→ 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.

Classic New York-Style Pizza Dough Recipe

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

Scale

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