New York Style Pizza Dough (24 Hours)
This is our New York style pizza dough, and we love it. It’s got everything you want in a classic NY slice crispy bottoms, chewy centers, and that perfect fold. Even better, it’s ready in just 24 hours instead of the 72-hour wait.
This dough runs at 65% hydration, which is the sweet spot you’ll see in most traditional NY-style pizza recipes. It gives you a light, airy crumb without making the dough too sticky to handle. If you want to dig deeper into hydration and formulas, check out our Baker’s Percentage Guide.
Making a 16-inch pizza in your home oven is going to launch your pizza-making status into the stratosphere. Handling a 16-inch pie on your peel isn’t easy — it takes finesse and a little practice. You’ve got this. If your oven or steel isn’t quite that big, no problem. You can make 12–14 inch pies with the same dough and still get incredible results.
Pair this recipe with the Baking Steel Pro for the heat and surface area you need to pull off those big, bold, pizzeria-style pies right at home.
New York Style Pizza Dough
Choose your dough-ball size. 16-inch pies typically use 350–400 g per ball; 12–14" pies land around 280–300 g. This calculator uses our formula: 65% hydration, 3% salt, 2% sugar, 0.2% ADY, 2% oil.
Ingredients
- Organic bread flour—
- Water—
- Fine sea salt—
- Organic cane sugar—
- Active dry yeast—
- Olive oil—
- Flour for dustingas needed
Method
- In a large bowl, whisk together the flour, salt, sugar, and yeast.
- Add water and mix by hand for 4–5 minutes, or about 3 minutes in a mixer with a dough hook.
- Add olive oil and mix until smooth. Cover and rest 30 minutes.
- Folds: Every 30 minutes, perform one set of stretch-and-folds (4 folds total). Repeat three times.
- Ferment at room temperature for 18 hours.
- Divide and make dough balls based on your steel and target size (this calculator). Rest balls, covered, for 3 hours.
- One hour before baking, preheat oven to 500°F with your Baking Steel inside (top rack for faster top color).
- Stretch, top, and bake until the crust is deeply golden and crisp.
Tip: For true NY slices on a 16" steel (Baking Steel Pro), aim for 350–400 g per ball. On smaller steels (12–14"), 280–300 g is money.
Pro Tips
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Weigh everything. Precision matters for hydration and consistency.
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Fold, don’t overmix. The folds build gluten and create that classic chew without toughening the dough.
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Steel placement matters. Top rack = faster top color and balanced bake.
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Big pies need big heat. The Baking Steel Pro’s mass and size make those 16-inch pizzas possible.
FAQ
Can I use all-purpose flour instead of bread flour?
Yes. Bread flour gives more chew and structure, but all-purpose works fine. The dough might feel a bit stickier.
Can I cold-ferment this dough?
Absolutely. After the folds, refrigerate the dough for up to 72 hours. Bring it to room temperature before balling and baking.
What size pizzas does this make?
About 850 g of dough total. Perfect for 2 large 16-inch pies or 3 smaller 12–14 inch pies, depending on your steel size.
Do I need the Baking Steel Pro?
Any Baking Steel will level up your pizza, but the Pro shines for 16-inch New York style pies. Its size and thermal mass make those big slices possible.