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 flour, all purpose or bread 28 oz (796 grams)
- 2 1/4 cups water 17.4 oz (493 grams or mls) Luke cold
- 1 teaspoon instant dry yeast (3.5 grams)
- 2.5 teaspoons salt (15.6 grams)
- 2 teaspoons sugar (7.8 grams)
- 1 tablespoon 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
Charles Putzer says
great recipe Ive worked a few pizza parlors in New York I be used Caputo 00 and ka and few other named bread flours But so far the best I’ve found is Trump’s High gluten. pizzas come out great mix my dough by hand leave a little sticky then let it rest for 30 minutes then I divide into 3 balls I like 16 inch pies , I then refrigerate till they rise if I’m not cooking 3 pies I then take out of frig and work dough with hands back into a nice ball then oil balls wrap good in clear wrap and freezebeach ball and remove the day before bake day or sometimes I use microwave on defrost slow low 5 minute defrost cycle then sit out on counter to soften to workable hand toss I hear my big stone up on broil 1 hour then bake 30 minutes pies cook fast and Krispy like a ny pizza The Bomb. if you make 3 balls your crust will be a little thicker Which is good for toppings . I also use 1 for a thicker sicillian style crust just don’t stretch as big make it square let rise in pan for few hours in warm place. also makes great. Stromboli’s or calzones with same dough Thank you. MUNGA
Karen Wilson says
Thanks so much for all your tips! I am making the dough today and want to freeze half. It I freeze before the rise, would you suggest defrosting and then letting rise in refrigerator for 24 hours?
Marie says
Normally I would suggest freezing after the cold proofing in the refrigerator but if you have already frozen the dough you can do as you describe – I believe I have done this in the past
Dawn Thompson Bridgeford says
Hi Marie! I’m very much looking forward to trying this recipe. My question is, when you say in the notes “knead a little more (slow speed for about 8 to 10 minutes) … are you referring to a stand mixer with the dough hook, or a food processor with the steel cutters. I have both, but would love clarification. Thank you!
Marie says
Stand mixer. If you use food processor, you shouldn’t knead more than 45 seconds to 1 minute according to what I’ve been taught
David Watkins says
I have been looking for this recipe for years. I have tried at least 20 other recipes for pizza dough at home, from celebrity chef recipes to various bloggers swearing they have the best. NOT SO! This recipe is the BEST. It is great for pizza, pepperoni rolls, and garlic knots. I still need a little practice shaping the dough properly for pizza, but I will have no problem eating my mistakes.
Marie says
It is so versatile! It really is a great basic make ahead pizza dough. I’m
Glad you like it
Kent Ray says
Nice tutorial and very informative. Question, do you prefer all purpose flour or bread flower? Would that not totally change crust flavor?
-Thanks
Marie says
I started out using bread flour but now I actually prefer all purpose. I like King Arthur brand and Bobs Red Mill…
Leslie says
I have been making this dough for years. We love it! Do you know how how I can cut the recipe in half? I’m using my bread machine to knead and I’m not able to use more than 5 cups of flour in there
Marie says
Hi Leslie! Sure, the recipe can be cut in half…just use half of the ingredients listed or you can make the full recipe and freeze the remaining dough for up to 30 days
Brian Smalley says
Made the dough on Thursday morning and will be cooking 4 pies tomorrow (sunday), can’t wait to try! Marie, my question is the following. I made the dough balls and put them in their own zip lock bags (after brushing with oil) and put them on a shelf in the fridge. The side touching the shelf is flat now, and the tops have risen slightly. But certainly look more like a slightly inflated frisbee then a beach ball. Is this correct?? Thanks for you help! Also I measured everything by weights, and used a Red Star organic yeast.
Marie says
That (inflated frisbee) is perfect!
Jacob Crim says
I’ve been using this recipe for the last week with 00 flour. Scaling down to 11 slices. Doing a 72 hour ferment. And it has been class. The best pizza crust we’ve ever had in the house. I’m going to try it with bread flour, and then AP. Because kitchen experimentation is the best kind.
N says
Great post!! Have you tried freezing the dough after the rise? I am curious if this is possible, and how long to let it thaw in the fridge or counter
Marie says
Yes I place each dough ball in a plastic bag and freeze. Then, move to fridge the morning you want to make pizza. I wouldn’t keep more than 30 days or so.
