I’ve been making a lot of this NY style pizza dough recipe …. 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 www.pizzamaking.com and the Dough Doctor, Tom Lehmann.
Making pizza dough at home
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, these variables include:
- 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 this or the one before, 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. You will not want take out anymore!
My favorite pizza dough: the big secret is how you proof the dough
My all-time favorite dough is NY style dough, which really is classic pizza dough that is stretched out into a thin crust pizza. This type of pizza dough contains water, flour, salt, instant yeast, and olive oil (and sugar especially when baking in a home oven, to help browning).
After it is mixed, it is proofed (left to rise/ferment) in the refrigerator for a minimum of 24 hours and up to 72 hours (it can also be frozen). I’ve used the dough up to 5 or 6 days afterwards, so you can essentially prepare dough for the week.
This recipe produces a crisp yet foldable crust that is tender, light, and flavorful and will make enough for four 14-inch pizzas. You can easily double or half the recipe to make 2 or 8 pizzas.
Fourteen tips for success when making NY style pizza at home:
Tip 1: Choosing the flour
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.
Tip 2: Adding the yeast
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).
Tip 3: How much yeast?
Use only enough yeast to “get the job done” – yeast eats the sugar in your flour to produce its leavening effects – I find 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!
Tip 4: Cold ferment that pizza dough!
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).
The refrigerator is used to retard (or slow) 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.
Tip 5: Weigh those ingredients!
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.
Tip 6: Add oil last
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.
Tip 7: Flour your dough balls
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.
Tip 8: Keeping those rims a bit puffy
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.
Tip 9: Baking pizza in a home oven
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 the top of your oven (ie, 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 or you can drizzle just a bit of olive oil on top of cheese.
Tip 10: Use a pizza stone or steel
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.
Tip 11: Use just the right amount of sauce
Do not use too much pizza sauce – it will make your pizza soggy
Tip 12: Find the right kind of cheese
Do not use low fat cheese to top your pizza or pre-shredded 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 pre-shredded 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.
Tip 13: Flour your pizza peel
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.
Tip 14: Learn to launch that pizza
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.
How to stretch the pizza dough
A nice video (from The GoodFellas Pizza School of NY), showing how to stretch the dough:
Questions? Please see my NY Pizza FAQ
The Best New York Style Pizza Dough
Ingredients
- 6 cups (6 cups) flour, all purpose or bread 28 oz (796 grams)
- 2 ¼ cups (2 ¼ cups) water 17.4 oz (493 grams or mls) Luke cold (means "barely cold")
- 1 teaspoon (1 tsp) instant dry yeast (3.5 grams)
- 2.5 teaspoons (2.5 tsp) salt (15.6 grams)
- 2 teaspoons (2 tsp) sugar (7.8 grams)
- 1 tablespoon (1 tbs) olive oil (11.8 ml)
Instructions
To mix the dough
- Place water in mixing bowl.
- In a separate bowl, mix salt and yeast (and sugar if using) into flour
- Combine flour/salt/yeast mixture into water and mix until all the flour has been incorporated.
- After flour has been totally incorporated, add oil and knead for about 4 to 5 minutes (see note)
- Test final dough temperature, which should ideally be between high 70s to low 80s (optional)
Diving the dough and letting it rise
- Divide dough into 4 equal pieces (using a digital scale if possible; each ball should weigh 11.5 oz [~326 grams]), shape into a ball, 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).
Assembling and baking the pizzas
- 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)
- 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
- 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.
- 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.
- Enjoy!
Notes
Nutrition
Try these other pizzas and this NY pizza sauce:
Buffalo style (one of my absolute favorites)
White with prosciutto
White with spinach and feta
Pizza sauce
Cherie says
Thank you!!! Finally!!! I’ve been trying out dough recipes for over 10 years and you’ve ended my search. This recipe yields exactly the pizza dough we crave without needing to pay for take away. I’m so grateful for the how-to video on how to stretch the dough, I was doing it totally wrong. This is a super simple recipe- and measuring ingredients is way easier!
