New York-style pizza dough is the gold standard for thin, chewy, and flavorful pizza crust. If you’ve ever dreamed of making authentic New York-style pizza dough at home, this recipe makes it easy with just a few pantry staples and a long, cold fermentation for that classic bite. Whether you’re planning a pizza night or prepping ahead, this New York-style pizza dough gives you three versatile crusts with that unmistakable city flavor, crispy on the outside, soft on the inside, and perfect every time.
Pizzeria-Quality Pizza Starts Here
This trusted New York-style dough lets you bring the magic of a neighborhood pizza shop into your home. Thanks to its cold fermentation and chewy bite, it’s the dough I always use for Friday night pizza with family or casual hangs with friends. One batch makes three beautiful crusts, perfect for sharing or freezing for next time.
Why This New York-Style Pizza Dough Recipe Works
- Ideal for prepping ahead, with a flavor-boosting overnight rise
- Makes three flavorful crusts, great for meal prep or gatherings
- It revived our pizza nights when my kids were little, and it’s still a weekend tradition that never fails
Want a delicious way to follow up this dough? Try the ultimate dessert pizza recipe guide for something sweet after your savory pie.
Gather Your Ingredients
- Bread flour: Delivers that classic New York chew. Choose unbleached for best results.
- Granulated sugar: Feeds the yeast and helps brown the crust.
- Kosher salt: Enhances depth and balances flavor. Use a fine-grain type for better distribution.
- Instant yeast: Makes the dough rise. Use a fresh, sealed packet for full effect.
- Extra virgin olive oil: Boosts stretch and taste. Pick one with a mellow, buttery profile.
- Lukewarm water: Activates the yeast and helps mix. Ideal temp: 105–110°F (just warm to the touch).
Not sure about substitutions? Check out this handy post on what is a substitute for provolone cheese in chicken parmesan, especially helpful if you’re exploring cheese options for pizza toppings.
How to Make New York-Style Pizza Dough at Home
1. Mix the Dry Ingredients
Add bread flour, sugar, salt, and instant yeast to your food processor. Pulse 3–4 times until evenly blended, this helps the yeast distribute throughout the flour.
2. Incorporate the Wet Ingredients
Pour in olive oil and lukewarm water. Process until a soft dough ball forms and starts riding above the blade about 15 seconds. Let it run for 15 more seconds to fully knead and develop gluten.
3. Knead By Hand
Transfer the dough to a lightly floured surface. Knead briefly to form a smooth, supple ball. Test the gluten by stretching a small piece, if it stretches thin without tearing, it’s ready.
4. Divide and Store
Cut the dough into three equal portions. Shape each into a ball, then place into quart-size deli containers or freezer-safe zip bags. This step makes baking later fast and easy.
5. Cold Fermentation
Refrigerate the dough for at least 24 hours and up to 5 days. This slow rise enhances flavor complexity and gives the dough that airy, springy feel.
6. Rest Before Baking
Two hours before baking, pull the dough from the fridge and let it sit on a floured counter or sheet pan. Resting at room temp makes the dough relaxed and easy to shape.
Pro Tips for Perfect New York-Style Pizza Dough
- Flavor deepens the longer the dough stays in the fridge
- Works great with pizza stones, steel, or preheated sheet pans
- Bread flour gives that chewy, authentic New York texture I remember from my childhood. Pulling a blistered crust from my oven always brings me back to those neighborhood slices.
- Use a digital kitchen scale for best results precision matters when measuring flour and water for New York-style pizza dough.
Love baking? You might also enjoy our easy dinner rolls (no yeast) for when you’re out of yeast or short on time.
Flavor Enhancements
- Sprinkle cornmeal underneath for a crispy bottom
- Brush crust edges with olive oil + minced garlic before baking
- Add grated parmesan right before it hits the oven for an umami kick
Turn leftovers into sourdough discard pretzel bites or use a similar technique to turn your pizza dough into homemade breadsticks.
