The Best New York Style Pizza Dough and 14 Tips for Success!!

New York Style pizza


So, you want to know how to make pizza dough? This is my favorite recipe for pizza dough.

I’ve been making a lot of NY style pizza dough …. The obsession started a while back, and I’ve finally found a recipe that I love the best! After years of experiments (and I mean years!), I am now using this recipe based on recommendations from the many fine pizza makers at and the Dough Doctor, Tom Lehnmann.

pizza cheese


Making NY style pizza dough is definitely somewhat of an art form. There are so many variables that can be changed aside from the ingredients alone. For example, there is oven temperature, temperature of the water used to make the dough, proofing methods (room temp vs cold rise), order of adding the ingredients (yes, this makes a big difference!), mixing time, use of autolyse, use of poolish (I don’t do either of the last 2, although I have in the past) and then of course, the toppings which can be simple or as complex as you’d like. But don’t worry too much about all of this – my method is easy and straightforward. Plus, you will make better dough than 99% of the pizza chains out there.

My all-time favorite dough is NY style dough. This dough contains water, flour, salt, instant yeast, and olive oil. After it is mixed, it is proofed in the refrigerator for a minimum of 24 hours and up to 72 hours (it can also be frozen).

This recipe produces a crisp yet foldable crust that is tender, light, and flavorful and will make enough for four 14-inch pizzas.

Fourteen tips for success:

1. Use high-quality flour – I like to use King Arthur’s all purpose or bread flour; higher protein (ie, bread) flours work best. However, I prefer all-purpose flour because I like a lighter, airy crust.

2. Do not add instant dry yeast (IDY) directly to cold or cool water – you may shock the yeast (add the IDY to your flour instead) (please note that IDY differs from active dry yeast, which must be activated by adding it to water).

3. Use only enough yeast to “get the job done” – yeast eats the sugar in your flour to produce its leavening effects – I’ve found that if you use too much, your dough will be tasteless (this is just my opinion); however, it is a fact, that too much yeast can make your dough taste bad. Most recipes out there, some of them in well known, published books contain too much yeast!

4. Always use your refrigerator.  The best NY style doughs “ferment” or “cure” in the refrigerator for at least 24 hours and up to 48 72 hours. This is called a “cold rise” (vs warm rise on your kitchen counter) and it is used to retard the dough’s fermentation, allowing that distinctive flavor to come through (ever wonder why some pizza crust tastes different than others, despite the fact that they are both made from just about the same exact ingredients? – this is a big reason why!) When your dough rises too quickly, the flavor will not develop optimally. Slow rise = MUCH better flavor.

5. Use a scale to weigh the flour instead of using a measuring cup – it is much more accurate and will yield superior results. I’ll admit, I resisted doing this for a loooong time. Just do it. You’ll be glad you did and your dough will be more consistent and much improved.

6. Mix the oil in as the last step, after the flour has all been incorporated. This is important to allow the flour to hydrate properly.

7. Before tossing or opening your dough balls, flour them *very* well on each side (if you are a beginner) to ensure they do not stick to your counter or pizza peel. I sometimes use a bit more flour after I begin spreading them.

8. Take care not to “degas” the rim of your pizza as you are spreading your dough! Do NOT ever use a rolling pin! There are many different methods to spread/open your dough ball. I hope to add a few pictures someday of this process.

9. Ensure that your oven is preheated for a sufficient amount of time (about 1 hour) and bake the pizza within 6 to 8 inches of your broiler so that the tops browns sufficiently in conjunction with the bottom of the pizza. Do not place the stone near the bottom of your oven. I made this mistake for too many years. After your stone has been preheated sufficiently, the heat from the stone will cook the pizza from the bottom and you can switch the broiler on if you find you need more browning on the top (I now use the broiler to bake my pizzas…more on this sometime in the future).  If you find that your cheese is browning well before your rim attains sufficient color, use partially frozen cheese (ie, place shredded cheese in the freezer while the oven is heating up) and cold sauce.

10. Use a pizza stone if you have one. The stone with draw moisture out of the dough and produce a beautifully crisp crust. I use a pizza steel because my stones kept breaking.

11. Do not use too much pizza sauce – it will make your pizza soggy

12. Do not use low fat cheese to top your pizza or preshredded cheese (the former will not melt sufficiently and the latter contains additives that prevent the cheese from sticking together and therefore does not melt very well). The best is low-moisture, whole milk mozzarella. If you must use preshredded cheese, I’ve found that adding the sauce on top of the cheese helps with the melting. Also, do not use too much cheese; apply it sparingly so that you can achieve that mottled NY pizza appearance.

13. Use semolina or flour on the bottom of your pizza peel to prevent the pizza dough from sticking but be careful not to overdo it because it will burn.

14. Give the pizza peel a few very small quick jerks to make sure the pizza will easily slide off your pizza peel before attempting to transfer pizza to the oven, and more importantly, rub flour into the peel before placing the dough on top.


A nice video showing how to stretch the dough:

4.8 from 100 reviews
The Best New York Style Pizza Dough
Cook time
Total time
This recipe make four 14" pizzas or can be halved to make two 14-inch pizzas
  • Flour, all purpose or bread, 28 oz (796 grams) (6.5 cups of King Arthur Brand or 6 cups of Gold Medal brand; see note)
  • Water, 17.4 oz (493 grams or mls) (cool to room temp) (a little less than 2¼ cups)
  • Instant dry yeast, 1 teaspoon (3.5 grams)
  • Salt, 2.5 teaspoons (15.6 grams)
  • Sugar, 2 teaspoons (7.8 grams) (optional)
  • Olive oil, 3 teaspoons (11.8 ml)
  1. Place water in mixing bowl.
  2. In a separate bowl, mix salt and yeast (and sugar if using) into flour
  3. Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
  4. After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
  5. Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
  6. Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]) and place in greased, sealed quart-sized container or oiled/greased freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best but day 2 is good too).
  7. The following day, remove your dough balls within 1 hour or less of baking and allow the dough to come to room temperature. (the dough will tend to blister more if the dough has not been allowed to come to room temperature however, I often bake coldish dough without problems, just some bubbling)
  8. In the meantime, place your pizza stone in oven and preheat at 550 degrees (depending on thickness of your stone and your oven's power) for at least 1 hour
  9. Open each dough ball using care not to degas, transfer to a pre-floured pizza peel (or on parchment paper), and top with your favorite sauce, cheese, or other toppings.
  10. Transfer pizza from peel to oven or slide parchment paper onto preheated pizza pan/stone and bake for 4 to 6 minutes each until browned on top and cheese has melted but not burned.
  11. Enjoy!
Weighing the flour is *highly* recommended. Using a cup to measure will typically yield inaccurate results, plus different flour brands have different weights If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes) or if you have time to let the dough rest for 3 days, knead for 4 to 5 minutes, low speed or hand knead.

Baker's percents: 62% hydration, 0.4% yeast, 1.5% salt, 1.5% oil, and 1% sugar with a thickness factor of 0.08 using this calculator:



    • says

      Thanks! I’ve made this pizza more than anything else on the site. I’m glad you liked it. Most of the dough recipes on the net that claim to be NY style contain too much yeast or not enough salt.

      • mike says

        How do you spread or Open a dough ball without Degassing it? doesnt the process of flattening it degas it?

          • says

            Yes, I would spray the bag first with cooking spray or oil or use a plastic container. One ball to each container or plastic bag..

        • says

          Yes Mike, it’s probably better to say to try and keep some gas in the edges or rather do not use a rolling pin, which would flatten out every last big of gas. Just try to keep some at the very edge (the rim).

          • says

            Hi Danny – if you click on the FAQ tab, there is information on how to change the ingredient amounts to make fewer pizzas, or larger pizzas. It’s very easy. Here is the link:

            Read through the question and input the values for the size pizza you want to make and how many you want to make. Hope this helps!

      • Victor says

        Hi Marie,

        GREAT info on your blog regarding the Pizza. One problem I run into is that when I put my dough balls into the fridge they tend to rise for a day or two and then they seem to degas themselves and I don’t know why. Any ideas what I am doing wrong?

        Thank you,


        • says

          Hi Victor – thank you! Mine last for about 3 days and then are not as good. I would try using a little less yeast if you are going to keep the dough balls for longer than 3 days or if you are having problems with degassing sooner. Also, make sure you place dough directly in the refrigerator after mixing and dividing.

      • Cari says

        What step do I add the sugar?
        1 Place water in mixing bowl.
        2 In a separate bowl, mix salt and yeast into flour
        3 Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
        4 After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)

    • John says

      I am excited to try this pizza crust. I haven’t had good pizza (the way I like it) after leaving PA. One question – I would like to make a couple batches and freeze to make pizza anytime. Do I cold proof for three days and then freeze or do I freeze prior to proofing?

      Thank you.

        • John says

          This crust is simply AWSOME now I am home sick. I used a tsp of sugar and seminola (no spell check) on the peel and it took me back to my teenage years loving pizza. I can eat pizza again!!!!!!!!

          Thank You!

          • John says

            I just made a large batch but this time I weighed the flour and water. I waited until the water was at 72 degrees F. This was the best. Using a scale made the texture better than before (and I thought that was awesome!).

            Just wanted to thank you again. Football is around the corner and this will be a game day special – go Steelers.


    • chris says

      not sure what you mean by weighing the flour. you state that 28 ozs (that I weighed) with the liquid amounts this turned out to be a soupy mixture. this supposedly equates to 6.5 cups which weighs more than twice the listed amount. Used the volume measure and it turned out ok. I think you have mass and volume confused.

      • says

        Hi Scott- for NY dough, I follow Tom Lehmann’s formula which states that yeast should be from 0.17% to 0.5% of the total flour weight (sorry, baker’s math!). My recipe uses 0.4%.
        Those who use lower amounts (0.17%) could be doing long warm rises on the countertop.

        Anyhow, the short answer to your question – I’d say that you want to look for recipes that use about 1/2 teaspoon per ~3 cups of flour. Most recipes out there for pizza dough use 1 teaspoon instant yeast for each 3 cups flour. Hope that helps.

  1. Mari says

    THANK YOU for the great recipe, all my family was thrilled:-)
    I was looking for such recipe for a while! Maid so many pizzas, but it wasn’t what I looked for: slice that can be folded, with nice crunchy outside and soft inside bread-like edge.The dough itself incredibly tasty ( I did took your advice above and added 1 teaspoon of sugar to the dough, and it was perfect for us!)
    This recipe will be THE ONE for us, THANKS!!!

  2. Laura says

    This pizza dough was excellent! I didn’t have the time to let it sit overnight in the fridge so I covered it with plastic wrap and turned the oven on as low as it would go (170 degrees) and sat these babies on the stove for about 5 hours to rise. I also cut the dough into 3 larger portions rather than 3 since I have teenagers and the bigger slices of pizza was a welcome sight for them. They made approximately 18″ pizza’s this way. Since I just got back from NYC, I was inspired to make my own sauce (finely minced 1/2 med onion, 1 clove finely minced garlic, 28 oz can Cento crushed tomatoes, 1 T minced basil, pinch of sugar, salt & pepper & simmer with the rind of the end of the parmigiano-reggiano cheese block), used thinly sliced fresh mozzarella, and about 4 whole basil leaves on top (just for aroma really unless you get the bite with the basil yum!). On half of the pizza I added a combo of 50/50 hot/mild italian sausage. The first pizza I made was AMAZING!!! The 2nd was also good but the crust wasn’t quite like the first. So for the 3rd pizza, between pizza’s I put the empty pizza stone back into the 550 degree oven for about 15 minutes to get that sucker super hot again, and this did the trick, the 3rd pizza crust was just as good as the 1st.
    Thanks for this awesome recipe and the 14 tips for success. The tips are absolutely necessary to the success of this crust!

    • says

      I’ve never tried doing a warm rise with this recipe – good to hear that it worked out:) Your pizza sauce sounds delish! I do know what you mean about losing heat for the subsequent pizzas – this is a benefit of smaller pizzas (less cooking time too). My stone, oven, and peel are too small to do 18-inch pizzas but those are the best, aren’t they? Bravo!

  3. says

    You have become the third most important woman in my life (behind my wife and mother). Lol. I am obsessed with pizza and have traveled to New York and New Haven to Frank Peppe’s to enjoy the best pizzas in America. It saddens me that your family prefers Chicago deep dish. :-( I couldn’t find instant yeast or a pizza stone so had to use water based yeast and a cast iron skillet. Other than that I followed your tips to a t and let the dough rise in the fridge over night. I was very surprised it rose as much as it did. I just finished 2 pies and they were by far the best pizzas I have made. I’m so excited I’m spreading the news to all of my pizza loving friends!! Thank you so much. A little warning about using the iron skillet. Use 2 oven mitts and move quick! The bottom mitt started to smoke when I pulled the skillet out of the oven. Can’t wait to order a stone and some instant yeast online and see if there is a difference. Thank you again. My search for the perfect pizza dough recipe is over.

    • says

      Hi Brad – lol! Thanks for the kind words! I get the feeling you are as passionate about your pizza as I am. I have good friends (good cooks also) who swear by their cast iron pan for pizza. It’s a nice variation and I’m glad to hear that you didn’t let lack of stone/instant yeast stop you from trying this recipe.

    • Doug Bennett says

      You have not tried High Gluten Flour, King Arthur makes it. Ask yourself why you don’t have the little bubbles in your pizza. I started making pizza with all purpose flour from King Arthur. Use Sir Lancelot flour and if you like a little Vitil Wheat Gluten to bring up the protein level even higher. Also to avoid all the hassel of the under temp stone use a pizza pan with little holes in it.

      • says

        Hi Doug – thanks for stopping by! I have tried the Sir Lancelot flour from king arthur – yes:) I’ve never heard of protein content contributing to the open crumb..hmmmm. I do find that high hydration of the dough helps me get those big holes, but that’s not what NY style pizza is really about IMO. BUT, I do like the pizza you describe! I’m going to experiment with other doughs for a bit of variety. Honestly, I prefer a more tender crust and although I recommend bread flour, the KA all purpose flour is high enough in protein for me while still giving a nice tender crust.

    • says

      Hi Leon – I don’t take a water temp. I use cool or room temp water – never warm or hot The ideal final dough temp is high 70’s/low 80’s and the mechanical action of the mixer will bring your dough temperature to the proper level using cool water. If you start out using warm water, odds are that your final dough temp will be too high and your dough may proof too quickly which may cause the flavor to suffer a bit. Aim for that slow rise.

  4. Kendall says

    Hi I have a question! When you put the dough in the fridge is it suppose to rise in the Ziploc bags like it would in room temperature on the counter? I only have a couple hours to have it in the fridge instead of 24-48 hours. Lately I have been having trouble with my yeast even though its not expired just so I know if it worked or not. Thanks!

    • says

      Hi Kendall – I will typically see bubbles or “holes” that formed on the bottom of the dough ball after 1 or 2 days in the fridge. It definitely does not double in size. If you are pressed for time, I would do a counter/warm rise instead of using the refrigerator. The flavor will not be the same but it’s probably still better than most chains and most supermarket pizzas. You will know if the dough is ready by looking at the bottom of the ball. Hope this helps! If you don’t see any bubbles that formed, I’d probably try to leave it out at room temp for 1 to 2 hours if possible.

  5. Jerry says

    Italian born and raised in New York, moved to Oregon. This is it!!! Just as promised. The only addition I made was “Pizza Dough Flavor” from King Arthur. Folded in half, took two hands to hold it, leaning over the plate with sauce and melted mozzarella and a hint of olive oil dribbling down my chin! Close your eyes and you’re in Lombardi’s.

      • says

        Hi Chet – I don’t use pizza dough flavor, but I’ve seen it sold in the King Arthur catalog. It looks like a blend of cheese, garlic and spices. If you “Google” pizza dough flavor, it comes up as the first result (at least at the time of this comment).

  6. Randy says

    Thanks Marie! I’ve read about your dough…can’t wait to try it this weekend. How about a tomato sauce recipe? What do you recommend?

    • says

      Hi Randy! I usually use tomato puree (imported brands or Redpak brand if you can find it) to make my sauce. I add a little bit of water (about 1/3 cup) per 28 oz can of puree) to thin it out, then season with garlic powder (2 to 3 cloves fresh or 1 teaspoon powder), salt (3/4 ts), black pepper (1/8 ts), sugar (1 ts), red pepper flakes (1/8 ts), extra virgin olive oil (2 tablespoons) and oregano (1 teaspoon). The sauce doesn’t have to cook, just mix it all up and you’re good to go. The sauce will slightly thicken in the oven so the puree without water will be too thick. The taste will highly depend on the brand of tomato puree that you purchase, so experiment and see what you like best.

  7. says

    Great pizza dough recipe. Peter Reinhart gave me the exact same advice about yeast: use only as much yeast as you need. For a number of years I was using way to much yeast. I finally wised up!. Your tip about weighing ingredients is another great one. That’s how the pros do it and they get very consistent results. Thanks again for sharing this.
    pizza on earth!

    • says

      Thanks, Albert! It took me SUCH a long time to settle on a dough that I like, so I’m hoping to save others the time. For a while, I refused to buy a scale. I watched my mom (even today!!) make pizza and bread by “touch and feel” and figured I’d do the same. But once I used the scale, I’ve never looked back. I think it even makes clean up easier. It’s been the best $25 dollars I’ve ever spent.

  8. KATHY says


    • says

      Hi Kathy – you can look on for a pizza peel and stone. I don’t have specific recommendations other than to make sure that the size of the pizza stone will fit in your oven and that the pizza peel is large enough to accommodate your pizza skin. I like to use a 14 inch peel so that I can use it as a guide to stretch my pizza skin. I’ve heard the thinker stones (3/4 inch) are less prone to breakage. Not sure how easy it is to find one though. Good luck!

      • Gloria says

        I was wondering how long the dough will last in the fridge.
        Also, can I freeze the dough, if so what are the requirements
        For thawing ?

        • says

          Hi Gloria – the dough is best used on day 2. That is, 2 days after you mix it. I froze this dough and it is still amazing. Mix it, separate into individual dough balls, let it sit in fridge for a day, then put it in ziplock quart sized bags. Remove the bags from the freezer the morning you plan to make pizzas and place it in the fridge. When you are ready to make the pizza let the dough balls sit on the counter fir about one hour to get to room temp. Good luck!

  9. Lee says

    I have followed the directions (using scale to weigh bread flour, pizza stone, 550 oven, etc, but I think I’m still a step or two from a great crust. The crust is coming out too crisp on the bottom – if you wanted to fold your slice NY style it would crack. I tried reducing the cook time from 5-1/2 mins to 4-1/2ins with a slight improvement – how do I achieve a slightly softer crust?



    • says

      Hi Lee – that’s a bummer! This recipe never fails me. It’s really hard to say without being there with you and without seeing photos. Assuming that you followed the recipe, I’d say try lowering your oven temp and/or moving your pizza stone to the second to the highest position. You can also play with dough hydration (increase water and or oil slightly) and different kneading times. How long did you knead? Using machine or manually? Email me at and I can help more. It’d also help if you could email pictures. I’d like to eventually add a FAQ about pizza to this site

  10. Cory says

    Not only was this the easiet dough to work with it was the best pizza I have ever had. Your tips were also very helpful. I always used a rolling pin. So good! Thank you!

  11. says

    I love this blog post! This is my first time trying your recipe and I am wondering if my dough is rising okay in the fridge. It has been 24 hours and it looks pretty much the same as when I put it in the fridge yesterday. I did not have instant yeast, so used ‘regular’ and let the yeasty beasties get a running start multiplying in some warm water. I am going to try cooking off one dough ball this afternoon and let the rest fridge rise another 24 hours. Crossing my fingers — this has me salivating!! ♥ thanks!

    • says

      Hi Jeannine – let us know how it turns out! The dough won’t look much different, but if it is in a clear container, and you flip it over, you will notice some bubbling effect. I’ll get a photo on the blog one of these days! I guess by “regular” you mean active dry yeast? That’s the type that is usually activated in water. Good luck!

      • says

        Thanks for your speedy response Marie! You’re right — the dough was doing it’s thing alright! I made it for dinner and I am a fan! My pizza turned out pretty good considering the deviations I made from your recipe. Yes.. I used active dry yeast. Next batch I plan to use instant per your instructions. Also, I do not currently own a stone or scale and these items are on my list to acquire. Since my main oven is not working right now, I used my toaster oven which runs 25 degrees cool and the highest setting is 500 degrees. So this means my temp was a bit low. My pizza was a tad chewy — however the flavor was great! And somehow even the cheese tasted better on this crust. Also since I don’t have a stone, I baked it on a sheet and halfway through pulled the tray and let it finish baking on the wire rack. I think maybe between using a pan instead of a stone and the lower temp contributed to the chewiness. All in all I consider this a great success. The flavor tasted authentic and I will only get better with practice. LOL oh gosh (teasing!) what a chore this will be! LOL Thanks again! Jeannine — PS even my cat thought it smelled good.. he came out to see what I was eating! lol

  12. says

    Day 2 crust is better tasting!! Excited to try instant yeast to compare. Today my dough stretching improved and the texture was much better! Thanks again. :)

    • says

      Definitely! Slow, prolonged rise = very good flavor (same with bread like baguettes). Can’t take it too far though cause yeast will run out of food and dough will not rise. I’ve even had luck on day 3.

  13. cooknmom says

    Touchdown!!! This recipe is a keeper & my daughter was delighted to see me throw the round pizza dough in air, the dough was workable & not sticky or spongy..great pizza shop quality dough that made me so happy & elated. What was so great is how easy it was to make, stored it overnight in fridge in airtight containers..I removed it from fridge & let it rest on the counter the next day for a few hours & it rose some while coming to room temperature. It cooked great & was absolutley delicious. I really can’t thank you enough!!

  14. Bob says

    I’ve only been making pizza dough for about 6 months. I still get a slightly crispy bottom using a pizza stone. It seems my dough works better on a metal pan if I want a softer crust. I tend to make my dough a little wetter, which makes using a peel difficult — the perfectly round pizza ends up oval-shaped after shaking the dough off the peel onto the stone.

    There are a few tricks I’ve been using lately. The first one is using my microwave oven as a proofing box. I put a bowl of water in, bring it to a boil, then place the 3 cup round zip-loc container of dough in there to rise. I stick a remote thermometer in to see how warm it is, usually around 90 – 100 degrees. It helps speed up the rising by waking up the yeast.

    Another trick is adding a tablespoon of organic apple cider vinegar to give it a slightly sourdough flavor.

    I’ve also tried different beers in place of water. That seems to give the dough a nice musky taste. A 12 oz bottle of beer in place of 1 1/2 cups of water.

    The sauce is usually just any can of stewed, diced, chopped, or whatever tomatoes — uncooked, with just salt, pepper, oregano and basil. Pureed if it isn’t already that way out of the can, seeds removed if possible (they seem to make the sauce a little too bitter. a dash of sugar can sometimes offset that bitterness.)

