New York-style Pizza Dough
Transport yourself to the bustling streets of NYC with our New York-style Pizza Dough recipe. The city’s signature massive round pizzas that are sold by the slice typically use bread flour to create a robust dough that can hold up generous toppings and keep their shape even when cut up into extra-large slices.
Need some guidance on the best toppings to use? Check out our recipe for New York-Style Pizza Sauce to get you started.
Makes enough for 2 x 16” pizzas or 3 x 10” pizzas
Preparation: 24 h 20 min
280g (9.8oz) warm water
466g (16.4oz) bread flour
½ tsp (1.25g) instant dried yeast / 1.9g active dried yeast/ 4g fresh yeast
8g (1¼ tsp) salt
4g (1 tsp) sugar
½ tbsp olive oil
In a bowl, combine the water, yeast, salt and sugar, and mix until well combined.
Using an electric mixer fitted with a dough hook, pour the water mixture into the mixing bowl. Add the flour and mix on a low speed until the liquid is completely absorbed. Add the olive oil and continue mixing on a low speed for 5 minutes, or until the dough is smooth, elastic and only a little bit sticky.
Turn the dough out onto a lightly floured work surface, and divide the dough into two equal portions. To ensure the dough portions are exactly equal, use the Ooni Dual Platform Digital Scales. Shape each into a ball, place each in an airtight container and refrigerate for 24-72 hours to cold prove the dough, or until the dough has doubled in size.
Remove the dough from the refrigerator 1-2 hours before baking.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the first pizza dough ball out to 16 inches and lay it out on your pizza peel and add your preferred toppings. We recommend using our recipe for New York-style Pizza Sauce!
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza so it cooks evenly on all sides. It should take about 3 minutes to cook.
Once cooked, remove the pizza from the oven, slice and serve!