New York Style Pizza Dough Recipe by John Arena
John Arena has been a pizza chef for years and owns Metro Pizza in Las Vegas. He is a respected figure in the pizza industry and has contributed to the development of the American pizza scene.
In this article, he shares his expert knowledge of New York-style pizza dough basics, including the ingredients, techniques, and tips for making the perfect dough every time.
Overall, John Arena's New York style pizza dough recipe is considered to be one of the best in the world, and his recipe is widely looked up after by pizza lovers and professionals alike.
So, if you want to up your pizza game and learn from an actual pizza master, read on!
Discover his expert knowledge of New York-style pizza dough, including ingredients, techniques, and tips for the perfect dough every time. His recipe is widely considered one of the best in the world, making this article a must-read for pizza enthusiasts and professionals alike.
- 907 grams General Mills All Trumps Bromated Flour (7-½ Cups)
- 567 grams Water (2-⅓ Cups)
- 18 grams Sea Salt (1 Tablespoon)
- 18 grams Olive Oil (1-1⁄4 Tablespoons)
- 4.5 grams Fresh Yeast (1-1⁄4 Teaspoons)
Put the water into the dough mixer.
Dissolve the yeast in the water.
Add the salt and flour to the bowl.
Mix for 4 minutes.
Add the olive oil to the bowl.
Mix for another 4 minutes.
Take the dough out of the mixer and rest it on the table for 10-15 minutes.
Divide the dough into portions, round each piece, and brush with olive oil.
Place the dough portions into dough trays and immediately put them into the cooler.
Let the dough rest in the cooler for at least 2-3 days before using it.
When ready to use the dough, take it out of the cooler and let it come to room temperature for about an hour before shaping and baking.
Tip:
If you experience any issues with the pizza dough, such as it being too dry, too sticky, or not rising properly, check out the article "Common Pizza Dough Problems and How to Fix Them" for help.