    I’m going to take some of your tips, and experiment some more. Thanks.

    • says

      Hi Bob! Thanks for stopping by and for commenting. I’ve heard of folks using beer and vinegar to impart flavor. I’ll have to try it sometime!

      I’d love to hear your opinion on the cold rise dough. I’m assuming you do a same-day dough using a warm rise (the microwave method that you mentioned)? If you use the cold rise in the refrigerator, I think you may be able to use your peel more effectively because the dough will change considerably even at the higher hydration that it sounds like you use. Be sure to rub flour into your peel using a circular motion – that helped me considerably and also to flour each side of your dough ball before opening them up.

      • Bob says

        I used your tip, rubbing the flour into the peel. Then I used a mesh strainer to sprinkle more flour on top of that, to avoid bare spots. That helps. I think I just need to master the technique. Shorter, quicker jerks, a little higher angle.

        I usually divide my dough up into 4 3-cup ziploc containers, stick 3 in the fridge for the week, then warm rise one to use immediately. The last portion in the batch usually has the best flavor, 4 or 5 days later.

        I also found that I’ve been cooking too long. I shortened my cooking time to 4, 4.5 minutes and used room temp sauce, cheese and toppings. Now the crust is nice and just on the verge of being crispy, instead of being all crunchy.

  15. David says

    Hi Marie,
    I am new to this and have been reading a bit on the internet and have a question for you.
    I have seen some recipes call for washing the flour first, can you comment on this procedure?

    • says

      Hi David – I’ve never heard of “washing the flour”. Do you mean an autolyse period, where you allow the flour and water to sit undisturbed in the bowl for 20 minutes or so? If that’s what you are referring to, no – I don’t use that procedure to make pizza. From what I’ve read, that is more geared toward the breadmakers. Still, I have heard of people that do this for pizza, but I can’t say the effects because I haven’t done this in while and I don’t believe it’s used for making authentic NY dough.

  16. David says

    Hi Marie,
    One place I have seen this is at Americas test kitchen, search NY Style pizza on their web page. It seems like a lot of extra work and don’t know of any benefit, I’ll have to back and see if I can see why. Thank you,

    • Bob says

      I hydrated my last batch of dough. I put 2 cups flour, 2 tbsp apple cider vinegar and 1.5 cups water into a mixing bowl and mixed well, then covered it and left it overnight. It was like a thick pancake batter. This morning the dough was already nice and gummy before I added the remaining flour and the rest of the ingredients. It seems like the dough set-up faster, it was already pulling cleanly away from the bowl as soon as I began kneading.

      It’s really not too much more effort. I spent 10 minutes last night, another 20 minutes this morning. If you want to try using whole wheat flour, this method definitely makes a dough comparable to a white flour dough.

      • says

        Hi Bob – I don’t use a pre-ferment for my dough anymore, but I used to use Jeff Varasano’s method using a starter. Similar idea, I guess – the dough was really very flavorful. I’d like to try a preferment sometime, but just wanted to put this basic ny style dough out there because there is definitely a lack of true NY style dough recipes out there. It’s great to see suggestions on how to modify and individualize the dough to your own tastes. Thanks!

  17. David says

    Hi Marie,
    They washed the flour just to show what gluten looked like, it wasn’t part of the recipe.
    I usually have to read something 3 or 4 times before I get it right.

  18. Koshka says

    The recipe looks great and great technique – definitely gonna try this out!! I showed the video to my Mom and she instantly gave two minus points for having a ring on and no apron on when cooking, heh!

  19. christina says

    Hi Marie.
    I finally spent some time to do this recipe. I have been wanting to do it for some time now. Unfortunately it has been 24hours in the fridge and no rise :(

    I just cannot figure out what I did wrong. It is like a rock! I did use wheat flour but still King Author’s. I did divide the recipe by 4 to make one pizza crust. I went back to store to buy Instant Dry Yeast instead of the one labeled Active Dry Yeast. I know nothing about it. Both are Red Star. The one I used says Quick Rise 50% faster Instant Dry Yeast. Could this be the issue?

    My only other possible issue was using a machine to mix the dough. It has a dough paddle & it claims using it for pizza. Unless the amount of ingredients were off.

    thank you.

    • says

      Hi Christina – I’m sorry to hear that your dough is like a rock. I’m not sure what happened. The dough ball should weigh 11.5 ounces if you made just one. If it weighs more, then the ingredients were somehow off. I’m guessing too much flour if the dough is very hard. I’ve never made pizza dough with whole wheat flour and don’t have much experience with it – sorry – but I’d like to experiment with it someday soon. I also don’t have experience with the quick rise IDY. Here’s some more info on the yeast: By the way, the dough doesn’t really rise in the fridge but you’ll see some
      “activity” on the bottom on the ball (if you have a clear plastic container, you can see this). If the dough isn’t too hard, let it sit for another day or even two – you may be surprised.
      I’m working to add the measurements for a single dough ball for folks like you who only want to make one pizza

    • says

      Hi Christina – I came across some information that stated wheat flours generally require much higher hydrations (ie, water) than all purpose or bread flour. I think that was part of your issue – if you are going to use wheat flour you must add more water. I can’t give you specifics but I just wanted to mention that this was probably part of your problem. Unfortunately, you can’t substitute whole wheat for bread flour in this recipe.

    • Jeremy says

      Your problem was indeed using whole wheat flour instead of bread flour. You cannot do a straight substitution of whole wheat flour for any other type of flour – not only are the required hydration levels vastly different, but the percentage of protein (very important in pizza dough) is also way off. If you’re going to try to add whole wheat flour to a recipe that doesn’t call for it, then you should replace at most 1/3 of the AP or bread flour with whole wheat flour. That will keep the protein percentages from getting too far out of whack, and the hydration levels required shouldn’t be too different (though you’ll still probably need to add an extra 1/4-1/3 cup of water).

      I’ve been looking a long time for a good NY Style pizza dough recipe, and though my first batch is still fermenting in the fridge, it sure looked and smelled like the real thing based on the few times I’ve been lucky enough to get into a genuine pizza kitchen!

  20. Adriana says

    Hi Marie, I have a regular oven (small) and the other oven is the type you can select to be regular or convection oven. I don´t have a pizza stone.
    1. What settings in temperature should I use?
    2. I have a rectangular flat sheet. Might it work as a pizza peel for the whole dough amount?

    • says

      Hi Adriana – I would use the convection setting at 550 degrees. Your pizza will probably bake sooner than someone whose oven runs cooler. You have to keep an eye on it without opening the oven door if possible (ie, through the glass with the light on)

      With regard to the lack of stone, I’ve used a metal sheet in place of a stone before but not as a pizza peel – if it’s flat, I guess it could work. I’m not sure what you mean when you say the “whole amount”. The recipe is for 4 dough balls that will give you four 14-inch pizzas. I suggest you scale down the recipe if you want to make only one pizza. Spread the dough onto a pizza pan and place it in the oven – it won’t be the same as a pizza baked on a pizza stone but it’ll still be very good…more “homestyle”

      • Adriana says

        Hi Marie, when I say the whole amount, I mean the whole dough as one big pizza on the metal sheet; a big rectangular pizza.

        • says

          That’s tough to say because I don’t know how big your sheet is; for NY style pizza, the slices are pretty thin. I’m fairly certain that if you use the whole dough amount you will end up with a very very thick pizza and the bake times would differ.
          I would at least divide the dough in half so that you end up with 2 balls that are about 22 oz each – still thick pizza! Depends on how large you stretch the dough, etc.

  21. Karian says

    Going to start my dough today! I’ve been wanting to try this recipe since I found it about 2 weeks ago, but trying to spread out my spending, lol. Still have to get a pizza stone, but I have hopes that I can find one close by. I want to surprise my husband, so I hope I don’t mess this up :/ He loves a good pizza!
    Just one question. In the grocery stores where I live they sell a yeast for bread machines. I believe that the packages say Instant Dry Yeast. Is that what I’m looking for?

    • says

      Hi Karen- I’ve never used bread machine yeast but it looks like it is the same accoding to the 7th question here:
      A word of caution: if you haven’t purchased a scale. Add flour slowly just until dough comes to tether and is only slightly sticky. All flours weigh different amounts and if you add too much the pizza will not be as good

  22. Krista says

    Hi Marie,
    Just made your dough2 days ago made made first pizza last night, I’m so pumped it turned out great and handled REALLY well! What is your opinion on freezing the dough?

    • says

      Great! Yes, you can definitely freeze the dough. I’ve done this when I have too much. I place the dough balls in separate plastic freezer bags and freeze. The morning that they are needed, place the dough (keep in bag) in the refrigerator to defrost and then remove from fridge 1 hour or so before you plan to bake.

  23. Danielle says

    You are my new favorite person! I have been searching and searching for a good NY Style pizza crust! I was born and raised in upstate NY and worked in mom and pop pizza joints growing up – I moved away to the west and haven’t been able to find any pizza places that even come close to what I grew up with! I’m making this dough tonight and can’t wait to eat it tomorrow! My only question for you is how you mix your dough – by hand, hand mixer, or kitchen aid? Thank you Thank you Thank you!

    • says

      Hi Danielle – if you are doing an overnight rise, I would use the KitchenAid, and mix it on low speed for about 8 minutes. I know some folks who do a very short knead, by hand, but then you’d probably need at least 3 nights in the fridge. Try both and see what you like better.

  24. Deborah says

    Thank you so so much for this post! I’ve been trying to make decent pizza dough for years. I stumbled upon your site this week and gave it a try. All I can say is that I will never (ever) use another recipe again!!! I followed all your steps and suggestions (even weighing out the flour and water) and everything turned out just as “promised” and it was super easy! The tips were so very helpful, especially the one about the amount of yeast. Turns out I had been using way too much yeast, lamenting about the flavor-less dough. Even adding extra sugar to try and compensate (hah, don’t laugh!) :) Thanks again! I will never fear making homemade pizza again!!

    • says

      That’s great, Deborah! I’m so glad that you enjoyed it. I used to use too much yeast also:) It’s probably a common mistake and I often see “popular” recipes that call for too much yeast. Enjoy!!

  25. Isael Izzy Perez says

    Hi, I followed everything in mixing.. I used active dry instant yeast. I prepped everything and placed the ingredients in my kitchen aid mixer I used the paddle to mix. Then used the dough hook but the consitantcy of pancake mix and a little sticky. I weighed the mix out but only could make two 11.5 blobs. I put everything back together in a mixing bowl and placed it in the refrigerator. I am waiting now to see if it firms up in the next few days. Then I will try and make the dough balls. I’ve made dough before and it seems that the amounts of flower to water is low. Any advice? If I can’t save this then Im just going to junk it.

    Note I did follow the active dry yeast and let it poof for 10 min before adding to the dry ingredients and added 1 t of sugar to the yeast , kinda like the sweet bread just a tad.

    • says

      Hi! Hmmm…it should definitely not be like pancake batter. Not at all. I’m not sure what may have happened. This dough has a hydration value of 62%, which is not that wet. Is it possible that your scale is not working properly? I wish I could be more helpful. If it was only a little sticky, you should be okay, but this recipe doesn’t really produce sticky dough. I wish I could be more helpful:(

      • Isael Izzy Perez says

        Thanks for the quick response. So should I throw it away? Also beside the way you make and use the active yeast vs idy but the amount used is the same?

        • Mari says

          I know exactly what is the reason for that- your flour. Each flour has different amount of gluten – less gluten > more flour is required, therefore the dough is more heavy. Look to Italian pizza flour or some other local (but more expansive=high quality one), I’m using the “bread” or “pizza” type and it is just perfect. But it took me time to find the one I really like.

          • Isael Izzy Perez says

            Hello Marie! Well after that last post I figured out why my pizza dough looked so soggy and looked like goop for a better term. I used too much olive oil in the recipe. I put 3 TABLE SPOONS instead of teaspoon. Lol. I’ve gotten better and better everytime I’ve made pizza dough. The only issue I have now is the sauce. I cannot for the life of me make a fresh homemade sauce. I’ve googled for recipes and havent had any luck with an authentic NYC Pizzaria style sauce. Ove settled for some italian imported pasta sauce called Tuttorosso with tomato and basil and added Italian seasoning to the sauce and pizza dough while mixing. Anyone have a good sauce recipe. ?

            Thanks again for the great Pizza recipe.

            Btw bread flour is a must… Taste and handling of regular all purpose flour just doesn’t cut it for this NY style recipe. Where can I find wheat gluten to add to all purpose to make it similar to bread flour

            Anyone with

          • says

            Hi! I have been meaning to officially post a sauce recipe for some time now. I have one in the comments, but I know it would probably be difficult to read through so many comments. I will try to post later today. A good sauce is definitely a must. Keep in mind that the majority of the flavor will come from the brand of sauce that you use, so do some comparisons. Each week, buy different kinds a try then straight out of the can to see which you prefer. I usually like the imported ones the best.

          • Tony says

            I made my own and it was fantastic…. 3 Fresh tomatoes, small amount of tomato paste, garlic, salt, pepper, tiny amount of crushed red pepper, oregano, and fresh basil. add it all to a food processor and run until it’s saucy. Start off with small quantities, taste, then keep adding more of every ingredient until it tastes right to you.

      • Paul Schroeder says

        Marie, Re your March 11 post –
        Your hydration percentage is NOT 62% if using the metric equivalents that you give. It is 66%. Your conversions from oz to gm are incorrect. The correct conversion factor is 28.35 gm/oz. Using that, flour should be 794 gm, water 493 gm. (That gives the 62% number.) I haven’t checked if the gram quantities are correct for other ingredients – (they’re probably close enough in any case). You might want to fix these numbers, however. Thanks

        • says

          Thank you Paul! I just rechecked the original recipe and the grams were a little off…sorry I use ounces for pizza but grams for bread. Very confused, I know. I am slowly moving toward using grams as it is more accurate and universal but old habit die hard. It is supposed to be a 62% hydration as NY style dough that I was taught to use in between 58 to 63% hydration. I’ve corrected the grams…

  26. Sophie says

    Hi Marie! I am thinking about making this recipe for my family but i am a little nervous! I normally use another recipe but this looks amazing!!! I was wondering if I can use a dough hook to knead the dough on a kitchen aid mixer? If so how long do I knead it and how can i tell it is done kneading?

    • says

      Yes, – I use my Kitchen Aid all the time. I do 4 to 5 minute knead with dough hook on slow speed for a 3-day cold rise. If you plan to use the dough after 1 night, I’d knead it a little longer – maybe 8 minutes or so .

    • says

      Hi Sophie – It’s best to bake it for 6 minutes or less but you will probably need a few minutes longer since you are using a different temp. Check it at 6 minutes and then if needed just bake it until the crust is golden. Every oven is different.

  27. Cheaa says

    I was just about to give up on making homemade pizza until I came across and tried this recipe (and tips for success).
    This is exactly what I’ve been looking for! I can’t wait for Football season later this year, it’s going to be wings, ribs, and pizza!

  28. Joe says

    Hi Marie- I live the the Florida Keys and grew up in Philadelphia so I know the difference of good pizza and excellent pie. I’ve tried so many versions of dough down here and just can’t seem to get it right. Up north I had no problem with my dough. Do you have any thoughts on the water type, because we have a different type of water then up north. I made your recipe today and can’t wait until 2 days from now! FYI-I always use kosher salt so I double the amount and, also used active dry yeast and added 1/4tsp. more to it. Does that sound like the correct thing to do. Looked online for conversions. I’ll let you know how I fared. Thank you!

    • says

      Hi Joe – I’ve read that the mineral content of the water can affect the dough. High mineral water can speed fermentation while lower mineral content can slow it down but I’m not sure that you’d see a big difference in a 2-day cold fermented dough. I’ve never had a problem making dough in Michigan, NJ, or PA, but never made it in Florida:) Your conversions sound good to me. Hope it works out for you! I’m keeping my fingers crossed…

      EDIT: Joe, if you are reading this, please see the links in my reply to Sophie, dated 3/21 at 11:24am. The links basically explain that you can now use active dry yeast and instant dry yeast, 1 for 1, interchangeably. No need to increase the amount of active dry yeast next time you make the dough.

  29. Sophie says

    Ok i just made the dough. What should the dough feel like if i am going to let it rise for 3 days? Sticky but not too sticky?

    • says

      It’s not a sticky dough and definitely not too stiff either – I’d say soft but not sticky. I plan to post pictures someday. Hopefully that will help.

      • Sophie says

        mine was pretty smooth and soft so i think i did it right! Cant wait to make it on sunday! Will update how it works out for me!

  30. YIANNI MELAS says

    I love idea of letting dough sit in fridge. But i have a question: At one of the best NYC pizza restaurants i found out that part of tge secret was using eggwhites in the dough as part of the ingredients. Havent tried it but curious what effect they would have. And not sure if eggwhite in dough or just coated. All i know is that they used eggwhite. Has anyone tried this?

    • says

      There is a guy named Chau Tran (nickname is “jackie tran”) on the website who uses egg is his pizza. He swears by it and says that the egg whites add crunch. I think he may have some YouTube videos out there. I read that the yolk gives flavor and color. I don’t use egg whites or the yolk and so I can’t speak from personal experience, but I suppose it can’t hurt to try!

  31. Kim says

    I have to say thank you so much! I successfully made homemade pizza that was devoured. I don’t have a pizza stone and wanted to try something a little different so I grilled it on our charcoal grill. I cut the recipe in half and just did 2 crusts. My husband, who is extremely picky and only likes ordering pizza (NY style a must) from one particular place, ate a whole pizza himself. Thank you for the recipe. The video you posted was a tremendous help. That guy really makes it look effortless.

    • says

      Glad u liked it. I live using the grill but cracked my stone last time so I’m weary of breaking another one….maybe will tr again without

      • Kim says

        I did it without the stone. I grilled one side, then topped the grilled side and grilled the bottom. I did finish the top under the broiler because the cheese wasn’t quite melted enough. I didn’t want to burn the crust.

  32. heather says

    I enjoyed reading your post because I too have been trying for years to find the right recipe for a NY style pizza dough. I will be trying this method and hopefully I will have found the end to my search. I was wondering though, can I use self rising flour instead?

    • says

      Hi Heather – no, unfortunately you can’t use the self rising for this recipe. From what I understand, self rising flour includes baking powder as the leavening agent. I use either active dry or instant dry yeast. The percentage of yeast is very important and what most recipes out there get wrong for NY style dough. I have seen recipes for pizza dough that use self-rising but that wouldn’t work for this particular dough…good luck!

      • heather says

        Perfect, I will grab a bag of the Gold as you suggest and try this one out. I really need to stop the search and find a dough I love. I have never heard of a recipe where you do the cold-rise so I am excited to try! Thanks!

  33. Jennifer says

    Tonight was the second time making this pizza, the first time I didn’t have a peel, and it was difficult getting the pizza from a pan to the stone. So I purchased one for under 15 bucks. It was worth every penny. The pizza was excellent the first time but this time was even better. I love NY style pizza, in college there was a NY style pizza place that sold it by the slice. I was a regular, ever since graduation I have been trying to make the prefect home made pizza, I have found it. Thank you so much for the recipe, and the tips. This summer we are going to try to bake pizza on a homemade hog smoker pit. I will let you know how it goes.

  34. Gary Z says

    Hi Marie,

    I have been using an almost exact recipe which is from America’s Test Kitchens. They use ice water and no sugar. I use honey which is recommended by Wolfgang Puck for his pizza dough recipes, and I like it’s mild flavor and browning that it adds to the finished product. I also always use KAF, just 1 tsp. olive oil, and 3 tsp. salt. Always the oven cranked to the highest it will go, and I have a stone and I also sprinkle my peels with corn meal. Also, ATK, recommends that after pre-heating the stone, to transfer it to the top rack of the oven when you begin baking the pizza. They say it’s because it is hotter up there and contributes to a better browning heat.
    Sometimes I do a 24 hr. fridge rise, and sometimes I do up to 3 days, but never a same day! I also have a mature sourdough starter that I began in February, which I keep on the counter and feed about every 3 days. I added about 1/4 of it, and adjusted for more water, into your recipe today. Previously, I have been using Nick Malgieri’s pizza dough recipe for a thick and poofy crust and it calls for a whole packet of dry yeast.
    But I am excited about your recipe because I have yet to succeed in a good and foldable NY thin crust! Thank you so much.

    • says

      Hi Gary – I hear you about the same day pizza dough! I had to do one last week because I was behind schedule and it was just ooookay. No flavor. That day or 2 in the fridge makes such a big difference. I used to use starter all the time in my doughs, but I stopped because I found it to be too time consuming (to activate the starter each week) and I felt that I was wasting too much flour (between pouring off all the excess starter and the amount needed to activate it ). It was so good but I feel like this is a very good substitute. I used to bake my pizzas on the bottom shelf, but now I just place my stone on the upper rack about 6 to 8 inches under the broiler and have much better browning than shown in my photos. I need to update the pix. Some folks at recommend switching on the broiler after the stone has heated for an hour since the stone is baking the bottom of the pizza but I didn’t have luck with that approach. I think my broiler isn’t hot enough. I’ll have to try Nick M’s recipe. My kids like the thicker crusts…thanks for the tip and hope you like the recipe:)

  35. Leslie says

    I will be trying this for my daughter bday party! Very excited but my question is, if I don’t have instant yeast how will I work in the active dry in room temp water? It won’t foam if its room temp right? Also my oven only goes to 500, will that be a problem?

    • says

      Hi Leslie – you can substitute the active yeast for the instant yeast using the same amount (1 teaspoon). You don’t have to activate the yeast first in water, just mix it in with the dry ingredients as you would the instant yeast. If you feel it’s necessary, test some of your yeast by adding some extra yeast to warm water and sugar and see if it foams. There are some links in my reply to Sophie on 3/21.

      • Leslie says

        Thank you for your quick reply!! :) n I should of kept reading lol I tried to find the oven temp problem n I hope I didn’t skip it. I have an oven that only goes to 500. Is that a problem?

        • says

          I wouldn’t say that it’s a problem – the higher the better but you can certainly still bake it at 500 degrees. it might take a minute or 2 longer…

  36. Leslie says

    Omg I tried the dough and for so e reason it came outin shreds n would not come out smooth. Wha am I doing wron?

  37. Rasha says

    Hi Marie,

    I’m having a party tomorrow night and am planning on make 8 pizzas… and a bunch of other food… So to help with preparation time I was thinking of either:
    1) spreading out the doughs in advance in which they would probably sit out for about an hour before being topped and cooked,
    2) or possibly even spreading them out and topping them until ready to cook (also possibly sitting out for up to an hour before cooking)…
    Is there any issue with doing number 1? Should I cover the dough with anything? Is number 2 ok, or do you think the sauce would make the dough soggy?

