New York Pizza Dough Recipe for a Chewy, Crisp Crust

New York pizza dough is a lightly enriched, cold-fermented dough that bakes into a thin, foldable slice with a chewy middle and browned, crisp edges. This recipe makes two 14-inch crusts from bread flour, water, yeast, salt, a little sugar, and olive oil; an overnight refrigerator rise builds flavor while keeping the method manageable.

Ingredients

3 3/4 cups bread flour (450 g), plus a little extra for dusting
1 1/4 cups room-temperature water (295 ml)
1 3/4 teaspoons fine salt (11 g)
2 teaspoons granulated sugar (8 g)
1/2 teaspoon instant yeast (2 g)
1 tablespoon olive oil (14 g)
For topping, per pizza: 1/3 cup (80 ml) pizza sauce and 4 ounces (115 g) low-moisture mozzarella, grated; optional toppings to taste

Instructions

Mix the dough. In a large bowl, whisk together the flour, salt, sugar, and instant yeast. Pour in the water and olive oil, then stir until no dry flour remains and a rough, shaggy dough forms. This takes about 5 minutes. The dough should feel slightly tacky, not wet like batter. If a few dry crumbs remain, wet your hand and work them in rather than adding a large splash of water.
Knead until smooth. Turn the dough onto a clean counter and knead for about 8 minutes, pushing it away with the heel of your hand and folding it back over itself. At first it may feel firm and uneven; continue until it becomes smoother, elastic, and only lightly tacky. If it sticks persistently, dust the counter with a teaspoon of flour at a time. Avoid adding much extra flour, which can make the baked crust dense and dry.
Let it rise briefly at room temperature. Shape the dough into a ball and place it in a lightly oiled bowl, turning once so its surface has a thin coating of oil. Cover the bowl and leave it at room temperature for 1 hour. It may puff a little but does not need to double; the long, cool rise comes next.
Divide and refrigerate. Turn the dough onto the counter and divide it into two equal pieces, about 390 g each. Tuck the edges underneath each piece and roll gently against the counter to make tight, smooth balls. Put each ball into its own lightly oiled, covered container with room to expand. Refrigerate for 24 hours. This slow fermentation develops flavor and makes the dough easier to handle; keep it covered so the surface does not dry out.
Bring the dough to room temperature. Take the containers out of the refrigerator and leave them covered at room temperature for 2 hours. During the final 45 minutes, place a pizza stone or steel on a rack in the upper third of the oven and preheat to 500°F (260°C), or to the highest temperature your oven safely allows. A thoroughly heated baking surface helps the bottom brown before the toppings overcook. If using a baking sheet, preheat the oven with the sheet inside, or use the sheet at room temperature if it is not designed for high-heat preheating.
Stretch the first crust. Dust the counter lightly with flour. Lift one dough ball and press it from the center outward, leaving a slightly thicker rim. Gently stretch it over your knuckles or pull it outward on the counter until it is about 14 inches across. Turn it as you stretch so it stays round. Do not use a rolling pin if you want an airy edge, since rolling presses out some of the gas built up during fermentation. If the dough keeps shrinking, cover it and let it relax for 10 minutes before continuing.
Add toppings and bake. Transfer the stretched dough to a floured pizza peel or a piece of parchment that is suitable for the oven temperature. Spread about 1/3 cup (80 ml) sauce in a thin layer, leaving the rim bare, and scatter over 4 ounces (115 g) mozzarella. Add any other toppings sparingly; too much sauce or wet topping can leave the middle soggy. Slide the pizza onto the hot stone or steel and bake for about 12 minutes, until the rim is browned and the cheese is bubbling. Oven performance varies, so begin checking at 9 minutes. Repeat with the second dough ball and its toppings; the second pizza may bake a little faster if the stone is already fully hot.
Rest and slice. Let each pizza rest on a board for 2 to 3 minutes so the cheese settles, then slice and serve. If baking the dough for another meal, you can instead refrigerate or freeze the shaped, untopped crust after it has cooled.

Tips

Measure flour by weight when possible. Cup measurements vary with how flour is scooped, and too much flour is a common reason dough turns stiff. If using cups, fluff the flour, spoon it into the measuring cup, and level it without packing.
Use bread flour for a chewier bite. All-purpose flour works in the same quantity and makes a softer, somewhat less chewy crust. Avoid adding extra flour just because the dough is tacky; properly hydrated dough can cling slightly to your fingers while still being workable.
Keep the dough covered. A tight lid or well-sealed wrap prevents a dry skin from forming during the refrigerator rise. If the dough gets a little dry on top, brush it very lightly with oil before stretching rather than kneading that layer into the dough.
Make stretching easier. Cold dough resists stretching, so give it the full 2 hours at room temperature. If it tears, pinch the hole closed and let the dough rest briefly. A small tear is easier to repair before adding sauce than after.

