Basic New York-Style Pizza Dough Recipe

A food processor quickly develops gluten, while oil and sugar keep the crust tender, for that perfect New York-style pizza chew.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Apr. 03, 2020
A homemade New York-style pepperoni pizza on a cutting board with a pizza wheel.

Serious Eats / J. Kenji Lopez-Alt

Why It Works

  • Oil coats individual granules of flour, creating a more tender finished product.
  • Sugar helps the crust to brown more evenly for a golden and flavorful crust.
  • The food processor develops the gluten faster than a stand mixer or by hand.
  • You can bake the dough the day after it's made, so no need for a long and slow ferment.

New York-style pizza dough is an offshoot of Neapolitan-style dough—still a thin crust pie, but slightly thicker than its Italian cousin. The crust is sturdy, but not cracker-like, and instead features a tender chew thanks to the addition of oil in the dough. Using a food processor brings the dough together in 30 seconds flat, which is ready to bake the next day, so anyone can enjoy a city slice at home.

Recipe Facts

4.5

(33)

Prep:10 mins
Active:30 mins
Rising Time:26 hrs
Total:26 hrs 10 mins
Serves:3 pizzas

Rate & Comment

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  • 22.5 ouncesbread flour, plus more for dusting (630g; about 4 1/2 cups)

  • .5 ouncessugar(15g; about 1 1/2 tablespoons)

  • .35 ounceskosher salt(10g; about 1 tablespoon)

  • .35 ouncesinstant yeast, such as SAF Instant Yeast (10g; about 2 teaspoons)

  • 1.125 ouncesextra virgin olive oil(32g; about3tablespoons)

  • 15ounceslukewarmwater(420g; about 1 3/4 cups)

Directions

  1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

  2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.

Special equipment

Food processor, Deli containers

This Recipe Appears In

Nutrition Facts(per serving)
908 Calories
17g Fat
159g Carbs
27g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 908
% Daily Value*
Total Fat17g 22%
Saturated Fat 2g 12%
Cholesterol0mg 0%
Sodium1304mg 57%
Total Carbohydrate159g 58%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein27g
Vitamin C 0mg 0%
Calcium 38mg 3%
Iron 2mg 11%
Potassium 242mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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