    I’m also planning on making 2 of them dessert pizzas that I tried at a local pizza place… in which nutella is spread on the dough and then its rolled up and baked. Do you think there would be any issue if I spread the nutella and rolled the pizza and let it sit until dinner was finished before putting it in the oven? It would probably end up sitting out for longer in this case – up to 2 hours…

    Also, one last question…. when I take the dough out from the fridge… should I knead it all before or after letting it warm to room temperature?

    btw, thanks for the great recipe!!!

    • says

      Hi Rasha – I would probably cook the dessert pizzas ahead of time if possible. Or you might prepare them ahead and take out of the fridge about an hour beforehand. With regard to the pizzas, you can do as you say but don’t top them (I do think they will become soggy). They won’t be like a true NY pizza, but still good. Yes- I would cover the pizza with plastic wrap until you are ready to use – you might even want to refrigerate them so that they don’t sit out for more than an hour.

      And NOOO, absolutely do NOT re-knead the dough when you take it out of the refrigerator, before OR after room temperature. YOu are going to lose all your precious gas bubbles. YOu should take care to open the dough ball very carefully, never using a rolling pin. Watch the video on this blog post for one example of how it’s done.

  38. Leo says

    Hi Marie,
    I kneed your help!!
    I don’t have a mixer.. How long should I kneed by hand?? Will it work as well?
    Is it time to buy a Kitchen Aid Mixer??
    Great job on your post and responses.


  39. says

    marone- you all forgot the most important part- if leaving out put a wet rung out towel over top the dough to keep it moist. Make sure the bowl is big enough ( I have made that mistake and found the towel stuck to the dough-lol ). Also to make authentic pizza dough from NY/NJ you must add sugar. and I have always done by hand except when making 150 pies at a time. Just let it rise and kneed it on a flat floured surface. Stone/marble/granite works the best. Also all get at bed-bath and beyond and stone pizza kit (about 30 -40 bucks) and put it in your oven and out the pizza directly on it. Yum. Ariate your dough too after flattening- I use a meat tenderizer-gently and take melted butter and paint on the crust ( you can add egg white if you want for browning) and if really fancy stuff crust with pizza cheese. Cheese must have parm-ramono-astigo-mozzella. Kraft makes a sprinkle version of it in refer section. Sergento makes the rest. Bon Apetite

  40. Ali says

    Great Recipe! I love how quick it is and love the slow rise in the fridge. It worked perfectly for my busy life with two children under 5. This recipes tastes amazing and the whole family loved it. The only thing I did differently from the original recipe was add the sugar, but next time I’ll try it without just to see if there’s any difference. Thanks for sharing this recipe, it will be one I use on a weekly basis. I can’t wait to try different toppings than the normal ones on this dough. :-)

    • says

      I’ve been adding sugar at times too – I don’t find any taste difference, but it sure does give a lot of nice color to the crust after baking!

      • says

        Thank you Marie! Im also going to make the full recipe above and cut that into 8 -7 inch pizzas for the kids. If I use parchment paper on a cookie sheet, is the cooking temp and time still the same?

  41. says

    Hi Marie
    I use to make dough almost same way but haven’t tried proofing in refrigerator, yours sounds great. Planning to try this, I don’t have pizza peel and pizza stone. Instead of that can I use pizza pan mine got holes in the bottom does it work for this recipe. If I am using parchment paper instead of pizza peel should I remove the paper before placing in the oven and is there any time difference for pan and stone. one more thing do we need to cook 4-6 minutes in broil or bake mode.
    Thanks in advance

    • says

      Sure – you can use the perforated pan. The parchment paper can go into the oven if it makes the transferring easier for you. The bake time is in bake mode – the time will vary depending on your oven. Check it at 4 minutes, preferably by peeking with the oven light on, to check for browning.

  42. Chris says

    Hi Marie,
    After a pizza disaster last night I searched and found your site. Will definitely try this next time. Do you have a specific recipe for the sauce? Mine was too watery.


    • says

      Hi Chris – I keep meaning to do a post on my pizza sauce – maybe this week:) Please scroll up to my reply to Randy on January 17th to get an idea of how I do my sauce…

  43. jonathan says

    Hi marie, How much oil should I really use when mixing a 50lb bag of flour? And how would you add it..Thanks!

    • says

      Hi Jonathan – I haven’t worked on making commercial-sized recipes. I think that’s a totally different animal, so to speak. A great source to answer your questions can be found here:
      Hope that helps and good luck!

  44. Tom says

    Marie, Im having an issue with the pizza Im making. It seems like the sauce gets so hot and the cheese melts so fast it almost becomes a liquid before the crust can fully cook. I took your advice of freezing the cheese before hand and it still seems like the cheese cooks too quickly. Im using a “low moisture, part skim” mozzarella which is the generic store bought cheese. Have you ever had this problem? Should I look for another type of cheese or should I do something different with the oven?

    • says

      No – I haven’t had that problem. You can also try using cold sauce and maybe you need to lower the shelf a bit if the top is cooking too quickly? It’s really just trial and error because everyone’s oven is a bit different. Low moisture cheese is good to use, otherwise you could really end up with a soupy mess. I tend to prefer whole milk mozzarella as I think it melts much better but that shouldn’t cause what you are describing. You may also be using too much sauce if the top is turning liquid. Try less sauce, cold sauce with the slightly frozen cheese, and if still having a problem, lower the oven shelf a bit.

      • Tom says

        Problem solved. Thanks! I used less sauce and made sure the cheese was frozen all the way. Once I grated the cheese I put it in a container in the freezer for several hours. Went back and broke it up to make sure I could spread it on the pizza later. The sauce stayed in the fridge until the second I was ready to put it on. Worked great!

  45. Bob says

    Wow. Perfect. Hole in one. Easy instructions, I don’t have a scale to weigh out flour, Gold Medal flour worked fine, did Not use full envelop of yeast, DID let the dough chill over night 18 hours, DID sit out get to room temperature little over 2hr. Cookie sheet worked great… Trust me this is Bill Clinton Good Recommendation “choked pig” pesto aoli mozzarella real bacon bits and artichoke marinated hearts diced finished with chopped fresh basil & sour cream sauce(credit to, right by Mandalay bay resort Las Vegas )

    • says

      Hi Bob-that topping sounds amazing! I’m going to try it soon. Thanks for sharing the link. Yum!! I’m always looki g for ways to change the toppings up.

  46. Jenny says

    I was just curious…My oven does not heat to 550 degrees and I do not have a pizza stone…will the pizza cook well on a regular pizza pan at a lower temperature? Thanks!

  47. Marie Curulli says

    Hi Marie- I LOVE this dough recipe! Thank you so much for your blog. For Memorial Day I want to grill individual pizzas. Do you think 16 individual balls would be the right number from this recipe?

    • says

      Hi Marie:) You’d need about 5 ounces of dough for an 8 inch individual pizza. So, about 50 ounces of dough for 10 pizzas. The recipe I give above makes a total of 46 ounces so I’d say more like 9 pizzas. you can make them a bit smaller – 4.6 ounces each and stretch to 7.5″ each

  48. Marcus says

    Hi Marie!
    I divided the dough in 4 and placed in plastic bags for 2days. When I took them out they hadn’t kept their shape and were in an oval shape. when I tried taking the dough out in was a bit of a gooey mess. At this stage could you reshape the dough back into a ball or should you not do that? and if so what can i do to make sure the dough doesn’t turn into a mess.

    Thank you very much!

    • says

      Hi Marcus – it depends on how “gooey” the dough is. you can certainly reball each portion using a little more flour to prevent stickiness. After you reball each one, you can lightly coat the dough with oil to prevent sticking and put them back in fridge for another day. They won’t (and shouldn’t) hold their shape but they should not be so sticky that you can’t handle them. it’s really hard to say without knowing what you did differently but my guess it either too much water or not enough flour?

      • Marcus says

        Thanks for the reply. When I say gooey I dont mean it was unworkable, a bit flour on it was fine to work with. in fact I made the pizza with it and it was amazing! I just mean when you take the dough out to roll it the pizza, it has no shape. Whenever I see people in restaurants and even your video link above, when they roll a dough its always in a nice round shape. I was trying to roll the pizza out without re-shaping the dough and i was forced into this triangular shaped pizza :P

  49. Jason says

    I made this recipe about 5 times using King Arthur Bread Flour (6.5 cups), and it was always perfect. By far the best crust I’ve used for pizza! However, I decided to purchase a kitchen scale last week to make the process easier. After making the dough using 17.4 oz of water and 28 oz of KA Bread Flour, it was much stickier than it was before, and the balls almost completely flattened in the fridge. The dough wasn’t workable, but ended up tasting alright, even though i couldn’t make the pizza’s as big as I would have liked and had to use a rolling pin to get it bigger than 8 inches.

    I tested the scale tonight, and the water seemed to weight out correct. 17.4 oz = about 2.25 cups. However, each cup of King Arthur Bread Flour weighed 5.6 oz, so I actually had only used 5 cups of flour instead of 6.5 when it turned out too sticky. I made it again tonight and used 17.4 oz water and 36.4 oz of flour, and it turned out as firm as it had in the past, and was perfect. Am I missing something, or could my scale be that far off even if it is weighing the water correctly? I’ll just be using 36.4 oz from here on out as the dough is absolutely perfect with the 6.5 cups, but was just curious how I could be off this much from the recipe.

  50. Sand says

    I am rookie but after reading the reviews and watching your video, I think I can do this! I am using a pizza stone to make the pizza in a conventional oven. Do I need to use parchment paper with the pizza stone?

  51. Philip says

    Your article here is wonderful. Thank you.

    We processed the dough last night and set it in the fridge. We will try one tonight (24 hours) one Friday ( 72 hours).


    1. The dough seemed dry, is this normal?
    2. After 12 hours in fridge, there seems to be very little rise. Is this normal? I assume it
    is due to two of your rules – cold fridge to slow down fermentation, as little yeast as
    3. Have you used sourdough starter instead of yeast? This is yeast and bacteria ( I
    know you know this), where the bacteria releases lactic and acetic acid to add acid to
    sour, the yeast is for rising.
    4. We use a pizza stone, preheat to 550 F for one hour. However, it takes about 13
    minutes to crisp the crust perfect. But the pizza sauce, cheese and some of the
    top dough seem to combine for an unpleasant mess on top. I assume not hot
    enough, should cook higher temp, lower time, but my oven is small. Any suggestions?
    5. Have you used dough with larger quantities of oil, or shortening, or even butter?
    Seems oil add a rich flavor to about anything. I noticed a local “NY Style” pizza shop’s
    crust has that “Crisco” smell to it. I easily notice this smell, Crisco when heated has a
    very ” plastic” or artificial smell to me, however, it taste good and makes very crisp
    6. Do you have an equivalent NY style sauce recipe?


    • says

      To answer your questions: 1. No, my dough doesn’t seem dry but it is all a matter of opinion – maybe it’s dryer than what you are used to?
      2. Yes, very little rise is normal. 3. Yes, I’ve used starter and loved it but found that it was too much work to reactivate the starter every week, wait for it to rise, and then make the dough 4.I used to have the same problem. Top would cook before bottom so I moved the pizza to the top of the oven and it helps a lot! Some people even switch on the broiler after the oven has heated since at that point, the bottom is cooked from the heat of the stone. You have to play around a little with what works for you. 5. I haven’t played around with different quantities of oil, but one of my favorite NJ shore pizza places supposedly uses shortening and their pizza is awesome. 6. I have a NY pizza sauce recipe – you have to scroll up through the comments – I will list it some day soon. I use tomato puree, thin with a little water and add oregano, salt, pepper, sugar, garlic, olive oil, pinch of red pepper flakes and fresh basil is great if you have any.

      • Philip says

        Item 4, pizza top is a burnt mess. I did have the pizza stone at top of oven. I am thinking the absorbed radiant heat at the top surface of oven is doing this, I pre heated the stone/oven for 1 hour. I will try putting the stone at the bottom.

        1. Do you pre cook your pizza sauce?
        2. I read where the NY style pizzas are usually cooked at lower temperature, in the
        400 F’s. Do you agree? Where the Neapolitan style are in the 700 to 900 range.
        3. There are some small electric counter top pizza cookers that claim to get to over
        700 degrees, a heating element on top, and on bottom, and one pizza stone.
        Cooks in only 3 to 7 minutes. Looks almost like a waffle cooker. Any
        knowledge/comments of/on these?
        4. What cheese to you recommend? Dry? Sliced? 4%, 2%……?
        5. I read to put the pizza stone at the top and turn on the broiler high to get the
        stone hotter. I did and my top was burnt before crust was crisp, comments?
        6. Do you have comments on a cast iron pizza pan?

        Sorry if I ask too many questions, the engineer in me.

        Thank you

        • says

          Hi Philip – uh oh! Your strategy sounds great. Exactly what I would do.

          1. I have often read that NY pizza sauce is not precooked, and so I don’t do it (I have done it before so really it’s a matter of taste, but it’s not necessary). It is more critical to combine the ingredients beforehand and let the flavors marry by letting the sauce sit in the refrigerator for at least a few hours.
          2. My favorite pizza place in NJ will vary the oven temp depending on the outside temp. I have seen them cook the pizza from high 400s to low 500s depending on ambient room temp etc. I’m not that advanced to make suggestions based on weather but point is, yes – you are correct, high 600 and 700s for Neopolitan and lower for NY style. Some advanced pizza makers will insist though that the best homemade crust must be cooked within 6 minutes or so or you run the risk of having a dried out crust
          3. No idea but would be interesting in hearing if they work. I’m about to try cooking on a steel plate I special ordered mine, but word is that you can get one for much cheaper if you live near a steel fabrication business.
          4. I like combining a lot of different cheeses. While milk, low moisture mozz, of course. Sometimes grated parmesan and I also love mild white cheddar in the mix (I’m sure I’d hear of lot of arguments over that one, but the flavor is awesome in my opinion).
          5. All I can say is that everyone’s oven runs differently and unfortunately, you have to play around with what works for you. Ur strategy to lower the shelf is spot on.
          6. I’ve tried it and liked it (a while ago), but I like to transfer my pizzas directly onto a hot surface (stone, steel plate) so that would be impossible with a cast iron pan. Good for an alternative though!

  52. Philip says

    OK, my last post for awhile as not to dominate this blog and take advantage of your generous responses.

    1. The cast iron pizza pan is flat, allowing direct transfer to the “plate”, no sides.
    Google “Logic Pro Classic Cast Iron Pizza Pan”. I will buy and try when I start
    making decent pies. Mine are terrible now.
    2. I cooked a sauce, popular recipe, last night. Not very good, will try no cook, set in
    3. I will try the $99.00, 750 F oven, and separately a plate of 1/4″ steel, also when my
    pies are non terrible.

    A psychiatrist once told me you have to be somewhat compulsive to be an degreed engineer. I least I know why, ha!


    • says

      When I buy a stone, it must be at least 2 inches bigger than my pizza to allow space for transfer. Just a factor to consider when you are purchasing. Everyone’s technique is different i’m sure but I need at least a 2inch buffer (16 inch square stone for 14 inch pizzas) I wish I could bake larger pizza but my oven too small.
      Keep in mind that the MOST important part of the sauce recipe is finding a tomato brand that is good. Hands down this is key, cooked or not cooked.
      Curious about a $99 dollar oven that gets to 750 degrees..almost sounds too good to be true?

  53. Philip says

    And maybe my dough was dry because I used a high gluten/high protein/higher dense flour, King Author Bread flour, maybe needing more water in dough.

    • says

      You have a good point, but again it’s all relative to what you’re used to. I will post more photos one of these days and hopefully it will clarify my process at least

  54. Charlie says

    Hi Marie,

    I’m excited to try this dough recipe. I do have a question about a substitution though… if I were to use Active Dry Yeast instead of the Instant Yeast, how would the process differ in the recipe instructions? And would the water that I use to proof the active yeast be subtracted (or taken from) from the total amount of water in the original recipe?


    • says

      Use the same amount of active dry yeast as the recipe calls for – you can mix it in some of the water first to hydrate it (water should be about 100 degrees in temp/lukewarm, but not too hot or you’ll kill the yeast). And, yes – subtract that amount of water from the total needed.

  55. Philip says

    Well so much for me not posting…We baked a pizza last night with your dough at 48 hours (fermented in fridge). Wife says it’s the best crust she has ever had. I agree. Only issue – bottom was crisp, inner was chewy, but not fold-able like I remember NY pizza to be, AND thicker crust than NY pizza I know. Suggestions?

    Other issue, my “mess on top” is still there, we think because we are using the wrong cheese, it is 4% moz, but maybe wet. We will use 2% moz, drier hopefully tonight on a 72 dough. I need help with cheese please?

    Baked it on a stone, pre heated at bottom.

    I made sauce with tomato paste, water and some spices. Pretty good, I was able to control the water/thickness that way with paste, kept it on the thick side as not to soggy up top dough. Any recipes on sauce with paste?


    • says

      Glad to hear that it’s coming along If your pizza isn’t foldable, it could be that it’s baking too long, causing it to dry out too much and also too thick as you suggest. I use 11 oz of dough and stretch to 14 inches – this will give you an ideal thickness.

      Regarding cheese, try some pre-shredded combinations from the supermarket that are labeled pizza cheese. This conflicts with my blog post, but I’ve had a lot of luck lately with them. It sounds like you might be using too much sauce and cheese to end up with soupy mess. I use a ladle-full of sauce for a 14 inch pizza, which is exactly 1/2 cup. It doesn’t seem like a lot but you don’t need more. The sauce should be thin enough to spread easily but thick enough to coat the back of a wooden spoon. Cheese amount is harder, cause I do it by sight.

      I don’t use tomato paste, but you can try this: The one thing I would absolutely change is not to add rosemary to my pizza sauce (bleck!)

  56. Philip says

    OK, nice suggestions. I will ratio my dough weight per your 14″ ratios, to my 12″ pizza tonight.
    The problem with cooking too much is I cook until crust bottom is right crisp/color, so I need more heat probably, so maybe I need the steel plate. I ordered a cast iron pizza plate yesterday, so will do that when it gets in. Maybe use both steel and stone?

    OK, your sauce thickness appears to be what mine was. Funny, I saw your sauce recipe on youtube this morning and was wondering about rosemary, I WILL LEAVE IT OUT.

    What about garlic? I think no. I used onion powder, it was good. What you think?

    What about oregano, thyme, fennel?

    I understand shredded cheese has anti sticking agents, that may be undesireable?


    • says

      More heat- yes. You r trying to cook as fast as possible. I don’t think u need steel and stone. One or other. The sauce recipe is not mine. I don’t use tomato paste. It was just a suggestion since u stated that u used it in prior recipe. Only a littl oregano since it is strong and basil in season. No thyme rosemary or any other herb for traditional sauce. Garlic yes and onion is optional. Pre-shredded cheese has given me a problem but infrequently. It’s worth a shot. Very convenient and tasty combinations out there!

  57. george sultan says

    Dear Marie,
    Should the dough rise first at room temp and then put in fridge, or should it rise in the fridge, or should it rise @ room temp after 72 hours refrigeration?
    Besides what should be the temp of the fridge and that of the dough, I tried cold rising @ 38*F but the dough didn’t rise. Is flavor produced even without dough raising in the fridge? Is dough rising just mecanic, doesnt have anything to do with flavor? I use sourdough not idy. I experiment with Napoletana dough, no sugar no oil, just basic ingredients, 330 cl water, 500 g 00 flour, 1.5 t spoon salt, 1/4 cup sourdough, autolyse.
    Please help

    • says

      Hi George – I usually place it in the refrigerator directly after mixing. I do that when I plan to use it on day 2 or 3 after mixing. When I want to use it the next day, I will let it rest on the counter for about an hour and then put in the fridge. Either way, I always let it get to room temperature before baking (take it out of fridge an hour or so before baking). I don’t measure the fridge or cold dough temp. The dough does not rise substantially – you probably wouldn’t notice much but it does bubble in bit underneath (you can see if you put in plastic bag or container). The flavor is from the cold rise in the refrigerator, so not the same using warm rise, but many do it this way and love it. See what you prefer. I don’t have much advice for using the starter (sourdough) – you might want to pop over to and see if they can help. They have a forum for Neapolitan pizza.

    • says

      I’m not sure what you mean by TF? You can use 11 oz for 14 inch or 12 inch – it will be just a little bit thicker but still keeps with NY style.

  58. Philip says

    Oh, sorry, found it. Thickness Factor, which according to the people is the area of pizza / ounces of dough. For NY style they say .065 to .085. But they also say many NY go over 1.0. Yours would be .07 for a 14″, .85 for 12″, perfect for NY pizza according to them.

  59. Don says

    Hi Marie,

    Just to let you know that I tried your dough recipe and it was delish. Also, I wanted to give a tip on how to get the pizza off the peel. Lift the dough a little and blow between the dough and the peel. The pizza will float off the peel.


  60. Mike says

    Looks great but for non American visitors the measurements are a nightmare to follow. You even stress the importance of using using the scale to weight the ingredients then give us the recipe with all those oz. and cups and such. Why? Can you give us the recipe in grams and ml? I mean you even end up with “Weighing the flour is *highly* recommended. Using a cup to measure will typically yield inaccurate results, plus different flour brands have different weights ” then go against it by not giving us grams and ml so we can properly measure it. Thanks :)

    • says

      Hi Mike, I will add grams and mls. I use the scale to weigh in oz, not grams, but my scale can also be used in grams. Thank you for letting me know!

  61. Leah G says

    I just made this tonight and had a flashback to my youth in Westchester. I have been trying for years to make something even remotely close to home and you just did it for me. I used active dry yeast since its what I had on hand. For whatever reason I only got 3 pizzas but I think my scale may need a battery. i baked it on my faux stone aka terra cotta plant saucer from Lowes. topped with my homemade mozzarella. My family devoured it!

  62. says

    My dough is rising in the frig. Today is the third day when I take the four bags of pizza balls out to make pizza. Once the pizza balls have been in the frig for three days can I freeze the ones I don’t want to use?

    • says

      Yes, I’ve done that…just take out of freezer morning u want to use and then out of fridge an hour before. Flour lightly so not too sticky

    • says

      I put each dough ball in its own freezer bag (quart sized) and then take out of the freezer the morning I want to use. Place in fridge to thaw and then place on counter about an hour before you plan to use to allow the dough to get to room temp. You’ll need a bit of extra flour to coat the defrosted dough because the freezer will add moisture and make it more sticky. I’m not sure how long the dough will last in the freezer because I go through it pretty quickly. I should be fine for at least a month.

