Pizza Dough Recipe New York Style – Thin, Foldable, and Full of Flavor!
There’s just something about a New York-style pizza slice. That super-thin, yet chewy crust. The crispy edge with a slight char. The way it folds perfectly in your hand. If you’re like me and grew up on dollar slices or dream of those massive pies, then you know the craving is real.
The good news? You don’t have to be in Manhattan to enjoy it. I’ve spent years testing, tweaking, and perfecting my Pizza Dough Recipe New York Style, and this one hits all the right notes. It’s simple, authentic, and makes a crust that’s strong enough to hold all the toppings but soft enough to melt in your mouth.
Let’s make a pizza that would make any NYC slice shop proud.
📝 Ingredients Table
| Ingredient | Quantity |
|---|---|
| Bread flour | 4 cups (about 500g) |
| Warm water (100°F/38°C) | 1 ½ cups (360ml) |
| Instant dry yeast | 1 tsp |
| Sugar | 1 ½ tsp |
| Salt | 2 tsp |
| Olive oil | 1 tbsp |
| Optional: Semolina for dusting | As needed |
Note: Bread flour is key for that chewy texture—don’t skip it!
🍝 Step-by-Step Instructions
1. Bloom the yeast
In a bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. This gives the dough life and makes the crust light and airy.
2. Mix the dry ingredients
In a large mixing bowl, combine the bread flour and salt. Whisk to evenly distribute.
3. Combine and knead
Pour the yeast mixture and olive oil into the dry ingredients. Mix until a rough dough forms. Then knead—either by hand (10 minutes) or stand mixer (6–8 minutes)—until the dough is smooth, stretchy, and slightly tacky.
4. Cold ferment (a NYC must!)
Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 24 hours (up to 72). This slow fermentation is what gives the crust its deep, developed flavor and classic chew.
5. Bring to room temp
Take the dough out of the fridge about 2 hours before baking. Let it rest and come to room temperature. This makes it easier to stretch.
6. Shape the dough
Divide the dough in half (this makes 2 pizzas). On a lightly floured surface, gently stretch each portion into a 12-inch round. Avoid rolling pins—your hands are best for preserving air bubbles.
7. Preheat your oven
Crank it up to 500°F (260°C) with a pizza stone or steel inside. Preheating your oven fully is non-negotiable. You want that immediate blast of heat.
8. Top and bake
Transfer your dough to a pizza peel dusted with semolina. Add your sauce, mozzarella, and any toppings (keep it light for a true NY-style pie). Slide it onto your hot stone and bake for 7–9 minutes or until the crust is golden and the cheese is bubbly.
9. Slice and fold
Let it rest for 1–2 minutes, then slice into classic wide triangles. Fold, bite, and transport yourself straight to the streets of Brooklyn.
💪 Tips & Tricks for Perfect NYC Pizza Dough
- Use bread flour: More protein = more gluten = that chewy bite we love.
- Cold fermentation: Don’t skip this! It transforms the flavor.
- Use your hands to stretch: It keeps the air pockets and makes a better texture.
- Less is more with toppings: NY-style pizza is all about balance. Don’t overload it.
- Invest in a pizza stone or steel: It mimics the deck ovens of real pizzerias.
- Add semolina or cornmeal to your peel: Helps the dough slide off smoothly.
❓ FAQ
Can I use all-purpose flour instead of bread flour?
Yes, but you’ll lose some chew. If that’s okay with you, go for it!
Do I have to cold ferment the dough?
You’ll get some flavor without it, but the cold rise is what makes it authentic. If you’re short on time, let it rise at room temp for 2–3 hours instead.
Can I freeze this dough?
Absolutely. After the cold ferment, portion and freeze it. Thaw overnight in the fridge, then bring to room temp before using.
Why does New York pizza taste different?
It’s a mix of the dough (fermented, high-protein flour), the thin stretch, high heat, and yes—some say NYC tap water. But don’t worry, you can mimic the flavor at home with the right technique.
What’s the best sauce for NY pizza?
A simple crushed tomato sauce with a little garlic, olive oil, salt, and oregano. Keep it bright and not too sweet.
✨ Final Thoughts & Encouragement
You don’t need a slice shop or a Brooklyn zip code to enjoy amazing New York-style pizza at home. This pizza dough recipe New York style brings the city’s signature pie straight to your kitchen—crispy edges, chewy middle, perfectly foldable, and wildly addictive.
Whether you’re topping it with pepperoni, going classic cheese, or channeling your inner Bronx with mushrooms and olives, this dough is your new pizza night MVP. Make a double batch and freeze the extras—you’ll thank yourself later.
And once you’ve mastered this crust, trust me—you’ll never settle for delivery again.
So turn on the oven, flour up the counter, and stretch that dough with confidence. Because great pizza? It starts right here, with your hands, your kitchen, and one killer dough recipe.
Happy baking, and long live the slice!
— Your favorite home pizza chef
See Also: Pizza Dough Recipe Gluten Free – Crispy, Chewy, and Seriously Delicious!
