Pizza Pie 24x7 logo picture
Home Dough Techniques Pizza Stones Pizza Screens Pizza Supplies Links Contact Recent Updates
rss feed twitter pizza recipes on facebook

Photo and Recipe Archive

NY Style Dough

American Style
Dough Recipes

Pizza Sauces


June 2, 2012
24 Hour Room Temperature Rise
16 Inch Pizza Dough

Most of my favorite NY style pizza doughs utilize a 24 hour refrigerated overnight rise. It works really well but this time I wanted to try something different. I was intrigued by this recipe because it had a 24 hour room temperature rise and also because it looked really easy to make. I gave it a try and I think it's a real winner. It's not really a NY style dough. I would classify this more of an "American" style pizza dough in line with the type you'd find at Papa Johns or Dominoes. However, the dough also has a slight biscuit like flavor and it's really light in texture.

This is also a great dough to try if you don't want the fuss of using an electric stand mixer or if you don't want to weigh all of your ingredients.

room temp rise

Dough Ingredients:

3 cups all purpose flour
1/2 tsp active dry yeast
3/4 tsp salt
1 and 1/4 cups milk
2 T olive oil


Wax Paper
Rolling Pin
Cling Wrap

a pizza dough recipe with a room temperature rise

The night before I mixed together all of the dry ingredients and then poured in the milk and olive oil.

mixing dough ingredients

Using a big fork I then mixed things up until it started to resemble a dough.

mixing a pizza dough

There you have it. Now it sits. Get a fresh bowl and pour in some extra olive oil. Roll the oil all around the bowl. Pick up your sticky dough and place it right in the middle. Place a small layer of wax paper over top of the bowl and then tightly seal the bowl with another layer of cling wrap. Then lay a clean kitchen towel over top of the bowl and leave it be for about 24 hours. Pay attention to the time of the next step. About three hours prior to your pizza making you'll be punching it down and letting it rise again.

room temperature rise

So 21 hours later "turn the dough." Basically just punch it down a little and sort of turn it. It totally deflates and looks a mess. That's ok. Pick it up and put it on a floured cutting board. Knead it a little bit and put it back into a fresh bowl with a little more oil. Leave it sit for another 3 hours.

mixing a pizza dough

After three hours or so the dough should feel much more like a typical pizza dough. Now it's ready to be formed.

pizza dough on a peel

This dough doesn't work too well in your hands so get out the dough roller. Roll a nice big circle.

making a pizza

Today I dressed the pizza with simply pepperoni, bacon, and cheese.

making a pizza

I baked this dough in a 425 degree oven on a pizza screen until it was golden brown on top, about 10 minutes or so.

pizza photography

This dough has a light, almost crispy biscuit like texture. The overnight rise really allows the yeasty flavors to develop in the dough

pizza photography

Really nice!

Recent Posts

HTML Comment Box is loading comments...

Copyright 2012

Keep your Weber grilling with new Flavorizer Bars!

Vacuum Sealers Reviews

Guest Posts and Partners

Quick Cookery from Around the World

What's the Best Sauce for Authentic Detroit Style Pizza?