  63. jim says

    Hi I have been making this recipe for a few weeks now and have been very pleased with the results. i just noticed however that I have been using ACTIVE dry yeast. I have NOT been blooming the yeast but just following the recipe here. Should I bloom the ADY or should I only use the IDY? Any advise would be appreciated as I am a novice dough maker. Thankyou

    • says

      Hi Jim – I believe it depends on what brand you are using. Red Star does not require blooming and both theirs and King arthurs can be used interchangeably with instant yeast in a 1:1 ratio. If you are using Fleishmann’s, their website recommends active dry yeast be bloomed because the granules are larger than instant or rapid rise yeast and so they must be mixed with 1/4 cup water and 1 teaspoon of sugar (
      Hope that helps!

  64. Fifi says

    Thanks so much for sharing this incredible pizza dough. I wanted to reproduce the delicious pizza I got from my local NY pizza style restaurant (Voodoo Ray) and I’m not looking any further. I only used half of the proportions and made 2 pizzas. I only let the dough in the fridge for about 10min and used it straight away. It worked perfectly, I’ll make the 2nd batch in 2 days to see if it makes a big difference. That’s definitely a keeper !

    • says

      Hi! Glad you liked the recipe! I’d be interested to hear if you liked the dough better after doing the cold rise for a longer period of time. It gets better!

  65. Meg says

    Hi Marie! I was so excited to try this recipe so I just did, with my stand mixer at low speed, followed the directions exactly, but my dough is very tough.. Any clue why?

    • says

      Hi Meg – It’s hard to say but I would guess it’s because you either used too much flour or too little water. If you measured with cups, it helps to stir the flour and then spoon it lightly into the measuring cup because the flour is compacted in the bags during shipping. I hope that helps.

  66. Sandy says

    Hi Marie,

    I just found your website and tried to do the dough steps last night. However, it seems like it is almost impossible to find instant yeast in this area. I’ve gone to 4 different stores and all I can find is quick rise or active yeast. I used active last night, but I think I maded a booboo. I used double the amount you were supposed to and I poofed it in warm water and the sugarr (there were no isntructions int he package). I then added that liquid into the cool water in the mixer and followed the rest of the steps. At first it seemed like it wasn’t enough water, but then it all came togeher. It’s in the fridge now, and plan to leave it there for 3 days, but I wanted to ask you, do you think using double the amount of yeast and activating it with water will ruin the end results?

    • says

      Instant yeast is also called quick rise yeast. YOu can also used active dry instead. No need to proof instant or quick rise yeast, and some manufactures of active dry yeast say proofing isn’t needed. Double the yeast will definitely alter the results and you should probably use it before 3 days if possible. I think too much yeast produces a very tough and hard crust…it’s okay and it will be fine to eat, just try again.

      • Sandy says

        Thank you Marie. I did make another batch of dough and it was much better. The only thing is it got stuck inside the containers because it was very sticky, However, the pizza was amazing. Next time, I will put a little olive oil in the container to avoid the dough from sticking. I also need to get the stretching down, not as easy as it looks. Put wholes in my first 2 tries and had to restart, thankfully I had a few dough balls to play with. Great recipe and def a keeper! Thank you!!!

  67. Robert says

    Hi! I’ve new to the homemade pizza game. I’ve made probably 20 homemade pizzas using a bread machine to make the dough. I’m looking for more flavor and am going to give this recipe a shot. The recipe I had been using called for 2.5 cups of flour, so I would use a volume versus weight calculator ( to use exactly 2.5 cups based on the type of flour I was using (bread/AP/WW). So the weight of the flour used in the recipe would vary, but not the volume. Looking at your recipe, it seems that the constant should be weight, and not volume? Is that right? Thanks for your help!

  68. Cathy says

    Hi Marie
    I made you pizza dough recipe yesterday and am planning to make the pizzas tonight. Is there a reason why the oven needs to be preheated for an hour prior to baking the pizza? I am so looking forward to having pizza this evening.
    Thanks for your advise. Cathy

  69. Bill B says

    Marie–I’m hoping you can help. I’ve made this recipe and I think I’m on the right track now, but I’m definitely missing something in my technique. I hand-kneaded the dough , refrigerated for the recommended time, then put my four separate doughs in the freezer. I’m thawing them for a about a day then taking them out about an hour or so before baking. They seem a bit moist to me at this point. I dust them with more flour, form into a ball (since they’ve become thin and flat in the fridge during the initial 3 day rise. (is this the problem??) The issue I’m having is that the dough isn’t shaping nicely into a disk, but :”fighting” me as I try to shape it, and when I pick it up and try to form it with my fists, the outside stays thick while the middle is thin to the point of breaking. The flavor isn’t bad, but it still seems a bit underbaked to me, though the outside looks okay. I’m using the top oven rack at 550, but the bottom of the crust isn’t getting the doneness I’d like, which may be why the pie tastes underbaked, even the though the top is done and the edges are somewhat crunchy. Would appreciate any thoughts. Thanks

    • says

      If the dough is tearing and “fighting you”, the gluten probably didn’t develop enough. You either need a higher protein flour (bread flour) OR you can try to knead the dough longer next time. You can also try to incorporate some reballing of the dough (just fold dough the edges to form a ball again out of the flattened dough after it has been in the fridge for a day). You can use the pizza dough the same night as you take it out of the freezer. you can use as much flour as you need to reduce the stickiness – just don’t re-knead the dough. dust the top and bottom and then stretch it out. Hope this helps!

  70. Christina says

    Wow! What an incredible recipe! I have been making pizza dough for several years now and this is by far my favorite. Seeing as I am a starving college student, I will not be able to make it out to NY for legitimate pizza anytime soon. This recipe is like traveling to the east coast! I made this for my entire family and my boyfriend said it was the best pizza he has ever had (a great compliment from a true foodie). I live on an organic farm, so I love to get creative with my ingredients and make yummy veggie pizzas. Thank you so much for the tips and the recipe! We will never eat out for pizza again. :)

  71. says

    Thanks so much for the recipe I know it is an older post but I have been hunting for a great Pizza base recipe. I am in Australia but my husband is from America and he misses great pizza (it is not great here) but he loved this pizza base. Thank you.

  72. Dan says

    I have always thought I didn’t have the right flour or recipe. Never could get that nice chewy crust. Thanks to you I just did. I didn’t use a rolling pin and stretched it like the video and violas!

    Thank you. Thank you. Thank you. Or I should say, grazie mille!

  73. Kristen says

    Hope I didn’t miss this answer somewhere else: Do you let the dough rise for 3 days before freezing it or do you freeze it directly after mixing? I find that we can make 4 pizzas with this recipe, so the option to freeze 2 of the dough balls is perfect. I am experimenting with bread flour vs. all purpose. Thank you for a great recipe; my family loves Friday Pizza Night!

  74. Josh says

    Thank you for the recipe. When making the dough, I used active dry yeast in the flour and then mixed that into about 105 deg water and proceeded to mix it after that for everything to come together. I was wondering if anyone else had ever done this or what the possible effects might be. I still put the dough into the fridge and will leave it there for about 2 days. Thanks.

    • says

      Hi Josh – that should work fine. I can’t recall what brand it is, but one of them states on their website that you can use active dry interchangeably with instant, also called rapid rise. Check the yeast manufacturer website for “frequently asked questions”. Hope it came out good!

  75. says


    For NY style, I noticed you recommend dividing the dough but not forming the dough ball until after the refrigeration period. Others suggest to cut and form the ball prior to refrigeration. I will take your advice, but in the meantime do you believe it makes a difference.

  76. says

    Let me edit my last post, I had it reversed. For NY style, I notice you recommend dividing the dough and forming dough balls prior to refrigeration. Other suggest to divide the dough but not shape into balls until after removing dough from refrigerator, then letting it come to room temp. Do you believe it makes a difference?

    • says

      Hi CJ- It probably does. Honestly, I haven’t experimented enough to comment. I’d say try both ways and see what you like better. Reballing will strenghten the dough and so it’s a question of doing this earlier vs later. I’ll have to try this out next time I make dough

  77. gale says

    Having made pizza MANY years ago when my children were residing with us, I was informed by my eldest son that this was an embarrassment to him, but would I please once again make pizza for him!
    Then our grandson spent the summer with us and we had three parties with adult guests. They all raved about the pizzas made with this crust. I used NO sauce, but fresh tomatoes, peppers, onion, sausage, etc. for one and Canadian bacon, fresh pineapple, etc. for the other. I have only one stone, thus I used an enamel pan and the crusts turned out well with a parchment paper lining. When inquiry was made regarding the excellent crust, I informed them that it was simple and one guest commented, “It’s like saying the Mona Lisa is just another painting!”

  78. Tony says

    Ok, I tried this recipe twice in the last two days, I used the King Arthurs flour, made the dough exactly like the recipe, used a Sur Le Table pizza steel, etc. I do think this is a very goo recipe, however, we tried stretching the dough just like guy in the video you posted and when we get to the point where he lifts it, it starts to tear in the middle. This happened to us both times, the second time, the dough just kept shrinking back to a smaller size, I finally gave up and made a calzone out of it. any suggestions would be great as we really like the dough, were are just unable to get it to stretch properly.

    • says

      Hi Tony – did you use bread flour or all purpose flour? It sounds like you had the gluten did not develop properly. Mine has teared if I didn’t mix long enough or if I don’t use bread flour.

    • says

      Tony, regarding the dough snapping back – try adding another ounce of water next time and/or if you’re only letting the dough sit overnight, give it 2 or 3 days in the fridge. I think you’ll notice a big difference.

      • Tony says

        I used the king arthur unbleached bread flour, I also used our Kitchen aide to kneed…did it for 5 minutes, maybe I should let it go a little longer ?. On the first try the dough sat in the fridge 24 hours, second try was 48 hours. The second try was better until I tried to lift it like in the video, I should have just left it on the peel because it was pretty good. I will try again next weekend, thank you for the response.

  79. ema plazo says

    greetings from here in the philippines, i was looking for pizza recipes coz my bestfriend would like to open a small business, but i didn’t like to copy recipe here in the philippines which is either sweet and sour, or sour and sweet sauce, the dough was always that kind that seems to be just a regular slice bread that is toasted and topped with cheese… i tried your recipe after reading and putting in my heart for about 3 days, i keep scrolling and reading it on, i did the dough yesterday about 10 pm but the next day i was so excited i have to bake the half of the dough hahaha!!!! still it was as perfect as i wanted it to be, so for the next half, i pray that i wont get tempted before the third day comes…. your recommended sauce was absolute perfection, although i was to ask why it was so thick can i thin it down with a little bit of water,but the taste was great …. if you are a boy i will say can i marry you,,, hahaha, my daughter love it so much, i can make pizza now at home so greatful for you, if you are passing by here in the philippines let me know, my home is open for you… love lots emma

    • says

      What a nice message!! You have totally made my day a happier one:) I’m so glad that the recipe worked for you. Regarding the sauce, yes, definitely add water until it is a nice consistency. I’m sorry if I didn’t make that more clear in the recipe. Happy pizza eating and lots of love right back at you!!

  80. Tom says

    Hi Marie, This article is a masterpiece! It is the best single pizza article I have ever read. I have been making my own pizzas for 1 year and have spent literally hundreds of house scouring pizza forums, doing over 50 trial-and-error pizzas and I have come across most of this information before, in so many different places. This piece pulls it all together in one easy to read, detailed, spot-on at every step instructional, plus you have the perspective of your many personal trial-and-error so you fine tuned everything you learned over the years and shared it with others. I can’t thank you enough. Your recipe is fantastic, it works perfectly for me. The only thing I do differently is that I mix the dough with a food processor per the America’s Test Kitchen NY Pizza method and that works very well. I am still trying to find the best tomatoes and I loved your suggestion to try a different brand every week and that the majority of the flavor comes out of the can. I have been sticking with one brand trying to season it many different ways and was never happy, so your suggestion is excellent.

    I have just one question. Previously I have been making cracker thin pizza with the King Arthur sourdough starter and we have enjoyed the flavor very much. I agree that it is a hassle to maintain the starter every week yet every time I go without, it seems lacking. I am relatively new to NY Style, and I was wondering if you could elaborate more about the differences and why you chose the longer ferment time as a substitute. Does that really do the job for you? This is my biggest pizza question at the moment. Thanks again for a brilliant piece.

    • says

      Hi Tom! I’m so glad that you enjoyed the article on NY pizza. I know what you mean about scouring the net for information. There is such a learning curve to making a good NY dough, so once I succeeded, I wanted to share it with the world! Regarding the starter, it is simply a matter of personal preference. I just got really tired of feeding the starter, etc, and I found that I like the cold ferment dough as much anyway. There are people who cannot do without the starter, and others who would say that a true NY pizza doesn’t need it. So, I leave it up to you. For me, the cold ferment does the trick and adds that bit of flavor that the same day dough definitely lacks. Try doing a 2- or 3-day cold rise if you’ve only done overnight. If it still doesn’t work, maybe try Jeff Varasano’s dough – his uses a starter and he gives very detailed instructions on what to do (Google for more info). And yes, I’ve used the food processor too – only 45 seconds with the special dough blade. Works well! Good luck!

  81. Liz says

    I made this last night, and although I didn’t get the stretching quite right, the base tasted awesome!!!!! THANKYOU SOOOOOO MUCH!!! WQill be making again 100%

  82. Kerry says


    Please help me understand the amount of flour. I am using KA flour… Do I use 28oz. or do I use 6.5 cups? Does 28oz = 6.5 cups? Please help! Thanks in advance!


      • Kerry says


        Thank you for the clarification. I am using a scale and can’t wait until I try this recipe. Do you use KA all purpose or bread flour. Do you have better outcome with one over the over? Thanks!

        • Kerry says

          Un******beleivable. Nice crisp base and really nice chew. Crisp but foldable! No more leather dough NY’s for me. Viewers please note, that one of the most imperative steps is to flour both sides really well before opening as mentioned in the video. Also, a sprinkle on the working surface will assure a workable turntable when leveling dough and developing the rim. My dough was slightly sticky before opening and the bath of flour made it really workable. After the dough was stretched and into shape, the dough seemed to have the perfect moisture content. So slightly sticky-not so bad!
          Thanks again!


  83. says

    Hi, will try your pizza recipe , yet I do not eat that much pizza at one meal and it is just me. I would like to make a 12 inch pizza but not sure of how to downsize your recipe. Help please thank you.

    • says

      Hi Mike – The Caputo is used for the Neopolitan-style pizzas that are made with only water, flour and salt. I’m sorry but I don’t have much experience cooking those kind of pizzas. Although delicious, they require very high oven temps (600 plus) and my oven only goes to 550 max.

      • Jordan says

        I tried the caputo 00 flour and it worked just fine. I was able to stretch it out just like the guy in the video. I’ve been using Ken Forkish’s recipes (of Flour, Water, Salt, Yeast), which are very tasty and look great, but honestly I think this recipe might be better. This dough is stretchier and just feels better, and it’s easier to make too. I do intend to try regular bread flour next time. I’ll try your sauce recipe next time too. I highly recommend dried marjoram, if not in the sauce, then sprinkled on top. I used fresh mozzarella, because I was used to it from the Neopolitan-style pizzas, but I think the dry version would probably work better on this pizza.

        • says

          Thanks, Jordan! I’m reading FWSY too, and I’m really enjoying it. I used to make pizza with starter allll the time, and it was really good, but this is so much easier to make, I agree (the starter is very much worthwhile for breads IMO). I’ll try the marjoram sometime – thanks for the tip.

  84. veronica says


    I too had my dough turn out sticky like Jason did above (May 28th 2013 post) where he ended up using 36oz. of flour rather than your 28oz. I was very careful in using my fairly new scale and tried this recipe twice with the same results. My scale correctly weighs the 17.4oz. of water and all other ingredients, but the 28oz. of flour yields a sticky-stick-to-your-fingers type dough. I understand that flour from the bag can be compacted during shipment, but that does not matter if you are weighing the ingredients, right? I am using King Arthur all purpose unbleached flour. I weighed a cup of flour that I carefully stirred and spooned into a measuring cup and leveled it off gently with a butter knife. This cup weighed 4.63oz. which is pretty close to 4.25oz. taking into account human error. This is really bothering me! I don’t understand why your dough comes out perfect every time when mine comes out sticky when all other ingredients weigh out correctly. I don’t want to, like Jason did, shoot all the way up to 36oz. and compromise your recipe that you worked so hard to perfect. If I keep throwing flour at the problem, am I still going to have a NY pizza dough? Please Help!!!!!


    • says

      I wish I could come over and help you! The first thing that comes to mind, in absence of measuring errors, is that the dough becomes much less sticky as you continue to knead it – are you hand kneading or using a machine? Either way, you can try mixing the flour and water for 2 to 3 minutes and then let it rest for about 10 minutes, then knead again – see if that helps. Otherwise, I’d say knead it a little longer – sometimes what looks like a sticky mess at first ends up really coming together after a few minutes of mixing using a stand mixer.

      Email me if you have any other questions! Happy to try and help…

  85. Susan says

    Looking forward to making this dough today and enjoying it this weekend. Ever tried freezing the dough to use later? Thoughts on whether it will work or not?

  86. says

    Hi Marie, I do not have a pizza stone so my question is will I still use the same temper and cooking time or will it be different.

  87. Reed says

    Hey, came across your website looking for a good NY dough. I’ve been making pizza at home for 20 years with the family, but have never been happy with my NY crust. I followed all the directions and can already tell there’s something different with this crust. I should have really been measuring my ingredients for all these years. Tonight’s the night and I’ll let you know what the kids think.

    • Reed says

      Okay, my dough was great! What took me so lone to find a good dough recipe that works? I was looking to get a much thicker end crust and was guessing I’d just split the dough in thirds or halves? Anyone tried doing that?

      • says

        Hi Reed – it depends on your definition of “thick” – traditional NY pizza is not thick, but you can certainly use this dough to make a good thicker crust pizza (not Chicago style, which is more biscuit-like). You can either make 12 inch pizzas instead of 14 inch to give you a slightly thicker crust and if that’s not thick enough, try dividing dough into 3rds.

  88. says

    What a world of difference a scale makes just starting back to baking things and did not use my scale and always had problems with the dough but not anymore.

  89. Mauvees says

    Can you use regular yeast instead of quick rise? Is so what change would I have to make in making the dough. Or should I just use the quick rise?

    • says

      Sorry for the delayed response…do you mean active dry yeast? If so, yes, you certainly can. For many manufacturers, it’s a 1:1 substitution with the instant/quick rise. It’s best to look at the manufacturer’s website (the FAQ) because I noticed there are some differences..

  90. Antrhony says

    Great looking recipe! Going to try it.

    2 questions: 1.) How to you recommend I get the dough onto the hot stone if I have no peel. What would be the best method? 2.) You add yeast and salt together in the water and the water is cool. I have been making Italian Bread for yours and have always added the yeast to warm water mixed with sugar. I was always taught that yeast does no like salt at all when letting the yeast activate in the warm water. In fact, your recipe does not even call for the yeast to go in the water at all. You mix flour, salt and yeast together dry. That is so different than what I have ever done for bread. But I guess pizza crust is a lot different than bread, huh?

    I will fallow all your steps exactly and see how it goes. Excited to try this! :-)

    • says

      Hi Anthony – if you dont have a peel, you can use parchment paper instead. Open your dough ball and lay it gently on the parchment paper. you can then use a pizza pan or cookie sheet to slide it in. To answer your second question, I sometimes vary this a bit, but the directions on the site are to mix the salt and yeast into the flour (if you are using instant/quick rising yeast). This is a little different than adding them both to the water. you can still do it the way you describe but instant/quick rise doesn’t need “activating” or “proofing” – active dry yeast sometimes needs to be dissolved in water to activate it. Some newer brands of active dry yeast allow you to use it the same way that instant yeast is used (that is, doesn’t need proofing). I’d recommend reading the manufacturer website if you’re using active dry yeast.

  91. Moggy says

    10 stars! We have been searching for several years for the perfect crust recipe. I have tried it all, even spending a big chunk of change ordering Tipo 00 flour from Amazon, only to be disappointed. Made a batch of this dough on Friday afternoon and just tried one ball of it today – made a beautiful pizza for our lunch. Hubby said it was the best dough ever and wanted to know where I found the recipe. :) Thank you, I finally have a ‘keeper’ recipe. I hope to use another ball of the dough to make calzones tomorrow night for dinner. Any tips? Should I use the same temp/cooking time? Please help me make the perfect calzones so I will forever be a heroin in the eyes of my man. :)

    • says

      So glad to hear you like the dough! I’m not an expert on calzones though, but if you have a good dough, I’m sure that’s half the battle. Good luck!

  92. Cristina says

    Make this pizza yesterday for diner (dough was make 3 days before like u say and keep in the fridge) on pizza stone on bbq and must say was amazing…my husband say that was a perfect dough and wish and my buns to look the same!! Anyway I was happy and must say this is the perfect recipe (read and all tips)!! THANK U !!!!!!!!

  93. Anthony says

    Thanks for your replay. So with the dough on the parchment paper I can slide in the pizza putting the pizza and parchment paper on a flat cookie sheet and then slide it in. Do I leave the parchment paper in during cooking? Just place pizza and parchment paper on stone?
    Also, I guess I was not aware that there are two different kinds of yeast you can get. Active Dry vs. Instant/Quick. I will have to investigate and experiment with that. I have always used Fleischmann’s Active dry that comes in a jar. – This one here:
    But in the title for this page it says Fleischmann’s Quick Rise Instant Yeast – but says Active Dry Yeast on the jar. Are they the same or different? Guess I need to study up on yeast and really understand this amazing stuff. :-)

  94. doug says

    I just found this site. I really like it! I have just in the past few months started making pizza at home. I have been using Kenji Lopez’s (Serious Eats) recipe for NY style using a food processor. It is very similar to yours. My question is my dough comes out tough and difficult to stretch. I used fleishmans active yeast added directly to the dry ingredients (KA bread flour) in the processor. I also divide the dough after mixing with very little kneading and place it in the fridge. I usually use it in 4 to 5 days. Is the elasticity and toughness of the dough due to the active rather than rapid rise yeast, the long time in the fridge, or some other factor? I thought that it was how it was how it was supposed to be until I asked the guy at my local pizza shop to show me how he stretched his dough and after purchasing a disc of dough from him and getting it home to experiment on found his to be soft and pliant and held the stretch without tearing. Sorry for all the questions but the info you have provided to others on here is great and was hoping you could offer some advice. Gonna mix up a batch using your recipe while the games are on today.

    • says

      Hi Doug – how did the dough turn out Sunday? When I hear of tough dough, I often think that the hydration is too low; in other words, too little water. Others have said that overmixing can produce a tough crust but that doesn’t seem to be the problem with your dough. I would increase the water slightly in the recipe until you find a consistency that works for you. It’s definitely not the kind of yeast you are using -that shouldn’t make a difference. When dough is hard to stretch, it’s usually because the gluten is not properly developed. It either hasn’t rested enough or not mixed enough. I usually don’t have much luck with doughs that are unmixed. Incorporating a warm counter rise may help.

