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 Pizzeria's)

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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Leave a comment

12 comments

    • 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).

    • Mike

    Not sure what the oven temp should be will try 375

      • Alyona’s Cooking

      Hi Mike, Baking pizza at a high temperature is best. Anything from 400°F and up is recommended to get a nice crust.

    • Fanzillah

    Excellent recipe. Perfect pizza crust. Follow instructions to the letter and left in refrigerator as stated. I left mine for 4 days and took out 2 hrs before use. Really great recipe.

      • Alyona’s Cooking

      I’m so glad to hear the pizza crust was an excellent recipe!

    • Alex

    Can I use Tupperware or glass containers to store dough in instead of plastic bags?

      • Alyona’s Cooking

      Absolutely!

    • Laura

    Excited to try this recipe. When prepping for the pizza, what temperature do you cook it at in the oven, and for how long? Ours is currently fermenting now, but now realizing that I don’t see anything here other than prepping the dough. Thanks in advance!

      • Alyona’s Cooking

      Hi Laura, I would love to hear back on the results! I usually bake my pizza dough on the bottom rack of my oven, set at a high temperature from anywhere at 400°-475°F usually.

    • Mariya

    Very good dough. We loved it goodbye for pizza and breadsticks.

      • Alyona’s Cooking

      Awesome, Mariya! Thanks for the feedback!

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