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.
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.