The Best New York-Style Pizza Dough Recipe
(Crispy Crust, Perfect Stretch, Authentic Flavor)
If you’ve ever wanted to make real New York pizza dough at home, the kind with a thin, crispy crust and soft, chewy bite,you’re in the right place. This blog post delves into the most authentic method for making New York-style pizza dough from scratch, utilizing expert techniques, the ideal ingredient ratios, and insights from popular recipes across the web.
Whether you’re a home cook or a pizza fanatic, this guide will walk you through every step of the process, from ingredients and hydration to baking tips and cheese selection. Let’s bring a little slice of NYC to your kitchen!
Why It Works
New York-style pizza is renowned for its perfect balance of chew and crisp, achieved through high-protein flour, precise hydration levels, and long fermentation. The addition of olive oil, sugar, and semolina in this dough gives it flavor and structure, creating that classic NYC slice that folds without cracking.
Why This Recipe Works
New York-style pizza crust is known for its chewy yet crispy texture, foldable slices, and rich flavor. This recipe uses:
- A fermented Biga for depth
- Double-zero and semolina flours for texture
- Olive oil and sugar for structure and color
- Proper hydration (68%) for that signature crust
Ingredients Overview
For the Biga:
- 200g room temperature water
- 1g active dry yeast
- 360g bread flour
For the Main Dough:
- Prepared Biga
- 250g water
- 290g double-zero flour
- 60g semolina
- 25g sugar
- 15g salt
- 35g olive oil
Special Equipment You’ll Need
- KitchenAid or stand mixer
- Pizza screen (for even heat distribution)
- Pizza peel
- Baking stone or steel
- Dough scraper
- Kitchen scale
Dough Hydration Level
This dough sits at 68% hydration, which means it’s soft, pliable, and ideal for a crisp yet chewy New York-style crust.
Baker’s Percentages
| Ingredient | Percentage |
| Flour (total) | 100% |
| Water | 68% |
| Yeast | 0.3% |
| Salt | 2.1% |
| Sugar | 3.6% |
| Olive Oil | 5% |
Step-by-Step Process
Step 1: Make the Biga
- Dissolve 1g of yeast in 200g of water
- Mix in 360g bread flour
- Cover and ferment at room temperature for 8–10 hours
Step 2: Mix the Dough
- In a mixer bowl, add Biga
- Pour in 250g of water
- Add 290g 00 flour, 60g semolina, 25g sugar, and 15g salt
- Start mixing on low speed
Step 3: Add Olive Oil
- Slowly pour in 35g olive oil while dough mixes
- Mix until smooth and well developed
Step 4: First Rest & Divide
Cold Fermenting the Dough
- Lightly oil the top, cover, and rest for 1 hour
- Divide into:
- Two 600g dough balls (for 18″ pizzas) or
- Three 400g dough balls
- Two 600g dough balls (for 18″ pizzas) or
After shaping:
- Room temp: ferment for 2 hours
OR - Refrigerate: 24–48 hours for improved flavor and texture
Dough Fermentation Table
| Method | Time |
| Room Temperature | 2 hours |
| Cold Ferment | 24–48 hours |
What Type of Pizza Can You Make With This Dough?
- New York Round Pizza – Classic foldable slice
- Sicilian Pizza – Add more proofing, bake in pan
- Grandma Pizza – Thinner crust, baked in sheet tray
Launching the NY Pizza Pie
Why Launch?
“Launching” means sliding your pizza into the oven without ruining its shape. It helps keep your crust airy and evenly cooked.
Use a pizza peel and screen; a pizza screen conducts heat across the bottom, ensuring a golden, even crust.
Tips for the Perfect New York Pizza Crust
- Use semolina and 00 flour mix for tender, crispy crust
- Olive oil adds richness and a golden color
- Press out edges gently for airy crust pockets
- Bake at 450°F (232°C) for 15 minutes
Toppings & Sauce Suggestions
You can top as you wish, but classics include:
- Crushed San Marzano tomatoes
- Mozzarella (low-moisture for NY style)
- Parmesan or Romano for kick
- Olive oil on the crust before baking for extra browning
- Oregano, basil, and chili flakes to finish
Storage and Make-Ahead Tips
- Refrigerate dough balls: Up to 3 days
- Freeze dough: For 3 months (wrap tightly in plastic)
- Baked pizza slices: Reheat in oven at 375°F for 5–7 minutes
Frequently Asked Questions (FAQ)
What makes New York pizza dough different?
It’s a high-gluten, medium-hydration dough with cold fermentation. The addition of olive oil and sugar gives it strength and color.
Why is NYC pizza dough so good?
It’s all about the fermentation, hydration, and flour type. NY water helps too!
Do I need a mixer?
While hand-kneading is possible, a stand mixer is highly recommended for gluten development.
What’s the best cheese for New York-style pizza?
Low-moisture mozzarella is best for melting and stretching. Add Romano for extra punch.
Nutrition Information (Per 1 Slice, approx.)
| Nutrient | Amount |
| Calories | ~280 kcal |
| Carbs | 38g |
| Protein | 8g |
| Fat | 10g |
| Fiber | 2g |
Notes & Variations
- Want to make 4 dough balls? Double the main dough ingredients.
- Try swapping 10% semolina with whole wheat flour for a rustic twist.
- Add garlic powder or Italian herbs to the dough for extra flavor.
Final Opinion
If you’ve been craving an authentic New York-style pizza with a chewy, golden crust and perfect stretch, this is the dough recipe for you. With a little fermentation time and the right technique, you’ll achieve pizzeria-quality results right at home.
So go ahead, make it, bake it, and share it — because this one’s meant to impress!
For more recipes>>>>Learn how to make authentic New York-style pizza dough at home with simple ingredients and easy steps for a perfect, crispy, chewy crust every time
