cheese melts (usually takes around 15-20 minutes for us when baking at a high temperature. Our elevation is at 65 feet).

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