NEW YORK STYLE PIZZA DOUGH

New York Style Pizza Dough

New York Style Pizza Dough

By Patrick Hogan

A streamlined New York-style pizza dough using a food processor for quick gluten development and reduced mixing time. This approach yields a crisp yet airy crust perfect for high-heat ovens.

Prep Time

30 minutes

Total Time

3 days

Yields

1 14-inch dough ball

Instructions

  1. Step 1

    Add ice cold water to food processor.

  2. Step 2

    Mix the flour, salt, and yeast in a separate bowl. Add the dry ingredients to the food processor.

  3. Step 3

    Process for 30-45 seconds. Measure the dough temperature, aiming for around 76°F.

  4. Step 4

    Transfer the dough to a bowl and allow it to rest at room temperature for 1 hour.

  5. Step 5

    Form the dough into a ball and store it in an oiled 9-inch metal proofing container for 72 hours.

Tips & Tricks

  1. Don’t over-process the dough. Stop once you reach 76°F to avoid gluten breakdown.

  2. Use an infrared thermometer for quick and accurate temperature checks.