New York Style Pizza Dough

Ingredients

Dough

High-protein bread flour is key for that NY chew

• 500g (4 cups) Bread flour
• 325g (1⅓ cups + 1 tbsp) Water
• 3g (1 tsp) Instant yeast
• 10g (2 tsp) Fine sea salt
• 15g (1 tbsp) Olive oil
• 10g (2 tsp) Sugar

Total flour: 500g

Hydration: 65%

Pro tip: The small amount of instant yeast is intentional. Less yeast = slower fermentation = more flavor. Trust the process, especially for cold ferment.

Equipment

Method

Mix the Dough (10-15 minutes active)

Bringing the dough together is straightforward. The key is proper hydration and mixing until smooth.

1. Combine dry ingredients. In a large bowl or stand mixer bowl, whisk together the bread flour, salt, sugar, and instant yeast until evenly distributed.
2. Add wet ingredients. Add the water and olive oil to the dry ingredients.
3. Mix until shaggy. Using a stiff spatula, dough whisk, or the dough hook on low speed, mix until a shaggy dough forms and no dry flour remains. The dough will look rough and sticky at this point.
4. Rest (autolyse). Cover and let rest for 10 minutes. This allows the flour to hydrate and makes kneading easier.

Tip: If using active dry yeast instead of instant, dissolve it in the warm water with the sugar first. Let it foam for 5-10 minutes before adding to flour.

Knead the Dough (8-10 minutes)

Kneading develops the gluten that gives pizza dough its characteristic chew and stretch.

1. Knead by machine. If using a stand mixer, knead on medium speed with the dough hook for 6-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
2. Knead by hand. Turn the dough out onto a lightly floured surface. Knead by pushing the dough away with the heel of your hand, folding it back over itself, rotating 90 degrees, and repeating. Continue for 8-10 minutes until smooth and elastic.
3. Windowpane test (optional). Pull off a small piece of dough and stretch it thin. If you can stretch it thin enough to see light through without it tearing, the gluten is fully developed.
4. Form a ball. Shape the dough into a smooth ball by tucking the edges underneath and rotating on the counter.

Tip: The dough should be slightly tacky but not sticky. If it's sticking to everything, add flour a tablespoon at a time. If it's too dry and tough, add water a teaspoon at a time.

First Rise (Same-day: 1.5-2 hours | Cold ferment: 30 min then refrigerate)

The first rise lets the yeast do its work. Choose your timeline based on when you want pizza.

1. Oil the bowl. Lightly oil a large bowl or container with a lid.
2. Add dough. Place the dough ball in the bowl, turning to coat with oil.
3. Cover. Cover tightly with plastic wrap or a damp towel.
4. Rise (Same-Day). For same-day pizza: Let rise at room temperature (70-75°F) until doubled in size, about 1.5-2 hours.
5. Rise (Cold Ferment). For cold ferment: Let rest at room temperature for 30 minutes, then refrigerate for 24-72 hours. The dough will rise slowly and develop complex flavors.

Wait: 1.5-72 hours

Tip: Cold fermented dough is easier to stretch because the gluten relaxes over time. It also tastes noticeably better. If you can plan ahead, it's worth the wait.

Divide and Ball (10 minutes active)

Dividing and shaping the dough into balls prepares it for stretching and gives it a final rest to relax.

1. Turn out the dough. If cold fermented, remove from fridge. Lightly flour your work surface and turn the dough out.
2. Divide. Using a bench scraper, divide the dough into 4 equal pieces (about 215g each for 12-inch pizzas) or 2 pieces (about 430g each for 16-inch pizzas).
3. Shape into balls. Working with one piece at a time, pull the edges toward the center to create surface tension. Flip seam-side down and cup your hands around the ball. Rotate on the counter, tucking the edges underneath to create a smooth, taut ball.
4. Arrange on sheet pan. Place balls on a lightly oiled sheet pan, leaving space between them. Brush or drizzle tops with olive oil.
5. Cover and rest. Cover with plastic wrap. Same-day: Rest 30-60 minutes. Cold ferment: Rest 2-3 hours to warm up and relax.

Tip: The dough balls should be smooth and taut on top. Surface tension helps them hold their shape during stretching.

Shape the Pizza (5-10 minutes per pizza)

Stretching pizza dough is easier than it looks. Let the dough and gravity do most of the work.

