NY Style Pizza Dough Recipe

NY Style Pizza Dough Recipe
By The Cooking World, Editorial Staff
February 25, 2022

Modernist Pizza: NY Style Pizza Dough Recipe

In this week's We Cook Books Recipe, we decided to explore Modernist Pizza by sharing a NY Style Pizza Dough Recipe with you.

NY Style Pizza is one of our favorite types of pizza. With a characteristically large hand-tossed thin crust, this pizza is often sold in wide slices to go.

The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded in half to eat.

15 to 20 minutes
one 50 cm (20") pizza


For the Poolish

60 g (1/2 cup) high-gluten bread flour, 13.5% - 15% protein
60 g (1/4 cup) water
0.06 g instant dry yeast

For the Dough

350 g (1 1/2 cups) water, 21 ºC (70 ºF)
2.8 g (1 teaspoon) instant dry yeast
530 g (3 2/3 cups) high-gluten bread flour, 13.5% - 15% protein
15 g (1 tablespoon + 3/4 teaspoon) diastatic malt powder (optional)
14.5 g (2 1/2 teaspoon) fine salt
20 g (1 tablespoon + 1 1/4 teaspoon) Extra-virgin olive oil

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  1. Mix the flour, water, and yeast for the polish 12 - 16 h before using; ferment at 21 ºC (70 ºF), covered.
  2. Combine the water, yeast, and poolish in the mixer's bowl, and whisk to dissolve the yeast. Add the flour and malt powder, and mix on low speed to a shaggy mass. Mix on medium speed until it is fully incorporated; add the oil with the machine running on medium speed, and mix to full gluten development. Perform the windowpane test to assess gluten development; transfer to a lightly floured worktable.
  3. Rest for 20 minutes; cover well.
  4. Proof for 1 - 2 days at 4ºC (39ºF), covered.
  5. Stretch and flatten the pizza dough on a floured work surface. Press the middle of the dough flat with your fingertips, and work the dough outward, leaving a narrow ridge at the perimeter.
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