Serving Ideas
This dough is your canvas: top it with tomato sauce and mozzarella, or explore with veggies, meats, or white sauce. It also works great for garlic knots, calzones, or breadsticks.
Seasonal Twists
- Try roasted veggies in summer
- Apple, bacon & fontina for fall
- Stick with classic pepperoni or go bold with caramelized onion in winter
- After baking, top with fresh basil, chili flakes, or a drizzle of hot honey
Chef’s Notes
- Use a digital scale for best results precision matters
- Stretch with your fingertips, not a rolling pin, to preserve air pockets
- I’ve made pizza for years, but I still swear by a 24+ hour cold ferment. That extra day makes all the difference.
Frequently Asked Questions About New York-Style Pizza Dough
→ Best flour for New York-style dough?
Bread flour, its high protein content gives the crust structure and chew.
→ Why ferment overnight?
It enhances flavor and gives you that crisp yet tender bite.
→ Can I freeze the dough?
Absolutely. Portion and freeze. Thaw in the fridge overnight for convenience.
→ How do I know it’s ready to bake?
After resting at room temp, the dough should feel soft, stretchy, and easy to handle.
→ What’s the right mixing method?
Pulse dry ingredients first, then process with oil and water until a smooth ball forms.
Final Thoughts
This New York-style pizza dough recipe isn’t just about technique—it’s about bringing the flavor of the city right to your kitchen. With a perfect chewy texture, long fermentation, and flexible prep, this New York-style pizza dough makes homemade pizza feel like a slice from your favorite NYC pizzeria. Once you master this New York-style pizza dough, you’ll never go back to store-bought crusts again.
Try pairing it with our creamy pesto sauce recipe or use it as the base for a loaded garlic parmesan chicken pasta bake pizza hybrid!
Print
Classic New York-Style Pizza Dough
- Total Time: 40 minutes (plus fermentation time)
- Yield: 3 12-inch pizza dough balls 1x
- Diet: Vegetarian
Description
New York-style pizza dough made at home delivers the signature chew, flavor, and crisp bite of classic NYC slices. This easy dough recipe uses simple pantry ingredients and a cold fermentation process for rich flavor and texture. Perfect for making three 12-inch pizzas.
Ingredients
22.5 ounces bread flour, plus more for dusting
0.5 ounces granulated sugar
0.35 ounces kosher salt
0.35 ounces instant yeast
1.125 ounces extra virgin olive oil
15 ounces lukewarm water (105–110°F)
Instructions
Combine bread flour, sugar, salt, and instant yeast in a food processor. Pulse 3–4 times to mix evenly.
Add olive oil and lukewarm water. Process until a dough ball forms and clears the sides of the bowl, about 15 seconds. Continue processing for another 15 seconds to knead thoroughly.
Transfer dough to a floured surface and knead by hand 1–2 times until smooth. Perform a windowpane test to confirm gluten development.
Divide dough into 3 equal portions. Shape into balls and place each in a quart-sized container or zip-top bag.
Refrigerate for at least 24 hours and up to 5 days for cold fermentation.
Remove dough from the fridge at least 2 hours before baking. Let rest at room temperature to relax gluten.
Shape, top, and bake as desired on a pizza stone, steel, or preheated baking sheet.
Notes
Longer fermentation improves flavor and texture.
Use bread flour for a chewier, more authentic New York-style crust.
Dough can be frozen after portioning—thaw overnight in the fridge before use.
Avoid using a rolling pin to stretch the dough to preserve air bubbles.
Great for classic pizza, calzones, or garlic knots.
- Prep Time: 10 minutes (plus 24 hours fermentation)
- Cook Time: 30 minutes
- Category: Bread
- Method: Mixing, Cold Fermentation, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 dough ball (for 12-inch pizza)
- Calories: 250 (approx. per serving, dough only)
- Sugar: 0.5g
- Sodium: 230mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: New York-style pizza dough, homemade pizza dough, NYC pizza crust, chewy pizza crust, cold ferment dough