Barbara says
Hello,
If using active yeast, is the measurement the same as instant yeast?
Marie says
For the brand I use (RedStar), it is a 1:1 substitution, however, other brands may use less yeast when substituting active dry..see here
Mike P says
Thankyou so much for this recipe and amazing advice! I’ve been making dough for a few years now, with excellent results and it’s all thanks to you!
The method is kind of a shortcut since it goes straight from the mixing bowl to the fridge.
Rico says
Best dough recipe (duh dough Dr’s… I used them for my cracker crust. )
Video on shaping crust a must see.
Now I need a fresh milk supply. for mozzarella.
Barbara says
If I cut the recipe in half do I also cut the yeast in half?
Marie says
Yes, you would cut yeast also (it is a percentage of the flour, so when you cut the flour, you cut everything else including yeast). Good question though!
Brian Ambrose says
Hi, my dough is fermenting, but I am confused on the flour part. 6 cups is not 28 oz or 796 grams. 28 oz and 793 grams is more like 3.5 cups. Is that what we are supposed to be using? I have a scale and am trying to be very exact.
The rest of the recipe ideas are spot on, especially the cheese. Can’t wait to try this, But please clarify the flour weight.
Marie says
the most accurate is to use the grams, 796 grams which converts to approximately 28.078 ounces. I use King Arthur flour which has 120 grams per cup but universal measurement is 136 grams per cup. To get volume, 796/120 = 6.6 cups (for King Arthur flour) and 796/136 = 5.85 cups (for an average other brands). Look at the nutrition label on your flour and it will tell you grams per 1/4 cup if you’re in USA. I’m not sure how you get 3.5 cups?
Brian says
Have made tons of pizza dough in my days, followed this recipe to the gram…horrible result. Dough was too wet to release from the hook, (no I did not add extra water or oil). HAD to add a bit more flour to get it to release. 2 days in refrigerator. Came out way too delicate to stretch…holes all through it…might want to check for typos cause this recipe isn’t correct.
Marie says
I have also been making pizza for many years. It sounds like you did not measure correctly or did something wrong because this dough is 62% hydration with bread flour – if you’ve been baking for a while you know that is absolutely not a wet dough 🤷🏻♀️🤷🏻♀️
EDIT: in case you are baking at high altitude, here are some suggestions. It looks like at 3500 feet or more, more flour is needed according to King Arthur’s site – I have never baked at high altitude and have no experience with it.
keenan says
same thing happened to me. I’ve been making Neapolitan pizza having lived in Naples it’s something I could not do without here in the US. I tried this recipe, measured it exactly and refrigerated it for over 3 days. When I got it out it had a layer of moisture, which I assume was the olive oil. I took it out let it sit for over an hour and it was horrible. I couldn’t get it off the peel at all. It tasted delicious though, you could taste that yeast just like NY style but I’m going to stick with my regular recipe without the olive oil and let it ferment for over 3 days.
Marie says
Do you happen to be in a high altitude area and did you use a scale? Just curious…
mike says
Why would you use a NY style dough for a Neapolitan pizza?
If you lived in Italy, you must know that the dough is different and needs an insanely hot oven. I mean, it’s standardized there. How could such a small amount of olive oil create a layer of moisture in a dough?
Also, if you taste yeast, you’ve used too much. One has to use common sense when baking, just like everything else.
Dom says
I believe the problem was that you used your machine this is a bulk cold ferment you just tumble all the ingredients together pretty quickly turn a couple of times and put it in the refrigerator when you take it out of the refrigerator shape it and then let it rise again
Marie says
Could also be using a low protein flour…which hold way less water and are not suitable for NY pizza.
Patricia says
Interesting because the recipe calls for shaping into balls before putting in fridge. I like the recipe for the crust and have made many times but , with tweaks. I use more yeast. I find the oil coating to be a mistake; even the lightest of coating creates a gumminess. I don’t immediately put in fridge after shaping the balls but let them set a little while at room temp. Upon taking out of fridge after 3 days, I let them set longer than one hour. they form nicer bubbles, which is the hallmark of good, thin-crust Arthur Ave (Bronx) pizza.
