Thin, Crispy, Foldable Perfection

Beginner

New York Style PizzaDough

by Henry Hunter Jr.

The classic pizzeria crust you've been craving. Crispy bottom, chewy interior, and that perfect fold.

Fermentation

24-72 hours

Bake Time

8-12 minutes per pizza

Yield

4 personal pizzas (12 inch) or 2 large pizzas (16 inch)

New York Style Pizza Dough - finished bread

Henry Hunter Jr., professional baker and recipe author

Perfection is not required

"Great bread isn't about perfect technique—it's about understanding the dough."

— Henry Hunter Jr.

Authentic Bread Flavor

This is the pizza dough that New York built. Thin enough to fold, sturdy enough to hold, with a crispy bottom and just enough chew to know it's handmade. The is optional but recommended because it develops incredible flavor while making the dough easier to stretch. You can make same-day pizza in about 3 hours, or plan ahead for 24-72 hour fermented dough that rivals your favorite pizzeria. Either way, you're never ordering delivery again.

Equipment Needed

Ingredients

Dough

Bread flour500g

Water325g

Instant yeast3g

Fine sea salt10g

Olive oil15g

Sugar10g

Shaping

Shaping Options

NY-style pizza is all about thin, foldable crust with a puffy cornicione (edge). Choose your style based on equipment and preference.

Watch Glossary

Classic NY Round

The traditional hand-stretched round. Thin center, puffy edge, perfect for folding.

Recommended

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Press from center

Press dough from center outward with fingertips, leaving ½-inch border unpressed for puffy edge.

Stretch over knuckles

Drape dough over your knuckles and rotate slowly, letting gravity stretch it.

Aim for thin

For 12-inch personal pizzas or 16-inch large. Should be thin enough to see light through center.

Hand-Tossed

The showstopper technique. Advanced but impressive!

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Press to 8-inch disc

Press and stretch dough to about 8 inches diameter.

Toss and spin

Drape over one fist, then toss to the other. Let spinning momentum stretch the dough.

Practice first

Advanced technique—practice with a room-temp dough ball before pizza night!

Sheet Pan (Grandma Style)

Thick, rectangular, crispy-bottomed pan pizza. Different vibe, equally delicious.

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Oil the pan

Oil a sheet pan generously with olive oil.

Press into pan

Press dough into pan, stretching to corners. If dough springs back, rest 15 minutes and try again.

Rest before topping

Let rest 30-45 minutes before topping.

Bake lower

Bake at 475°F on bottom rack, 15-20 minutes.

Proof Test: The dough should stretch easily without tearing or springing back aggressively. If it keeps snapping back, let it rest another 10-15 minutes.

The Final Step

Baking Methods

A screaming hot oven is the secret to NY-style pizza. Get your stone or steel as hot as possible.

Watch Glossary

Oven: 550°F / 290°C

The gold standard for home pizza. A baking steel transfers heat faster and gives crispier bottoms.

Equipment: Pizza stone/steel, Pizza peel, Oven at max temp

Position the stone

Place stone or steel on middle or upper-middle rack.

Preheat fully

Preheat at max temp for 45-60 minutes minimum.

Prep on peel

Stretch dough, add toppings on floured peel.

Launch

Slide pizza onto stone with a quick forward motion.

Bake and rotate

Bake 8-12 minutes, rotating halfway if needed.

Optional broiler finish

Broil for 60-90 seconds at end for extra char.

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Troubleshooting

Baker's Notes

Common questions and solutions for perfect results

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New York Style PizzaDough

Authentic Bread Flavor

Equipment Needed