Recipe:

NY Style Pizza Dough (Quick Version)

by Chef Daniel Morduchowicz

No matter how many times I make pizza I am always fascinated by the results: starting with four basic ingredients and transforming them into a dough that is teeming with life. Each time I learn something new about the nuances and details that help me get

- Chef Daniel Morduchowicz

Recipe

Cuisine
Italian, American
Yield
3 NY style pizza crusts, 10 inches in diameter
Calories Per Serving
385
Prep Time
15 min
Proofing time
15 minutes
Total Time
30 minutes

Ingredients

  • 260 grams lukewarm water
  • 400 grams 00 pizza flour
  • 3 tsp yeast
  • 3 tsp sugar
  • 1 tsp kosher salt (or 1/2 tsp of regular table salt)
  • 2 tbsp olive oil

Instructions

Proofing the yeast
  1. Place the lukewarm water in a bowl large enough to accommodate the water and the flour that you are going to be mixing in later on in the process. It is important to make sure the yeast is active and alive. To accomplish this, dissolve the yeast in the water, add sugar and a tsp of flour. Mix lightly and wait for bubbles to begin forming in the surface of the mixture. Another indicator of whether your yeast is alive is that the mixture will start smelling like unbaked bread or beer after a few minutes. If using store bought envelopes of yeast, sometimes they are defective, so if after a little while you are not seeing any reaction in your mixture, add another envelope of yeast.
  2. Once the yeast shows to be alive, add the flour, 1/2 cup at a time, mixing with a wooden spoon or a large metal spoon,  as you go, without worrying too much about lumps. The goal here is to achieve a though that you can manipulate with your hands.
  3. You will notice that after 1.5 cups your dough will start to trail your spoon. When this happens, go ahead and add the salt. Squirt the 2 tbsp of olive oil into the mixture and mix well.
  4. Continue adding flour and mix with your spoon.
  5. When it becomes difficult to mix with your spoon pour the dough into your working surface and begin mixing with your hands. Make sure to scrape all the bits of dough and flour that will have stuck to the bowl and the spoon.
  6. You are more than likely going to need more flour. To add more flour initially, rub some flour between your hands letting the excess fall into the dough, drying the outside.
  7. Begin massaging the dough and compress it to form a nice, tighter ball of dough.
  8. When the outside is no longer super sticky, begin the kneading process.
  9. Press the dough and stretch lightly with the palm of your dominant hand. Roll the dough towards you, starting on the far end, rotate 90 degrees and go again. You will notice that the dough is wetter on the inside. As you do the kneading, sprinkle some of the left over flour to create a slighly drier dough. The dough in the end should be tacky, and not sticky.
  10. Keep performing this motion several times until the dough is more uniform and no longer breaks so easily. By kneading the dough you are creating a network of gluten which will hold the dough together and make it much easier to shape later on, among other benefits: the gluten will trap the CO2 released by the yeast and inflate your dough, creating a pleasing network of bubbles inside, once baked.
  11. After about 3 or 4 minutes, the dough will be ready to partition.
Partitioning the dough and forming pizza balls
  1. Cut the dough into 3 equal parts (these will be approximately 190 grams each.)
  2. Shape the dough into pizza balls using all your fingers, pulling so the outside side of the dough becomes stretched, and stressed. Roll into your work surface to achieve a round shape.
  3. Place each of these balls in a separate, lightly oiled container and cover tightly with plastic wrap or a kitchen towel. If you put these containers in a warm area of your kitchen, for example, the counter right next to your oven, the dough should be ready to stretch in about 15 minutes or so, giving you enough time to work on your toppings.