Mike says
Altitude and general humidity can impact the ratios. Also how much you knead, kind of flour used…
Sometimes crust recipes call for as much hydration as possible for fire baking because the steam release from the dough helps with the crust texture.
These might explain different results from the same recipe. You’ll probably want to tweak the recipe based on your local factors. The recipe worked for me as it but it is a bit on the wetter side which is good for cooking for a shorter duration with high heat which this recipe calls for (most electric ovens don’t go above the 500s unless you break the lock and set it on the cleaning cycle.
Tom says
Great recipe flavor and crispness.
MH says
This recipe is AMAZING. Truly I couldn’t believe how the dough stretched and tasted and was so easy to work with.
I have a question. My cheese melted/almost burned before my crust was brown on top.
Any tips. I cooked mine at the bottom of the oven because it’s gas and that’s where the broiler is. Should I put it at the top even though it’s further from the heat element? Cook it in broiler? Cook the dough for a minute before toppings are on?
Marie says
yes, I know what you mean – in the past, I have frozen the cheese, which helps – also can try to drizzle a little olive oil on cheese, add a touch more sauce, and/or definitely make sure you’re NOT using finely grated cheese, which will melt a lot faster. Hope that helps a bit. What helps me the most is freezing the cheese…
Douglas H Rogers says
According to Tom Lehmann:
“The yeast should never be allowed to come into direct contact with the salt, and when you have combined the salt and sugar, even in a slurry, you are leaving the door open to inconsistent yeast performance.”
https://www.pizzamaking.com/forum/index.php?topic=25247.msg255056;topicseen#msg255056
Instant dry yeast can be added directly to the flour, ADY should be hydrated, according to Tom.
“The problem though is that ADY doesn’t hydrate well by itself without warm (100F) water so if it is used in a dry mix inconsistent results are the order of the day, however when IDY is used in the dry mix and the dry mix is then added directly to the flour this actually becomes an acceptable way of adding IDY (mixed into the flour) so all is good for the yeast and excellent dough performance and consistency are achieved.
https://www.pizzamaking.com/forum/index.php?topic=45656.0
Marie says
Thanks Douglas! I typically follow the advice from Red Star/SAF which can be added directly to dry ingredients (even active dry yeast) – I suppose it doesn’t hurt to err on side of caution and hydrate it in case using other brands 🙂
Tom says
People this is a great recipe for dough, easy you might have to use your brain a little, but always turns out great.
mike says
Agreed.
Chrissy says
BEST PIZZA DOUGH RECIPE EVER! I’ve been using this recipe for just over a year, right after purchasing my Ooni (#freeadvertisement). I started out using as is w/ the bread flour (great pizza results) but then I found that ’00’ pizza flour and OMGosh, it’s a game changer! The hydration percentage of this dough is perfect and it comes together so easy if you have a scale (get a scale, worth it). I make the entire recipe, split into four containers, and let it sit in fridge for up to two weeks…I can’t rave enough about this recipe. Thank you!!!
Chris P says
Hehe, I also used this recipe in my Ooni with 00 flour. I wish I had a bigger one! I can only do a 12” pizza in my Karu. Good stuff!
Jess says
Hi Marie,
I’ve been making your NY pizza recipe for years and my family loves it! Pizza night is always a hit, so thank you!
Side note: I recently came across a Youtube video by Adam Ragusea where he uses your exact recipe on his channel but doesn’t credit you for it. I know pizza only has limited ingredients and methods, so it’s hard to say any pizza recipe is truly original, but I just thought I would point it out.
Marie says
Hi Jess – I’m so glad you like it! I’ll have to check out Adam’s channel. Thanks 🙂
Alice says
do you use a dough hook or just the mixing paddle?
