NY Style Pizza Dough
How to make NY style pizza dough without a mixer.
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Nutrition Facts
EstimatedPer serving
Calories
500 cal
Protein
15 g
Carbs
98 g
Fat
5 g
Fiber
4 g
Zest Score
An authentic NY pizza dough process that delivers great results, but only if you have a kitchen scale, a spreadsheet to calculate the missing flour weight, and 4 days of patience.
Ingredients
- g bread flour (100% (base))
- 62% of flour weight cold water
- 0.4% of flour weight active dry yeast
- 3.2% of flour weight olive oil
- 2.5% of flour weight salt
- 2% of flour weight sugar
Instructions
- 1
Weigh out cold water, active dry yeast, bread flour, and olive oil using a food scale, zeroing after each ingredient.
- 2
Mix ingredients together until dough forms.
- 3
Add salt and sugar, then fold the dough in on itself a few times.
- 4
Transfer dough to a work surface and knead by hand for 10 to 12 minutes until smooth. If too wet, let rest a few minutes before continuing.
12 min - 5
Place dough in a bowl, cover, and let rest for about 1 hour until smoother.
60 min - 6
Divide dough into two equal portions. For each, perform a few stretches and folds, sealing the seams.
- 7
Lightly spray containers with oil, place dough balls inside, cover, and refrigerate for 3 to 4 days before using.
Community Notes
From 24 comments
Tips
- Cover the dough pans with plastic wrap if you don't have lids for proofing.
- Kneading for as little as 2–4 minutes can still yield good dough, but insufficient kneading may cause the dough to stay flat and not rise as much.
- If the dough is sticky after resting a few minutes, additional kneading or a slightly longer autolyse may help.
- If the dough won't come to room temperature after 7-8 hours and still feels cold and snaps back, try letting it sit for longer or in a warmer spot in your kitchen.
Swaps
Dietary Adaptations
The dough may need more than 7-8 hours to come to room temperature in certain climates or conditions.
Insufficient kneading (only 2-4 minutes) may lead to a flat final pizza crust.
General appreciation for the recipe and tutorial, with specific practical questions about equipment (peels, pans, lids, pizza steel shipping), ingredient timing (adding salt/sugar late), scaling without a scale, yeast measurement, fermentation duration, room temperature issues, sticky dough, freezing options, and kneading time. A few users seek gluten-free or mixer alternatives.