Notes

A few words about yeast and flour.
  • Yeast is a live organism. Given the proper conditions it metabolizes making copies of itself. In the process it  produces CO2 gas – which will give rise to the dough in the presence of gluten. At 130F it dies, and below 85F it acts more slowly. We prepare a dough that contains gluten, a result of mixing the flour with water and kneading. The gluten network then traps the CO2 created during the fermentation process,  causing the dough to rise and create the pockets of air in the crumb after we cook it.
  • For this reason, it is best to start with a flour that has a high protein content, sometimes called strong flour. You could use bread flour, which meets this characteristic. All purpose flour would work, but the pizza would be less elastic and more difficult to stretch.
  • This recipe is designed to make your pizza proof fast. That’s why we  use a whole tablespoon of active dry yeast. There are countless variations on how to make pizza dough.  These basic instructions are enough to get you started. The procedure described below produces a very delicious pizza as related to me by thousands of participants in my pizza workshops.
  • You can, of course, use less yeast and allow the dough to proof for a longer period of time, even overnight or longer. This process will produce a more flavorful dough as the yeast will compete with bacteria in the environment, producing a different kind of fermentation. While the yeast ferments producing alcohol, the bacteria produce lactic acid which will add complexity to your dough.
  • Starting with less yeast also produces a more digestible dough, as the yeast slowly consumes the starches present in the flour.
Dough Hydration.
  • For NY Style pizza I like to have a dough with 65% hydration, which refers to the amount of water relative to the flour. For every hundred grams of flour we would add 65 grams of water.
  • However, even if I weigh the ingredients carefully, I rely on the visual and sensory clues from the dough determining how much to add and mix – always a little at a time, allowing the flour to hydrate slowly and gradually. Conditions are subtly different every day, which means at any given time we might need more or less flour than the recipe calls for.
Stretching the dough
  • We never use a rolling pin to stretch our pizza. Doing so would crush the gluten network and deflate all the nice bubbles we worked so hard to create.
  • There are many methods to stretch the dough. I prefer a combination of gently pushing the dough into shape and then letting the weight itself to do most of the heavy lifting, finishing with a gentle final stretch it using my fists and carefully separating them.
Baking.
  • We cook the dough at the highest temperature our oven can give us, with some exceptions.
  • Although not really required, your pizza will turn out better if you use a pizza stone, or better yet a pizza steel, in your oven. The stone or steel loose very little temperature when the colder pizza hits it, instead immediately transferring a sudden burst of heat and cooking the crust almost immediately. Also, the pizza dough reaches a high temperature very rapidly, making  the CO2 trapped inside expand with the heat. This results in a nice, tight, bubbly texture in the inside of the crunchy dough.

Related Cooking Classes

Related Recipes

Pizza Margheritta

Perhaps one of the simplest pizzas we make during my pizza classes, and yet this one remains a favorite among many of the participants

Read More »

Pesto Pizza

The combination of pesto with ricotta is a match made in heaven. Combined with a well made crust, this is a recipe you’ll want to serve at every pizza party.

Read More »

Privacy Policy

Protecting your private information is our priority. This Statement of Privacy applies to thefooderyevents.com, and The Foodery Events and governs data collection and usage. For the purposes of this Privacy Policy, unless otherwise noted, all references to The Foodery Events include thefooderyevents.com. The Foodery Events website is an ecommerce site. By using the The Foodery Events website, you consent to the data practices described in this statement.

Collection of your Personal Information

In order to better provide you with products and services offered, The Foodery Events may collect personally identifiable information, such as your:

– First and Last Name

– Mailing Address

– E-mail Address

If you purchase The Foodery Events’ products and services, we collect billing and credit card information. This information is used to complete the purchase transaction.

We do not collect any personal information about you unless you voluntarily provide it to us. However, you may be required to provide certain personal information to us when you elect to use certain products or services. These may include: (a) registering for an account; (b) sending us an email message; (c) submitting your credit card or other payment information when ordering and purchasing products and services. To wit, we will use your information for, but not limited to, communicating with you in relation to services and/or products you have requested from us. We also may gather additional personal or non-personal information in the future.

Use of your Personal Information

The Foodery Events collects and uses your personal information to operate and deliver the services you have requested.

The Foodery Events may also use your personally identifiable information to inform you of other products or services available from The Foodery Events and its affiliates.

Sharing Information with Third Parties

The Foodery Events does not sell, rent or lease its customer lists to third parties.

The Foodery Events may share data with trusted partners to help perform statistical analysis, send you email or postal mail, provide customer support, or arrange for deliveries. All such third parties are prohibited from using your personal information except to provide these services to The Foodery Events, and they are required to maintain the confidentiality of your information.

The Foodery Events may disclose your personal information, without notice, if required to do so by law or in the good faith belief that such action is necessary to: (a) conform to the edicts of the law or comply with legal process served on The Foodery Events or the site; (b) protect and defend the rights or property of The Foodery Events; and/or (c) act under exigent circumstances to protect the personal safety of users of The Foodery Events, or the public.

Tracking User Behavior

The Foodery Events may keep track of the websites and pages our users visit within The Foodery Events, in order to determine what The Foodery Events services are the most popular. This data is used to deliver customized content and advertising within The Foodery Events to customers whose behavior indicates that they are interested in a particular subject area.