      • doug says

        Thanks for the reply. The dough came out about the same. The taste is fine but It is difficult to stretch. Since I have so little experience with pizza dough maybe it is only me who is being difficult. I will try adding more liquid next time. I will let you know.
        Again thanks

  95. antonis says

    great dough,,use to live in usa n.j and now in greece,,, miss the good pizza but with this recipe brings back a lot of memories thanks so much,,,

  96. Rob says

    This dough recipe is just perfect, I tried with a stone and only using the oven trays, both came out just perfect. I have been looking for ages to get a good tasting pizza base and this one does it, a little sprinkle of corn meal over the base before the topping finishes it off for me!

  97. Mike says

    When using your recipe above with 00 Flour (Napoli Antimo Caputo-The Chef’s Flour) what is the weight or measurement I should use? I usually take the 2.2 lb bag 1 Kg, and mix a batch that makes 4.5 pizza’s ( 18 inch pizza). I will modify your measurements so I can still mix a full small bag of flour. I am looking forward to trying your receipt given I have not had much luck with my dough stretching with my current recipe although the recipe I’ve been using is close in ingredients, I am thinking it’s all about the type of yeast (and maybe I’ve been using to much) and the process of the cold rise.

    • says

      Hi Mike – I don’t have much experience with the 00 flour. From what I understand, it’s a popular flour for the Neopolitan type pizzas. That said, I know the hydration factor is important when using the 00 flour and it will be much runnier compared to when you use an all purpose or bread flour because the 00 flour is milled so finely. That said, if you really want to use the 00 flour, I’d experiment by using less water than called for in my recipe – maybe add water a little at a time until you get a nice consistency or use a few ounces less? I’d also consider making 2 different batches both (use OO in one batch and another batch with bread flour) and see what you like better. Yeast type shouldn’t make a huge difference but the amount used sure does and the cold rise works wonders too!

  98. says

    Hi Marie. Thanks for all your efforts so that we all might benefit the rewards. 1 question: The dough I made over the weekend did not rise after it’s 24-48 hr trip to the fridge (we only used one ball so far). Other recipes I’ve tried have risen (doubled) as per their instructions. Is that the IDY? The dough was delicious tasting, but I too had some trouble stretching out to 14″. It got might thin; thinner than the NY pizza I grew up on in Jersey. I feel I’m skirting around the edge of something wonderful here and will experiment a few more times. Oh, by the way, I used High Gluten flour. Might it need a little more water?

    • says

      Hi Bill – the dough does not rise much – just some bubbling on the bottom. If you’d like the pizza a little thicker, stretch to 12 inches instead of 14 inches. It also depends on how much dough you are leaving around the edges for the crust.
      The flours that I use are either 11.5% protein or 12.5% protein – perhaps yours was a higher protein content? Try adding more water because it sounds like you have a very high protein flour.

  99. Johnny C says

    I’ve been trying to perfect my pizza making skills for more than 20 years. This is the crust I’ve been so desperately searching for. This is the missing link! Without a doubt this dough along with my original sauce and topping combinations is quite possibly the best pizza I have ever had any where ever! I’ve been using too much yeast for all of these years I guess, I can’t believe that 1tps. For 6 cups of flour would work but it does along with the slow Rise in the refrigerator excellent! Thank you so much.

  100. Aaron says

    OK, I’m getting mixed messages everywhere I look for pizza recipes& this site has more contradictions than most. Not to mention it isn’t too clear. The 1st thing asked for is 28 oz. of either all-purpose or bread flour, which supposedly is 779g, when in fact, that converts to about 793.78g, & making matters even more confusing, in parentheses under that we’re told to use 6.5 cups of King Arthur Brand or 6 cups of Gold Medal. do we use that in addition to the 28 oz, or in place of it? All the other ingredients have faulty conversions, too. 1 tsp. is 4.92g, not 3.5. 2.5tsp+12.32g, not 15.6. 2 tsp. is 9.85g, not 7.8. and 3 tsp. is 14.78 ml, not 11.8. You need to do some serious editing on this page.

    • says

      Hi Aaron – I use King Arthur brand flour, which weighs 4.25 oz per cup. So, if you take 28oz and divide by 4.25 you will get 6.58 oz, which I rounded to 6.5 cups. Also, the weight measurements are more accurate than the volume based measurements. My pizza dough is based on baker’s percentages. For example, if a recipe calls for 0.4% yeast, which might equal 3.5 grams or 0.75 teaspoons, I’m not going to tell the reader to add 0.75 teaspoons of yeast. The weights are always more accurate but I myself do not even weigh the yeast, I just round it and it comes out fine. I appreciate your comment though and will try to make things clearer. No doubt, it’s difficult because everyone is using a different brand of flour and some folks are using volume measurements while others are using grams or ounces.

  101. Pawlie says


    You’re a sweetie! Thanks for sharing this recipe and your tips with us. Thru the years I’ve tried to make my own dough only to be frustrated to the point of abandonment until I try again a few years later and the frustration starts all over again ( along with the abandonment.) Finally after 20 odd years, I have made a pizza dough I actually adore, and I have you to thank! Thanks again, you’re the best!

    • says

      I’m so happy to hear this! I can totally relate – it took me a while too and finding this recipe was the catalyst for this website as I wanted to share the recipe and shout from the rooftops! Ejoy:)

  102. Selenia Sharma says

    I wrote you privately but still I need to know how to cook a 14 inch thin pizza in the middle before the cheese and sauce get cooked fisrt? I cook it for 10 to 12 minutes and it still isn’t enough time? Also how much flour do I use for a 14″ inch pie? I have a pan with holes. Can I use with a pizza stone or without? Where do I put this, bottom rung of oven or top or broiler? for how long? I appreciate all your help. I don’t taste anymore since my stroke but I want to do this for my husband,
    Thank you,

    • says

      Hi Selenia – the dough recipe on my site is for four fourteen inch pizzas. Each dough ball will weigh about 11.5 ounces; if you like a thicker NY style pizza, the dough should only be stretched to 12inches. The rule to get a foldable yet crisp crust for that size is no more than 6 minutes back time at high high temp, 550 degrees on a very hot stone that has been preheated for an hour. YOu will need to add sugar to the dough since most home ovens can’t compare to a commercial pizzeria’s oven. You can put the pizza pan right on top of the pizza stone on the top rack in the oven (slide in the pizza/pizza pan on top of stone after it has been preheated). I hope you regain your taste sensation soon – that must be tough:(

  103. Jen says

    For your awesome pizza in the pic, did you use all purpose flour or bread flour? Also, can the dough be made in a bread machine?

    • says

      Hi Jen – I’ve used both all purpose or bread flour, but I recommend bread flour. Sorry I can’t recall which I used in the picture but if I had to guess I would say bread flour since that’s what I use most often

  104. tim says

    I was going at it all wrong! With these tips and recipe my pizza have gone from flat and cakey to leavened and tastey.

  105. Samantha says

    Hello Marie, I haven’t tried your recipe yet but I was planning on it this weekend. You have amazing reviews and I love pizza so I am looking forward to it. I had a question thought. Do you mix all of this by hand or could I use a Stand Mixer?

  106. Martha says

    Excellent recipe! But, I am not able to copy/paste so that I can put a copy on my hard drive. I would love to be able to make the additions that I found in other comments and keep an electronic copy on my computer.

    • says

      Hi Martha – I think you can click the print button and save it that way? I’m not really good at tech and not sure why you can’t copy/paste but someone just recently told me the same thing about my photos. I’m guessing it’s a built-in feature of the site theme that I’m using. In any event, email me (see contact page or click the little envelope that is currently near the top right of the page) if you can’t get that to work and I’ll send you an electronic copy of the recipe. I’m not sure i can help you with the comment-directed changes…

    • says

      Hi martha – this has been bugging me and so I just figured out something that might work. YOu can click on the print button that is in the recipe button. After the pop-up appears you can copy and paste from there instead of printing the recipe out. Hope this helps!

      • Martha says

        LOL Marie, Don’t worry about it. I tried that too and it only brings up my printer options. There is not a pop up of the recipe. It may be my system. No biggie. I will just print it out and scan it. Thanks for all your help though. We are going to have pizza this weekend and the grand kids are going to make the dough…..using your recipe. :) I will give feedback when all is done. Thanks again!

  107. Jenni says

    What a great recipe!
    For as far back as I can remember, my dad–bless his heart–was on the quest to make the perfect pizza crust (practically until the day he died over 25 years ago). He tried so hard, tweaking his recipe over and over again but never quite discovering how to get that thin, chewy yet crispy coated crust. Too bad he left us before the advent of the internet, google, and your wonderful contribution here. On my first try, I made a pizza with a crust that I’m sure my dad would have considered to be “perfect”. Thanks so much for writing with so many process details that even a first-timer couldn’t go wrong.

    • says

      Jenni, I’m so glad to hear the recipe worked for you! I agree that we have a huge advantage these days using the internet for recipes and cooking tips. It’s a great thing. Thanks for sharing the story of your dad – it made me think of my own dad and his love for the kitchen. Wonderful memories.

  108. Taylor says

    How do I know when the dough is kneaded enough? I can never tell. In that same vein, how will the final results differ if I under or over knead the dough?

    • says

      Hi Taylor – this is a good question and one that would be answered differently depending on who you ask. It also depends on the protein content of your flour. If you are using bread flour for pizza, I feel overkneading could result in a very tough and leathery crust. So, I’d say to err on the side of caution and knead less especially if you are using a cold proofing method like I describe – it could be easier to use all purpose flour but you have to be careful of the brand because you want the protein content to be pretty decent (I use King Arthur; the brand matters) – their AP flour’s protein content is maybe 2% less (11 to 12%) than their bread flour (up to 13%) and it can result in a more tender crumb, which some people prefer. So, the answer is to make a note of your knead time and knead less if you are finding the crust to be too tough. Underkneading dough can result in less gluten formation and can result in a “flat” pizza – but this won’t happen if you use a cold proof since the gluten will develop in the refrigerator over time (think how the no-knead doughs work). I hope this is helpful – it is a tough question to answer and one that is a personal choice based on your preferences taste-wise.

  109. Samera says

    HI! Looks like a great recipe! But I was wondering if I could substitute the IDY for active dried yeast? because it’s all I have!
    This is pretty Urgent!
    Thanks x

  110. Pete says

    Was really psyched to find this recipe! Have been trying and trying at this recipe for about a month now and have probably made about 7-8 pizzas in our Viking D3 oven. Still doesn’t seem quite right! So I thought I would post my findings here and see what you think I may be doing incorrectly. I suspect the majority of my issues stem from the baking in the Viking oven.

    Tools utilized: Viking D3 oven, Pampered Chef pizza stone (gotta be about 3/8″ thick). This oven only goes up to 500 degrees.

    My baking process: I pre bake the stone at 500 degrees for 1hr. Then I put the pizza in and cook for 4-5 minutes, basically until the toppings can no longer take the heat.

    What I’m seeing:
    1. No matter what I do, the crust underneath does not brown as it should. I get about 1-2″ of brown, crispy crust on the outer rim of the dough where clearly there is enough heat. But underneath the cheese/sauce area (inner pie) it continues to come out of the oven with a lackluster crust.
    2. These toppings get overheated quickly. The cheese absolutely blisters faster than the crust will cook.
    3. The dough on the outer rim of the pizza seems well cooked and is crispy. The dough on the inner portion of the pie is chewy and doughy.

    Things I’ve tried to troubleshoot:
    a. Freeze the cheese and sauce while the stone is preheating. No dice, same issues.
    b. Freeze toppings, turn off oven once pizza is on the stone (hoping for stone, itself to do more of a slow cook to the crust). No dice.
    c. Freeze toppings, turn off oven, turn on broiler to get quick heat from top to bottom. No dice, same issues.
    d. Relocate pizza from bottom to top, and from top to middle. Same issues.

    Am I not letting the stone cook long enough? Do I need to get a different stone or perhaps a perforated sheet so heat can get to the inner pie?

    Is this oven not cooking hot enough? Or is it cooking too hot?

    Also, is there a cheese brand you would recommend? So far Poly-O has been the most flavorful for us.

    And lastly, I’m hoping to get more flavor onto the crust’s outer rim. We’ve been brushing it with butter and then tried olive oil. Wasn’t much of an improvement. Any suggestions?

    Help! And thanks for reading!


    • says

      Hi Pete – Hmmm…this is tough. I will say that my pizza isn’t really done in 4 to 5 minutes either but my oven isn’t burning the top by then either.

      That said, maybe your oven is just really strong. After preheating the stone, try lowering by 20 degrees or so. After all, the stone is cooking the bottom and it sounds as though the stone can’t keep up with the oven’s power of cooking the top.

      Everything else you tried is what I’d recommend and I would keep doing the cold toppings and partially frozen cheese. This is what we have to do when we don’t have pizza ovens at home.

      Maybe buy a cheap oven thermometer (CDN brand) too and check the true temp of the oven.

      I don’t favor any brand of mozzarella cheese, although it has be to low-moisture so it doesn’t make your pizza soggy and fresh grated works nicely. Try different combinations too like parmesan, asiago, etc.

      For the crust, I find that I get nice flavor from the extended cold ferment and don’t generally use other flavor enhancers; maybe you need a garlic-infused oil- that would certainly kick it up!

  111. Bee says

    Hey thanx for the post. I am from Philly currently living in Olympia, WA and I miss the east coast pizza.

    I only have active dry yeast… HOW do I go about incorporating this into the recipe rather than instant yeast since the active needs to go in water first???


  112. Rachelle says

    Hi. Thanks for the recipe. I made two batches recently and am in love!!!
    I followed your recipe exactly, weighing everything and let set in the refrigerator for three days. Took dough out for two hours and then started to make the pizza. The dough would hardly spread out. I followed the video, but it was like elastic?? Took the other ball out of the fridge and it was not. It spread out fine. Next batch a week later the same thing happened. Any ideas on where I went wrong. The pizzas were all good, just the dough would hardly spread. Thank you!!!!

    • says

      It sounds like the gluten was not developed enough – maybe mix it a little longer next time – that might help. I’m a little confused about why one ball stretched ok and the other did not. Did you make separate batches? Email me and maybe we can trouble shoot some more..

  113. David M says

    Truly a perfect crust. I couldn’t wait to try it so I let one dough ball rise and ate the pizza in a few hours. It was a tasty giant New York slice that folded perfectly. Can’t wait until I let it mature for a couple days for try number two. I used the sugar in the recipe and mixed in active yeast and had no issues with anything. Used a pizza stone, cooked at 550, and it was done in four to five minutes. My whole family loved it. Thank you for your excellent blog.

  114. Blake says

    Best Pizza ever think you so much! I have made pizza tons of times and while it was pretty good nothing compares to this. I love New York style pizza. The 14 tips and the video on how to work the dough just made it all come together for me. PS I shared this on Facebook its great!

  115. says

    Hi Marie,
    I’m Monica from Indonesia.
    You know I really feel happy that I found your website. And I found your pizza tips.
    It is really help me to make my own pizza. And with your tips finally I can make delicious pizza.
    You’re right with slow rise = much better flavor. I have tried this and this is be the way how I make my pizza now.
    My husband and friends love it.
    I posted pizza recipe and tips on my blog and link back to your website. But I use bahasa Indonesia. However I have google translate in there if you would like stopping by to see what an Indonesian made with your recipe.

    Thanks for your tips Marie.


  116. Gordon says

    I used my normal bread recipe: Sugar and yeast, dissolved in warm water (I call it, “Waking up the Yeast”), once foamy add flour and salt (I also added: Garlic powder, Onion powder and Oregano), knead and add flour as needed until smooth. I forgot the oil. I then put my dough in the frig for two days (nice bubbling on the bottom). I pulled it out to warm it up and it stretched out really nice (using floured surface). I used a non stick 16 inch pan with holes in the bottom instead of a stone @500 degrees. Don Pepino sauce, whole milk mozz cheese. It was exactly like Ny style! I have always used my dough the same day I make it, it is more bread like, the pain of waiting a couple days really paid off, it was perfecto! This “cold rise” method would work well for a baguette as well, or even better, Stromboli!

  117. Marty says

    What would portion of water to flour be if I were using 00 flour. I have a wood fired oven and this flour is suited for high temps. Thanks

    • says

      Honestly, I would probably search for a Neopolitan pizza recipe. From what I recall, the ideal dough for a wood fired oven is very wet – this dough is not very wet. If you’d like to give it a try, just substitute the 00 for the bread/all purpose and see how it works for you. It’s tough to say because I haven’t used 00 or a wood oven..

  118. Kata says

    It is absolutely perfect. I have made it and it was delicious. Altough, I put some corn in it and it was good. You sould try it! :)

    • says

      Hi Kata – sometimes, I put cornflour on the bottom of the pizza peel and I like the flavor it gives! I did find that it burned though so I stopped using it. Do you add corn flour into the dough? Sounds good!

  119. Nancy says

    If I’m cuting the pizza dough recipe in half do I cut the yeast to 1/2 teaspoon also? Thanks for the recipe.

  120. Nancy says

    I have tried to make NY Pizza dough so many time with other recipes and it never works. Going to try yours…. I cut the recipe in half… and adjusted using King Arthur Bread Flour. Here is two questions.

    When I put the dough into freezer bags for the frig do I put some oil on the outside of the dough?

    Should I take the air out of the freezer bags?

    Here is my ingredients:
    King Arthur Bread Flour 18.2 oz (about 3.25 cups)
    Water, 8.7 oz (cool to room temp) (slightly more than 1 cup)
    Instant dry yeast, ½ teaspoon
    Salt, little more than 1 teaspoon
    Sugar, 1 teaspoon (optional)
    Olive oil, 1 ½ teaspoons

    Can you post what the ingredients would be for 1 pizza? Thanks wish me luck… been trying for years. Nancy

    • says

      Hi Nancy – I don’t think the bread flour calculation is correct? Are you making 1/2 recipe of my NY pizza dough? If so, the flour should be 14 oz not 18.2 oz. Let me know what size you want to make your single pizza and I will give you the amounts. My stone only fits a 14 inch pizza, although I’d love to make a larger pizza.

  121. Nancy says

    I have Sir Lancelot Hi-Gluten flour would that work better than bread flour? If so how much should I use?


    • says

      Hi Nancy – I don’t think for this pizza. I would use bread flour or even all purpose if you have one with a highish gluten content. Try the bread flour first, and then experiment to see what you like best. Higher protein flours have the potential to produce a really tough crust if you knead too much but if you don’t knead enough you don’t get proper gluten development.

      • Nancy says

        I thought I read a previous post saying if using KA Bread Flour you used more… maybe I read it wrong. Anyway I want to make only 1 pizza 14″ for me and my hubby using KA Bread Flour. Would this be right?

        King Arthur Bread Flour 7 oz
        Water, 4.35 oz (cool to room temp)
        Instant dry yeast, ¼ teaspoon
        Salt, ½ teaspoon
        Sugar ½ teaspoon
        Olive oil ¾ teaspoon

        Do you put oil on the dough ball before refrigerating it? Thanks again.. Nancy

  122. James says

    Love making this. Thank you for the recipe. While pizza parlor ovens have hot surfaces because they are on all day, I don’t like consuming the energy it takes to preheat a stone for an hour. So I use perforated aluminum pizza pans. The perforations don’t allow using cornmeal or semolina to prevent sticking, so I spray a little Pam on them before laying the stretched dough on. Another problem is that even though the pans are perforated, since aluminum does not conduct heat well, the crust is still underdone when the cheese can cook no longer. So after it bakes just enough to stiffen the crust, I slide it off the pan and directly on to the oven rack. The other option is to pre-bake it for a few minutes, take it out on the piel, put the toppings on and then slide it back in on the rack.

    I also like a bigger pie, so I use 16″ pans. That requires an adjustment of ingredients. But the ratio is not 16/14 = 1.14. Rather it is 16 squared:14 squared = 1.3. That’s because a pizza is a really cylinder with a radius (r) and a height (h). The volume of a cylinder is pi × radius squared × height. So in a ratio of the volumes of the 16″ to the 14″ pizzas, snce the thicknesses (heights) are the same, all terms cancel out except the squares of the radiuses, leaving 16 squared/14 squared, or 1.31. Here is the ingredient conversion:
    Original Mult x 1.3 for 16″ pizza
    Flour (oz) 20 26.2
    Water (oz)17. 22.8
    Yeast (tsp)1 1.3
    Salt (tsp) 2.5 3.3
    Sugar (tsp)2 2.6
    Olive oil (tsp)3 3.9

  123. matt satow says

    Excellent recipe! How would you modify it if you wanted to use a sourdough starter instead of instant yeast?

    • says

      I’ve never used starter in this recipe. the only thing you’d need to modify is the amount of yeast but offhand I don’t know the conversion of starter to instant yeast

  124. Morty says

    Hey Marie,

    first off, awesome recipe. I’ve made this recipe so many times. One question though. I used freezer bags yesterday and one of them wasn’t sealed completely airtight. Does this make a difference?

    • says

      Hi Morty – do you mean there was a bit of air left in the bag when you sealed it or do you mean some of the bag ripped or wasn’t sealed? If the former, I’d say no big deal. If it’s the latter, I would say it depends on how long the dough was in there. It has never happened to me so I can’t say for sure but if it’s only been a short time, you might be ok. Sorry I can’t be more helpful.

  125. K says

    Hi, my dough has been in the fridge for about 72 hours, I’ve got a few questions

    (I used Gold Medal Flour for Bread)

    1) What are the implications of too low or too high of a dough temperature after kneading? Mine read about 85-86 after 5 minutes of hand kneading.
    2) My dough was not sticky at all. The only other time I made pizza dough, it was impossibly sticky (that dough didn’t turn out).
    3) Is it important whether you leave the ziplock bag open or closed in the fridge?
    4) Do you have a favorite sauce?

    • says

      Hi Kyle – too high of a dough temperature usually means that the fermentation will occur too quickly compromising flavor. I’m not sure how much that would affect a cold fermented dough like this one but your temp wasn’t that far off. The NY doughs aren’t really sticky. The hydration (the percentage of water in dough) is simply not as high as other pizza doughs – that’s just the dough style. The ziplock bag should be closed to prevent the dough from drying out and a crust from forming. I’m always experimenting with sauce recipes. I have one on this site that has some good feedback. the most important part is usually high quality tomato sauce (I love Muir Glen or San Marzano. I’ve also used a Cento 6-in-1 that is amazing but hard to find. Hope this helps.

  126. Lissa Lou says

    Just wanted to let you know that the pizza dough was wonderful!!!! Done on a stone in a gas grill, crispy and tasty! Thanks for the great recipe and tips!

  127. says

    Wow! I made this today and it was incredible. I have tried many many times to make a decent pizza crust and failed. This was definitely as good as I have had in NYC. I made ia mistake and used Active Dry Yeast instead of instant but it turned out terrific! But I had trouble with stretching the dough on the peel. I could not find the instruction video you mentioned anywhere.

