Classic New York Style Pizza

Instructions

1. 1

   In a large bowl, whisk together the flour, salt, sugar, and instant yeast.

2. 2

   Pour in the water and olive oil. Mix with a sturdy spoon or your hands until a shaggy dough forms and no dry flour remains. Let it rest for 15 minutes (this allows the flour to absorb the water fully, making kneading much easier).

3. 3

   Turn the dough onto a bare counter. Knead for 5–8 minutes by hand (or 4–5 minutes in a stand mixer on low). The dough should become smooth, elastic, and slightly tacky, but not sticky.

4. 4

   Use a kitchen scale to divide the dough into three equal pieces (roughly 350g each). Form each piece into a tight, smooth ball by pulling the edges down and pinching them at the bottom.

5. 5

   Place each dough ball into a lightly oiled bowl or container. Cover tightly and refrigerate for 24 to 72 hours. This slow fermentation breaks down complex starches into simple sugars, giving you a deeply flavorful crust that browns beautifully.

6. 6

   Take the dough out of the fridge 2 hours before baking. Cold dough will snap back like a rubber band when you try to stretch it.

7. 7

   Place a pizza stone or baking steel on the top or middle rack and preheat your oven to its absolute highest setting (usually 500°F - 550°F) for at least 1 hour.

8. 8

   Press the dough out on a floured surface, leaving a 1-inch rim untouched for the crust. Pick it up and let gravity stretch it over your knuckles until it's about 14 inches across.

9. 9

   Top lightly (NY style is thin, so heavy toppings will make it soggy) and bake for 6–10 minutes until the crust is deeply browned and the cheese is bubbling.