Automatically Collected Information

Information about your computer hardware and software may be automatically collected by The Foodery Events. This information can include: your IP address, browser type, domain names, access times and referring website addresses. This information is used for the operation of the service, to maintain quality of the service, and to provide general statistics regarding use of the The Foodery Events website.

Use of Cookies

The The Foodery Events website may use “cookies” to help you personalize your online experience. A cookie is a text file that is placed on your hard disk by a web page server. Cookies cannot be used to run programs or deliver viruses to your computer. Cookies are uniquely assigned to you, and can only be read by a web server in the domain that issued the cookie to you.

One of the primary purposes of cookies is to provide a convenience feature to save you time. The purpose of a cookie is to tell the Web server that you have returned to a specific page. For example, if you personalize The Foodery Events pages, or register with The Foodery Events site or services, a cookie helps The Foodery Events to recall your specific information on subsequent visits. This simplifies the process of recording your personal information, such as billing addresses, shipping addresses, and so on. When you return to the same The Foodery Events website, the information you previously provided can be retrieved, so you can easily use the The Foodery Events features that you customized.

You have the ability to accept or decline cookies. Most Web browsers automatically accept cookies, but you can usually modify your browser setting to decline cookies if you prefer. If you choose to decline cookies, you may not be able to fully experience the interactive features of the The Foodery Events services or websites you visit.

Right to Deletion

Subject to certain exceptions set out below, on receipt of a verifiable request from you, we will:

• Delete your personal information from our records; and

• Direct any service providers to delete your personal information from their records.

Please note that we may not be able to comply with requests to delete your personal information if it is necessary to:

• Complete the transaction for which the personal information was collected, fulfill the terms of a written warranty or product recall conducted in accordance with federal law, provide a good or service requested by you, or reasonably anticipated within the context of our ongoing business relationship with you, or otherwise perform a contract between you and us;

• Detect security incidents, protect against malicious, deceptive, fraudulent, or illegal activity; or prosecute those responsible for that activity;

• Debug to identify and repair errors that impair existing intended functionality;

• Exercise free speech, ensure the right of another consumer to exercise his or her right of free speech, or exercise another right provided for by law;

• Comply with the California Electronic Communications Privacy Act;

• Engage in public or peer-reviewed scientific, historical, or statistical research in the public interest that adheres to all other applicable ethics and privacy laws, when our deletion of the information is likely to render impossible or seriously impair the achievement of such research, provided we have obtained your informed consent;

• Enable solely internal uses that are reasonably aligned with your expectations based on your relationship with us;

• Comply with an existing legal obligation; or

• Otherwise use your personal information, internally, in a lawful manner that is compatible with the context in which you provided the information.

Children Under Thirteen

The Foodery Events does not knowingly collect personally identifiable information from children under the age of thirteen. If you are under the age of thirteen, you must ask your parent or guardian for permission to use this website.

E-mail Communications

From time to time, The Foodery Events may contact you via email for the purpose of providing announcements, promotional offers, alerts, confirmations, surveys, and/or other general communication. In order to improve our Services, we may receive a notification when you open an email from The Foodery Events or click on a link therein.

If you would like to stop receiving marketing or promotional communications via email from The Foodery Events, you may opt out of such communications by Customers may unsubscribe from emails by clicking on the UNSUBSCRIBE button.

Changes to this Statement

The Foodery Events reserves the right to change this Privacy Policy from time to time. We will notify you about significant changes in the way we treat personal information by sending a notice to the primary email address specified in your account, by placing a prominent notice on our website, and/or by updating any privacy information. Your continued use of the website and/or Services available after such modifications will constitute your: (a) acknowledgment of the modified Privacy Policy; and (b) agreement to abide and be bound by that Policy.

Contact Information

The Foodery Events welcomes your questions or comments regarding this Statement of Privacy. If you believe that The Foodery Events has not adhered to this Statement, please contact The Foodery Events at:

The Foodery Events

1001 Mariposa St. #208

San Francisco, California 94107

Email Address:

info@thefooderyevents.com

Effective as of October 08, 2021

Cancellations

Cancellations made 30 days or more in advance of the class date will receive a 100% refund, minus processing fees. Due to the amount of preparation necessary for each class (including purchasing & shipping ingredients) cancellations made within 21 – 30 days prior to the class will receive a 50% refund. Cancellations made within 21 days of the class will not receive a refund.
To request a cancellation, please email info@thefooderyevents.com with the subject line Cancellation, and please include your name, phone number, and the class for which you are requesting the cancellation.

Sign up for Updates

Be the first to know

about new classes, recipes, or 

special discounts