NY-Style Pizza Dough Recipe
Classic 60% hydration, high-gluten flour formula with cold-ferment guidance.
Fixed NY ratios: high-gluten flour, 2% salt · 2% oil · 1% sugar · 0.3% yeast. Cold ferment develops flavor and softens gluten.
Total Flour Needed
1,160 g
Hydration Level
55% Crispy60% NY Classic65%+ Airy
Water
696 g
Salt
23.2 g
Olive Oil
23.2 g
Sugar
11.6 g
Yeast (IDY)
3.5 g
Per Ball
340 g
48 hr cold ferment develops sugars that make NY crust golden and chewy.
Did you know?
New York pizza is throwable — the city's famously soft tap water produces the chewy, foldable crust pizzerias swear by.
NY Formula
Total = Flour×(1 + Hyd% + Salt% + Oil% + Sugar% + Yeast%) · Ball: 12"=250g · 14"=340g · 16"=400g
FAQs
What flour should I use?
High-gluten flour (e.g. King Arthur Sir Lancelot or a 13–14% protein bread flour) gives NY pizza its signature chew.
Why cold ferment?
24–72 hours in the fridge slows fermentation — more flavor, better browning, easier stretching.