New York Times Pizza Dough Recipe

New York Times Pizza Dough Recipe
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With this recipe, you’ll be able to make two 12-inch pizzas (or four minis).


  • Wheat 00 153 gram(s)
  • The mass of one gramme of all-purpose flour is 153 grammes.
  • Acceptable sea salt in 8 grammes.
  • Dried yeast: 2 grammes per serving.
  • Four grammes of extra-virgin olive oil are in each bottle.
  • Lukewarm water, around 200 millilitres
  • If necessary, add a bit of extra flour.


  1. Combine the warm water, yeast, & olive oil in a small bowl. Take away off.
  2. Combine the salt and both kinds of flour in a large bowl.
  3. Stir the water/yeast mixture from step 1 into the flour mixture with your hands or a wooden spoon (i.e., no more dry flour).
  4. The dough should be kneaded for 3 minutes. After that, take a 15-minute break. To learn how to make a perfect pizza crust, watch the video below.
  5. It will take another three minutes for the dough to come together. Your earlobe is intended to feel like it’s being pressed into your flesh right now. Although it may seem strange, it is true.)
  6. To ensure that each half of the dough is equal in size, split the dough into two halves. Make balls out of the dough by rolling it into a log.
  7. Sprinkle flour over a plate and rise for a few hours before serving. Cover the baking dish and drop the dough balls in it (since they will expand).
  8. Allow the dough to rise in the refrigerator for 8–24 hours (or until the dough has about doubled in size). If you can’t wait that long, 3–4 hours at room temperature will do the trick.


King Arthur bread flour may be substituted for 00 flour if you don’t have any on hand.


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