Marie says
I use a dough hook
Meghan says
HI! Can I half the recipe by halving all the weights (that is, the grams and ounces). Will that be accurate enough for the recipe to come out the same?
Marie says
yes, absolutely!
Jason says
The pizzas turned out great. I used 80 degree water and that seemed to allow for a good amount of rise during the 3 days in the fridge. Next time I’ll cut out or back the sugar as the crust was a little dark on bottom. Make sure you let the dough come to room temperature or it will be tough to stretch.
Donna says
I made this dough the other day and let it ferment for one day.We made two pizzas and they came out great.The crust was perfect.I couldn’t believe how stretchy the dough was. The video helped show how to work with the dough.I still have two balls of dough in the refrigerator. Can I freeze them now even though they have been in the refrigerator for three days now?
Marie says
Yes, I have frozen the dough after 3 days – works fine 🙂
Wab says
You should have used the word lukewarm or given an explanation for Luke cold. I thought like cold would be on the cooler side; apparently it’s a term that’s interchangeable with lukewarm. Unfortunately, I didn’t look it up until I’d already added cool water and found 24 hours later that the dough hadn’t risen at all.
Marie says
I will add definition – its “barely cool” where as lukewarm is barely warm. Not the same – you rated the recipe 1 star but have you baked it up yet?? Dough doesn’t rise much it ferments – unless your fridge is running warm
Rich says
Excellent recipe and tips for making amazing home NY style pizza. The video on how to form your pizza is very helpful as well. Thanks!
Daniel Aguilar says
I want to add some semolina to this recipe. Do you have any experience with how well semolina will hydrate? More water added or less water? Thanks.
Marie says
In my experience semolina hydrates similarly to bread flour but it’s not as strong- I might start with 25% or less and make sure you’re using the double milled “rimacinated” semolina. Also some Chicago dough recipes call for semolina – might be an interesting dough to try as well:)
michelle says
what is consider luke COLD I know luke warm is between 98 and 105?
Marie says
Cool to the touch..barely cold. I don’t measure temp- hope that helps!
Joe says
Best ever by far…. have been trying for years…kids always wanted it from the pizza place, not mine. Now they love it…thanks!!!!’
Marie says
😃😃🎉🎉
Guillermo says
La prepare y me salió muy rica, tengo que trabajar en la expansión de la pizza, muchas gracias!!!!
Marie says
👍🏼
DEM says
Side note: In your section on “freezing,” it says “after diving,” and I believe it should be “after dividing.” Thanks again.
Marie says
Thank you!
DEM says
This was life changing. I had watched a video at some point that called for the cold rise but it never clicked, and as you noted in your recipe, most of the accepted published versions call for 1T of yeast, in only 3C of flour; your 1t/6C ratio and cold rise turned out a dough so stretchy my wife was astonished. For the first time, we had dough that behaved like we saw it on TV, and that alone was worth the effort. Can’t thank you enough for this. Only recipe I’ll be using from now on.
Kyle says
Perfect! 5 stars!!
Bill says
What size pizza does an 11 1/2 oz. dough ball make? Just need this as a starting point so I can adjust the size of dough ball to make whatever size pizza I’d like……..14″, 16″ or 18″ etc…etc…
Bill says
Neve mind, I see it now……Sorry
Marie says
Stretching it out to 14 inching makes a pretty thin pizza much like the NY pizza of the old days. A good starting point if you’re unsure is to use 11 oz for 12 inch pizza and go from there 🙂
Christine says
Best pizza dough so far. Thin and crispy like NY pizza!
Christine says
I used a whole packet of yeast to speed up the process to just a few hours, but ended up baking the next day
Dillon says
Outstanding recipe. Best dough I’ve tried yet. Only got to let it sit 27 hours but already looking forward to next pizza night to get the full 72 hours in.
Patricia Gibson says
I’ve been making pizza for years using an old recipe and I always struggled to stretch and shape the dough but I have to say, THIS IS THE BEST PIZZA DOUGH EVER, it’s very light and super easy to work with. Thank you!
TD says
Hi
Just trying this out.
