New York Pizza Dough

New York-style pizza is all about the fold. A wide, thin slice with a crispy-yet-pliable crust that you can fold in half and eat while walking down the street. The dough uses high-gluten bread flour, a touch of oil and sugar for browning, and cold fermentation for flavor. It's baked at lower temperatures than Neapolitan, producing a golden-brown crust with satisfying chew.

How New York Pizza Became Iconic

Italian immigrants brought pizza to New York in the early 1900s. Gennaro Lombardi opened the first documented American pizzeria in 1905 on Spring Street in Manhattan. New York water — with its unique mineral content — is often credited for the distinctive crust, though this is debated. What's not debated: the style evolved to be larger, crispier, and more substantial than its Neapolitan ancestor, designed for New York's grab-and-go food culture.

The Science of NY Dough

New York dough uses high-gluten bread flour (13-14% protein) for maximum chew and structure. The higher protein creates stronger gluten networks that can support large, thin slices without flopping. Oil (2-3%) tenderizes the crumb and aids browning at the lower baking temperatures. Sugar (1-2%) accelerates Maillard browning, giving the crust its golden color. At 65% hydration, the dough is workable but moist enough for an open crumb.

How to Make New York Pizza Dough

1. Combine high-gluten bread flour with cold water (55-60°F). Add salt, sugar, oil, and yeast.
2. Knead for 10-15 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
3. Bulk ferment at room temperature for 1-2 hours until slightly puffed.
4. Divide into 280-300g balls for 14" pizzas (or 450g for 18" pies).
5. Cold ferment for 24-48 hours. This develops flavor and makes the dough easier to stretch.
6. Remove from fridge 2 hours before use. Cold dough will shrink back when stretched.
7. Hand-stretch or use a gentle toss, working from the center outward. Aim for even thickness with a slight edge.
8. Bake on a preheated pizza steel or stone at 260-290°C (500-550°F) for 8-12 minutes until golden and spotted.

Common Mistakes to Avoid

• ✗ Using 00 flour — it's too soft for NY-style. You need high-gluten bread flour for proper chew and structure.
• ✗ Skipping oil and sugar — these are essential for browning at home oven temperatures.
• ✗ Not preheating long enough — give your pizza steel at least 45-60 minutes at maximum temperature.
• ✗ Making the crust too thick — NY slices should be thin enough to fold without cracking.
• ✗ Over-saucing — a thin, even layer of sauce prevents a soggy center.