Pizza Quest Globe

NY Style Pizza Dough

Written By Peter Reinhart
Wednesday, 23 March 2011 Written Recipes


As we add to our continuing collection of fundamental pizza pantry recipes, I thought it would be important to include one for a New York style pizza dough similar to the ones you get at the many Ray’s pizzerias (none of which seem to be related to each other–Famous Ray’s, Original Ray’s, Ray Ray’s, Not Ray’s–they just keep rolling out), as well as at so many college and family pizzerias across the country.  This dough makes a thicker crust than the Neo-Neapolitan dough — such as found at Lombardi’s, Totonno’s, or Frank Pepe’s and Sally’s — and is stronger and less sticky, so it can be stretched and tossed quite easily. If you can get high-gluten flour, such as King Arthur’s Sir Lancelot, that’s the ideal choice. If not, then use unbleached bread flour. Weights are always more accurate than volume scoops, but I’m giving both in case you don’t have a scale. Adjust the flour or water as needed. As with most pizza doughs, it’s better to make this at least 12 to 24 hours ahead, or, it can be held in the cooler for at least three days. You can also make larger size batches if you prefer.

Makes three 12-ounce crusts (for 12″ pizzas), or two 18-ounce crusts (for 15″-16″ pizzas)

5 cups (22.5 ounces) unbleached high gluten flour or unbleached bread flour
1  1/2 tablespoons (1 oz.) honey or 2 tablespoons (1 oz.) sugar
2 teaspoons (0.5 oz.) salt (any kind)
1 1/2 teaspoons (0.18 oz.) instant yeast or 2 teaspoons active dry yeast
3 tablespoons (1.5 oz.) olive or vegetable oil
1 3/4 cups (14 oz.) water, lukewarm

1.  In a mixer or a large bowl, combine all the ingredients (if using active dry yeast dissolve it in the lukewarm water first for about a minute before adding it to the dough; instant yeast can be added directly into the flour). Mix on slow speed, or hand knead, for approximately 4 minutes to form a firm, slightly tacky ball of dough. Let the dough rest for 5 minutes and then continue to mix for an additional three minutes on medium speed (or by hand). The dough should be supple and barely tacky. Adjust the flour or water as needed.

2. Put the dough in a lightly oiled bowl, large enough to accommodate it if it doubles in size. Roll the dough in the oiled bowl to coat it, cover the bowl with plastic wrap, and immediately refrigerate it for a minimum of 12 hours.

3. Two hours before you plan to make the pizzas, remove the dough from the refrigerator and divide it into the desired sizes. Form the pieces into tight dough balls, mist them with spray oil, and cover them loosely with plastic wrap (or place them in a covered container).

4.  Heat your pizza stone for at least 45-60 minutes, on the highest setting your oven will go. Prepare your toppings, sauce, and cheese. Two hours after you formed the dough balls they should be ready to form and stretch and be turned into pizzas (shorter amount of time on hot days). Set up for your favorite style of pizza, preparing them as seen in the videos, and bake on the stone at the highest setting your oven allows (or put them on a sheet pan and slide it into the oven), for approximately 7 to 9 minutes, or until the pizzas are golden brown on the edges (cornicione), and crisp underneath. Enjoy!!




This dough is getting rave reviews on I would like to try it but I do not have a mixer. I do have a food processor. I am unsure what the analogue is to the mix, rest, mix process you describe. It it basically the same? – process until slightly tacky, rest 5 minutes, process until barely tacky. Any guidance if that would work and what the processing times may be?

Thanks very much,


Yes, you can do this in a food processor. Just use the pulse switch and mix for only a few seconds, till you get a dough ball; let it rest 5 minutes, then pulse a few more times and–[i]voila[/i]!! Let us know how it goes.


Delicious!!! 😆

I made it in the food process and, despite a couple of errors / issues, the pizza was terrific!

Errors / Issues:
1 Using lukewarm water and the food processor caused the final dough temperature to be 88 degrees. I think that is a bit high. Next time I will use cold water and pulse a bit less.

2 I left the dough out for 30 minutes by mistake (thinking it had to double on the counter before refrigeration). 😳

I reballed the next morning (24 hours) and made the pizza for dinner. So good. 8)

Thanks Peter!

– Mitch


Hi Peter how do you halve the receipe and must you refridgerate for 24 hours?
Thank you Betty


I ran into the same problem as MSG..I was wondering if the water could be the problem..I live in WV and the tap water is not really good..Would you use bottle water instead..Or do I need to get the water from NY where I’m originally from..

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Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

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