#1 NY Style Pizza Dough

Created by InShot:inshotapp.page.link/YTShare

[@thepizzawhisperer2023]

Recipe update: It's summer time and the weather is hot, so I'm using cold water. Everything else is the same. Enjoy.

[@dan32one44]

Store in your freezer 👍

[@strengthandhonorbrasil3286]

Hey Rich, congrat's from Brazil, what a great teaching skills and your recipe came out perfect, thank you for sharing, keep It UP.

[@thepizzawhisperer2023]

Thank you. I'm glad you had good results. And boy oh boy, I love Brazilian food too. Maybe, I'll do a Brazilian pizza soon. I would love to hear any suggestions that you'd care to offer. Take care.

[@djseitz425]

Man wish I saw this before my first attempt at dough last night. This will be the tutorial I follow next! I’ve got a kitchen aid and didn’t even think to use it!

[@thepizzawhisperer2023]

Hope you enjoy

[@mintdragon9548]

After making dough, pizza, stromboli, can attest that this is the best dough recipe (for me) after trying different recipes for the past 20 years. Thanks Rich, the Power dough is great and available at the Cash&Carry / US Chef's store here in Boise. Appreciate you sharing your experiences and tips through your videos. 👍 Quick tip on 'lukewarm' temp of water. Your hand is 98 degrees. Run water, if it feels warmer (not hot), it's 100 - 103. If in feels cooler, it's 93 -95. Quick cheat without using a thermometer. 🙂

[@thepizzawhisperer2023]

Thanks MD, Glad you like it. Enjoy!

[@mr.grotto9498]

My bread flour is 15% which is higher than the flour you're using, and as a PNW native of 25+ years... I needed to find something here in Omaha where I moved to match the power flour. I ended up blending bread flour with some AP flour and giving it a good old slow four day fermentation. It's been close enough to the pizza I enjoy back in NYC where my family is from, but I might have to order a 50lb bag of the power stuff since I know I can get it online. I do miss not having chef store/cash and carry around. Also, go Mariners!

[@thepizzawhisperer2023]

Divide this recipe into four dough balls, for 13" - 14" thin crust pizza, or divide into six dough balls for 9"-10" Pizzas

[@JohnWalker-2684]

Thanks for the video. I make mine pretty much the same way except I use all Trumps flower, fine sea salt and don't use any malt mainly because I use a pizza oven called a Halo 16 to cook the pizza which gets up to a high temperature. I might for the heck of it try the malt anyway in the future. My issue is more with the sauce and cheese. I do use Grande mozzarella cheese and a sauce recipe from Tony Gemignani but can't quite get the taste I am looking for.

[@thepizzawhisperer2023]

Thanks for viewing JW. I made a video showing how to make basic red sauce too. I like my pizza sauce savory, heavy on the garlic and not too sweet. Just add some carrot and celery to my recipe, if you prefer sweeter red sauce. The recipe is in the comments section of the basic red sauce video. I hope you like it. 🍕

[@thecalikitchen5970]

where do you get your Grande cheese? cheers

[@hankt2792]

Thank you for taking the time and effort in making this recipe, this is exactly the type of recipe I was looking for. My pizza dough has always been the weak link and my family has told me so, I will make this very soon. Thanks again, God bless.

[@thepizzawhisperer2023]

Hope you enjoy

[@rolamie60]

would like to see finished product i tried to order the flour and it said they cant deliver from that store

[@thepizzawhisperer2023]

Try your local restaurant supply store. I found power flour there too. As for the finished product, check out some of my other videos. There's lots of finished products. 😎

[@johnsmithfakename8422]

Can this dough be used in an outdoor/wood fired pizza oven?

[@thepizzawhisperer2023]

Absolutely. That's the best way to go. I hope you enjoy it.

[@thepizzawhisperer2023]

Where do you get the Power Flour? Right Here: www.instacart.com/store/chef-store/products/3220451?source_type=cross_retailer_search&source_value=items&search_id=c804f309-d9ea-46e6-8b28-11409370adc4&element_load_id=68cc9a95-803c-4097-8974-0efd142a7de9

[@thecalikitchen5970]

Hey there. In this particular recipe. What’s the hydration percentage.

[@thepizzawhisperer2023]

About 42%. For this type of recipe with active yeast that's about all you need. It's easier to work with and delicious. When I make sourdough from a mature starter, it's closer 65%.

[@thecalikitchen5970]

@@thepizzawhisperer2023 do you have a video of the 65%? thanks

[@thepizzawhisperer2023]

@@thecalikitchen5970 sorry, no.

[@JaredCarter-bk1tj]

Is there an approximate weight for a ball for a 12" or 14" pie? Thanks

[@thepizzawhisperer2023]

About 8 to 10oz. Enjoy.

[@JaredCarter-bk1tj]

Can I mix the dough and refrigerate it all in one big ball and divide after 5 days? And when does it come out of the fridge before stretching? Thanks, I'm new at this and haven't had much luck with my dough yet

[@thepizzawhisperer2023]

@@JaredCarter-bk1tj good question. I have never tried it that way and I've never heard of any pizzeria using this method. I think you're gonna get best results, portioning your dough balls as soon as the dough is mixed.

[@thepizzawhisperer2023]

I found another place to buy power flour. If you're in the greater Puget Sound, check out 'US Foods Chef Store'. 18 locations. I got my last 25lb bag there. Other states, check out your local restaurant supply stores. They have lots of other goodies for your pizzas too.

[@thepizzawhisperer2023]

US Foods CHEF'STORE yelp.to/EYtyCnTP3G

[@mintdragon9548]

I swear, these guys change the name of the store more often than babies change their diapers. 🙂

[@kidz919]

Not sure exactly where you got that flour from for $20 because everywhere I'm seeing that same flour is way over that price

[@thepizzawhisperer2023]

Scroll down to the instacart link.

[@tritontr21]

Can you link where you got the flour?

[@thepizzawhisperer2023]

It's in the comments already. Or, just go to Instacart.com and search for Grain craft high gluten power flour.

[@thepizzawhisperer2023]

Leonard’s NY Style Pizza Crust 2.5 Cups Lukewarm Water 1 ¼ teaspoons Dry Active Yeast 1 Tablespoon Sugar 1 Tablespoon Salt 2 Tablespoons Olive Oil 5.5 Cups Grain Craft High Gluten Power Flour (there really is no substitute) .5 Cup of Semolina or Durham Flour 2 teaspoons Diastatic Malt Powder (for crispier crust)

[@thestalwartlovers7684]

40% hydration?

[@thepizzawhisperer2023]

Honestly, I didn't pay any attention to the water/dry goods ratio. It's a recipe I've tinkered with for about a year and it just happened to produce the best NY style dough results that I could come up with. Try it out, I'm sure you'll enjoy.

[@kjsharp]

Gotta be honest I’m kind of amazed you’re not weighing your ingredients for as precise as you are with everything else. Any particular reason?

[@thepizzawhisperer2023]

@kjsharp. Measuring by volume, not weight. The only reason why... Great results. Give it a whirl.

[@kjsharp]

@@thepizzawhisperer2023 I’m definitely gonna stick to my scale (which I would recommend YOU give a whirl lol). If consistency is paramount then it’s truly the only way to be 100% consistent every time. But volumetric obviously works for you!