The Secret to Perfecting New York-Style Pizza Dough: A Serious Eats Guide

The Secret to Perfecting New York-Style Pizza Dough: A Serious Eats Guide info

Short answer serious eats ny pizza dough: Serious Eats is a popular food blog that offers various recipes for making New York-style pizza dough. Their recipe involves mixing high-gluten flour, water, yeast, salt, and olive oil to achieve a crispy yet chewy texture that’s characteristic of NY pizzas.

How Serious Eats NY pizza dough can elevate your homemade pizzas

There are few things in life that can compete with the sheer pleasure of biting into a perfectly cooked slice of New York style pizza. The crispy, thin crust combined with the gooey cheese and rich tomato sauce is simply divine. But let’s be honest, replicating this culinary masterpiece at home isn’t always a walk in the park.

That’s where Serious Eats’ New York-style pizza dough recipe comes in – it promises to elevate your homemade pizzas beyond anything you’ve ever tasted before. Let us break down why their recipe works like magic:

1. It uses high-gluten flour

The secret to a perfect NY-style crust is using bread flour or strong white flour as opposed to all-purpose flour. Bread flour has higher gluten content which makes for a chewier texture without getting tough and rubbery.

2. Resting time

Unleashing the full potential of this dough requires patience! You need to give it enough time to rest (minimum 24 hours) for flavor development and good structure formation which contributes further towards an incredible crust.

3.What about hydration?

Serious eats’ Pizza Dough Recipe consists of just four main ingredients: bread/high-gluten Flour, salt, yeast & most importantly WATER! In order for your serious eats’ dough iteration really become truly authentic: stick very close (& we mean REALLY CLOSE), follow photography tutorials on their website closely if available- everything from mixing through rolling out should be followed exactingly — no shortcuts here!

4.Thickness matters!

Since serious eats’ version does rely heavily on cooling times and yeast & water ratios changes; so there will likely some variation based not only different ovens And climates but also preferences upon thickness or crispiness desired by cook themselves – make sure you find what suits YOUR tastes best however experimentation may provide mixed results at first until YOU find right mix FOR YOU!!

5.Baking System

If there’s one thing more important than technique even – though– is baking temperature and the oven you’re using. A conventional oven in your house may just not be sufficient enough to replicate that perfect pizza from New York, and there’s a good chance it will end up with soggy crust or burned cheese. By getting it hot (and we mean HOT) gets best results for an authentic NY style crispy crust.

Whether US based or UK-based – seriously, Serious Eats’ Pizza Dough Recipe can transform home-prepared pizzas into bursting-with-flavour creations reminiscent of those classic NY-style pies. Why settle for mediocre when you could whip up all-time favourite flavours right in your own kitchen? Give their recipe a try – there’s never been a better time to become ‘pizza master’!

Step-by-step process for creating perfect Serious Eats NY pizza dough

If you’re a pizza lover, chances are that you have tried your hand at creating your own perfect crust. But sometimes it can be hard to get the right texture and flavor of a restaurant-style pizza dough.

Well, fear not! We’ve got the step-by-step process for creating the perfect Serious Eats NY Pizza Dough recipe. Get ready to impress everyone with your homemade pies.


– 500g bread flour
– 16g kosher salt
– 3g active dry yeast
– ~350ml lukewarm water

Step 1: Mixing the Dough

Mix together flour and salt in a large mixing bowl. Mix well using a whisk or fork before adding yeast, stirring again until evenly distributed.

Slowly add lukewarm water while continuously mixing until all of it is incorporated into flour mixture and no dry bits remain.

The resulting dough will be fairly wet – sticky enough that it might stick to an unfloured counter if scooped up – but should also hold its shape without spreading out too much when left alone on a floured surface for several minutes.

Step 2: Kneading

Turn the dough out onto a lightly floured surface. Knead by pulling one edge up and folding over itself repeatedly (letter fold) about ten times per half-turn as needed to keep things uniform throughout mixer cycle time – approximately five minutes total kneading time only if done correctly.