Do you let the dough sit at room temp for a while to let rise before putting
into fridge as most recipes call for ?
is that even necessary I wonder.
Thanks
Marie says
I don’t only because the dough will continue to rise until it equalizes to your fridge temp plus you will leave it at room temp out before baking. Maybe try to leave a few of the dough balls out for an hour before refrigerating to compare? The only thing to consider is that some people’s fridge temp is a bit warmer than others so you may continue to get a rise. My fridge is pretty cold at 33F or so
Kayl says
Just a got stone and have been trying out different NY style dough recipes/stone heights/sauces/cheeses. This is the first recipe that I’ve tried that the pizza looked as good as it tastes(leopard spotting on bottom and golden brown on top – beautiful) . I think I’ve found a winner and will use this recipe for a long long time! Thank you so much for the work you do so we don’t have to.
Wiktoria says
So… say someone has been meaning to try this recipe out for MONTHS and planned on making pizza tonight, but didn’t realise it has to sit in the fridge overnight. I know it won’t have the same flavour but you can still do this by letting it rise at room temp for a few hours, right? Will try to be better with timing next time!
Marie says
I’m sure it’s been done 🙂…maybe make double (so you can bake the rest after a few days) and compare the results you get?
Brian says
This seems like a fantastic recipe! I did all the prep work and will bake it tonight. I have a couple questions, and an observation:
At only 62% hydration, do you find that it gets a bit dry? The oven and steel/stone might be quick to transfer heat, but I suspect a 900 degree wood oven would bake quicker. I added a little more water to bring it to 74% and it seems to be holding up, although it was a bit challenging to manage the stickier dough. Have you tried the recipe with higher hydration?
Also, I plan to leave the dough out of the fridge for 3 hrs prior to baking, rather than 1, because I’ve heard that 2-3 hrs is the optimal amount of time to let it settle. Just wondering why you limit to only 1 hr — have you tried longer, and do you find it makes a difference?
Finally, I made a mistake and witnessed an interesting phenomenon: After mixing all the ingredients with cool water, I kneaded the dough for around 4 mins and was ready to ball it up, when I realized I’d forgotten to add the oil. So I added the room-temp oil and kneaded for another 4 mins. Suddenly I realized that the dough was starting to feel very warm in my hands! So I balled it up and put it in the fridge. Within 2 days, the dough had grown in the fridge, to 3 or 4 times its original size!!! Not sure if that will affect the taste, but just a warning to folks not to over-work that dough and oil, or the yeast will be all partied out before the dough has had a chance to ferment. Fingers crossed that I haven’t messed it up.
Marie says
Hi Brian! Nah, I don’t find it dry at all…it’s a decent hydration. Not overly hydrated but not that low either. I do other doughs like sourdough with higher hydration and also a pan pizza with a 74% hydration. I only leave the dough out for 1 hour because it gets it to room temp. Otherwise, if you bake it cold, it will bubble up like crazy. I haven’t tried leaving it out longer but again for other styles like Neopolitan pizza I do. I don’t think you messed up your dough although that is one reason for using cool water and a short mix – once you put the warm dough in the fridge it will keep rising until it cools down. It’s also the reason why some people don’t get much of a rise while others get a huge rise. Either way, the dough ferments in the fridge over time and tastes so much better!
Brian says
Thanks Marie. The pizza turned out great! So I did a little more research, and it turns out that my city (Calgary) is considered to be high-altitude for baking, and requires a few concessions. That means that my flour is going to be drier, and that’s probably why my instinct was to boost hydration to 74%. I wouldn’t want to go any lower (and maybe not much higher either). As for the crazy dough expansion, apparently that is also because of high altitude! So I’m told that the trick is to use slightly less yeast or slightly cooler water, let it rest in the fridge for 15-30 mins, knock it down, and then finally put it back in the fridge for another 72 hrs.
It’s sort of crazy how altitude affects baking.
Marie says
That is crazy! Interesting to hear..thanks for the info and happy baking!