    Thanks for the recipe!!

  128. jun says

    i want to make a couple dough. so if want to make pizza anytime i want. can i preserve the dough in the freezer for more than 3 days or a week? and what the first thing to do when i finish kneading the dough. let it cool in the ref for 1 night and then put this in the freezer for 2 days. or put directly in the freezer for 3 days or more? im beginner for making pizza dough i want to try this recipe sooner.. tnx..

    • says

      Hi Jun – I’ve frozen the dough for up to a week before and it has been fine. I haven’t really tried it for longer than that but you can probably freeze it for up to 1 month. After kneading it, shape it into a round flat and place it into a freezer bag. I usually take the dough out the morning that I’m going to use it and just put it into the refrigerator to thaw. I take it out of the fridge when I begin to preheat my oven (usually takes about 45 to 60 minutes)

  129. Roark says

    Best pizza dough post ever! I tried it today and it was amazing. I have been trying to make good pizza dough for at lest 10 years and this finally did it for me! THANKS!

  130. pamela says

    I read the careful not to degas part when taking it out of the fridge from the rise. I’m a total newb…How do I stretch or pat it out without doing so? Or direct me to where you posted it if my infant/toddler haze caused me to totally miss it. Thanks- Can’t wait to try! Love your blog!

    • says

      Hi Pamela – there is a video just before the recipe (right after tip 14). It’s a youtube video that shows a man in a pizzeria. The most important thing is not to use a rolling pin for this style of pizza.

  131. urooj says

    Woah! I just made a batch of these yesternight which I then divided into 4 balls. Two I kept in the refrigerator for dinner tonight and I froze the other two balls right away. I see you mentioning here to give it a one day proof before transferring it to the freezer! Do you think those two balls of dough I froze right away are goners??? :(
    I would die if that happens Lol
    What I had in my mind was that I would put those dough balls in the fridge the night before and then the next night I would keep them on the counter for two hours before finally baking them! Would this method fail??
    Because I have made this recipe before and the balls which I froze right away didn’t come out well!

    P.S. Your ideas are great and I love how you took time to reply to each and every comment! :)
    Love you Marie! This is my first comment :)

    • says

      Hi! Thanks for your kind words:) I don’t think I’ve ever put my dough straight into the freezer. I usually freeze when I realize that I can’t use all 4, so it would normally be after 2 or 3 days in the fridge. Your method sounds reasonable to take out the night before and then do a counter rise. I’ve never done it that way, so I’d be interested in hearing how it works out for you! Good luck!

  132. Chris Breasley says

    Unbelievable. Love it. Work out perfect. U do perfer the crusty base more as I have tried both all purpose and 00 flour. With your sauce I just added some red wine with some paste , it really work a treat. Thank for your help:)

    Chris from down under

    • says

      Hi Chris – never tried this with the 00 flour, but I do prefer the AP flour to the bread flour, although the latter is what I recommend people begin with as that is supposedly the “real” NY style crust.

      Glad you liked it! Red wine sauce sounds heavenly!

  133. Bonnie says

    I just wanted to thank you for your blog and recipe. My husband and I both grew up in NJ where there are Mom & Pop pizza shops everywhere, so we are used to a New York style pie. He joined the military in 1986 and we have lived many years in the Carolinas and most recently Virginia. We quickly learned that, the further south that you go, the less pizza tastes like what we were use to. This prompted me to set out on trying to make my own pizza at home. We recently bought a Pizza Kettle Oven insert for our grill and just used it with your recipe for the dough. The only change that I made to your recipe was that I used a fine 00 grade pizza flour. I’m happy to say that the result was almost dead on to the pizza that we grew up with! I can’t thank you enough for both the recipe, and the video on how to form the dough.

    • says

      That’s great Bonnie! I’ve been dying to try the Pizza Kettle Oven insert…I’m glad to hear that you like it. It’s definitely on my wish list! I am currently using the Pizza Steel for my indoor oven because my pizza stones kept breaking.

  134. Richelle says

    I’m sorry if this has been asked already, but there are a lot of comments to go through! Can you make this dough in a breadmaker? Thank you! :)

    • says

      Hi Richelle – I don’t believe anyone has asked that question…unfortunately, I’m not familiar with using a bread maker. I’ve read mixed reviews, so the best advice that I can give is to try it out and compare to using a standing mixer (if you have one) and even hand kneading. It certainly can’t hurt to try. You can also use a food processor but the dough should only be mixed for 45 seconds or the gluten will be damaged/shredded. Good luck and have fun experimenting!

  135. Caitlin says

    Hello! I just attempted this dough. For some reason the dough was Very sticky. I followed the measurements exactly. Any reason in particular the dough would be almost runny?

    • says

      Hi Caitlin – Hmmmm…I really couldn’t say. It definitely should not be runny. It’s a 62% hydration dough, which is not a wet dough (ie, not a runny dough). I wish I could be of more help but it’s hard to say without being there with you. I hope that you can try again if you are feeling up to it..

  136. Steve says

    This recipe is amazing, I just made the best pizza of my life. I used your dough and made a cheesy crust pizza and it was just fantastic, the texture of the dough is perfect. I also did one yesterday and the dough definitely wasn’t as flavourful, the extra 24 hours really made a big difference.

    I made an album of photos if you’d like to see:

    • says

      Hi Steve – your pizza looks so good! Thanks for sharing the photos. Yes, the overnight fermentation makes a huuuge difference in flavor. Once you get used to it, you definitely get spoiled:)

  137. Brian says

    Hi Marie,
    I have just started experimenting with home made pizzas. I have come up with a great sauce but am having trouble getting a good crust, after many attempts. I have not tried this recipe yet but will try this weekend. I am using a stone in my bbq to bake. Just a couple of questions, what does “careful not to degas” mean? Also, in the video above, the dough seems very dry and easy to stretch. My biggest problem is having the dough spring back without stretching. Any suggestions on how to get the dough to stretch easily? Thanks.

    • says

      Hi Brian – I don’t have trouble with the dough springing back using this recipe, although I have experienced what you are describing with other recipes. I think the long rest period really helps with that. Also, NY style pizza dough is not a “wet” dough and so that’s what you are seeing on that video. Careful not to degas just means try not to press down on the whole dough ball (ie, don’t press the air out of the rim or what will eventually be the crust). And don’t use a rolling pin, and you will be fine – good luck, I hope you like it!

  138. Mitch says

    Marie, great recipe. Love it! I love it so much I would love to make some pizzas during the week after work. So my question is, since by the time I get home from work I do not have time to take the dough out of the fridge and wait 2 hours for it to come to room temp. Would it be ok to take the dough out of the fridge in the moring before I leave work and let it sit at room temp for 9 hours? I have those cool bags that keep food hot or cold for 3 hours. I could always put the dough in the bag which would of course lessen the time it would be at room temp.

    • says

      Hi Mitch – you could take your dough out as soon of fridge as you start preheating your oven when you get home (2 hours is much too long), and it will be fine. Honestly, I’ve used dough that isn’t at room temp as it’s fine. I would not let it sit out for 9 hours though..hope this helps!

  139. mike says

    This is great! i halved the dough, cooked 1 after 24 hrs and 1 after 72 and the 72 hr one was much better. I do add some wheat glouton because i do like my pizza dough to be a little chewier. on the sauce thought, instead of tomato puree, i used peeled diced tomatoes and put the stick blender to it for just a couple pulses. I found the tomato puree to make too rich of a flavor, where the diced tomato sauce was much lighter, plus the final product looked like i rememberd it out east! this is exciting.

    • says

      Great to hear! I’ve moved away from puree’s one thing about cooking, you are constantly tweaking things. I probably should update that!

  140. myles says

    Hello Marie, this by far is the best pizza dough I have ever made! That said, i am on a health kick and would like to try making pizza using whole wheat flour. Have you come across a recipe as good as this using whole wheat?

    THanks in advance.

    • says

      Hi! I’ve had the same thing on my mind! I think you can probably substitute half of the flour using a white whole wheat, but I havne’t done it myself yet and not sure how widely available white whole wheat is around the US. Most wheat flour is the red wheat which is much more bitter. If I come across something, I’ll do a post…sorry I can’t be more help here.

    • says

      Hi Tara – I use instant mostly (redstar or SAF brand). I used to use active dry yeast but instant is more convenient for me. I’ve heard some people say that they prefer the flavor from the active dry as it promotes a slower proofing

  141. David W says

    Marie, I have tried many different doughs for making pizza and I am glad I found yours. It is the best I have tried so far. Last year I made an out door pizza oven and it takes me about 3 hours of burning wood to get the temperature of the floor to about 800+ degrees. I can do a pizza is about 3 minutes.
    The thing that I have to ask you is in adding the olive oil. I mix everything that you stated in the order you state, (weighing flour, water) and when it all comes together and does not stick to the sides, I add the olive oil, I only add 2 teaspoons, and then everything sticks to the bowl, taking the dough out of the bowl is a mess and trying to make it into a 12″ shell is hopeless. Cannot form it and tears most of the time.
    I have stopped adding the olive oil and now I brush it on after the shell is formed.
    Any tips as to what I might be doing wrong? Every recipe I see most call for olive oil and some want 2-3 tablespoons, but of the others, yours is the BEST.

    • says

      Hi David – it’s hard to say without seeing your exact process but one suggestion would be too try adding the oil earlier in the process. Maybe that will help. Also, mix more because if the dough tears, it’s usually a sign that the gluten hasn’t been developed enough. you could also try mixing flour and water first just until mixed, then let sit 20 min undisturbed. then add the other ingredients and mix for several minutes.

      • David Williamson says

        Thanks Marie, I will try that as I have to make some for this coming Saturday, celebrating our granddaughters birthday and all the grandchildren love the pizza and always rave on the taste of the dough. (so does everybody else)

  142. Janice says

    Hi Marie,

    Thanks for this recipe. I have been looking for a good NY pizza recipe for years. I can’t wait to try it. You suggest not using pre shredded cheese. Should you grate your own cheese before placing it on the crust?

    • says

      Hi Janice – I hope you like it! A good NY pizza also depends on proper baking. That is, high heat and using a baking stone or steel. With regard to cheese, I used to grate it fresh but I’ve been cheating lately and buying the pre-shredded (shhhh….our secret, k?) :)

  143. urooj says

    Hi Marie!
    I just wanted to ask whether i can make calzones or pizza pockets with this dough? Or basically anything which requires pizza dough? Or does this dough work best for this pizza only?
    Also, can I make a slightly thick crust piiza with this dough??
    Thanks for the recipe!
    I adore you.

    • says

      Thank you for your note – you made me smile! YOu can use this dough to make anything pizza dough -related, so yes, pizza pocket, calzones, etc. You can also make it thicker, sure. You would just have to adjust your cooking time, of course. Enjoy!

  144. Shane says

    I am having an issue finding Instant Active Dry yeast in my local supermarket. There are only Rapid Rise and Active. I did find one that was made by Red Star called Instant Active Premium, but that doesnt sound like the right one either. Can I substitute? Is it known by another name by chance?

  145. Shane says

    So I tried this recipe, and followed it to the T. It came out AMAZING! I have been making pizzas for a while now, and while they turn out good and tasty, never better than most pizza shops. Until now. Thanks Marie! One trick I do that might help others, I put two pizza stones in my oven, on two racks close to each other. I preheat the oven at 500 or 550 and put the pizza on the bottom one. The second stone really does a good job of cooking the top of the pizza while the lower one does what you would expect to the bottom.

  146. Erin says

    Hi I just found this recipe the other day while searching for “easy pizza dough recipes” because I usually use pre-made bases and couldn’t find any at the store! I’ve tried a few dough recipes before only to have total failure (too chewy, dough crumbles apart, etc.) every time.

    This is the first time I have made proper pizza dough and the flavour was AMAZING!!!!! not flavourless like every other recipe I’ve tried (and the icky pre-made bases!)!! Thank you so much! I will be using it again and again from now on, and will send it to everyone I know!

  147. Sheila says

    Thank you so much! I have been searching for the perfect pizza dough recipe and have finally found it thanks to you! The recipe seems quite forgiving too-I use active dry yeast and it seemed to work just fine. I also lost track of the amount of flour I was adding but just added enough to make a wet dough-sticky but not too sticky.The next day I made a test pizza and brought the result with me when I picked up my pizza obsessed daughter from school. She declared it to be the best pizza she has ever eaten! The crust is awesome-crispy,chewy,holey,yummy!
    Truly cannot thank you enough-finally my pizza is as good as restaurant pizza!

  148. Alison says

    Thank you so much for this recipe. I have been doing my own version of “home made” pizza for a year or so but wanted to take it to a new level and WOW, this is the best yet! Even managed to stretch and shape my dough (very amateurishly!) after watching the video. This is so simple (the only difficult part was waiting 3 days for pizza!) and so good. My daughter said it is the best she’s ever had – amazing! Thanks again.

  149. judy colannino says

    I just made the dough and put it in the frig. And I’m not for sure if I remembered to add the sugar. I think I did, but if I forgot, am I screwed?

    • says

      No worries – it will still be fine without the sugar, but may be a little pale after cooking. The sugar helps the crust brown in the home oven setting. I’ve forgotten the sugar too before.

  150. Jestep says

    Just amazing. I used a food processor instead of a mixer as a suggestion from another pizza article. Basically ran it to combine the ingredients. I don’t think I worked the dough for more than 2 minutes. Quartered, fridge for 3 days, and it was absolutely perfect. There were so many air pockets in the dough, I don’t think I’ve ever seen dough like it. Used a grill pizza stone at about 600 degrees. By far the best dough I’ve ever been able to make. This is a restaurant quality recipe without any modification. Great taste, great texture, not going to waste time with any other pizza dough recipe again. We had a family pizza competition, and this handedly beat everyone else’s dough including the one actual chef in our family.

  151. Rick says

    I’m confused. You say up front that “This recipe make four 14″ pizzas or can be halved to make two 14-inch pizzas.” Which is it, FOUR 14-inch pizzas or TWO 14-inch pizzas?

  152. Mary W says

    Hello Marie, I’ve just recently started making my own pizza at home and your recipe really inspired me. The only problem I’ve been having is that when the pizza comes out of the oven, there is a layer of raw flour on the finished product (from stretching). It leaves an unpleasant chalky aftertaste. How do you get passed this?

    • says

      I would brush off extra flour before beginning to stretch out the dough. and if you are using a peel to transfer the dough make sure that the peel is well floured…hope that helps!

  153. shana says

    I just made this for the first time last week and, full disclosure, haven’t had a lot of experience making pizza at home. I made the full recipe, put dough into 4 separate bags and placed in the refrigerator for 3 days. I shifted them to the freezer from there as my (schedule didn’t allow me to make for several days. I removed one dough from the freezer on Saturday morning, placed in the refrigerator for about 8 hours and then on the counter 2 hours before trying to stretch it. I tried following the tips in the video you posted but it wouldn’t stretch. It kept bouncing back into the original ball shape. After many attempts to do it the right way, I finally rolled it with a pin. Even then it was stubborn to stretch, never got as thin as NY pizza and I definitely degassed it. Any idea what my issue was?

    • says

      Hi Shana – it’s hard to say but probably guessing that the gluten was not sufficiently developed. How long did you knead it? By hand or mixer and what kind of flour did you use? There are so many variables..

      • shana says

        I used the dough hook on a Cuisinart hand mixer. Do you recommend doing by hand instead? It’s possible I didn’t do it for the full 4 to 5 minutes as well so I’ll make that adjustment next time.

        • says

          I use my dough hook too but using a kitchen aid. Sometimes with my mixer, the dough just spins around the hook and it not really being kneading so look out for that and adjust accordingly. 5 minutes is usually good

  154. mark says

    hey Marie great recipe but
    I’m having some problems I used fletchmans pizza yeast which I think is an IDY but once I took out my dough after the first 24 hour trail is was so loose no body at all. I could not even get it to keep shape to form the crust. once I read the label of the yeast it said it contained dough relaxers and its meant to make a pizza after 30 min no proofing o rising needed. have you heard of this or think this could be the culprit for my no body pizza dough? I used a digital scale to weight my stuff out, so I’m pretty sure the measurements are good. I’m in the Dominican republican and i used a flour from here do you think it could be flour problem or hydration etc?

    • says

      I’ve never heard of pizza yeast, but I am intrigued! What kind or brand of flour did you use? The dough should not be overly wet or droopy so something definitely not right..hard to say though without being there with you.

      Being the pizza nerd that I am, I just called Fleishmans and they assured me that you could sub the pizza yeast for the instant yeast 1:1 but that there were dough relaxers like you said and they said that those dough relaxers would change the texture of the dough, but it shouldn’t make it too soft. Is it possible that there was a error in the measurement of water or oil (ie, too much)?

  155. mark says

    It’s possible I used a digital scale but there is always potential for error. the flour was a local flour here in the Dominican republic pasta princessa but I’m sure you probably not familiar with but they don’t really include a lot of info on there package so its hard to say. would the position in the frig effect it? I set it on the bottom, I’m wondering if its to cold. the only other factors I noticed would be the dough relaxers, water as you said, frig temp or I noticed the container i had the dough in had a lot of condensation when i opened it up a lot of water drips appeared to have falling in or around the dough while it was being fermenting. I will attempt process of elimination to fix the problem. If i cant find the instant yeast as the recipes calls for can I use active dry yeast with a substitution ratio? and will it affect flavor?

    • says

      Hi Mark – the flour is the most important ingredient and if it is not suitable for bread it might be the cause. See if maybe you can call the manufacturer and ask how much protein is in the flour. It should be at least 11% or 12% and some like it even higher, like 14% but I think it can sometimes be too tough. I am wondering if you might be using durum or semolina flour since it is labeled pasta? It is white or yellowish? For the yeast, the active dry would be fine, and some actually prefer it because they say it helps the dough ferment more slowly

  156. mark says

    its an AP flour, that’s just the name of the company. As far as getting a hold of them asking protein content well that prob would not be so easy here lol I think i will remeasure the recipe to make sure there were no errors and use a different yeast. also i plan on wrapping it better to avoid condensation.

  157. Ben says

    What sauce do like on this? I’ve made super simple to super complex. I like to keep it simple but my wife prefers the more complex roasted tomato and vegetables sauce.

    • says

      I have a pizza sauce recipe on this site that you might want to try. The most traditional NY pizza sauce is uncooked and lightly seasoned with any combination of salt, black pepper, oregano, garlic (fresh or dried), red pepper flakes, and onion powder. Drizzle of olive oil sometimes too. I’ve had Boardwalk pizza with a cooked pizza sauce and that’s good too! I don’t have a recipe for that though…

  158. David says

    What are your thoughts about me reducing the amount of water to do 65% hydration for Tipo 00 flour, but keeping everything else in your recipe the same? Will the dough come out alright?

      • says

        Hi David – I guess it depends on why you want to increase the water…I don’t have much experience with 00 flour. Also, I”m assuming that you know 00 flour comes in all types of protein content so please make sure the protein content is in the 12% range.

        Because 00 flour is so finely milled it actually needs less water compared to traditional American flour so I would first try using the recipe as written. 00 flour is often used in Neapolitan pizza which is baked in a very hot brick oven (800 to 900 degrees) and so those doughs are much wetter because of the very high heat of the brick oven. Such a wet dough is not needed for NY pizza. hope this helps

    • says

      Hi Kg – Interesting, I’d never heard of yeast affecting the extensibility of dough. I have heard people say that ADY yields a slower rise, with more flavor but given the cold rise of this recipe, either IDY or ADY will be slow. To increase extensibility, I use autolyze technique (for bread making) but I am going to play more attention to the ADY effect you describe.

  159. JUAN BERNINI says

    This pizza dough was excellent!. I used my green egg grill!! It turned out to be the best pizza I ever cooked. I didn’t have the time to let it sit overnight. So I mede two pizza today after let the dough set fir 3-4 hours. The other two are still in the refrigator. I cant wait to made the other two using the rest of the dough

  160. Alan says

    Hi Marie,

    Growing up in NJ in the 80s, most pizza joints would have the cheesy greasy orange oil folded pizza to die for. I think this might be close (not to suggest this is greasy or over cheesy). Point is, I now live in Maine and its either wood burning/brick oven pizza or chain pizza (yuck). No one here knows what NY pizza is. I’ve made grilled pizzas and used fire bricks on my gas grill to find a little peace of mind. Also the fresh buffalo cheese is is nice but not what I’m looking for. So, here are a few questions. 1. Can I use the fire bricks in the oven in place of the stone (how would you do this)? 2. Have you ever tried butter in the sauce? 3. I use corn syrup in some of my other bread recipes. Would this work in place of sugar? 4. For 2 1/2 cups of flour, is 1 pkg instant dry yeast too much?



    • says

      Hi Alan! I know how you feel – we lived in the Midwest for a few years, and although I absolutely LOVED detroit pizza (especially Buddy’s!!), I did miss eating NY style pizza! I’ll try and answer your questions but I haven’t experimented enough to know how other options work, so I can’t speak about the firebricks or corn syrup. The sugar is only to get browning on your crust. The photo that is shown on my site is before I started adding a little sugar – sugar has really made a big difference in my home oven to get the dough browning well. I’ve never tried butter in the sauce but I sometimes drizzle a little olive oil. Try the butter and see how you like it…about the yeast, yes! that’s definitely too much. 1 pkg has about 2 1/4 teaspoons, and my recipe for ~6 cups flour uses only 1 teaspoon:) Back to the oven set up, if you live near a steel mfg, getting a precut 1/4″ plate is usually dirt cheap and will last forever! Good luck

  161. L MacPhee says

    You say you use steel for your pizza because your stones keep breaking. You also say you broil your pizzas. The broiling is why your stones keep breaking. Using the broiler and/or cooking at temperatures above 450-475F will crack stoneware.

    • says

      Good point, but I only began using the broiler method after I purchased the stone from what I remember (but it’s been a loooong time since I used a stone). The last stone that I bought was actually made for use in a kiln so I’d assume that the broiler heat wouldn’t have caused it to crack? I was perplexed because it is rated for firing temps up to 2200 degrees. But honestly, I don’t remember what happened – I may have dropped it, it may have been the temp changes? I dunno though because it did end up breaking and I haven’t looked back. I LOVE LOVE LOVE my pizza steel. The best thing is that if you live near a steel manufacturer you can get a precut size of 1/4″ steel for dirt cheap. Otherwise, you’d have to order it online and most of the cost is in the shipping but if you add up the cost of all the darn pizza stones that I’ve broken and all the “order out” money that I’ve saved, the pizza steel is a huge bargain IMO :)

  162. Guilherme Losch says

    Hi and greetings from Brazil!
    I made this recipe and it is incredible!
    Can you describe how do you bake it with the broiler method?

