Once we mastered making Neopolitan-style pizza, we made it weekly. However, being from New Jersey, our family missed the texture and taste of New York style pizza, so I set out to find a good recipe for it.
It was about this time that Charlie Anderson was going through months of research into how to make New York style pizza the way the restaurants in New York do. His video “documentary” is worth watching and can be found here:
https://www.youtube.com/watch?v=TQYApZ_-P24
I highly recommend that you check out Charlie’s YouTube Videos, and you can also subscribe to his newsletter.
I adapted Charlie’s dough recipe for our use. I make the dough the same day we are making pizza, and usually start the process at noon. The recipe below will make two dough balls that weigh about 350 grams each. They can be stretched out to make a full 16-inch pizza. If you want to make four pizzas then double all of the ingredients.
This recipe is just for the pizza dough. When making your pizzas, I recommend that you use this New York Style Pizza Sauce recipe. I also recommend that you use Low Moisture, Whole Milk Mozzarella Cheese. Do not use part-skim. We use Grande cheese that we get in a local restaurant supply store. We also sprinkle Romano cheese on our pizzas before baking.
The diastatic malt powder is an optional ingredient that I recommend. The link in the Ingredients section is for the diastatic malt powder that we use. It is a large bag, and you will only use a little bit at a time. I keep it sealed and refrigerated to extend its life between uses
Ingredients
- 376 g Flour (00 or other high-gluten flour)
- 38 g Whole Wheat Flour (sifted to remove husks)
- 8 g Diastatic Malt Powder
- 274 g Water
- 12 g Salt
- 6 g Sugar (about 1 and 1/2 tsp)
- 2 g Instant Dry Yeast (about 3/4 tsp)
Step by Step Instructions
Step 1:
In a stand mixer or large bowl, mix the flour, water, and diastatic malt powder. Cover the bowl and let the dough rest for 20 minutes. This step is called autolyse.
Step 2:
Add the salt, sugar, and yeast, and knead the dough until all ingredients are fully incorporated. Cover the dough again and let it rest for another 20 minutes.
,Step 3:
Knead the dough for 5 to 7 minutes (this can be done in a stand mixer as well). Form it into a ball and put it back into the bowl. Cover the bowl again and allow the dough to rise until it has doubled in size (about 2 hours).
Step 4:
Prepare a dough proofing container or pan by lining it with a light covering of olive oil or semolina flour. I prefer to use semolina flour, and I create a light layer by dusting it with a kitchen strainer.
Step 5:
Turn out the dough onto a lightly floured work surface. Split the dough in half to create two dough balls that weigh about 350 g each. Form each into a tight ball by pulling up the dough from the sides and pinching it together at the top. As you continue to do this around the dough, it will form a tight ball. Place each ball (tight, smooth side up) into your prepared pan or dough container. Cover and let rest for 2 hours.
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