Description
This recipe reveals the secret to making an authentic New York style pizza dough with a Blistered Leopard Crust, perfect for homemade pizzas with crisp edges and a satisfying chew. It’s a game-changer for families seeking a pizzeria-quality experience at home, refined for consistent deliciousness.
Ingredients
- 1.5 cups warm water (105-115°F)
- 2.25 teaspoons active dry yeast (7 g)
- 1 teaspoon granulated sugar (4 g)
- 4 cups bread flour (480 g) (or all-purpose flour for a softer crumb)
- 2 teaspoons fine sea salt (10 g) (or kosher salt)
- 2 tablespoons extra virgin olive oil (30 ml)
Instructions
- Activate Yeast: In a large bowl, combine 1.5 cups warm water (105-115°F), 1 teaspoon sugar, and 2.25 teaspoons active dry yeast. Stir gently and let sit undisturbed for 5-10 minutes until the mixture looks foamy and has a yeasty aroma.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 4 cups bread flour and 2 teaspoons fine sea salt until well combined.
- Mix Dough: Add 2 tablespoons olive oil to the foamy yeast mixture. Gradually add the flour mixture, mixing with a sturdy wooden spoon or a stand mixer with a dough hook until a shaggy, cohesive dough forms. It will still look a bit rough.
- Knead Dough: Turn the dough out onto a lightly floured clean counter. Knead by hand for 8-10 minutes, or with a stand mixer for 5-7 minutes, until the dough becomes smooth, elastic, and just slightly tacky to the touch. It should spring back when lightly poked.
- First Rise (Bulk Fermentation): Lightly oil a clean, large bowl. Place the dough in the bowl, turning it once to coat, then cover tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm spot (around 70-75°F) for 1.5-2 hours, or until it has visibly doubled in size and feels airy.
- Divide and Shape: Gently punch down the risen dough to release air. Turn it onto a clean surface and divide it into 2-3 equal portions. Gently shape each portion into a tight, smooth ball, tucking the edges underneath.
- Second Rise (Proofing): Place the shaped dough balls on a lightly floured baking sheet, ensuring some space between them. Cover loosely with plastic wrap. Let them rise at room temperature for another 30-60 minutes until they look slightly puffed, or for a superior Blistered Leopard Crust, cold proof them in the fridge for 24-72 hours.
- Stretch Dough: When you are ready to bake, bring cold-proofed dough to room temperature for 30-60 minutes (it will feel less stiff). Gently stretch each dough ball by hand, working from the center outward, into your desired crust shape (about 12-14 inches). Avoid using a rolling pin, as this flattens crucial air bubbles.
Notes
For the best New York style pizza and a Blistered Leopard Crust, use bread flour; all-purpose flour can be substituted for a slightly softer crust. Cold proofing (24-72 hours in the fridge) significantly enhances flavor. If dough feels too stiff while kneading, wet your hands slightly instead of adding more flour.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Bread, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 70 g)
- Calories: 180 calories
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg