New York Style Pizza Dough Recipe

ny style pizza dough recipe

New York Style Pizza Dough

Our go-to dough recipe for NY-style pizzas can be tailored for same-day or next-day bakes. This 65% hydration recipe creates four 330g dough balls.
Prep Time 20 mins
Cook Time 6 mins
Proof 12 hrs
Servings 4 330g dough balls (14″ pizzas)


  • 735 g Bread flour
  • 480 g water (75 degrees F)  if you want a shorter proof time, use warmer water. However, the longer proof time results in better crust flavor.
  • 44 g sugar
  • 12 g salt
  • 5 g yeast I highly recommend SAF Instant
  • 30 g olive oil


  • Using a stand mixer, mix together flour, sugar, yeast, salt, and oil. Slowly pour water into dry ingredients and continue mixing until incorporated. If dough is too dry, add more water 1 tbsp at a time. If it's too wet, add more flour 1 tbsp at a time. The dough should be slightly sticky, yet stretchy.

Option 1: Short ferment

  • Divide the dough into 4 equal pieces. Hand knead briefly and form into a balls. Place in oiled bowl or baking pan, cover with plastic wrap, and set it on counter to proof for 10 hours (for same-day bake).

Option 2: Overnight cold ferment

  • Cover with plastic wrap and bulk ferment at room temperature for 4 hours.
  • Divide dough and shape into 4 balls. Re-cover with plastic wrap and place in refrigerator overnight.
  • Remove from refrigerator and re-shape into balls 2 hours before baking.


The cold ferment method results in significantly better flavor; however, we’ve all been there when a craving hits that day and you really want to make a pizza. In this case, the short ferment will definitely do the job!
Tried this recipe?Let us know how it was!

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