Perfect Pizza Dough Recipe: A Flawless Blend of Neapolitan and New York Styles

Pizza lovers know that great crust can turn a meal into an unforgettable experience. The foundation of any pizza lies in its dough. This recipe combines the best elements of Neapolitan and New York style dough, resulting in a crust that is both delightfully chewy and satisfyingly crisp. Let’s get you started on your journey to making mouthwatering homemade pizzas!

Freshly kneaded pizza dough ready to rise.

Ingredients

These ingredients yield 6 12-14 inch pizzas:

• 1200 grams of bread flour (preferably high-gluten)

• 35 grams of active dry yeast

• 900 ml of warm water (about 115 degrees F)

• 100 grams of honey

• 40 grams of olive oil

• 3 3/4 teaspoons of salt

Step 1: Preparing the Dough

Begin by activating your yeast. Dissolve honey into 900 ml of warm water in a bowl. Stir well until fully mixed. After adding 35 grams of yeast, wait about five minutes. You'll see bubbles forming, indicating that the yeast is coming to life and your dough will rise beautifully.

Bubbling yeast mixture indicating it's ready for dough.

Step 2: Mixing the Dry Ingredients

In a separate bowl, measure 1200 grams of flour and mix in 3 3/4 teaspoons of salt thoroughly. Mixing the salt into the flour first is essential. It ensures it spreads evenly, enhancing the flavor throughout the crust.

Once the yeast mixture is frothy, combine it with the flour. Add 40 grams of olive oil at this stage to enrich the dough's texture, making the crust both pliable and satisfying.

Step 3: Kneading the Dough

It's time to bring your dough to life! Transfer the mixed ingredients onto a clean, dry countertop. Avoid adding any flour at this stage, as it can disrupt the ideal moisture levels.

Using a method called the “flick method,” work the dough with your hands for 10-15 minutes. You'll want to knead until the dough forms a smooth ball and you see small bubbles creating a beautiful texture. Don't worry if it feels sticky at first; this is a sign of a well-hydrated dough.

Dough being kneaded, showing its smooth texture with bubbles.

Step 4: The First Rise

Once kneaded, transfer the dough to a large, oiled bowl. Cover tightly with plastic wrap and refrigerate for 24 hours to up to 4 days. During this cold fermentation, complex flavors develop that will surprise your taste buds.

For the best flavor, a longer resting period yields a richer taste. When you are ready to make your pizza, remove the dough from the fridge and allow it to reach room temperature.

Step 5: Preparing Individual Dough Balls

About a day before you want to make pizzas, take your dough out of the fridge. Gently shape it into six equal portions. You can place these in a proofing container or use individual containers.

Let the dough rise either overnight in the fridge or at room temperature for one to two hours until they double in size. This step is critical for achieving that perfect rise when baking.

Step 6: It’s Pizza Time!

Preheat your oven to its highest setting, usually around 500 degrees F. Highly recommend using pizza steel. Gather your favorite toppings and get ready.

Carefully stretch each dough ball into a 12-14 inch round. Take care not to flatten the delicate bubbles formed during fermentation. Top with sauce, cheese, and your favorite ingredients, then bake until the crust is golden brown and bubbling.

Mastering Your Dough

Crafting the perfect pizza dough is a satisfying skill. This blend of Neapolitan and New York-style recipes will help you impress your family and friends. By using quality ingredients and following these steps, you will create a versatile and delicious dough ready to accommodate any topping combination.

Now that you have this recipe, you can look forward to delightful homemade pizzas rivaling the best pizzerias. Happy baking!