Authentic NYC Pizza Dough
$ 129.98
Why does NYC tap water make better pizza dough?
Comes With Printed Instruction
New York City water has low concentrations of calcium and magnesium. This soft water allows the gluten in our high protein flour to bond more effectively, creating a dough that is both stronger and more stretchable. Without these minerals interfering, the yeast performs consistently, resulting in a superior crumb structure.
We make this dough exactly how we have done it for decades. We use high gluten flour and actual NYC tap water because the mineral balance affects how the yeast reacts. We freeze it the second it is balled so you get the same fermentation we use in our own kitchens. You get to control the final proof at home.
| Item | Texture | Best Use |
|---|---|---|
| 10 oz Dough Ball | Thin and Airy | 10 to 12 inch personal pizzas |
| 20 oz Dough Ball | Chewy and Substantial | 14 to 16 inch family pizzas |
10 oz Dough Ball
Ideal For: 10 to 12 inch personal pizzas. Serves 1 to 2 people.
Best Equipment: Home Ovens (set to 500+ degrees with a stone or steel), Countertop pizza ovens (Ooni, Gozney, Breville), or 12 inch Cast Iron Skillets.
Ideal For: 10 to 12 inch personal pizzas. Serves 1 to 2 people.
Best Equipment: Home Ovens (set to 500+ degrees with a stone or steel), Countertop pizza ovens (Ooni, Gozney, Breville), or 12 inch Cast Iron Skillets.
1.25 lb (20 oz) Dough Ball
Ideal For: 14 to 16 inch family sized pizzas. Serves 2 to 3 people.
Best Equipment: Home Ovens (set to 500+ degrees with a stone or steel) or professional deck ovens.
Ideal For: 14 to 16 inch family sized pizzas. Serves 2 to 3 people.
Best Equipment: Home Ovens (set to 500+ degrees with a stone or steel) or professional deck ovens.
The Facts Behind the Dough
- Zero Additives: We do not use conditioners or preservatives. It is just flour, water, olive oil, salt, sugar, and yeast.
- Cold Fermentation: By freezing immediately, we stop the yeast until you are ready. A slow thaw in your fridge for 24 hours creates the best flavor.
- Versatility: This high gluten mix works for round pies, Sicilian pans, or even garlic knots.
How do I prepare the frozen pizza dough?
Move the dough to the refrigerator for 12 to 24 hours to thaw. Before you want to bake, let it sit on the counter at room temperature for 1 to 2 hours. It should be soft and easy to stretch.
What is the secret to a crispy crust in a home oven?
The stone or steel must be hot. Set your oven to 500 or 550 degrees for at least 60 minutes before the pizza goes in. This stored heat is what creates the char on the bottom of the crust.
Complete Your Pizza Night: Pair this with our Low Moisture Mozzarella. It is designed to melt without releasing excess water that would make the dough soggy.
Shipping Note: We use expedited Shipping for all dough orders to ensure they arrive cold. We cannot ship to PO boxes.