Classic New York-Style Pizza Dough

This classic New York-style pizza dough recipe delivers the iconic foldable, chewy-yet-crispy crust that's perfect for thin-crust pizza lovers. It uses bread flour for structure and chew, a touch of sugar for browning, and a slow cold fermentation for depth of flavor—just like your favorite city slice shops.

Ingredients

• 4 cups (500 g) bread flour
• 1 ½ tsp salt
• 1 tsp sugar
• 1 tsp instant yeast (or 1 ¼ tsp active dry yeast)
• 1 ⅓ cups (315 ml) lukewarm water (about 105°F / 40°C)
• 1 tbsp olive oil

Directions

1. Activate the yeast (if using active dry):
2. In a small bowl, mix the yeast, sugar, and 1/4 cup of the warm water. Let sit for 5–10 minutes until frothy. If using instant yeast, skip this step and mix it with the dry ingredients directly.
3. Mix the dough:
4. In a large bowl, combine flour, salt, yeast (if instant), and olive oil. Slowly add the water while mixing with your hands or a spoon. If using active dry yeast, pour in the activated mixture along with the remaining water.
5. Knead:
6. Knead the dough for 7–10 minutes by hand or 5–6 minutes using a stand mixer with a dough hook. The dough should be smooth, elastic, and slightly tacky but not sticky.
7. First rise (optional):
8. Cover and let the dough rest at room temperature for 1 hour. Then punch down and divide into 2 equal portions.
9. Cold ferment:
10. Shape each dough ball and place in a lightly oiled, covered container. Refrigerate for 24 to 72 hours for optimal flavor and texture.
11. Rest before baking:
12. Remove the dough from the fridge and let it rest at room temperature for 1 to 2 hours before shaping.
13. Shape and bake:
14. Preheat your oven to 500°F (260°C) with a pizza stone or steel inside. On a lightly floured surface, stretch each dough ball into a 14-inch round. Add sauce, cheese, and toppings. Bake for 8–12 minutes or until the crust is golden and crisp.