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A person holding up a slice of New York-style pizza revealing the nooks and crannies in the edge of the crust.

New York-Style Pizza Dough

Course: Lunch / Dinner
Cuisine: American / Italian
Prep Time: 20 minutes
Chill time: 2 days
Total Time: 2 days 20 minutes
Servings: 4
Calories: 471kcal
Author: Kris Longwell
This New York-style pizza dough recipe highlights the importance of using the right tools and quality ingredients to achieve the perfect texture, while allowing a 72-hour fermentation for authentic flavor and chewiness. The result is pizza perfection!
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Equipment

  • See blog post for complete list

Ingredients

For the Poolish (Starter)

  • 0.12 grams active dry yeast one-third of ⅛ teaspoon
  • 47 grams cold tap water 3 tablespoons plus 1 teaspoon
  • 47 grams high-gluten flour ¼ cup plus 2 tablespoons

For the Dough

  • 2.2 grams active dry yeast ¾ teaspoon
  • 70 grams warm water 80 to 85°F, ¼ cup pluse 1 tablespoon
  • 453 grams high-gluten flour 3½ cups
  • 10 grams diastatic malt powder 1 tablespoon plus ¼ teaspoon
  • 210 grams ice cold water ¾ cup, plus more as needed
  • 80 grams Poolish
  • 10 grams fine sea salt 2 teaspoons
  • 5 grams extra virgin olive oil 1 tsp

Instructions

Make the Poolish (Day 1)

  • Add the yeast to a small bowl and then add the cool water. Whisk vigorously for 30 seconds. The water should look murky. If the yeast granules float on top, the yeast is "dead" and should be discarded. You'll need to begin again with fresh yeast.
    0.12 grams active dry yeast, 47 grams cold tap water
  • Add the flour and stir with a rubber spatula until fully incorporated. The consistency will be thick and resemble thick pancake batter.
    47 grams high-gluten flour
  • Scrape down the sides and then cover the bowl with plastic wrap. Let it sit at room temperature for 18 hours.

Make the Dough (Day 2)

  • Weigh all the ingredients out first (heat the warm water just before adding to the yeast).
  • Put the yeast in a small bowl and then add the warm water. Whisk vigorously for 30 seconds. The water should look murky. If the yeast granules float on top, the yeast is "dead" and should be discarded. You'll need to begin again with fresh yeast.
    2.2 grams active dry yeast, 70 grams warm water
  • In the bowl of your stand mixer, combine the flour with the malt powder using the dough hook attachment.
    453 grams high-gluten flour, 10 grams diastatic malt powder
  • Remove 2 tablespoons of the ice-cold water (you'll use it soon). Turn the mixer on its lowest speed and then pour the ice-cold water (except for the 2 tbsp) into the flour/malt. Next, pour in the yeast/water mixture. Pour the reserved 2 tablespoons of water into the yeast water bowl and swirl it to dislodge any yeast that might be stuck to the bowl. Add it into the mixer. Mix for 15 seconds.
    210 grams ice cold water
  • Stop the mixer, wet your hands with the cold water, and use your wet (clean) hand to transfer the poolish into the mixer. Mix on the lowest speed for 1 minute.
    80 grams Poolish
  • Stop the mixer and pull the dough away from the attachment. Sprinkle on the salt and then lower the attachment and mix on low for another minute.
    10 grams fine sea salt
  • Stop the mixer, pull the dough from the attachment, and add the oil. Lower the attachment and mix on low for 2 minutes.
    5 grams extra virgin olive oil
  • Use a bowl scraper to transfer the dough to an unfloured surface. Knead the dough by hand for 3 minutes, until smooth (it will be a little sticky). Cover the dough with a damp cloth and let it rest for 20 minutes.
  • Use the dough cutter (bench scraper) to cut the dough in half. Weigh the dough (you'll need 13 to 13.5 ounces). You may have extra dough.
  • Working one dough ball at a time, use your hands to pull the sides of the dough either up or down, smoothing the dough as you work. Seal the dough at the end with your fingers, and repeat this process four or five times, until the dough is very smooth. Repeat with the other dough ball.
  • Place the dough balls on one large sheet pan, or one each on a quarter sheet pan. Cover with a double layer of plastic wrap and then refrigerate the dough for 24 to 48 hours.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Read through the blog post for important information about tools, ingredients, and other essential steps for making successful pizza dough. 
Weighing the ingredients is highly recommended. 
You may need to very lightly flour your hands to form the balls of dough if it's too sticky. You can also wet your hands with water to help you form the dough balls. 
The starter (poolish) is sticky. The best way to transfer it from the bowl to your stand mixer is to wet your fingers and then use your hands to remove it from the bowl and place it into the mixer. 
You can freeze the dough after you've formed it into balls. Place the balls on a small sheet pan and wrap them tightly in plastic wrap. Freeze for up to 3 months. Thaw completely before proceeding with the recipe. 

Nutrition

Calories: 471kcal | Carbohydrates: 88g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 969mg | Potassium: 6mg | Fiber: 4g | Vitamin C: 0.003mg | Calcium: 1mg | Iron: 2mg