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New York-Style Pizza Dough

New York-style pizza dough for home ovens: bread flour, water, salt, a little olive oil and sugar to help browning at home-oven temperatures, with a 24- to 72-hour cold rise for flavor.

Last updated

New York-Style Pizza Dough

A home-oven dough with a cold rise

Blistered Neapolitan pizza fresh from the oven on a dark surface

The short version

New York-style pizza dough for home ovens: bread flour, water, salt, a little olive oil and sugar to help browning at home-oven temperatures, with a 24- to 72-hour cold rise for flavor.

Prep
20 min
Cook
0 min
Total
20 min
Serves
3 dough balls

Ingredients

1× batch

This recipe doesn’t list a serving count, so it scales by batch.

  • 600 g bread flour
  • 390 g cool water
  • 12 g fine salt
  • 3 g instant yeast
  • 12 g olive oil
  • 8 g sugar
View list

Instructions

  1. 01

    Mix. Stir flour, yeast and sugar, add water and mix until no dry flour remains. Rest 20 minutes.

  2. 02

    Knead. Add salt and oil and knead 8–10 minutes until smooth and stretchy.

  3. 03

    Divide. Divide into three balls of about 340 g, oil lightly and place in lidded containers.

  4. 04

    Cold rise. Refrigerate 24–72 hours. Longer rises taste more complex.

  5. 05

    Warm up. Take the dough out 2–3 hours before baking so it stretches easily.

  6. 06

    Bake. Stretch to 14–16 inches and bake on a preheated stone or steel at your oven's highest setting.

Larry’s rule: Oil and sugar are there for a home oven. Neapolitan dough skips them because a very hot oven browns the crust on its own.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about New York-Style Pizza Dough

What it is

New York-Style Pizza Dough is a pizza recipe rooted in the generous Italian-American table. This version makes 3 dough balls in 20 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: mix, then knead, then divide. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 600 g bread flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 390 g cool water — supports the dish's balance, texture and regional character.
  • 12 g fine salt — supports the dish's balance, texture and regional character.
  • 3 g instant yeast — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Make the dough ahead when the recipe allows. Refrigerate it covered, then bring it toward room temperature before shaping; bake topped pizza just before serving.

What to serve with it

  • Serve hot with a sharp green salad.
  • Cut into smaller pieces for an antipasto spread.

Larry’s why

Why the dough needs a slow, cold rise

A long rest in the fridge — 24 to 72 hours — lets enzymes break starch into sugar, which is what gives crust its colour and that faintly sweet, complex flavour. A fast warm rise makes gas but no taste. Time does the work you cannot fake with more yeast.

Larry’s rule: Less yeast, more time.

More questions Larry gets asked →

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Questions Larry gets asked

How long does new york-style pizza dough take to make?
About 20 min start to finish — roughly 20 min of prep and 0 min of cooking. That yields 3 dough balls.
What do you need to make new york-style pizza dough?
6 ingredients, starting with 600 g bread flour, 390 g cool water, 12 g fine salt. The full list with quantities is on this page.
How do you start new york-style pizza dough?
Mix: Stir flour, yeast and sugar, add water and mix until no dry flour remains. Rest 20 minutes.
How do you know when new york-style pizza dough is done?
Bake. Stretch to 14–16 inches and bake on a preheated stone or steel at your oven's highest setting.
What is the most common mistake with new york-style pizza dough?
Oil and sugar are there for a home oven. Neapolitan dough skips them because a very hot oven browns the crust on its own.
Can you make new york-style pizza dough ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a dough that reheats well.

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