New York Style Pizza
Oil and a touch of sugar in the dough for a foldable, browned-bottom slice.
Makes 2 large pizzas · Prep 20 min · Rise 1440 min · Bake 12 min
Ingredients
Dough
- 4 cups Bread flour
- 1 1/2 cups Water, room temperature
- 3/4 tsp Instant yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
- 1 tbsp Granulated sugar
- 2 tbsp Olive oil
- 2 tsp Salt
Topping
- 1 1/2 cups Pizza or marinara sauce
- 3 cups Low-moisture mozzarella, shredded
Instructions
Dough
- Whisk the flour, yeast, and sugar together, then stir in the water and oil to form a shaggy dough. Add the salt and knead until smooth and elastic.
Bulk
- Cover and let rise at room temperature until doubled.
Ball
- Divide in two, shape into tight balls, and place in covered containers.
Cold ferment
- Refrigerate at least 24 hours. (Tip: Same principle as the Neapolitan dough — this slow, cold stretch builds real flavour that a fast, same-day dough won't have.)
Prep
- Let the dough balls come to room temperature for an hour before baking. Heat a pizza stone or steel in the oven at its highest setting.
Shape
- Stretch each ball into a thin, even round, working from the centre out and leaving a slightly raised rim.
Bake
- Top with sauce and cheese and slide onto the hot stone. Bake until the crust is well browned and the cheese is bubbling and spotted.
Tips
- Achieving the classic fold: A properly hydrated, well-fermented dough with enough oil worked in will hold a fold at the crust without cracking — if slices are stiff and snap rather than bend, the dough may be slightly underhydrated or was rolled too thin at the edges.
- No pizza stone?: A heavy baking sheet, preheated in the oven for the same amount of time, gives a reasonable approximation, though it won't hold heat quite as well as stone or steel once the cold dough hits it.