    • says

      Hello! I preheat my pizza steel (or stone, whatver you use) for about 45 minutes on a rack within about 6 to 8 inches from the top of the oven. After I launch the pizza onto the stone, I switch on the broiler to cook the top while the heat from the stone or steel cooks the bottom. Sometimes I use cold sauce and frozen cheese so that the toppings do not burn before the crust is cooked. Unfortunately, even oven runs a little differently so you may have to play around to see what works for you

  163. Cullen says

    I am having the same issues as “Jason” was having. When I measure out one cup of KA All Purpose flour it weighs 5.6 oz not 4.25 oz. My scale is working fine. (I work in chemistry so massing things on digital scales and using densities is something I do every day. Everything I weigh other than the flour comes out correct.) I have not actually made the recipe without using 6.5 cups yet. My new scale is on the way and I am going to make this based on grams. I also have a new stand mixer now, I’ll let you know how this comes out. (Kneading by hand before, the dough was always too sticky and never seemed to come together, hence me always adding to 6.5 cup flour, perhaps with the stand mixer I won’t have that issue.) I have tried this recipe compared to others on the net and this is the one I always come back too. I like that you don’t proof the yeast and you use less yeast, some how I think this makes a big difference, at least toward giving a taste I like. I am actually kind of excited to do the recipe and get the hydration closer to what you have intended. The cold rise is also THE way to go. It also helps the dough keep longer and lets you spread out when you make your pizzas, instead of having all your dough ready all at once when you do warm, quick rises.

  164. sanya says

    i dont have instant yeast easily available to me but i do have active dry yeast. could you please tell me how can i incorporate that into your recipe as i really want to try it! thanks :)

  165. Eric says

    Amazing. By far the best I have ever made. This rivals any of the best pizza places I have had and in most cases blows them away. The video showing how to stretch the dough was incredibly helpful. THANK YOU!!!!

  166. Guilherme Losch says


    Can freeze the entire piece of mozarella and shred it frozen and put on top of dough?

    Is this the same thing of freezing the shreded cheese before topping?


    • says

      Sorry for the delay – I don’t think it would be feasible to shred a frozen piece of mozzarella. I would shred first then freeze or you can freeze the shredded stuff from the store.

      • Guilherme Losch says

        You are right. The frozen mozzarela becomes to stiff to shred. Best to put in the fridge on the day before making the pizza.


  167. Rachel says

    I love everything about this recipe, not only has it given me amazing dough but also taught me how to properly shape the pizza dough (I was using a rolling pin before, very embarrassing) Ive found that leaving the dough in the fridge for a few days really makes it the best dough it can be however, from making this recipe a few times Ive found that its really best when you take the dough out of the fridge at least 4 hours before making it. I suppose it depends on the temperature of your house but it really amazed me how long it takes for the dough to come to room temp.

    • says

      Hi Rachel – glad you like it! Yes, the rise time definitely depends on kitchen temp as if it’s too hot, the dough could blow out. I’ve never let mine sit that long. Might be fun to experiment a little

  168. LWGreenly says

    Recipe looks great. I’m going to start the process tonight and give it a try. A couple of my tips for your perusal are below:

    You mentioned that you use a baking steel instead of a stone because of breakage. I cured that some years ago by going to a pottery supply store and purchasing a kiln shelf. They’re about 3/4 inches thick and can withstand a couple of thousand degrees. No problem with cracking, lots of surface area, and they hold heat well.

    I took my oven rack to the supply store and laid several standard size shelves on it. I found one with the correct width, but it was too long. The proprietor said I could order one from the factory with the length that I wanted, so that’s what I did. Forty-five dollars and a week or so later, I had a baking stone that filled my oven rack (with an inch clearance all around for heat circulation). Alternatively, if you have to buy a shelf that’s too long, you can take it to a tile shop and have it sawn to size for a couple of bucks.

    Like you, I’ve frequently used flour and/or cornmeal on a peel, but I’ve discovered that rice flour works great, too. It’s sort of like little ball bearings, doesn’t absorb water well, and doesn’t seem to burn as much.

    • says

      I love the idea of rice flour! I’m going to try that…I keep it on hand to flour my bannetons when making my Tartine bread.

      Regarding the kiln shelf – I did use one. I really don’t understand or remember why but mine did crack :( Crazy, I know. In no way am I pushing Baking Steel,but I was reading an article from Serious Eats that said the steel higher conductivity results in a better pizza. Food for thought?

  169. James says

    Great tasting pizza, closest to a real NY pizza I could find. One problem I am having is the crust is too crunchy, you cannot fold the crust without breaking it. Cooking on a pizza stone, 8-10 from the top of the oven at 550 and in 4 minutes it’s done! How can I stop it from getting too crunchy on the bottom? Top is coming out just fine.

    • says

      Perhaps you are kneading the dough too long or are using a flour with too high a protein level? Try using a good all purpose (I love King Arthur brand) or kneading less. Hopefully that will help. Sometimes the bread flour doesn’t give the desired results…

  170. Jean Carlos says

    As reluctant as I was to weight the ingredients I have to say that it is the way to go. Thank you for taking all the guess work out of it. I have made this recipe multiple times with great outcome every single time. I must confess that they taste better without using a rolling pin but I have to use it since my shoulder gets burned out. Thank you!

  171. Tim Adams says

    I just got a new Pizza Que for Christmas and have been searching far and wide for the perfect dough recipe and came across this one. For New Years eve party (yes I had to take time away from the party to leave this review) I made the dough 2 days in advance (exactly as you described) tried it out tonight and it was a HUGE hit. Thanks so much! I had a couple people ask me for my recipe and my pride was to tell them it was an old family secret, but I shared this site with them. Looking forward to experimenting with some of the other flours will let you know what I find.

  172. Thom says

    I tested this dough against the dough I was already using and my guests prefer this one 3 to one. What I am hoping to do is increase the recipe amount. I would like you assistance in bulking the recipe up to starting with 25lbs. of flour without increasing the yeast amount to the point where it overproofs. I have had that happen before with other dough recipes. Can you help? Thanx.

    • says

      Hi Thom – sure, glad to help.

      Refer to the following dough calculator:

      Input the number of pizza dough balls you’d like to make as well as the size (12 inch, 14 inch etc)

      Then, enter the following values: Thickness Factor, 0.08; Water 62%, Yeast, 0.4%, Salt 1.5%, Oil 1.5%, Sugar 1% (you’ll also have to choose whether you are using instant yeast (IDY) or active dry yeast (ADY) or fresh yeast and the kind of salt you will use.

      The tool will then tell you how much flour, water, etc you will need in order to make the number of balls you’d like in the size you’d like.


  173. Nina says

    Hi there.
    Moved from NY 1999 and pizza is maybe the most missed food there. Last weekend I made this pizza with my daughter. Used pizzasauce, that my mother in law taught me years ago. Unfortunately my NY borned husband passed away few years ago and was not here with us to taste this pizza. It was as good as I rememered. Brought tears to my eyes. Me and my daughter ate two pies together and had one of the best moments and remembered much missed and loved father and husband while eating our pies. Thank you for sharing this recipe. Oh and by the way, made another batch today :). We’ll have pizza-sunday coming up.

  174. Rhett says

    I live in high altitude and am just trying this dough out. It’s in the fridge now, but it feels REALLY sticky. Should it be? Do I need to add flour to adjust for altitude?

    • says

      Hi Rhett – My first question was about accuracy of measurements but I see that you did use a digital scale.

      The dough should not be very sticky. I don’t know much about high altitude baking since I’ve never been in that situation but everything that I read is saying that you would need to use less flour not more so I don’t think it’s an altitude issue.

      Also I’ve read anything below 5000 feet sea level does not need adjusting.

      What kind/brand of flour did you use? Was it raining or humid when you mixed the dough? This can happen.

      It couldn’t hurt to quickly check the accuracy of scale:

      You can still use the dough. When you divide the dough or get ready to use it, flour it very well on both sides before forming the pizza and if using a pizza peel make sure you flour that really really well also.

  175. Nancy says

    Dear Marie, for posting your recipe for NY Pizza Dough. Have tried many different pizza doughs over the years and I like yours the best! Have the four dough balls in the frig and will be ready tomorrow, the three day mark. Born and raised in Central NJ I have missed the east coast pizza since moving to Pueblo, Colorado 20 years ago! Also find your help hints, pictures and especially the video most helpful. Again, Thank You!!!

  176. Tom says

    I just made this, plan on trying it tomorrow. I just realized it shows no “rise” time? Did I miss it?
    Thanks! Can’t wait to try…..

    • says

      Hi Tom..yes that’s correct it works fine that way. However if you like a light crust u can do a bulk rise for 1 to 2 hours depending on temperature and then divide and place in oiled containers then to fridge for 1 to 3 days…enjoy

  177. Mark says

    About your blog Marie–Ya you nailed this recipe. Ive only been to NY and Chicago once but that’s all it takes to get hooked on the pizza. Making pizza and sauces has been either a hobby or obsession of mine (haven’t figured out which yet) for quite awhile. There was a question about using a bread machine earlier. I tried it and it works fine. I just had to add small amounts of water during the initial mixing to get the correct consistency. Thanks again

  178. chris says

    I was looking for a restaurant style NY style pizza dough and found this recipe to be more thin and crispy
    with hard crusty ends. I followed directions and prepared dough in kitchen aid mixer. I let dough sit in fridge
    24 hours and removed to room temperature 2 hours before baking in oven at 550 degrees. This is temperature
    I have always used with my pizza oven using store bought dough with great success. by the way I used 18 oz
    dough ball for 16″ pizza which is standard. Unless something went wrong?

    • says

      Hi Chris – Authentic NY pizza is definitely thinner than most people are used to. Using 18 ounces for a 16 inch pizza, you’re going to get a pretty authentic thickness ratio (in thinness in this case!). Try using 20 ounces of dough for 16 inch pizza next time. If you prefer a lighter airier pizza, try proofing the dough for an hour or 2 (depending on ambient kitchen temp, warm or cool) after you are finished kneading it. Afterwards, divide the dough into balls, oil your containers and place dough balls covered airtight.

      But to your initial point, NY pizza is not really an airy light pizza but you can most definitely use this recipe to make it lighter. Other thing is which is key – use all purpose instead of bread flour if you want a lighter crust. I think you will much prefer the dough with those modifications (ie, all purpose flour and adding a bulk rise). The oven temp is hard to comment on as everyone’s oven runs differently but if you have had luck with that temp and you’re finding the pizza bakes well in a relatively short period of time, I’m guessing it’s not a problem? With oven temp, if you bake too long, the pizza crust dries out and becomes too hard. The goal is to get a crisp yet foldable crust. Good luck and happy baking!

  179. Rob says

    Hi Marie. Just made my first batch last night and can’t wait until Friday night to cook!

    You wrote:
    “Hi Gloria – the dough is best used on day 2. That is, 2 days after you mix it. I froze this dough and it is still amazing. Mix it, separate into individual dough balls, let it sit in fridge for a day, then put it in ziplock quart sized bags. Remove the bags from the freezer the morning you plan to make pizzas and place it in the fridge. When you are ready to make the pizza let the dough balls sit on the counter fir about one hour to get to room temp. Good luck!”

    Your Recipe Says:
    “Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]) and place in sealed quart-sized container or freezer bag and refrigerate overnight or up to 72 hours (After much experimenting, I have concluded that I like 3 days best).”

    Question 1- I’m confused by the discrepancy between these 2 statements. Should I have followed the recipe and put the dough balls immediately into the bags (as I did) or should I have left them sitting in the fridge overnight before putting them in bags.

    Question 2 – I added some olive oil to the inside of the ziplock bags because a dough recipe I previously made had me oil the dough ball before rising. Have you ever done this, or dough you have any opinion about it?


    • says

      Hi Rob – hello! Thanks for your question (btw, nothing wrong, first time commenters all wait for admin approval to reduce spam, which is so out of control on these types of blogs). anyhow, about the discrepancy…over time my tastes do change, but I think what I meant was that if you are going to freeze the dough, do it by day 2. Honestly, I haven’t had too much experience freezing this dough, I just make it a few days ahead when I need it. I’ve been using it anywhere between day 2 and 3. Seems like day 3 is the sweet spot, but not a huuuge difference IMO compared with day 2. And to your second question, yes, absolutely oil or spray the container or plastic bags with oil. I will add that to the instructions because that’s important to do. thanks!

  180. chris says

    I tried this dough again and the results were not that good. The dough was very dense, did not brown correctly and the ends were crusty but not very stretchy in the middle. In fact, my pizza looked just like the baked pizza pictures posted on this thread and you can see their crust is not brown on theirs either. This dough recipe has the same texture as sour dough bread and that’s what it was like, sour dough bread pizza! While it was still edible, it was the NY style crust I was looking for. I’ve had much better pizza with frozen dough balls from Walmart and Sam’s Club. If you are looking for a recipe for authentic NY style pizza dough this is not the one.

    Past comments below:


    January 11, 2015

    Hi Chris – Authentic NY pizza is definitely thinner than most people are used to. Using 18 ounces for a 16 inch pizza, you’re going to get a pretty authentic thickness ratio (in thinness in this case!). Try using 20 ounces of dough for 16 inch pizza next time. If you prefer a lighter airier pizza, try proofing the dough for an hour or 2 (depending on ambient kitchen temp, warm or cool) after you are finished kneading it. Afterwards, divide the dough into balls, oil your containers and place dough balls covered airtight.

    But to your initial point, NY pizza is not really an airy light pizza but you can most definitely use this recipe to make it lighter. Other thing is which is key – use all purpose instead of bread flour if you want a lighter crust. I think you will much prefer the dough with those modifications (ie, all purpose flour and adding a bulk rise). The oven temp is hard to comment on as everyone’s oven runs differently but if you have had luck with that temp and you’re finding the pizza bakes well in a relatively short period of time, I’m guessing it’s not a problem? With oven temp, if you bake too long, the pizza crust dries out and becomes too hard. The goal is to get a crisp yet foldable crust. Good luck and happy baking!


    January 11, 2015

    I was looking for a restaurant style NY style pizza dough and found this recipe to be more thin and crispy with hard crusty ends. I followed directions and prepared dough in kitchen aid mixer. I let dough sit in fridge 24 hours and removed to room temperature 2 hours before baking in oven at 550 degrees. This is temperature I have always used with my pizza oven using store bought dough with great success. by the way I used 18 oz dough ball for 16″ pizza which is standard. Unless something went wrong?

    • says

      Hi Chris – sorry the pizza didn’t work out for you. I can assure you it is a very authentic recipe and one that was developed based on a collaboration between NY pizza aficionados and a professional bread baker (Tom Lehman). The pizza in the photo was done before I began adding sugar to the dough – I now recommend it. I also have changed how/where I cook the pizza in the oven (6 to 8 inches from the top on a baking steel). You may have more luck posting your results and questions on the website. Please remember that folks like me post these recipes out of the kindness of our hearts to share with strangers and while I appreciate constructive feedback or questions, coming to the site with mean spirited comments is not very helpful or appreciated.

  181. Norma says

    Hi Marie, Some people asked about the sauce for pizza. I don’t have a pizza Stone and use my aluminum 9×13 pan. I buy Italian bread dough from the bakery. One pound of dough makes a 9×13 pizza. I found by putting the mozzarella on the dough first and then the sauce, it does not come out soggy and the cheese does not burn. I use one 8 ounce can of tomato sauce ( not puree or crushed) for each pan and add oregano and sometimes garlic powder. My 5 boys always raved about it and their friends commented that I made the “best pizza”. We always had “unexpected friends” arrive on Friday nights!! (Pizza Night). Hope your recipe works for me without the stone. I always put the pan on the bottom of the gas oven for about 5-8 minutes to give it a head start to prevent sogginess. One of your commentors mentioned that aluminum does not conduct heat, and I believe her comment is incorrect because manufacturers are putting aluminum on the bottom of their stainless steel cooking pans to conduct heat throughout the bottom for even cooking!!

    • says

      Hi Norma – It should work just fine but of course will be different if you’d bake it on a pizza stone or steel. I use a different recipe when baking thicker, pan pizza. I’ve never tried the NY dough for pan pizza – let me know how you like it!

  182. KJ says

    FINALLY!!! THANK YOU! Followed everything exactly as stated, and it was a result to be excited about. The only substitution was 00 flout instead of all purpose/bread.

  183. Bill says


    A few times a year I’m fortunate enough to enjoy a great NY style pizza while traveling. And, although the local pizza shop has good pizza … it’s just not the same. Well, I retired recently, and decided that maybe I can learn how to make great pizzas at home. I did a Google search and your site was the first one to catch my eye. I read the entire site and watched the video on how to stretch the dough. By the way, the picture of your cheese pizza convinced me that I was on the right track.

    My wife gave me moral support and showed me where to find the necessary items in the kitchen. We followed your advice and used a scale to make the dough … everything went smoothly. We then made the sauce from your tomato puree recipe and waited 24 hours for the dough to rise.

    I was a little nervous when it was time to stretch the dough, so I watched the video again. To my complete surprise, stretching the dough turned out to be a simple task. I just followed the steps in the video and it turned out perfect. At this point I added the sauce, cheese and toppings and baked it on a preheated cookie sheet. The resulting pizza was wonderful and we enjoyed it very much.

    We’ve now made several pizzas and have graduated to a pizza stone. The pizza stone was a nice addition to the process and allows us to produce really “great” pizzas … the crust is fantastic!

    Please accept our sincere “Thanks” for sharing your recipes! We can now enjoy great pizzas at home whenever we want.

    Your kindness for sharing is truly appreciated!

  184. Lints says

    Hey! Thanks for this recipe, it works really well and tastes good. Unfortunately I encountered some problems with the dough sticking to my peel before sliding it off onto the stone… do you have any tips for how I could avoid this in the future? I followed the recipe word for word.. perhaps I should reduce the amount of water?

    • says

      Hi! The dough can sometimes be sticky but it’s not really a very wet dough. Kneading it a bit more makes it less sticky and *flouring it very well on both sides* before you “open up” the ball (ie, shape it into the pizza) really helps. In other words, when you take the dough ball out of the plastic bag or container that it is in, place it on a very floured surface and sprinkle some more flour on top so both sides are well floured. Also you must flour your pizza peel (I use wooden ones) and really rub the flour into the peel using circular motion. Hope that helps!

  185. says

    This is one of the best posts I have seen for making pizza. Between recommending weighing the ingredients and the great video it is hard to go wrong. The video helped me a lot since I think I was being too “nice” to the dough. Between being more aggressive and using less yeast I was able to get the pizza I have been looking for! Thank you!

  186. Christina Peters says

    OMG. Wow! I have never made pizza before and I grudge paying £16 for a pizza from Doninoes so I set out to find a recipe to make my own and I am SOO glad I came across yours!! It is phenomenal! So easy, so tasty and mess free!!! Plus it’s homemade goodness for my 1yr old daughter, omg I can’t thank you enough for this fantastic recipe! I am passing around to all of my friends! :D

  187. matt says

    excited to try this. question – does it matter that you use 1 qt. containers? all my 1 qt. containers are currently in use. will a 2 qt. container work? could i put two of the balls in one of the 2 qt. containers? thanks!

    • says

      Hi Matt – you can use quart sized plastic bags (eg, Ziploc) if you don’t have enough plastic containers. Spray the inside of bag or container with oil or wipe the inside with oil before placing dough balls inside. I wouldn’t put 2 balls together because they will stick together during the overnight proofing.

  188. matt says

    hi, marie,

    i used the 2 qt. containers (one ball in each) and the dough worked out really nicely after letting it sit in the fridge for 24 hours. i did not use sugar but the flavor is great. going to be serving four tasty pizzas tonight for the super bowl. already have the next four balls in the fridge, this time with sugar and in ziplock bags (found that i had some). i am going to let it sit for 72 hours then freeze and see how it goes. i have been looking for a good pizza dough recipe for many, many years. most of the ones we have used in the past were so flavorless that i resorted to buying dough from the frozen food section. After much trial and error, we found that “house of pasta” brand dough was the best (very good, actually), but this recipe is better – and i like that i can make it myself (now, i just need to make my own sauce). the only drawback (and it is very minor), is that the 326g balls were a bit small to give me the crust i would want for a true “new york” pizza (we are new yorkers, born and raised and definitely like a bit of a heavier crust – not too thick, mind you, but a bit more substantial that this one provides with the 326g ball). i think i would try dividing the recipe into thirds or maybe just experiment until i get it to the right thickness. still, that is a very minor issue in my opinion, as the dough really tastes great. anyway, thanks for the great recipe and instructions. we look forward to many more great sunday night pizza nights with the family.

    warm regards,


  189. says

    I live in LA am still on a search for the best New York Style pizza in town! I’m going to test this recipe out in hopes I won’t need to continue wasting my money at restaurants that fail! Thanks so much for sharing!

  190. says

    I cannot thank you enough for this recipe! It is the best that I have used, and I have used many. My wife and kids think that I am a pizza hero!
    For anyone thinking of trying this dough, stop thinking and start making!

  191. Janet says

    hi Marie
    After taking days and days of reading your informative blog and making notes, I, like many many many others, have been researching for a good 10 years for a good pizza dough and by George, it is yours. Thank you for taking your valuable time and sharing everything with all us strangers. some more questions again.
    1. I as well have cracked a few stones. At present I have been using a ceramic stone (Emille Henry) and I do love it. Will check into the steel plate.
    2. Should there be bubbles/air pockets in the crust? I used my 550 degree oven.
    3. Besides the type of flour used, and cooking temps what is the difference in taste, texture, thickness, etc between crusts ofNY and Neapolitan?
    4. What kind of cheese did you use in your pictured pizza?
    5. What is the difference in crust when you use AP compared to Bread flour. There couldn’t be that much of difference,
    6. I also have Robin Hoods cake and pastry flour. I will contact Robin Hood to check the protein factor. Have you used a cake and pastry flour?
    7. My scale does not go to the decimal point so when I weigh my ingredients I will round either up or down. Ex. 15.6grams salt will round to 16 grams. This should not make much of a difference should it?
    8. You stated that day 3 in fridge for the dough to slow rise is the sweet spot. How about day 4 or even day 5 to use the dough?
    9. I have both a aluminum peel and a wooden peel (which I always flour generously.). I find that the pizza slides off the aluminum peel so much more easily than the wooden peel. And also, the dental floss tip works like a charm on the wooden peel.
    You are an angel and your hard and time consuming work is very much appreciated.