1. Preheat your oven. Set your oven to maximum temperature (500-550°F) with your pizza stone or steel inside. Preheat for at least 45-60 minutes.
2. Flour your work surface. Generously flour your work surface with all-purpose flour or a mix of flour and semolina.
3. Flour the dough. Dust one dough ball generously with flour on all sides.
4. Press and flatten. Using your fingertips, press from the center of the dough outward, leaving a ½-inch border around the edge for the crust. Don't press the border—that's where your puffy edge comes from.
5. Stretch by hand. Pick up the dough and drape it over your knuckles (not fingertips—they'll poke through). Let gravity pull the dough down while you slowly rotate it, working around the edges. The center should stay thinner than the edge.
6. Finish on the counter. Lay the dough back down and use your fingers to stretch any thick spots. For 12-inch pizzas, aim for roughly 12 inches diameter. For 16-inch, stretch to 16 inches.
7. Transfer to peel. Dust your pizza peel generously with semolina or flour. Transfer the stretched dough to the peel. Give it a shake to make sure it slides freely.

Tip: If the dough keeps springing back, let it rest for 5-10 minutes. Gluten needs time to relax. Don't fight it.

Top and Bake (3-5 minutes prep + 8-12 minutes baking per pizza)

Top sparingly and bake fast. A hot oven is the key to NY-style pizza perfection.

1. Add sauce. Spoon 3-4 tablespoons of pizza sauce onto the center of the dough. Use the back of a ladle to spread in a spiral motion, leaving the border clean.
2. Add cheese. For classic NY style, use low-moisture whole milk mozzarella, shredded or sliced. Don't overload—you should still see sauce peeking through.
3. Add toppings. Add any additional toppings sparingly. Less is more.
4. Launch. Give the peel one final shake to confirm the pizza slides. Open the oven and use a quick forward motion to slide the pizza onto the hot stone.
5. Bake. Bake for 8-12 minutes until the crust is golden brown with some charred spots, the cheese is bubbling with light brown spots, and the bottom is crispy (lift with a spatula to check).
6. Rotate. If your oven has hot spots, rotate the pizza 180 degrees halfway through baking.
7. Broiler finish (optional). For extra char, turn on the broiler for the last 60-90 seconds. Watch carefully!
8. Rest and slice. Remove pizza to a wire rack or cutting board. Let rest 2 minutes before slicing. This lets the cheese set slightly.

Tip: The bottom of your pizza should be crispy with some leopard-spotting (charred spots). If it's pale, your stone wasn't hot enough.

Shaping Options

NY-style pizza is all about thin, foldable crust with a puffy cornicione (edge). Choose your style based on equipment and preference.

Classic NY Round (recommended)

The traditional hand-stretched round. Thin center, puffy edge, perfect for folding.

1. Press from center. Press dough from center outward with fingertips, leaving ½-inch border unpressed for puffy edge.
2. Stretch over knuckles. Drape dough over your knuckles and rotate slowly, letting gravity stretch it.
3. Aim for thin. For 12-inch personal pizzas or 16-inch large. Should be thin enough to see light through center.

Hand-Tossed

The showstopper technique. Advanced but impressive!

1. Press to 8-inch disc. Press and stretch dough to about 8 inches diameter.
2. Toss and spin. Drape over one fist, then toss to the other. Let spinning momentum stretch the dough.
3. Practice first. Advanced technique—practice with a room-temp dough ball before pizza night!

Sheet Pan (Grandma Style)

Thick, rectangular, crispy-bottomed pan pizza. Different vibe, equally delicious.

1. Oil the pan. Oil a sheet pan generously with olive oil.
2. Press into pan. Press dough into pan, stretching to corners. If dough springs back, rest 15 minutes and try again.
3. Rest before topping. Let rest 30-45 minutes before topping.
4. Bake lower. Bake at 475°F on bottom rack, 15-20 minutes.

Proof test: The dough should stretch easily without tearing or springing back aggressively. If it keeps snapping back, let it rest another 10-15 minutes.

Baking Methods

A screaming hot oven is the secret to NY-style pizza. Get your stone or steel as hot as possible.

Oven: 290°C / 550°F.