Work fast here! The longer we sit still and focus on someone else doing something ELSE around us, our brain starts focusing more intensely causing just boredom instead

Step 3: Allow Your Dough To Rest & Rise

Forming balled-up piece from mixture above , place small amount oil (light colored such as Canola oild or however was formulated) in separate clean sharp edged container slightly larger than ball being used so edges won’t bind prematurely during rise. At this point cover top loosely w plastic wrap and stick in a cool dark place or refrigerator overnight so dough will rise twice: first slow

Then next day either leave it out for three hours before using or freeze balls labeled with masking tape to fine-tune its flavor profile (I personally have done this many times and still affects me thoroughly)

Step 4: Preheat the Oven & Prepare Your Pizza

This is where you’ll need an oven that gets hotter than most home ovens can manage.

Preheat your oven as hot as possible, preferably up towards 550°F. If not getting consistency just experiment different temperatures to find “sweet spot.”

Use flour freely when forming crusts onto baking sheet lined w parchment paper BUT makes sure there’s no excess! You only want enough so pizza stone won’t slide all over but doesn’t become too uniform like cheese sticks do – they shouldn’t be one crispiness at every angle!

Place toppings after making sure pizza base has been evenly distributed around pan/dish xD Also make double-sure toppings are salty, spicy if preferred

Step 5 : Bake


Frequently asked questions about Serious Eats NY pizza dough answered

As a food enthusiast, you may have come across Serious Eats and their infamous New York-style pizza. The dough is what brings the dish to life but preparing it can be somewhat of a challenge. Luckily, we’ve compiled some frequently asked questions about Serious Eats NY pizza dough that will help you perfect your technique.

1) What kind of flour should I use?

Serious Eats recommends using high protein bread flour for their recipe as opposed to all-purpose flour. The higher protein content creates more gluten which results in a chewier slice.

2) Can I make the dough ahead of time and store it in the fridge or freezer?

Yes! You can prepare the dough up to 48 hours before baking by storing it in an oiled container covered with plastic wrap in the fridge. If you want to keep it longer, place it in an oiled ziplock bag and freeze for up to two weeks.

3) Do I need a stand mixer or can I mix by hand?

You don’t necessarily need a stand mixer but mixing by hand will require more elbow grease since the dough needs rigorous kneading for at least 10 minutes.

4) How do I know when my dough has properly risen?

The key indicator is doubling in size which will take anywhere from four hours if left out on warm days or overnight if stored away in the refrigerator. Inspect its progress after checking period concludes so to prevent overproofing that makes handling difficult

5) What’s the best way to stretch out my dough without tearing it apart?

It’s important not only to bring down your fist gently pressing palms against edges while pushing outward with fingers spreading open while allowing gravity pull toward floor under weight applied gradually along circumference; until pie’s chosen thickness!

6) Can I pick whichever toppings suit my palette or are there specific pairings that work best with this crust?

Serious Eats suggests keeping things simple yet flavorful as NY-style pizza generally doesn’t have too many toppings. Some traditional choices include mozzarella, tomato sauce, basil and oregano with optional proteins such as pepperoni or sausage.

7) Do I need a specific type of oven to get the best results?

While this recipe was designed for home chefs using their regular kitchen oven – most pizzas are cooked at exceptionally high temperatures topping 500 degrees Fahrenheit! Using baking stone in shallower dish rather than deeper pan functions by helping cook crust’s underside quickly with crisper texture thanks to absorption less any excess moisture while preheating helps keep temperature consistent throughout process prolonging crispiness within your homemade artisanal NY pizza masterpiece!

In summary, making Serious Eats NY-style pizza dough is quite simple if you follow these tips: Use bread flour, prepare ahead of time when possible, knead well (either by hand or stand mixer), properly proof the dough until doubled in size, stretch out gently ensuring an even thickness throughout pie’s circumference before adding desired topping combos pairing flavors that inspire.. Lastly but not least importantly; Preheat Oven To ~500 Degrees

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