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
Directions
Activate the yeast (if using active dry):
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.
Mix the dough:
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.
Knead:
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.
First rise (optional):
Cover and let the dough rest at room temperature for 1 hour. Then punch down and divide into 2 equal portions.
Cold ferment:
Shape each dough ball and place in a lightly oiled, covered container. Refrigerate for 24 to 72 hours for optimal flavor and texture.
Rest before baking:
Remove the dough from the fridge and let it rest at room temperature for 1 to 2 hours before shaping.
Shape and bake:
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.
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