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

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 late great Dough Doctor, Tom Lehmann.

best New York Style pizza dough recipe

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!

best new york pizza dough recipe cheese

My Favorite Pizza Dough: The Big Secret (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) – this is the big secret.  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.

slices of ny style pizza

Fourteen Tips for Success

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.

Essential Equipment

Please note that as an Amazon affiliate, we earn a small commission if you purchase a product at no additional cost to you.


I adore my baking steel; it’s transformed my home pizzas into restaurant-quality and better. You will love this! A kitchen scale streamlines measurement with remarkable accuracy, while a pizza peel is essential for smoothly sliding pizzas into the oven. And proofing boxes provide an optimal storage for pizza dough fermentation, enhancing flavor, texture, and elasticity.

Baking steel

$99.99
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Kitchen scale

$55.49
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Pizza peel

$28.98
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Proofing

$45.99 ($23.00 / Count)
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Please visit our SHOP page for more recommended tools and equipment to make restaurant-style NY-style pizza at home!

How to Stretch the Pizza Dough

A nice video (from The GoodFellas Pizza School of NY), showing how to stretch the dough:

YouTube video

How to Freeze Homemade Pizza Dough

  • After mixing dough and dividing into balls, place dough in refrigerator for at least 24 hours.
  • Place dough balls on baking sheet lined with plastic wrap or parchment paper, cover loosely with plastic wrap and freeze until firm (~ 2 to 3 hours or up to overnight).
  • Wrap frozen dough balls individually in plastic and store in zipper-lock bags for up to 4 weeks.
  • When ready to bake, transfer unwrapped dough into the refrigerator for 12 to 24 hours before making pizza.
  • Bring dough to room temperature for 20 to 60 minutes before baking (less time for hot kitchen/summer and more time for cool kitchen)

Pizza Dough Calculator

Need more dough? Less dough? Try out our new Pizza Dough Calculator to calculate the weights to get it just right!

Have More Questions?

Please See My NY Pizza FAQ

If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! SUBSCRIBE for more recipes.

📖 Recipe

photo of a NY style pizza with slice missing

The Best New York Style Pizza Dough

The best, authentic NY pizza dough recipe for making pizza dough at home. This is the best thin crust pizza ever! You will never want take out again!
4.90 from 660 votes
Author: Marie
Prep Time 15 minutes
Cook Time 6 minutes
Resting time 1 day
Total Time 1 day 21 minutes
Course Main Course
Cuisine American, Italian
Servings 32 slices
Calories 91 kcal

Equipment

  • pizza stone or pizza steel for baking
  • Standing mixer optional or hand knead
  • kitchen scale highly recommended instead of volume measures

Ingredients
 

Original Recipe for Four 14-Inch Pizzas; want to make more or less? Use the pizza dough calculator

  • 6.5 cups (796 g) all purpose flour or bread flour (weighing is most accurate!)
  • 2 1/4 cups (493 g) water barely cold water (17.4 oz per 2 1/4 cups)
  • 1 teaspoon (3.5 g) instant dry yeast
  • 2.5 teaspoons (15.6 g) salt
  • 2 teaspoons (7.8 g) sugar
  • 1 tablespoon (11.8 g) olive oil

1 Pound of Dough (~454 grams) (use the pizza dough calculator to make more or less dough)

  • 2 1/4 cups (274.5 g) all purpose flour or bread flour
  • 3/4 cup (170.2 g) water
  • 1/2 teaspoon instant dry yeast
  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • 1 teaspoon olive oil

Instructions
 

Mixing 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)

Dividing and Rising

  • 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).

Assembly and Baking

  • 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

Weighing Ingredients 
  • Use of weight based measurements is highly recommended instead of US Customary. You will need a kitchen scale. 
  • METRIC amounts DO NOT correspond exactly to the US Customary amounts because, for example, 796 grams equals 6.4 cups (and most can’t measure 0.4 cups or 0.22 cups). Recipe was based on grams.  
TO MAKE MORE OR LESS DOUGH
KNEADING
  • If you want to use the dough the next day, knead a little more (slow speed for about 8 to 10 minutes)
  • If you have time to let the dough rest for 3 days, knead for 4 to 5 minutes, low speed or hand knead.
TO FREEZE THE DOUGH:
  • After mixing dough and dividing into balls, place dough in refrigerator for at least 24 hours.
  • Then, place on baking sheet lined with plastic wrap or parchment paper, cover loosely with plastic wrap and freeze until firm (~ 2 to 3 hours or up to overnight).
  • Wrap frozen dough balls individually in plastic and store in zipper-lock bags to store for up to 4 weeks (longer may work, but results might vary).
  • Before using, transfer unwrapped dough into the refrigerator for 12 to 24 hours before making pizza.
  • Bring dough to room temperature for 20 to 60 minutes before baking (less time for hot kitchen/summer and more time for cool kitchen). 
BAKER’S PERCENTAGES:
  • calculate your own using baker’s percentages: 62% hydration, 0.4% yeast, 2% salt, 1.5% oil, and 1% sugar or use my new pizza dough calculator. 
Have more questions? See our pizza dough FAQ
Nutrition is estimated for one slice of pizza without any toppings. 

Nutrition

Serving: 1SliceCalories: 91kcalCarbohydrates: 18gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 183mgPotassium: 29mgFiber: 1gSugar: 0.3gVitamin A: 0.5IUVitamin C: 0.001mgCalcium: 4mgIron: 1mg
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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 

1,823 Comments

  1. 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!

  2. 5 stars
    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.

    1. 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: https://www.kingarthurflour.com/about/documents/5Flours_000.pdf
      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!

  3. 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!

  4. 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!

  5. 5 stars
    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,

    matt

  6. 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!

    1. 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.

  7. 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! 😀

  8. 5 stars
    Fantastic Recipe!! I have tried a few, and even though it only seems like slight variations, this is by FAR my favorite, thank you so much!

  9. 5 stars
    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!

  10. 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?

    1. 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!

  11. 5 stars
    Marie,

    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!

  12. 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.

  13. 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!!

    1. 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!

  14. 1 star
    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:

    Marie

    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!

    chris

    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?

    1. 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 pizzamaking.com 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.

  15. 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?

    Thanks

    1. 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!

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