What's the secret to getting that perfect New York pizza dough?

[Kenz]

I'm on a quest to master New York pizza dough at home. Does anyone know the secret behind achieving that perfect texture and flavor? Any tips or tricks would be amazing!

 

[Ungart]

The key is a long, slow rise and a high baking temperature! Use bread flour for a chewier texture and let the dough rest for flavor.

 

[DelishDish]

For that classic New York pizza dough, it's all about the right flour (high-gluten is key), a slow fermentation process, and a hot oven. Knead well and let the dough rest in the fridge for at least 24 hours for the best flavor. Good luck with your pizza quest!

 

[Marich]

To get that perfect NY pizza dough, use high-gluten flour, let it rise slow and steady, and don’t skimp on the salt – it makes a big difference! Thanks for all the tips, guys!

 

[KainGo127]

Hey there! The secret to that perfect New York pizza dough? It’s all about the dough’s hydration and letting it rise slowly! Use high-gluten flour for that classic chewy texture and give it a long, cold ferment in the fridge. Patience and quality ingredients make all the difference!