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 about 24 hours instead of the full 72-hour wait.
This dough runs at 65% hydration, which is the sweet spot you’ll see in a lot of traditional New York style dough formulas. 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.
We build strength with a few rounds of folds and a long room-temperature ferment, so you get that classic chew and oven spring without complicated mixing. The process is simple, repeatable, and perfect for home ovens.
Making a 16-inch pizza in your home oven will absolutely level up your pizza game. Handling a 16-inch pie on your peel takes a little practice, so don’t stress if the first one isn’t perfect. If your oven or baking surface isn’t quite that big, no problem — this dough also makes fantastic 12–14 inch pies using the same formula and calculator below.
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 baking surface and target size (use this calculator). Rest balls, covered, for 3 hours.
- One hour before baking, preheat your 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 (like our 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. A thick baking steel (like our Baking Steel Pro) gives you the thermal mass you need for 16-inch New York style pizzas.
Gear note: You can bake this dough on a stone, pan, or steel. A baking steel will usually give you a faster, crispier bottom bake; if you’re making 16-inch pies regularly, our Baking Steel Pro is built for that.
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 and the crumb a bit softer.
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 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. The calculator above will scale the ingredients automatically.
What oven setup works best for New York style results?
Preheat your oven to about 500°F with a baking steel on the top rack for faster top color. Bake until the crust is deeply golden and crisp. If you don’t have a steel yet, use your hottest-safe temperature and a preheated stone or heavy pan.
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