New York Pizza Dough Recipe
Thin, foldable and chewy with a crisp edge. New York dough uses high-protein bread flour, a little oil and sugar, and a long cold ferment for flavour. It bakes on a stone or steel in a home oven.
Open in the dough calculator →Ingredients
Makes 4 × 280 g dough balls (four 12–14" pizzas)
- 709 g bread flour (high protein)
- 411 g water
- 14 g fine sea salt
- 8 g sugar
- 14 g olive oil
- 1 g instant dry yeast
Method
Mix
Combine the flour, water, sugar and yeast. Once shaggy, add the salt and olive oil.
Knead
Knead 8–10 minutes until smooth, strong and elastic.
Cold ferment
Bulk ferment in the fridge for 24–72 hours to build flavour.
Ball & temper
Divide and ball, then let the dough come to room temperature (1–2 hours) before shaping.
Shape
Stretch to an even, thin round with a modest rim.
Bake
Bake on a stone or steel at 290–320°C for 10–14 minutes until golden.
Tips
- Flour: use bread flour at 12.7%+ protein for the signature chew.
- A baking steel crisps the base better than a stone in a home oven.
- The longer the cold ferment, the more flavour you build.
FAQ
What hydration is New York pizza dough?
Typically 58–62% — lower than Neapolitan, which gives a sturdier, foldable slice.
Can I use 00 flour for New York pizza?
You can, but high-protein bread flour gives more structure and the classic New York chew.