Karen says
I used 1/2 AP and 1/2 00 flour and then used the dough cycle in my breadmaker. Best dough recipe EVER,
Troy Howard says
This may have been answered, but do I need to divide the dough into balls 1st during the 3 day rise? Can I just put all the dough in the refrigerator 1st then divide it into balls when I take it out ?
Marie says
I usually divide it before refrigerating
Leslie says
I have been making this dough for years. We love it! Do you know how how I can cut the recipe in half? I’m using my bread machine to knead and I’m not able to use more than 5 cups of flour in there.
Abby says
hi i’m confused on the instructions for dividing the dough balls. Is each dough ball a separate pizza? Basically my questions is are the dough balls pieces or a whole pizza. Sorry i just wanted clarification
Marie says
Yup! Each dough ball will make a 14 inch super thin or 12 inch thin pizza
Yvette says
Your pizza crust recipe is head of the class. The longer it ferments, the better it tastes. I haven’t tried fermenting any longer than 3 days yet but that’s my next pizza dough experiment. My family loves it and I’m making tastier pizza than most of the pizzerias in my area now, and that never used to be the case! Thank you so much for blogging not only your recipe, but all the information behind your methods. My family thanks you too 🙂
Jessie says
How much room should be left in the container to allow room to rise while in the fridge
Marie says
I usually use a container that is at least double the size of the dough ball
Nico C. says
Hi, Marie. THANK YOU for this awesome recipe. My 1st experience in executing it was a beginner’s blessing, even with my not-so user-friendly discs of 69 hour cold-proofed dough. Because of its very soft consistency, simply trying to shape it was a bit suspenseful as the dough’s elastic behavior attempted to tear upon lifting. I used my digital kitchen scale and rechecked the measurements. I even made another batch days later and followed the recipe to a T, but I still can’t figure out how to firm it up enough to handle with less stress. I used the same King Arthur All Purpose flour and the water was “luke cold” as specified. Moreover, I used the proper yeast. Maybe I am not kneading it correctly in our Viking mixer because I don’t time it exactly 5 minutes as I forget to turn on the stopwatch. Please help!
Marie says
Hi, is the dough too strong or is it too extensible? If it’s too sticky feel free to dust lightly with flour…I’m unsure what you mean by trouble handling there dough?
Nico C. says
Thank you for replying, Marie. The dough is the opposite of strong, it’s too delicate. Gravity pulls it down every time I tried to pick it up to flip over, nearly losing it’s circular shape. My mother makes homemade flour tortillas frequently and she has concluded that I’m using too much water because it’s a sticky mess when I try separating the dough mixer into equal weight balls before proofing. I ordered Caputo 00 flour today and I’m going to try the exact measurements to see if it’s just me.
Marie says
oh! What brand/type flour were you using? Less water will help, higher protein flour, and maybe even a bit more salt
Nico C. says
I used King Arthur All Purpose, but next time I will try the Caputo 00 since I keep reading how many pizzerias use it. I think I will knead the dough by hand and keep adding more flour until it no longer sticks to my hands. I’ve already taken up too much of your time and I appreciate the help.
Catherine says
To freeze the dough do you just stick it in the freezer directly after you make it? Or do you let it cold rise in the refrigerator for a few days first and then freeze? I tried this dough and it was AMAZING! Wanting to stock our freezer up to have it on hand!
Marie says
I usually let it cold
Proof for a day or two first and then freeze it. I haven’t tried freezing right after making it…
Brian says
You said to refrigerate up to 72 hrs but you used it 5-6 days after making. Just wondering how long its good for in fridge without freezing
Marie says
Hi Brian, sorry I thought I answered this below….so 3 days is ideal but if I don’t get to use to by then I’ve found it’s still good on day 5 or 6
Patricia O'Hara says
I think I just answered my own question about my dough not rising. I just weighed one teaspoon on instant yeast and it weighed about half (a tad more) of the 3.5 grams called for. The two times I’ve been more pressed for time, I’ve not measured and both times: no real rise after 36 hours. The other times, lovely. I don’t know if others have experienced this, but I thought my experience might be useful. Takeaway: weigh, don’t measure by cups and spoonfuls.
Marie says
Glad to hear that you figured it out! Sorry for late response..