Pairs perfectly with J. Lohr Estates Seven Oaks Cabernet Sauvignon
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Homemade pizza night (easy NY-style dough)
Homemade pizza night doesn’t need to be complicated—this beginner-friendly New York-style dough works in a regular home oven, on a pizza steel, or in an Ooni-style propane oven.
Ingredients
Dry
- 600g bread flour (about 4 ¾ cups)
- 12g salt (2 teaspoons)
- 4g instant yeast (about 1 teaspoon)
Wet
- 390g warm water (about 1 ⅔ cups)
- 12g olive oil (1 tablespoon)
- 6g sugar or honey (1 teaspoon)
RECIPE OVERVIEW
Crispy-chewy pizza dough designed for home ovens and first-time pizza makers.
Makes: 4 dough balls (~250g each)
Active Time: 15–20 min
Total Time: 1–2 hours + optional overnight chill
Directions
- Activate & mix:** In a large bowl, add warm water, stir in sugar/honey, add yeast, and let sit 2–3 minutes. Add flour, salt, and olive oil. Mix until shaggy.
- Knead:Knead 8–10 minutes by hand (or 5–6 minutes in a mixer) until smooth, elastic, and slightly tacky.
- First rise: Place in a lightly oiled bowl, cover, and rise 1–2 hours until doubled.
- Divide: Divide into 4 dough balls (~250g each). Shape into tight balls and place in lightly oiled containers/tray.
- Optional cold ferment: Refrigerate overnight (up to 3 days) for better flavor and stretch. Bring to room temp 1–2 hours before shaping.
- Stretch the dough: Flour your work surface and your hands. Press dough into a disk, then gently stretch from the center outward, leaving the edge slightly thicker. (Use more flour as needed to prevent sticking.)
- Top + bake: Transfer dough to a floured peel/pan, then add sauce, cheese, and any toppings you like—go light on wet/heavy toppings for best crisp.