    • says

      Hi Janet! Thanks for your kind words:) In reply to your questions:
      2. It has been said that true NY pizza doesn’t really have a puffy cornicone, but I sometimes get that depending on how I stretch the dough (being careful to not press out all the air around the edges) and also if the dough is still a bit cold when you stretch it, you will get more oven spring (ie, it puffs up more around the edges) so it depends on what you are going for.
      3. I just started making Neopolitan and it’s hard to answer/compare because it’s a different animal; a true Neopolitan dough uses 00 flour baked in a very high temp oven. True Neopolitan crust is not crispy but is pretty light and airy. Different crust but just as yummy.
      4. I’ve been using a local “club” (like Costco but smaller chain) brand that produces a low moisture, full fat one that melts beautifully.
      5. I use King Arthur all purpose flour, which is pretty high protein compared with many other all purpose flours. Although I recommend bread flour, I prefer the King Arthur all purpose because it’s a bit lower in protein than their bread flour but high enough to produce a good crust (~11.7%). The higher protein flours give the pizza a good crisp but if you use a flour with too high of a protein you could end up with a very tough crust. Personal preference plays a role here. Try both and experiment. Here’s info on King Arthur flours:
      6. I’ve never tried a party or cake flour to make pizza. I wouldn’t advise it – it will produce a dense and gummy crumb when topped with sauce and cheese and you will not get a chewy texture.
      7. That’s fine. Just make sure the scale is accurate: 2 pennies should weigh 5 grams
      8. Personally, I’ve felt that the pizza starts to lose it’s oomph. It gets more dense after the 3-day mark but it is still edible.
      Happy baking!

  192. Janet says

    Oh Marie you are wonderful! Thank you for such a quick reply and it all helps me understand more on the art of making perfect pizza. Create a good day!

  193. Cindy Holshouser says

    I made homemade pizza for the first time and my hubby and teen raved about it. And that was BEFORE I found your post! I can’t wait to try all of your tips. It’s so nice to be able to google a topic and get such great information. Thank you for this valuable information!

  194. Luke says

    Hi Marie, I have never made home made pizza before until last year…I found your recipe and have had about 8 pizza parties! I have used your sauce and crust recipe with wisconsin cheese (Go Pack Go!) And it’s been awesome every time! I have just been using Hunts tomato puree and it makes really great sauce! Having a pizza party tonight! Thank you for the recipe!

  195. Janet says

    hi Marie
    More questions once again.
    I am planning a pizza party of 8. With my small kitchen, one oven, 8 bodies, pizza peels on counter, dough, sauce, toppings, flour and what else goes on the counter could make a nightmare pizza party. As fast as the pizza goes into the oven, it comes out just as fast. Then there is counter cleanup time to be able to put pizzas and salads on counter.

    I have reheated your leftover pizza in a 500 degree oven and it was awesome! This leads me to think, could I prepare the full pizza in the am and only 1/2 cook for about 3 minutes then put in fridge till the evening then finish the cooking with a clean kitchen? Or maybe, 1/2 cook only the dough and build the pizza in the eve.

    Do you have any thoughts on this?

    • says

      Hi Janet – I’m sorry, I don’t have specific tips for larger crowd because I’ve only used my Blackstone oven to entertain. It makes the pizzas in only 90 seconds and so it’s pretty fast and keeps things moving. My husband helped me when we entertained recently. He would run the pizzas back and forth and I was on cleaning/serving duty. So maybe enlist a helper if possible? That said, I would either make larger pizzas if your peel and oven and stone can accommodate (so you can make fewer) or pre-bake them as you mentioned. If you have had reheated pizzas before, I’d say go for it! Or else, maybe you can make a few ahead of time and then also do a couple of fresh ones? I also think if you keep the toppings minimal and less complicated it will be a lot easier.

  196. janet says

    Thank you Marie. You always have wonderful ideas. I do like the idea to pre bake a couple pizzas and then do a couple fresh at the party. This would definitely eliminate some of the nightmare and guest would get to taste the true NY style. I failed to mention that we are in Canada so outside cooking on the grill in winter is not feasible.

    I did experiment today with pre baking a completely dressed pizza for 3 minutes and hours later I preheated both my kitchen oven with ceramic glazed stone for 45min in 530 degree oven. I then inserted pizza for another 3 minutes. It was still an awesome crust, however the cornicone (sp?) was a bit crispier but still so good.

    At another date I will try:
    1. To prepare crust only (with no toppings)and semi cook crust for 3 minutes. Later that evening I will build and cook pizza.

    2. To avoid a drier cornice, I may try to stretch the dough with no lip and then spread the sauce closer to edge and bake that way.

    I did some research on the Blackstone Patio/Pizza Oven. Looks very interesting. Our Lowes and Cabelas do not carry in stock. I may check further into possibly purchasing for our summer months.

    Your uncooked tomato sauce recipe is the BEST sauce ever

    Thankyou again Marie for everything!

    • says

      Hi Janet – if you cook the pizza without any sauce or topping at all, the center will puff up much like the edges do so you will have to put something or maybe try pricking the throughout the center with a fork (not sure if that will do the trick?)
      Also, with regard to Blackstone oven, I used it all winter long in my garage:) Opened the door just a bit for venting and it worked like a charm. LOVE it!!

  197. TheO_Chemist says

    I absolutely Love this pizza dough recipe. I have searched for a while to try and find a pizza recipe that reminded me of home (Yonkers, NY). And this dough is pretty close to it. I get to have the big fold-able slices with the oil and cheese dripping no matter where I am. Also this pizza recipe is easy to adapt to make any type of pizza, Stromboli, even zeppoles. Thanks once again for sharing.

  198. B.W. says

    Thank you for the recipe, the dough is perfection. My only question is what procedure do you use to cook your pie. I feel like I do not get enough heat on my pizza stone. I tried using the broiler to increase the heat as well as setting the temperature to 550 degrees (The maximum temperature of the oven). I want to get my dough to be a little bit crisper without drying out the rest of the pie. any advice would be appreciated.

    Thank you,

    • says

      I preheat my pizza steel for at least 45 minutes and place the steel on the upper rack within 6 to 8 inches of the oven ceiling. I then slide the pizza from the peel to the steel and shoot for a 6 minute bake or less for a 14 inch pizza. It usually does the trick. Are you preheating long enough? And what kind of flour are you using?

  199. janet says

    hi Marie. You are so correct. I am sure that if I cook crust only with no sauce/toppings that the air pockets will probably happen. Never even thought of that. Thank you for forewarning me. I, as well, don’t think that pricking the crust is what I want to do (but who knows, I may try on a little piece of pizza dough). I will go back to precooking a couple pizzas and then also make a couple fresh as per your suggestion. Until next time, have a great week!

  200. Scott says

    Thank you Marie! I am a ‘pizza baker newbie’ and tried your recipe. It was fantastic! Looked just like your picture and tasted just like slice from a NY pizzeria. I made a half batch (2 pizzas) and placed the dough in the frig for @ 30 hours. My only question: I let the dough sit out at room temperature for 1 hour. However, when I tried to shape either dough ball, both were extremely springy…to a point where I had to use a rolling pin (I know NOT recommended). Every time I tried to stretch the dough, it would spring back into original ball shape. Any advice? I used King Arthur Bread Flour and weighed all the ingredients. I also included sugar. I used a KitchenAid mixer with a hook and kneaded the dough for @ 10 minutes.

    • says

      First, I would recommend trying King Arthur all purpose flour next time and see if that’s easier. It has a higher protein content than most other all purpose flours but a bit less than their bread flour. I recommend bread flour on the site because many all purpose flours aren’t really ideal for pizza but King Arthur all purpose definitely is. Alternatively, you can usually let the dough ball rest a bit after trying to stretch it and it helps relax the gluten. Also, when mixing your next batch, you can place all the yeast, water, and flour in the mixer and mix until flour has been incorporated then let rest for about 15 minutes before adding salt, oil, sugar and then continue mixing for the additional time. Hope that helps!

  201. Caitlin says

    I love this pizza dough recipe. It works so well and makes a great pizza. However, I’ve started a sourdough starter, and I’m trying to find a pizza dough recipe which uses the yeast in sourdough to raise the dough rather than added instant yeast. Have you ever adjusted this recipe to use a sourdough or do you have any recommendations for sourdough pizza dough recipes? Thanks!

  202. Brett says

    Great recipe- my family loves it. Could uou please clarify something
    You mention taking the dough out 1 hour or less before baking, but then say to let it come to room temperature. It usually takes more time than 1 hour to come to room temp. Which is more important ; to stick to the less than 1 hour time or look to get to room temp?

    • says

      Hi Brett – I have even used the dough while it was still cold many times (it’s a bit more challenging to stretch though). What you don’t want to do is wait so long that the dough collapses and becomes overproofed. Hard to say when that would occur because it’s related to the temp in your kitchen but it’s probably something to look out for on a very hot day. So regarding the 1 hour rule or reaching room temp, it’s really just a guideline so that folks don’t leave the dough out for too too long…

  203. Katie says

    This sounds amazing & I can’t wait to attempt it…. Do you have any pizza sauce & cheese recipe/brand recommendations? Thanks in advance!!

    • says

      Hi Katie – I have a pizza sauce recipe here on the site. For cheese, try to get a low-moisture, whole milk mozzarella. The skim versions burn very easily. Hope that helps!

  204. vanillabean says

    Thank you for this recipe!!! Just finished polishing off my first pizza from this recipe and was very happy with the result. Have been bemoaning the fact that my homemade pizza was a pretty sad imitation of the “real” thing for a long time. No more :)

  205. Akta says

    Hi Marie,

    I’m planning on making pizza this weekend and was hoping to make the dough in my stand mixer tomorrow so that i allow for it to rise in my refrigerator for a good 72 hours before baking. My question is once the dough has formed is it absolutely necessary to divide it in 4 balls and refrigerate? Do you think it will affect the process if i just put the entire dough ball in a greased larger container? Also, should i keep the container lids cracked open a bit or is it ok if its a good tight seal?

    In the past i’ve been this thin crust style pizza a friend had shared with me but ive really been craving that ny style crust that is not too temperamental.


    • says

      Hi! I’ve never done it that way, but I think it can be done. After all, that is how bread is made. You do a bulk rise, then divide and rise again. In this instance, the bulk rise would be in the refrigerator and then you would divide into balls and let them rise a bit before/while the oven heats up. Time would depend on ambient temp but I’d say 1 to 1.5 hours or so…Good luck!

      • Akta says

        Thanks…I think i’ll just put the doughs in 4 tupperware containers that i have and it’ll save me the hassle of separating them out later. One quick question, I’m a little confused on how long to refrigerate the dough? I think you mentioned 3 days (72 hours) in your blog but you also mentioned 2 days in your responses to other viewers.

        Thanks again

        • says

          You can use it anywhere from 1 to 3 days in the fridge. It’s really a matter of taste since the dough continues to develop flavor as it ferments in the fridge.

  206. Petra says

    HI Marie,

    recipe sounds great and real easy to work with! I have a question: how big the dough should rise in the fridge?? I have separated it into four containers and they’ve been resting in the fridge for about 16 hours now. The dough is fitting two out of the four containers rather snugly, the other two somewhat less. I didn’t expect them to come this high because of the low temp in the fridge. Is this normal?
    I’ll let you know how they come out though, I’ll be baking them tomorrow or the day after.

    A small ‘editorial’ suggestion for the recipe (for easy of use to non-US folks like myself :)) Is there a way to convert the amount of water into milliliters instead of grams? I used a scale all right to measure it but it was a tad weird weighing the liquid in grams instead of milliliters. Overseas we use grams for solids and milliliters for liquids, would be a nice touch to make the recipe more internationally ‘adaptable’ ;-) Just a thought…

    • says

      Hi Petra – the dough does rise a bit and sometimes mine also rise out of the container depending on how much room there was to begin with and so that is a tough question to answer but if you followed the directions and measured correctly, the dough will be good! Also thanks for the editorial suggestion. I always thought that 1 g = 1 ml, so conversion should be easy, no?

  207. Petra says

    I just baked the firts one and it is totally fab!!!
    Came out a little more crisp than intended – but all down to me experimenting with my oven as I don’t have a stone or pizza steel, so I used the wide tray the oven comes with. Also my oven can only do 482 F (250 °C) so left it some minutes longer to make sure the dough has the colour it should.
    I am just about to put the second batch in and will take more care of the time – I’m convinced it will just be perfection.

    I’ve only ever been to NY once and had the chance to sample NY pizza that one time (at probably not the best either as I just grabbed the first one that came into sight) but when I took that first bite… my oh my! Angels sung and heavens parted. I grew up watching Friends eating that wonderful stuff and my mouth kept watering. Being an enthusiast for years I’ve been searching… Marie, I can’t thank you enough – THE SEARCH IS NOW OVER!!!

  208. Maggie says

    Best dough ever!! I’ve been looking for a thin crust forever and now the search is over. I was using too much yeast and had never tried a slow, cold rise in the fridge. Not only did the crust turn out perfectly thin but it tasted so good! I weighed all my ingredients just like you suggested and I used a perforated, steel tray. I also used Active Dry Yeast and didn’t have any problems. I can’t wait to make it again (and neither can my kids!). Thanks so much Marie!

  209. MozzarellaRulesThePlanet says

    Exceptional dough … GREAT instructions! I’m making this now for the second time. First go ’round yielded a very dense dough. I couldda brained my neighbors cat with it (not that I’d ever do such a thing). I kept adding water until it softened up a smidge. My scale was crappy – which is how I ended up with too much flour – so I bought a fir-real kitchen scale so that oughtta take care of that little issue. The crust tasted FAB even with my shoddy chefsman-ship! So I’m EXTRA excited to give it a go again!

    THANKS FOR POSTING! I bow to your dough making prowess!

  210. Alejandro Souza says

    Hi Marie, thank you very much for this recipe – I tried it out and it was amazing!

    I was wondering if you might please tell me what amount of this recipe I should use for making one 18 inch pizza?

    Also, I have no idea what the right amount of cheese and sauce is recommended for an 18 inch pie?


    • says

      Hi Alejandro – Yes, if you look in the NY Pizza FAQ tab , review question number 1 and you can learn to calculate the amount of dough for any size pizza you would like to make. For the sauce and cheese, I usually just estimate it. I’m sorry I don’t have weight measures for you but if you look at the post for ny pizza, you can get an idea of how much sauce and cheese to use and then adjust to your taste. Too much sauce might cause your crust to be soggy and too little cheese may end up burning before the pizza is done. Hope this helps

      • says

        Thank you very much! Another doubt… Have you ever mixed this recipe (or any other) using a professional ground dough mixer? Do you throw in all the ingredients in the same order that your recipe dictates all at once into the mixer or do you do it in a bowl and by hand first and then throw it in? Thanks!

  211. Rob says

    Hi there, I’ve been dying to try this recipe for a few months now and finally got around to making it tonight. I just had one question so far.. I used King Arthur AP and a scale to weigh everything very accurately to within .1 gram and my dough is quite sticky.. I weighed out the final product and I definitely got your 11.5ish oz per section so I’m quite sure I got the ratios right.. The dough doesn’t hold it’s shape but it’s not soupy or anything like tat.. It just flattens out a bit when I put it into the bags and it was sticking to my hands pretty severely…. I’m just wondering if this is what should be going on with this particular recipe or if I just needed to add a bit more flour? We’re going to do 2 of them tomorrow at 24 hours and then the other 2 at 72 to hours to compare the difference.. I appreciate your attention to detail and just wanted to get some confirmation on the stickiness level I should be experiencing if possible..

    Thanks very much!

    • says

      Hi Rob – I’m sorry I missed this question. I would have probably just added a little flour to the outside of the dough balls. How did it work out?

  212. Rose says

    Awesome recipe! Quick question, how bad
    is it if I forgot to portion the doughs separately and instead just put the whole dough in one bag….? I’m afraid I have to start over since I didn’t portion and separate the doughs when placing in the fridge to rise?
    Your thoughts appreciates,

    • says

      No worries, Rose. Some people prefer to bulk ferment like you did. When you are ready to bake, divide the dough, shape into balls, and let it rest for about an hour or so. Good luck!

  213. Dana says

    The best thing to put on the peel before putting the dough on is farina. If you don’t know what this is, look on the bottom of an english muffin. It does not burn easily and provides more slide action.

  214. Rose says

    Hi again,
    Thanks so much for your advice regarding my dilemma with fermenting dough in bulk. However now I have another question, I want to prep the dough and build the pizza..sauce it, add toppings and cheese and store it in the fridge for tomorrow’s party. Can I prep pizza a day in advance? Once again my dough is fermenting in the fridge now for two days….so how can I go about prepping the pizza for a party the next day?
    Much appreciated!

    • says

      Hi Rose – I definitely would not sauce it etc in advance. Once the sauce is on the raw dough, it will begin to absorb the water from the sauce and so the aim is to get it into the oven as soon as possible. Maybe precooking the pizza a little bit might do the trick but I’ve never done this so I’m afraid I can’t give you much advice.

  215. Steve Markley says

    Hi… I have made this recipe several times and it is always good… usually I just leave in the fridge about 24+ hours then use it. I do want to try freezing sometime, because we usually do not need 4 pizzas LOL

    I wanted to mention that if anyone likes to grill pizza, I have had several successful cooks using this dough, a pizza stone or pan are useful on the grill.

    • says

      I haven’t tried grilling the dough in a while – sounds like a great idea! I guess one of the tricks is somehow getting the stone a few inches off the grill, at least for me it is. I would use an inverted rectangular metal pan and then place the pizza steel or stone on top of that but I’m sure there are other methods too

  216. Jim says

    Great recipe. My only issue was that the dough was very springy and difficult to press out by hand. Any idea what I might have done wrong?


    • says

      It sounds like maybe the gluten wasn’t developed enough…perhaps try kneading the dough a little longer and see if that helps. It also helps to stretch the dough, let it relax a little and then finish stretching

  217. robert says

    Hi Marie….you say “mix” the flour yeast water etc……but there is nothing about kneading? How long should it be kneaded? and why dony you mix the yeast and sugar wiyj warm water first to make the yeast start working? thank you, Bob

    • says

      Hi Bob – the yeast I use doesn’t require “activation” with water or sugar and so I don’t usually do that. However, I encourage you to follow the directions on your brand of yeast. I use Red Star or SAF, both don’t require that step (even the active dry yeast). Regarding kneading, yes, definitely – see step 4 in instructions, which state to begin kneading after you add oil. Hope this helps!

  218. Sam says

    Thank you so much for this great website. I’ve made the dough at least 3 times now. It is excellent! We usually crave pizza right away so I make half the recipe, use one dough that day and save the second for 2 days later. Both always turn out delicious!

  219. Ed says

    I have been trying to make pizza for about 8 years now and this is by far the best recipe I have used. I have been using this one for the past dozen or so pizzas and my family and I love it. I add a little garlic to the dough to change it up sometimes, and make 3 pizzas rather than 4. I wait 24 hours for the first pizza and freeze the rest of the dough for later. I usually make 3 pizzas a month. My family and I thank you for the recipe!

    • says

      Glad to hear this, Ed! I love that it’s pretty fast (hands on time that is) – love the idea of adding garlic seasoning. Yum!

  220. Eric says

    Amazing recipe!!! Such science and attention to detail!
    Answering almost all the comments? Girl, you deserve your own TV show. You are driven.
    When are you opening a Pizzaria? I’ll eat there!!!
    Some quick notes about yeast, sugar and salt. Active Dry Yeast, and most other forms, reanimate well in warm water. And yeast eats sugar, so if you reanimate it and have food waiting, it is happy.
    Salt preserves. It freezes activity. Our ancestors have salted food for storage for thousands of years, even since before fire.
    Salt puts yeast back into hibernation (which it is in with Active Dry Yeast and others before being taken out of the can.)
    I assume that to add salt to the process, you would not want to add it in the beginning steps. Maybe to the flour when it is added? To dilute it? Or maybe when the oil is added, LATE in the process, long after the yeast is too strong to be killed, but right before the end to add flavor.

    • says

      Thank you for the great feedback! All very helpful points!! I do hold back the salt when making my breads, but some bakers feel that using salt earlier in the process helps protect against over-oxidation caused by vigorous mechanical mixing and it also tightens up the gluten network. And the brand of active dry yeast that I use doesn’t require re-hydration (Red Star) although you can as you describe. Now, this is the first time I read this but according to this link ( bullet 8, sugar coming into direct contact with yeast is not good. I’ve never read that one before and so I’m perplexed! I’ve always read that it “feeds” the yeast just as you stated….hmmm. maybe a typo?

  221. Larry says

    Finally!!!! Thank you so much! I, like many have tried different recipes for many, many years and this is NY pizza dough! I could not wait and only waited about 24 hours. 1st attempt and it tastes great, streched great and crunched great! I will make my next one tomorrow and one on day 3 to see the difference. After streching, I put the dough on parchment paper and then added sauce and cheese. Then I put the pie on my stone with the floured paper and let it cook a minute or 2 and then went back in and pulled the paper out from the bottom of the pie. Fantastic!

  222. says

    Having moved from New York to Chicago, I have found it very difficult to get real New York pizza. The crust is either too thick or too crunchy, or the sauce is too much like spaghetti sauce. And they cut it in squares.
    Also, I love anchovies on my pizza, and since no one else in my life does, I needed to figure out how to have anchovy pizza without explaining to someone at a pizza parlor that no, this isn’t a prank call.

    I used your dough and your sauce recipe. I let the dough cold rise for two days. My breadstone is thin, and my oven only goes up to 525, so I preheated it for an hour and put it in the second-highest rack. It took about 8-9 minutes per pizza. I made anchovy, pepperoni, 2-cheese, and bacon and shallot pizzas for my boyfriend and I, figuring we would have some cold pizza for breakfast tomorrow morning.

    He was surprised. He was shocked. He was very happy. He nearly ate two of them by himself (not the one with anchovies). He’s a parochial Chicago native who didn’t understand the big deal over New York pizza until today. Thanks!

  223. paulie says

    Greetings from Finland!

    This recipe is great, thank you for sharing it! I have one problem tough, the pizza get stucked to the peel when im trying to move it to the pizza rock in the oven. Then I must force it to move by shaking and fillings drop everywhere..

    I drop a lot of flour to peel before using it… but it is not helping. What else could I do ?

    Thank you!

    • says

      Hi Paulie – try sprinkling the top and bottom of the dough with a generous amount of flour before you press it out into a pizza and also, when you flour your peel make sure you are rubbing the flour into the peel (assuming it is a wooden peel) and not just sprinkling. you can also lift the edges of the pizza and throw some extra flour under if you are in a bind – that has helped me a few times. Hope this helps

  224. Brian says

    Hello there!

    Been looking for a recipe for years and this was delicious, so thanks in advance for posting. One question, however, is that my dough was not very elastic at all. I used Fleischmann’s Bread Machine yeast with 00 flour, in the exact proportions you have listed. Any thoughts on whether or not it was the yeast that had an effect on that? I did the slow rise for 72 hours as well.

    Any thoughts would be appreciated and thank you again!


    • says

      Hi! I don’t think it has anything to do with your yeast. Next time, do not add the salt until you have mixed the other ingredients for a minute or 2 and see if that helps. Salt tightens the gluten network and by holding it back until later in mixing you can get a more extensible dough. Hope that helps!