New York style pizza dough

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2 twelve to fourteen inch pizzas
schedule 10 minutes
schedule 24 minutes
schedule 24 hours and 34 minutes
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.


  • 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)


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.

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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