Ny-style Pizza Dough
Ingredients
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- 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.