NY Style Pizza Dough Recipe for a Chewy, Crisp Crust

New York–style pizza dough makes a thin, flexible crust with a chewy edge and a crisp, browned bottom. Bread flour, a little oil and sugar, and a slow refrigerator rise give the dough its characteristic texture and flavor; this recipe makes two 12-inch pizzas.

Ingredients

4 cups (500 g) bread flour, plus a little extra for shaping
1⅓ cups plus 1 tablespoon (325 ml) cool water
1 teaspoon (3 g) instant yeast
2 teaspoons (8 g) granulated sugar
1 tablespoon (15 ml) olive oil or neutral oil
1¾ teaspoons (10 g) fine sea salt or table salt
Semolina or cornmeal, for dusting the peel or baking sheet (optional)
About 1 cup (240 ml) pizza sauce and 8 ounces (225 g) shredded low-moisture mozzarella, plus other toppings as desired

Instructions

Mix the dough. In a large bowl, stir together the water, yeast, and sugar. Add the flour and mix until no dry patches remain. Cover and let the rough dough rest for 10 minutes; this short pause hydrates the flour and makes kneading easier. Add the oil and salt, then work them into the dough with your hands or a sturdy spoon.
Knead until smooth. Knead on a clean counter for 8 to 10 minutes, pushing the dough away with the heel of your hand and folding it back over itself. It should become elastic and slightly tacky, not wet or soupy. If it sticks heavily to your hands, dust the counter with a teaspoon of flour at a time rather than adding a large amount. A stand mixer with a dough hook can do the work in about 6 to 8 minutes on low speed.
Let it rise. Form the dough into a ball and place it in a lightly oiled bowl. Cover and leave it at room temperature for 1½ hours, or until it looks slightly puffed. At about the halfway point, gently stretch one side of the dough up and fold it over the center; turn the bowl and repeat on the other sides. This simple fold helps the dough hold its shape. It does not need to double in size.
Divide and refrigerate. Turn the dough onto a lightly floured counter and divide it into two equal pieces, about 430 g each. Tuck the edges underneath each piece to make smooth balls. Put them in separate lightly oiled, lidded containers with room to expand, or place them several inches apart in one large covered container. Refrigerate for 24 hours. The slow rise develops a more rounded flavor and makes the dough easier to stretch.
Bring the dough to room temperature. Take the dough balls out of the refrigerator 1½ hours before baking. Keep them covered so their surfaces do not dry out. During the final 45 minutes, put a pizza stone or steel on a rack in the upper half of the oven and preheat to the hottest setting, ideally 500–550°F (260–290°C). Follow the stone or steel manufacturer’s temperature limit. If using a baking sheet, preheat the oven and sheet in the same way.
Shape the first crust. Dust the counter lightly with flour. Set one dough ball down and press it gently from the center outward, leaving a thicker rim around the edge. Lift the dough and stretch it over your knuckles or use your hands to widen it gradually to about 12 inches. Rotate as you stretch, and stop if it keeps shrinking; cover it and let it rest for 10 minutes before continuing. Avoid a rolling pin if you want a more open, chewy rim.
Top and bake. Transfer the stretched dough to a peel dusted lightly with semolina or cornmeal, or to a piece of parchment if your setup requires it. Spread on a thin layer of sauce, add mozzarella, and use toppings sparingly so the center does not become heavy or soggy. Slide the pizza onto the hot stone or steel and bake for 10 to 12 minutes, until the crust is browned and the cheese is bubbling. The exact time depends on the oven and baking surface. Repeat with the second dough ball. Let each pizza sit for a couple of minutes before slicing.

Tips

Weigh the flour if possible. Cup measurements vary depending on how flour is packed, and too much flour makes a stiff crust. If measuring by volume, spoon flour into the cup and level it rather than scooping directly from the bag.
Choose the right flour. Bread flour gives the crust more chew, which suits the New York style. All-purpose flour works as a substitute, but the finished crust will usually be a little softer and less elastic. Do not replace it cup for cup with whole-wheat flour; that absorbs more water and makes a denser dough.
Use a light hand with flour and toppings. A little dusting prevents sticking, but excess flour can burn on the hot baking surface. A thin coat of sauce and a moderate amount of cheese let the center bake through instead of turning limp.
Give resistant dough time. Cold dough, or dough that has been overworked while shaping, can spring back. Cover it and wait 10 minutes, then stretch again gently. For a more flavorful dough, you can refrigerate it for up to 72 hours instead of 24; check that the container has enough space as the dough continues to rise.