Pizza Stone or Baking Steel (recommended)

The gold standard for home pizza. A baking steel transfers heat faster and gives crispier bottoms.

Equipment: Pizza stone/steel,Pizza peel,Oven at max temp

1. Position the stone. Place stone or steel on middle or upper-middle rack.
2. Preheat fully. Preheat at max temp for 45-60 minutes minimum.
3. Prep on peel. Stretch dough, add toppings on floured peel.
4. Launch. Slide pizza onto stone with a quick forward motion.
5. Bake and rotate. Bake 8-12 minutes, rotating halfway if needed.
6. Optional broiler finish. Broil for 60-90 seconds at end for extra char.

Cast Iron Skillet

Great option if you don't have a pizza stone. Stovetop-to-oven method gives excellent results.

Equipment: 12-inch cast iron skillet,Stovetop,Oven

1. Preheat oven. Preheat oven to 500°F.
2. Heat skillet. Heat skillet over medium-high heat on stovetop, 3-4 minutes.
3. Stretch to fit. Stretch dough to fit skillet.
4. Stovetop start. Place dough in hot skillet (no oil needed). Cook on stovetop 2-3 minutes until bottom sets.
5. Add toppings. Add toppings while on stove.
6. Finish in oven. Transfer to oven, bake 5-7 minutes until top is done.

Regular Sheet Pan

Works in a pinch! Not quite NY-style but still makes good pizza.

Equipment: Sheet pan,Oven

1. Preheat oven. Preheat oven to 475°F.
2. Oil pan. Oil sheet pan lightly.
3. Stretch onto pan. Stretch dough onto pan and add toppings.
4. Bake low. Bake on lowest rack, 12-15 minutes.
5. Rotate halfway. Rotate halfway through. Check bottom for browning.

Outdoor Pizza Oven

Ooni, Gozney, or similar. 60-90 second bakes at 800-900°F!

Equipment: Outdoor pizza oven (Ooni, Gozney, etc.)

1. Heat oven. Heat oven to 800-900°F.
2. Work quickly. High heat is unforgiving—have everything ready.
3. Launch carefully. Launch pizza onto stone.
4. Rotate constantly. Rotate every 15-20 seconds.
5. Watch for burning. Total bake time: 60-90 seconds. Watch carefully!

Storage

• Room temperature: Dough balls can sit at room temp for up to 4 hours after balling before over-proofing.
• Frozen: Coat with oil, place in freezer bags with air removed. Freeze for up to 3 months. Thaw overnight in refrigerator.

Pro tip for reheating: Place cold pizza in a cold skillet, cover, and heat on medium. The bottom crisps while the cheese re-melts perfectly.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

You can, but the crust will be less chewy and more tender. Bread flour has more protein which creates more gluten and that characteristic NY chew. If using AP flour, your results will still be good, just different.

My dough won't stretch. It keeps springing back.

The gluten is too tight. Let the dough rest at room temperature for 10-15 more minutes, then try again. Cold dough also springs back more, so make sure it has warmed up.

Can I freeze the dough?

Absolutely! After dividing and balling, coat with oil, place in freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator, then let come to room temperature (2-3 hours) before stretching.

Why is my pizza bottom not crispy?

Your stone wasn't hot enough or preheated long enough. Preheat for a full hour at max temperature. Also check that you're not overloading with wet toppings, which steam the bottom.

What's the best cheese for NY-style pizza?

Low-moisture whole milk mozzarella. Don't use fresh mozzarella (too wet) or pre-shredded bags (contain anti-caking agents that affect melting). Shred your own block cheese.

How do I know when the dough has risen enough?

It should roughly double in size. The poke test works too: poke the dough with a floured finger. If the indent springs back slowly, it's ready. If it springs back immediately, it needs more time.

What if I don't have a pizza stone?

Use an inverted sheet pan preheated in the oven, or try the cast iron skillet method. Both work surprisingly well.

Is cold fermented dough really that much better?

Yes! The flavor difference is significant. Same-day dough tastes like pizza. 24-48 hour cold fermented dough tastes like *great* pizza with complex, slightly tangy flavors.

Nutrition

Per serving (1 slice (⅛ of 16-inch pizza)): 180 calories, 32g carbohydrates, 6g protein, 3g fat, 1g fiber, 300mg sodium. Makes 8 slices per large pizza servings.