Best Pizza Dough Recipes

Here are a collection of pizza dough recipes for standard home ovens.

 

New York Style Pizza Dough Recipe

Scott123’s Easy New York Pizza (Source)

Note: You will need a Standard Home Oven for proper baking of this dough.

IngredientBakers %GramsOuncesRecommended
Flour100%622 g21.9 ozKing Arthur Bread Flour
Water61%379 g13.4 ozWater
Yeast or Starter0.5000%3.109 g0.110 ozInstant Dry Yeast
Salt1.75%10.88 g0.38 ozSalt
Oil/Lards/Shortening3.00%18.7 g0.7 ozVegetable Oil
Sugar1.00%6.218 g0.2 ozSugar
Other0.00%0.00 g0.0 oz-No Others Needed
Totals1040 g36.68 oz
  • The above ingredients will yield 4 doughballs of 260 grams each.

Step #1. You will need a pizza stone to successfully bake this pizza in a home oven. If you don’t have one, order this. If your oven oven isn’t large enough, order this smaller baking stone.

Measure dry (no yeast). Measure wet (+ yeast). Mix to dissolve yeast. Dry into wet. Stir with a metal spoon until it’s too stiff to stir, then knead, by hand or by machine, until the dough is just about smooth (3-6 minutes). Ball and place in lightly oiled, large round disposable covered containers. Refrigerate 2 days. Remove from fridge 3 hours before baking.

Pre-heat stone for 60-80 minutes at the highest setting your oven goes to (using convection, if your oven has it). Stone should be positioned on an oven shelf that’s about 6-7″ from the broiler.

  • Dust wooden peel with flour
  • Stretch skin to 16″ and place on peel
  • Quickly dress the pizza, shaking between each topping to make sure the skin doesn’t stick
  • Launch
  • Turn pizza every couple minutes with metal peel
  • Bake until pizza top and bottom are well colored
  • Use broiler if top needs more browning
  • Retrieve, using metal peel, onto cooling rack

Allow to cool 7 minutes

 

American Style Pizza Dough Recipe

Pete-zza’s Papa John’s Clone Pizza (Source)

Note: You will need a Standard Home Oven for proper baking of this dough.

IngredientBakers %GramsOuncesRecommended
Flour100%616 g21.7 ozKing Arthur Bread Flour
Water56%345 g12.2 ozWater
Yeast or Starter0.1400%0.862 g0.030 ozInstant Dry Yeast
Salt1.75%10.78 g0.38 ozSalt
Oil/Lards/Shortening7.00%43.1 g1.5 ozVegetable Oil
Sugar4.00%24.631 g0.9 ozSugar
Other0.00%0.00 g0.0 oz-No Others Needed
Totals1040 g36.68 oz
  • The above ingredients will yield 4 doughballs of 260 grams each.

Add water (at a temperature of 55 degrees F) to the mixer bowl of an electic stand mixer. Add the salt, yeast and sugar to the water and stir to fully dissolve, about one minute. Add the oil to the mixer bowl, followed by all of the flour. Use the mixer’s flat beater attachment to combine all of the ingredients in the mixer bowl, at stir/speed 1, for about a minute, or until the dough mass pulls away from the sides of the mixer bowl and collects around the flat beater. There should be no raw flour left in the bowl. Scrape the dough off of the flat beater (it should be shaggy and on the sticky side) and switch to the C-hook attachment. Knead the dough at stir speed, for about 2 minutes, or just until the dough gathered around the dough hook in a fairly cohesive, but still somewhat wet and sticky, mass.

Mix the dough for about 5-6 minutes at speed 2. Turn the dough out onto a cutting board and form into as many round balls as you plan to make into pizzas. Lightly oil each dough ball and place it in an oiled container with a cover (e.g., a 1-quart glass Pyrex bowl with plastic lid) and place the bowl in the refrigerator. Leave the dough in the refrigerator for five days. During the first two days, there should be little noticeable expansion of the dough. The dough will be optimal for use after about five days, but it could be used at after three days and up to eight days in the refrigerator.

Upon removal from the refrigerator, let the dough warm up at room temperature (about 80 degrees F) for about an hour. Open the dough ball to about 10”. Dock the dough with a dough docker. For maximum authenticity, make a cloned version of Papa John’s Dustinator flour blend as follows: combine semolina flour, white flour, and soybean oil (a few few drops worked into the flours).

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