New York-Style Pizza
Adapted from Serious Eats on June 16, 2025
Prep:
20 minutes
Cook:
20 minutes
Proof:
1 day
Total:
1 day, 2 hours
Ingredients
Serves/makes 4
Instructions
1.
Combine flour, sugar, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times to incorporate.
2.
Add water and olive oil. Run the food processor until the mixture forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing for an additional 15 seconds.
3.
Transfer the dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed. It should pass the windowpane test.
4.
Divide the dough into three even portions and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in the refrigerator and allow to rise for at least 1 day, and up to 5.
5.
At least two hours before baking, remove the dough from the refrigerator and shape it into balls by gathering the dough towards the bottom and pinching it shut. Flour well and place each dough ball in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
6.
One hour before baking, adjust the oven rack with a pizza stone to the middle position and preheat the oven to 500°F (260°C).
7.
Turn a single dough ball out onto a lightly floured surface. Gently press out the dough into a rough 8-inch circle, leaving the outer inch higher than the rest. Gently stretch the dough by draping it over knuckles to form a 12- to 14-inch circle about 1/4-inch thick. Transfer to a pizza peel.
8.
Spread approximately 2/3 cup sauce evenly over the surface of the crust, leaving a 1/2- to 1-inch border along the edge. Evenly spread 1/3 of the cheese over the sauce.
9.
Slide the pizza onto the baking stone and bake until the cheese is melted with some browned spots and the crust is golden brown and puffed, about 12 to 15 minutes.
10.
Transfer to a cutting board, slice, and serve immediately. Repeat with the remaining two dough balls, remaining sauce, and remaining cheese.
Related
New York-Style Pizza Dough
Misc.
Notes
I don't think I know anyone who has a food processor that could handle this, just using a stand mixer worked just fine.
When adding lukewarm water to the dry ingredients, use the temperature zone recommended by the manufacturer of your yeast.