EZ Pizza Dough

Pizza Recipes

Choose a pizza style, size, and quantity to calculate the full dough recipe, sauce, toppings, and baking instructions.

New York Style

A home-oven New York-style pizza with a browned, crisp base and a chewy, foldable crust.

Fermentation
48–72 hour cold ferment
Bake
500–550°F on a fully preheated pizza steel or stone; about 7–10 minutes

Dough Balls

1 dough ball

Each ball weighs
327 g
Total dough
327 g

Total Batch Ingredients

Weight unit
  • Bread or High-Gluten Flour193 g100%
  • Cold Water122 g63%
  • Instant Yeast0.3 g0.15%
    Yeast type
  • Salt4.8 g2.5%
  • Sugar2.9 g1.5%
  • Olive Oil3.9 g2%

For the best results, measure ingredients with a digital kitchen scale.

How to Make the Dough

  1. Add the cold water, yeast, and sugar to the mixing bowl; stir to combine.
  2. Add the flour and mix until no dry flour remains. Cover and rest 15–20 minutes.
  3. Add the salt and knead until the dough begins to smooth out, then add the olive oil and continue kneading until smooth and elastic with a final dough temperature of 72–75°F.
  4. Cover and rest at room temperature until the dough has risen about 25–50%, usually 1–2 hours.
  5. Divide into equal portions and shape into tight, smooth dough balls.
  6. Place seam-side down in lightly greased covered containers and refrigerate for 48–72 hours.
  7. Remove from the refrigerator 2–3 hours before baking and keep covered until relaxed and near room temperature.
  8. Stretch gently by hand, preserving a narrow rim; top lightly and bake until the underside is crisp and the cheese is browned.

New York Pizza Sauce

One 28 oz batch makes enough sauce for about 6–8 large pizzas. Refrigerate for up to 4 days or freeze the extra.

  • Crushed tomatoesone 28 oz can
  • Fine salt1.5 tsp, or to taste
  • Sugar1 tsp, optional
  • Dried oregano1 tsp
  • Dried basil1 tsp
  • Garlic powder1/2 tsp
  • Olive oil1 Tbsp
  1. 1. Stir all ingredients together until evenly combined.
  2. 2. Use uncooked, or refrigerate covered overnight for the flavors to blend.

Toppings for This Batch

Calculated for 1 14-inch pizza pizza.

  • Prepared pizza sauce4–4.5 oz
  • Low-moisture whole-milk mozzarella4.5–6 oz
  • Finely grated Parmesan or pecorino0.5–1 oz
  • Pepperoni or other toppingsAs desired; keep the layer light

Assembly and Baking

  1. Place a pizza steel or stone in the upper-middle portion of the oven and preheat at the oven's highest setting for at least 45–60 minutes.
  2. Stretch the dough to the selected diameter without crushing the outer rim.
  3. Apply a thin, even layer of sauce, followed by cheese and any additional toppings.
  4. Bake for about 7–10 minutes, rotating once if needed, until the underside is crisp and the cheese is bubbling and browned.
  5. If the bottom is finished before the top, use the broiler briefly while watching closely.