Ny-style Pizza Dough
Ingredients
- 1000 grams bread flour
- 650 grams water – cool
- 22 grams fine sea salt
- 4 grams active dry yeast
- 25 grams olive oil
- 10 grams sugar
Instructions
- 1.
Dissolve yeast and sugar in the water until foamy, about 5 minutes.
- 2.
Add flour and mix until a shaggy dough forms, 2–3 minutes.
- 3.
Add salt and olive oil, then knead until smooth, elastic, and slightly tacky, 8–10 minutes.
- 4.
Cover and rest at room temperature until slightly risen, about 2 hours.
- 5.
Divide into 4 portions, lightly oil, cover, and refrigerate until relaxed and flavorful, 24–48 hours.
- 6.
Bring dough to room temperature, stretch, and bake on a stone or steel at 500–550°F until well browned and crisp, 6–9 minutes.
NY-style pizza dough balances crispness, chew, and flexibility, producing slices that fold without breaking. Oil and sugar promote browning and tenderness in moderate-temperature ovens, making it especially suited to home cooking. The flavor is mild, wheaty, and adaptable to a wide range of toppings.
This dough developed in mid-20th-century New York as Italian-American bakers adapted pizza to gas and coal ovens. It became the foundation of American slice culture and remains the most versatile everyday pizza dough.