Best New York Style Sourdough Pizza Dough Recipe

If you’re a fan of the classic New York-style pizza, there’s nothing quite like the taste and texture of a homemade sourdough pizza crust. The tangy flavor and chewy yet crispy crust can elevate your pizza experience to new heights. In this recipe, I’ll guide you through the steps to create the best New York-style sourdough pizza dough. From cultivating a lively sourdough starter to achieving the perfect balance of flavor and texture, this recipe will help you create a delicious pizza crust that rivals the iconic pizzerias of the Big Apple. Get ready to impress your taste buds and pizza-loving friends with this outstanding recipe.

Table of Contents

• What Makes New York Pizza Dough Different?
• Is Sourdough Pizza Dough Better?
• Sourdough New York Style Homemade Pizza Dough Recipe
  • Ingredients
  • Instructions
  • Details
    • Nutrition
• Tips For the Perfect Sourdough Pizza Crust
• How to Store and Reheat Leftover New York Style Sourdough Pizza
  • How to Store and Use Extra Dough
• New York Style Sourdough Pizza Dough – A MUST Try!
• FAQs

Print

What Makes New York Pizza Dough Different?

New York pizza dough is known for its distinct characteristics that set it apart from other styles of pizza dough.

Here are a few key factors that contribute to the uniqueness of New York pizza dough:

1. High gluten content: New York pizza dough is typically made with high-gluten flour, which gives the crust its characteristic chewiness. The higher gluten content allows the dough to stretch and develop a thin yet sturdy crust that can hold up to generous toppings.
2. Thin and large slices: New York-style pizza is traditionally served in large, thin slices. The dough is stretched thin, resulting in a crust that is crispy on the outside and chewy on the inside. The thinness of the crust allows for a quick cooking time, contributing to the signature texture.
3. Hand-tossed technique: New York pizza makers often use the hand-tossed technique to stretch and shape the dough. This involves tossing the dough in the air and repeatedly stretching and spinning it by hand to achieve the desired size and thickness. The hand-tossed technique adds to the characteristic texture and lightness of the crust.
4. Longer fermentation: New York pizza dough is typically fermented for an extended period, often overnight or even up to 72 hours. The longer fermentation allows for better flavor development, as well as increased gluten development, resulting in a more robust and complex crust.
5. Moderate hydration: New York pizza dough tends to have a moderate hydration level, meaning it is not overly wet or dry. This hydration level strikes a balance between the dough’s elasticity and ease of handling during the stretching and shaping process.

Is Sourdough Pizza Dough Better?

Whether sourdough pizza dough is better or not is subjective and depends on personal preference. Sourdough pizza dough offers a distinct flavor profile and potential benefits that some people find desirable.

One advantage of using sourdough in pizza dough is the fermentation process. Sourdough is made by naturally fermenting a mixture of flour and water with wild yeast and bacteria present in the environment. This fermentation process can enhance the flavor of the dough, imparting a slightly tangy and complex taste that adds depth to the pizza.

Sourdough New York Style Homemade Pizza Dough Recipe

Indulge in the best of both worlds with a homemade sourdough New York-style pizza dough recipe.

Combining the tangy flavors of sourdough with the iconic thin crust and foldable slices of a New York-style pizza, this recipe is sure to delight pizza lovers seeking a unique and delicious twist.

Ingredients

• 300 grams of bread flour
• 150 grams sourdough starter (100% hydration)
• 200 grams water
• 8 grams salt
• 1 tablespoon olive oil

Instructions

1. In a mixing bowl, combine the bread flour, sourdough starter, and water. Mix until a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyze).
2. After the autolyze, sprinkle the salt over the dough and knead it for 5-10 minutes until the dough becomes smooth and elastic.
3. Drizzle the olive oil over the dough and knead again for a few minutes until the oil is fully incorporated.
4. Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for about 4-6 hours until it has doubled in size. Alternatively, you can refrigerate the dough overnight for a slow fermentation that enhances the flavor.
5. Preheat your oven to the highest temperature (usually around 500°F or 260°C). If you have a pizza stone, place it in the oven during the preheating process.
6. Once the dough has risen, transfer it to a floured surface. Divide it into two equal portions and shape each portion into a ball. Cover the balls with a damp cloth or plastic wrap and let them rest for 15-30 minutes.
7. Take one dough ball and gently stretch and shape it into a round or oval shape using your hands or a rolling pin. Aim for a thin crust, but with a slightly thicker edge.
8. Transfer the stretched dough onto a lightly floured or parchment-lined baking sheet or pizza peel.
9. Add your desired pizza toppings, such as sauce, cheese, and other ingredients.
10. Carefully slide the topped pizza onto the preheated pizza stone or directly onto a baking sheet. Bake in the preheated oven for about 10-12 minutes until the crust is golden brown and the cheese is bubbly.
11. Repeat the stretching, topping, and baking process with the second dough ball.
12. Once baked, remove the pizzas from the oven, let them cool for a few minutes, slice, and enjoy your homemade sourdough New York-style pizza!

