New York style pizza dough

This is less of a recipe for pizza and more of a recipe for the dough that I use and how it should be cooked. It's up to you to figure out what you want to top it with, but I think you probably already have an idea.
2 twelve to fourteen inch pizzas
schedule 10 minutes
schedule 24 minutes
schedule 24 hours and 34 minutes


  • 450 grams bread flour (3 3/4 cups)
  • 12 grams sugar (1 tablespoon)
  • 11 grams salt (2 teaspoons)
  • 3 grams instant yeast (1 teaspoon)
  • 284 grams water (1 1/4 cups)
  • 12 grams vegetable oil (1 tablespoon)

Check below recipe directions
for additional notes.


Make the dough: combine all ingredients in your stand mixer and using the dough hook knead for 6 to 8 minutes or until a smooth dough forms.

Shape the dough into a ball and place in a lightly oiled sealed container into your fridge for 24 hours or overnight. 

To cook: two hours before it's time to cook the pizza, pull the dough out and divide it into two portions. 

One hour before cooking, turn your oven to 500 degrees F (260 C). If you have a pizza stone or pizza steel, add it to the oven to preheat.

Slowly stretch and roll with a rolling pin the dough into a round flat shape that's around 12 to 14-inches in diameter. If the dough doesn't seem like it wants to stretch that far, let it rest for 5 or 10 minutes which will allow the gluten to relax and stretch more.

Top with your favorite sauce, cheese and toppings. Here's a pizza sauce recipe that you can use.

Bake in the oven on a pizza stone or pizza steel (if you have one - otherwise use a pizza pan) for 12 to 14 minutes. 


You can make this dough with only 2 or 3 hours in the refrigerator, but it will not be as flavorful as dough that has been in the fridge overnight. You can keep it in the fridge for up to 3 days if your plans change or if you want to cook the two doughs on two different days.

Have you made this recipe? Tag @beerinator and let him know!



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