NY Pizza Dough

Pizza Dough being divided into portions and turned into dough balls

Perfect New York Pizza Dough is going to have a nice chewy texture and be crispy enough to fold in half after it’s baked.


Units Scale
  1. 2 cups Alkalyn Water
  2. 3/4 Teaspoon Dry Yeast
  3. 2 pounds Double Zero 00 Flour
  4. 1 Tablespoon Salt
  5. 1/4 cup Virgin Olive Oil


  1. Water should be warm, not room temperature, and not boiling. So I head a saucepan on high, and when it’s hot, I pour in the water to heat for a few seconds and then put it into the mixer.
  2. Add Yeast and mix it into the water.
  3. Let the yeast ferment for 5 minutes.
  4. Add half of the flour and salt.
  5. Mix on low setting until the powder is all gone.
  6. Add the rest of the flour and virgin olive oil and continue mixing until the dough forms a ball and has a nice smooth texture. (About 5 Minutes)
  7. Divide in half and then divide the half in half and again until you have 8 balls of dough.
  8. Form into balls and rub olive oil around the outside of the balls.
  9. Place each ball in a sandwich zip lock and refrigerate overnight.


Always let the dough rise overnight in the refrigerator do not leave it out on the counter to speed up the process. 4 Hour rise is not NY dough!

If you cook your pizza on a pizza stone that is preheated and made thin enough, it should be perfect in 8 minutes at 500 degrees. This recipe is slightly smaller dough sizes because home ovens are small, and you want it thin enough and still able to fit on a pizza stone.