Serving Suggestions

Serve the pizza hot, cut into wedges, with a simple green salad or a plate of sliced vegetables to balance the rich cheese and browned crust. For a classic New York-style table, keep the toppings restrained: sauce, mozzarella, and perhaps a light sprinkle of dried oregano or grated hard cheese after baking. A little red pepper flake at the table lets each person adjust the heat without changing the whole pie.

If you are serving two pizzas, bake them one at a time for the best bottom crust, then slice the first while the second cooks. For a larger meal, offer the dough as a make-your-own pizza base and set out small bowls of sauce, cheese, olives, mushrooms, cooked sausage, or sliced peppers. Pat vegetables dry and use modest amounts so the center stays crisp rather than wet.

Variations

Use all-purpose flour: Replace the bread flour gram for gram with all-purpose flour. The dough will be a little less springy and the finished crust more tender, but the method and timing stay the same.

Make a thinner, crisper pie: Divide the dough into three smaller balls and stretch each to about 12 inches. The centers will be thinner and bake more quickly, so start checking after 8 minutes. The dough portions will be smaller than the two-pie version, and the rim will be less substantial.

Adjust the fermentation: For a longer schedule, keep the covered dough in the refrigerator for up to 48 hours instead of 24. Longer fermentation can produce a more developed, tangy flavor; if the dough becomes very puffy or difficult to handle, use it sooner next time. For a same-day option, leave the dough covered at room temperature until visibly puffy, usually about 2 to 3 hours depending on room temperature, though the crust will have less developed flavor than the overnight version.

Change the oil: A neutral oil such as canola can replace the olive oil gram for gram. Olive oil gives the dough a subtle flavor and tenderness; a neutral oil keeps the taste milder.

Storage and Reheating

Keep raw dough covered in the refrigerator for up to 48 hours from mixing. For longer storage, freeze the dough balls in lightly oiled, freezer-safe bags for up to 3 months. Thaw frozen dough overnight in the refrigerator, then let it sit covered at room temperature for about 2 hours before stretching. If the dough has been out at room temperature for an extended period or smells unpleasant, discard it rather than trying to use it.

Refrigerate baked pizza within 2 hours of baking. Store slices in a covered container for 3 to 4 days. Reheat slices in a skillet over medium-low heat until the base is crisp and the cheese is hot, or use a 375°F (190°C) oven. Leftovers should reach 165°F (74°C) when reheated, checked with a food thermometer. Freeze baked slices in a sealed freezer-safe container for up to 2 months; thaw in the refrigerator before reheating for the most even result.

Frequently Asked Questions

Can I make New York pizza dough without a stand mixer?
Yes. This relatively small batch is easy to mix in a bowl and knead by hand. Knead for about 8 minutes, stopping briefly if your hands become tired, until the dough is smooth and elastic. A mixer is convenient but not necessary.

Why does the recipe use so little yeast?
The dough ferments slowly in the refrigerator for 24 hours, so it does not need the larger yeast amount often used in quick-rise doughs. A small amount helps the dough develop gradually and avoids an overly yeasty flavor. Check that your yeast is fresh, especially if it has been open for a long time.

Can I skip the overnight refrigerator rise?
You can, but the result will be less flavorful and the dough may be more difficult to stretch. For a same-day pizza, let the covered dough rise at room temperature until puffy, around 2 to 3 hours, then divide and rest the balls for about 30 minutes before shaping. Room temperature affects the timing, so judge by the dough’s appearance as well as the clock.

What if I do not have a pizza stone or steel?
A sturdy baking sheet is a practical substitute. Preheat it if its manufacturer allows high-temperature preheating, then carefully slide the pizza onto it. You can also bake on a room-temperature sheet; the bottom may be paler and softer, so give it extra time as needed and watch the rim and cheese for doneness.

Can I prepare the dough more than a day ahead?
Yes. A covered dough ball can generally stay refrigerated for up to 48 hours from mixing. Beyond that, it may over-ferment and become slack or difficult to stretch. For a longer make-ahead window, freeze the divided dough balls and thaw them slowly in the refrigerator.

Why is my pizza crust pale or soggy?
A pale bottom often means the baking surface was not fully heated, while a soggy center commonly comes from too much sauce, cheese, or moist toppings. Preheat the stone or steel for the full 45 minutes, stretch the dough evenly, and keep toppings light. Also check your oven temperature with an oven thermometer if browning remains slow.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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