New York Style Pizza Dough

This dough works great for making large (16") New York style pizzas. I make them in my Ooni oven and have some baking tips below.

Ingredients

This will make 2 16" pizzas. Don’t try to adjust if you want to make a 12" pizza unless you have a good understanding of geometry.

Flour: 436 grams
Sugar: 5 grams
Salt: 10 grams
Yeast: 1/8 teaspoon. You don’t need a lot! I don’t put the weights in because my scale can’t measure fractions of a gram.

Mix together these dry ingredients and add:

Mix dough using a stand mixer, with the dough hook attachment for 7 minutes.

Using extra flour as needed, kneed the dough for another 7-10 minutes by hand until it’s smooth and a bit stretchy.

Cover and let rise for 1 hour.

Perform 3 stretch-and-folds over the next hour and a half to 2 hours.

Divide into equal weight balls and refrigerate for at least 36 hours

Unlike cooking a Neopolitan style pizza, this style benefits from lower (but still HOT) temperatures. I tend to do the following:

Preheat pizza stone on high heat for around 30 minutes
When I’m ready to stretch my first dough out, I turn the oven to low.
- If you have an infrared thermometer, you want the stone to be around 650-700 degrees at launch time
After launching your pizza, turn off the oven and let cook for 2 minutes
After 2 minutes, turn the oven back on but to low
Rotate the pizza as needed until cooked to your liking. This will generally take another 3-4 minutes
After taking out the pizza, turn the oven back to high to get the stone hot again for the next one

For a good NY Style sauce, blend san marzano tomatoes together with salt and optionally a little sugar. Cook down just a bit until slightly thickened and add some dried oregano. The dried oregano is really key to getting that familiar flavor.
Keep toppings simple, let the core ingredients shine.
Look for block mozzarella and shred it yourself instead of buying pre-shredded. Go for a 50/50 blend of part-skim and full-fat.
For a margherita pizza, top with some olive oil before baking and add your basil after baking.