Details

• Type: Bread
• Cuisine: American
• Recipe yield: 1 pizza
• Calories: 255kcal
• Preparation time: 20 minutes
• Cooking time: 15 minutes
• Total time: 35 minutes

Nutrition

• Calories: 255 kcal
• Carbohydrates: 28 g
• Protein: 5 g
• Fat: 1 g
• Saturated fat: 0 g

Tips For the Perfect Sourdough Pizza Crust

To achieve the perfect sourdough pizza crust:

1. Use a well-fed and active sourdough starter for optimal rise and flavor development.
2. Allow the dough to undergo a slow fermentation process by refrigerating it overnight. This enhances flavor and texture.
3. Adjust the hydration level of the dough to achieve the desired texture, keeping it slightly higher than traditional dough.
4. Master the hand-tossed technique for stretching and shaping the dough, creating a thin and airy crust.
5. Preheat the oven and baking surface (like a pizza stone) to the highest temperature possible for a crispy crust.
6. Keep a close eye on the pizza while baking, aiming for a golden-brown crust and perfectly melted toppings.
7. Let the pizza rest for a few minutes before slicing to allow the flavors to settle.

All that’s left is to enjoy your homemade sourdough pizza!

How to Store and Reheat Leftover New York Style Sourdough Pizza

To store leftover pizza, wrap it tightly in plastic wrap or place it in an airtight container before refrigerating.

For longer-term storage, freeze individual slices or the whole pizza in airtight packaging.

When reheating, the oven method is ideal for maintaining a crispy crust. Preheat the oven to 375°F (190°C), place the slices on a baking sheet, and bake for 10-15 minutes.

Alternatively, heat the pizza in a skillet over medium-low heat with a lid. Microwave reheating is quicker but can make the crust softer.

Monitor closely to prevent overcooking. Enjoy your reheated pizza!

How to Store and Use Extra Dough

When you have an extra dough that you don’t plan to use immediately, here are some tips on how to store and make the most of it:

1. Storage: Place the extra dough in an airtight container or wrap it tightly in plastic wrap. This helps prevent it from drying out and developing a crust. Make sure to seal it well to avoid any exposure to air.
2. Refrigeration: If you’ll be using the dough within a couple of days, store it in the refrigerator. The cool temperature slows down the fermentation process and keeps the dough fresh. Before using refrigerated dough, allow it to come to room temperature for about 30 minutes to 1 hour for easier handling.
3. Freezing: If you won’t be using the dough within a few days, you can freeze it for longer-term storage. Divide the dough into portions suitable for individual use and wrap each portion tightly in plastic wrap. Place the wrapped dough portions in a freezer-safe bag or container and label them with the date. The frozen dough can typically be kept for up to three months.
4. Thawing Frozen Dough: When you’re ready to use frozen dough, transfer it from the freezer to the refrigerator the night before and let it thaw overnight. Alternatively, you can thaw the dough at room temperature for a few hours until it becomes soft and pliable.
5. Repurposing Extra Dough: If you have a small amount of extra dough, consider using it for other baked goods. You can shape it into rolls, breadsticks, or even a small loaf of bread. Experiment with different flavorings and additions to create unique variations.
6. Plan Ahead: If you frequently find yourself with extra dough, you can adjust your recipe quantities to make smaller batches. Scaling down the recipe ensures you have just the right amount of dough for your needs, minimizing waste.

New York Style Sourdough Pizza Dough – A MUST Try!

New York-style pizza dough is a beloved and iconic style known for its thin, chewy crust and large, foldable slices. By following the tips and techniques specific to New York-style pizza dough, such as using high-gluten flour, hand-tossing, and longer fermentation, you can recreate the authentic flavors and textures at home.

The proper storage and reheating of leftover pizza also ensure that you can enjoy the deliciousness of New York-style pizza even after the initial meal.

So, roll up your sleeves, unleash your inner pizzaiolo, and embark on a journey to create your own perfect New York-style pizza dough.

FAQs