Serving Suggestions

Slice the pizza into wedges and serve hot while the crust is crisp and the cheese is soft. A simple green salad with a sharp vinaigrette balances a rich cheese topping, while roasted vegetables or a bowl of soup make the meal more substantial. For a classic New York–style table, offer dried oregano, red pepper flakes, and grated hard cheese on the side so everyone can season a slice to taste. If serving several people, bake one pizza at a time and cut the first into slices while the second cooks. That keeps the crusts warmer and avoids stacking them, which can trap steam and soften the bottoms.

Variations

Same-day dough: If you cannot plan a day ahead, let the dough rise at room temperature until puffy, about 1½ to 2 hours depending on the warmth of the room, then divide and shape. It will still make good pizza, though the flavor will be less developed than with the overnight refrigerator rise. Keep an eye on it in a warm kitchen because it may rise faster.

Herb dough: Add 1 teaspoon dried oregano or Italian seasoning with the flour for a gently savory crust. Keep the quantity modest so the herbs do not interfere with stretching. For a plain, classic base, leave them out and season the toppings instead.

Garlic oil finish: Brush the baked rim lightly with olive oil mixed with a little finely grated garlic or dried oregano. Apply it after baking so the garlic does not scorch on the very hot stone. For a dairy-free pizza, use a plant-based cheese that melts well or skip the cheese and add vegetables, olives, and herbs; the dough itself contains no dairy.

Different sizes: Divide the dough into three smaller portions for roughly 9-inch pizzas, keeping the same overall method. Smaller rounds may bake a little faster, so begin checking them after about 7 minutes. A thinner stretch also cooks sooner than a thicker one, and the browning of the underside is a better guide than the timer alone.

Storage and Reheating

Keep the dough covered in the refrigerator for up to 72 hours from the time it is made. Store the portions in lightly oiled, sealed containers so they do not dry out or absorb refrigerator odors. If you do not plan to use the dough within that window, freeze the dough balls in airtight freezer bags for up to 3 months. Thaw them overnight in the refrigerator, then let them sit covered at room temperature for about 1½ to 2 hours before stretching. Do not try to stretch dough while it is still cold and firm.

Refrigerate baked pizza within 2 hours of cooking. Store slices in a covered container for 3 to 4 days. To bring back a crisp base, warm slices in a skillet over medium-low heat for a few minutes, covering briefly if you want the cheese to soften. You can also reheat them on a baking sheet in a 375°F (190°C) oven until hot, usually about 8 to 10 minutes. A microwave is quick, but it tends to make the crust soft rather than crisp.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?
Yes. Use the same weight, 500 g, if you can; the cup amount may differ slightly by brand and how it is measured. The dough will be somewhat less chewy and may feel a little softer, but it should still stretch and bake well. Avoid adding extra flour unless the dough is genuinely difficult to handle.

Why does the dough keep shrinking when I stretch it?
The gluten is likely tight, often because the dough is still cold or has not had enough time to relax. Cover the round and leave it on the counter for 10 minutes, then continue stretching from the middle outward. Do not force it thin in one go, since that can tear the center while the rim gets pressed flat.

Can I make the dough without a pizza stone or steel?
Yes. Preheat a heavy baking sheet upside down in the oven, then slide the pizza onto it using a peel or parchment. The bottom may brown less aggressively than it would on a steel, so let the oven heat fully and avoid overloading the pizza with sauce or toppings. A perforated pan also works, though it usually produces a less crisp base.

Can I freeze the dough?
Yes. Freeze the divided dough balls in airtight bags after the first rise. For best results, use them within 3 months. Thaw in the refrigerator overnight, then bring them to room temperature, covered, until soft and relaxed enough to stretch. Freezing can slightly change the dough’s texture, but it remains useful for homemade pizza.

How do I know when the pizza dough is ready to bake?
After its room-temperature rest, a dough ball should feel softer and more relaxed than it did straight from the refrigerator. When pressed gently with a fingertip, it should yield without feeling icy or rigid. The shaped crust should be thin in the center with a slightly raised rim; if it tears, pinch the hole closed or let the dough rest before trying again.

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