New York Style Pizza Dough Recipe | Easy, Flavorful, and Ready in 24 Hours

Q: Can I cold-ferment this dough?

Absolutely. After the folds, refrigerate the dough up to 72 hours. Bring it to room temperature before balling and baking for best oven spring.

Q: What size dough balls should I use for 16-inch vs 12–14-inch pies?

For 16-inch pies, use about 350–400 g per ball. For 12–14-inch pies, aim for 280–300 g. Our built-in calculator scales ingredients automatically.

Q: What oven setup works best for New York style results?

Preheat your oven to about 500°F with the Baking Steel on the top rack for faster top color. Bake until the crust is deeply golden and crisp.

Aug 26, 2025

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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.

Shop the Baking Steel Pro →

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.

Dough ball size

300 g 400 g

Number of dough balls

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.

Dry ingredients for New York pizza dough: flour, salt, sugar, yeast in a mixing bowl — Flour, salt, sugar, yeast — simple base, big flavor.

Add water and mix by hand for 4–5 minutes, or about 3 minutes in a mixer with a dough hook.

Hydration step — water added to dry mix for NY-style dough — Hydration magic: just add water and bring it together.

Mixing the dough until shaggy — early development — Mix until shaggy — we’ll build structure with folds, not overmixing.

Add olive oil and mix until smooth. Cover and rest 30 minutes.

Dough out of the bowl after initial rest — ready for folds — After the short rest, dough relaxes and is ready for folds.

Folds: Every 30 minutes, perform one set of stretch-and-folds (4 folds total). Repeat three times.
Ferment at room temperature for 18 hours.

Post-fold dough — smoother surface and stronger structure — Folds = strength. Smoother dough, better oven spring later.

Divide and make dough balls based on your steel and target size (this calculator). Rest balls, covered, for 3 hours.

Portioned pizza dough balls ready for final rest — Ball it up: 280–300 g for 12–14”, 350–400 g for 16”.

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

Weigh everything. Precision matters for hydration and consistency.
Fold, don’t overmix. The folds build gluten and create that classic chew without toughening the dough.
Steel placement matters. Top rack = faster top color and balanced bake.
Big pies need big heat. The Baking Steel Pro’s mass and size make those 16-inch pizzas possible.

Bake NY-Style Pizza at Home →

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.