This is the dough people mean when they type “pizza dough recipe” after a New York slice. Strong flour, about 65% water, a little oil, a long rest in the fridge so it stretches instead of snapping.
Make it the day before. The pie is tomorrow’s problem.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g bread flour (or 00 mixed with bread flour)
- 325 ml cold water (65%)
- 12 g fine salt
- 4 g instant yeast
- 8 g olive oil
Premade dough
- Skip this recipe — buy one 250–280 g store-bought pizza dough ball and open a pie recipe instead.
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Check Amazon.com
Check Amazon.com
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1 dough ball
- Calories
- 510
- Protein
- 16 g
- Carbohydrates
- 90 g
- Fat
- 9 g
- Sodium
- 1170 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Partanna extra-virgin olive oil.
How to make and cook it
Make the base
- 01Weigh 500 g bread flour, 325 ml cold water, 12 g salt, 4 g yeast.
- 02Mix.
- 03Rest 20 minutes.
- 04Knead in 8 g oil until smooth.
- 05Bulk 1 hour.
- 06Two balls.
- 07Refrigerate 24–72 hours.
- 08Temper 1–2 hours.
Or use premade dough
- 01Skip mixing.
- 02Buy a ball, let it sit out 1 hour, then follow Add sauce and toppings on a pie recipe.
Add sauce and toppings
- 01Stretch the dough.
- 02Sauce, then cheese, then any toppings — in that order.
Cook
- 01Stretch.
- 02Sauce, mozzarella, whatever the night is.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 7–9 minutes until the bottom spots.
Gas pizza oven
- 01Preheat on high 15–20 minutes, stone 400–455°C (750–850°F). 60–90 seconds, turning.
Wood-fired oven
- 01Floor 425–480°C (800–900°F). 60–90 seconds, turning with a peel.
- 02This dough is the New York slice.
