New York Style Pizza Dough Recipe: Thin, Foldable, and Packed with Flavor
Ah, New York. The city that never sleeps — and never stops craving pizza. That classic slice with a thin, chewy crust, a bit of crisp on the edge, and the iconic fold. You know the one. It’s bold, brash, and absolutely delicious.
Today, I’m sharing my go-to New York style pizza dough recipe, perfected after years of trying to recreate that authentic pizzeria bite in my own kitchen. Whether you’re on the East Coast or thousands of miles away, this recipe brings the Big Apple straight to your plate.
Let’s get into the dough.
🍕 Ingredients: Your NY Pizza Dough Shopping List
| Ingredient | Measurement |
|---|---|
| Bread flour (high protein) | 4 cups (500g) |
| Warm water (100-105°F) | 1 1/2 cups (355ml) |
| Instant yeast | 1 tsp |
| Sugar | 1 tbsp |
| Olive oil | 2 tbsp |
| Salt | 2 tsp |
| Cornmeal (for dusting) | As needed |
Note: Use high-protein bread flour to mimic the chew of NYC crusts. All-purpose works in a pinch but won’t give you the same texture.
👨🍳 Step-by-Step: Making Real NY Style Pizza Dough at Home
1. Activate the yeast
In a bowl, combine warm water and sugar, then sprinkle in the yeast. Let it sit for 5–10 minutes until frothy. If it doesn’t foam, your yeast may be inactive.
2. Mix the dough
In a large bowl or stand mixer, add flour and salt. Pour in the yeast mixture and olive oil. Mix until it forms a sticky dough.
3. Knead the dough
Knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky. If using a mixer, use the dough hook on medium-low speed.
4. Cold fermentation
This is the game-changer: Place the dough in a lightly oiled container, cover, and refrigerate for 24 to 72 hours. This slow rise develops incredible flavor and structure.
5. Bring to room temp
About 1–2 hours before baking, take the dough out of the fridge. Divide into 2 equal balls and let them rest on the counter covered in a damp cloth.
6. Preheat your oven
Preheat your oven to 500°F (260°C) with a pizza stone or steel inside. Let it heat for at least 30 minutes.
7. Shape the dough
Dust your surface with flour and cornmeal. Stretch the dough into a 12–14 inch round using your fingertips and gravity — no rolling pin.
8. Top and bake
Add sauce, cheese (low-moisture mozzarella is classic), and your toppings. Slide onto the stone and bake for 7–10 minutes until golden and bubbly.
🔥 Pro Tips: Make Your NY Pizza Dough Next-Level
- Cold ferment longer: 72 hours = complex flavor. Don’t rush it.
- Use cornmeal under the crust for that signature NYC texture.
- Don’t overload with toppings — keep it balanced.
- Use low-moisture cheese to avoid a soggy middle.
- Crank the heat: Home ovens aren’t pizzerias. Use a stone or steel and max out that temp.
🧾 FAQ: New York Style Pizza Dough
Can I freeze the dough? Yes. Freeze after the cold ferment. Wrap tightly and thaw overnight in the fridge, then bring to room temp before using.
Can I use all-purpose flour? Yes, but expect a slightly softer crust. For true chew, go for bread flour.
What’s the best sauce and cheese for NY pizza? A simple crushed tomato sauce with salt and garlic works wonders. Low-moisture mozzarella is the standard cheese.
Can I make it the same day? Technically yes, but flavor won’t be the same. At least 24 hours in the fridge makes a massive difference.
What makes it “New York style”? It’s the thin, foldable crust with chewy edges and that bold, balanced flavor. Plus, the ability to eat it on the go!
❤️ Final Thoughts: A Slice of New York, From Your Oven
There’s something deeply satisfying about biting into a homemade slice of New York style pizza. That snap at the edge, the chewy center, the light char from a hot stone — it hits all the right notes.
This recipe is about more than flour and water. It’s about ritual. Technique. And maybe a little attitude. After all, New Yorkers don’t compromise on their pizza.
Now you don’t have to either. With a little time and a hot oven, you’ll be folding your slice like a true New Yorker in no time.
So fire it up, top it right, and enjoy a slice that would make the Empire State proud.
Happy pizza making!
See Also: King Arthur Pizza Dough Recipe – Soft, Chewy, and Crispy Every Time
