Generations of bakers and artisans have spent tireless hours perfecting their dough recipes that puff and crisp in oven infernos without charring into oblivion. Now, we have time-tested recipes that anyone can master.
New York Style Dough
The work you put into a New York style dough pays off ten-fold. Extra kneading and signature additions of oil and sugar are responsible for the famous golden-brown crust of a city slice. Whether you’re using store-bought or preparing your own dough, it’s this tried and true formula that makes familiar pizza that tastes like home. This dough recipe is quick, easy, and delicious.
| Quantity | 6 pizzas |
| Pizza Stone Temp | At least 650ºF |
| Bake Time | 2 minutes per pizza |
Ingredients
| 450-580 g (4.5 cups) | All-Purpose Flour |
| 14 g (1 Tbs.) | Sugar |
| 9 g (1 tsp.) | Salt |
| 20 g (2 Tbs.) | Instant Yeast |
| 26 g (2 Tbs.) | Olive Oil |
| 430 g (2 cups) | Warm Water |
Preparation
In a bowl, combine flour, sugar, salt, and yeast.
Slowly add water and oil to the mixture, and combine by hand or with a mixer.
Once there are no dry spots or clumps, knead the dough on a floured surface until smooth and until the dough passes the ‘windowpane test.’
Place the dough in a tightly covered container and let it rest for 30 minutes or until the dough has doubled in size.
Separate the dough evenly into 6 balls weighing 200 grams each, and use immediately or store in airtight containers and refrigerate for up to 24 hours.
To flatten the dough by hand, first flour your workspace. Start to stretch the dough from the center and push outwards in each direction. If there are air bubbles, work them toward the outer edge.
To flatten with a rolling pin, first flour your workspace and your pin. Roll back and forth over your dough, and then turn the oval-shaped dough 90 degrees to flatten in the opposite direction. Repeat until your dough is evenly thin.
Transfer the stretched dough to a dusted pizza peel before adding sauce or toppings.
Don’t forget to show us your handy work– tag your creations with #solostovecooks and share your stories @solostove on social media.
Neapolitan Dough
Lean and light, the Neapolitan style rewards those who plan ahead. With several hours– and sometimes days– to proof, this dough takes on complex flavors when given the chance. The super-thin crust chars in signature leopard-print patterns and reveals a tender texture with every bite.
| Quantity | 7-8 pizzas |
| Pizza Stone Temp | At least 650ºF |
| Bake Time | 2 minutes per pizza |
Ingredients
| 1000 g (4 1/4 cups) | 00 Flour |
| 600 mL (2 1/2 cups) | Water (room temperature) |
| 25-30 g (5 tsp.) | Salt |
| .5 g (1 tsp.) | Instant Yeast |
Preparation
In a bowl, combine water and salt. Mix until salt is completely dissolved.
Add flour to the water mixture in small amounts, mixing between each addition.
Keep adding flour until you have achieved a thin batter-like consistency.
Add the yeast to your ‘batter’ and mix well.
Continue adding flour to the batter, constantly mixing, until all of the flour has been added. It should have a more dough-like consistency now.
Once all the flour has been added, remove the dough from the bowl and knead on a countertop.
Knead the dough until it is uniform in texture and consistency.
Once the dough is uniform, place in a large, clean mixing bowl and cover tightly. Let it rest for 2 hours.
After resting the dough, remove the dough from the mixing bowl and equally portion it into 7 balls weighing 210-225g each.
Place each dough ball in its own airtight container, cover, and let rest at room temperature (65ºF) for 24 hours.
The dough should have doubled in size and is ready to be stretched into a pizza.
To flatten the dough by hand, first flour your workspace. Start to stretch the dough from the center and push outwards in each direction. If there are air bubbles, work them toward the outer edge.
Avoid using a rolling pin to flatten Neapolitan dough, as it may lose its airy texture.
Transfer the stretched dough to a dusted pizza peel before adding sauce or toppings.