By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
408 cal · 1440 min
Basic New York-Style Pizza Dough
Recipe GLPR323c926a124fcd
A classic New York-style pizza dough with a perfect balance of crispy crust and chewy interior. This straightforward formula uses bread flour, instant yeast, and a small amount of sugar and olive oil to create dough that develops excellent flavor and texture through a long, cool rise. Perfect for stretching into thin rounds or thicker pan pizzas.
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Ingredients
22½ ounces Bread flour
½ ounces Sugar
⅓ ounces Kosher salt
⅓ ounces Instant yeast
1⅛ ounces Extra virgin olive oil
15 ounces Lukewarm water
Directions
In a large mixing bowl, combine the bread flour, sugar, kosher salt, and instant yeast. Whisk together until evenly distributed.
Add the lukewarm water and extra virgin olive oil to the dry ingredients.
Mix using a wooden spoon or stand mixer on low speed until a shaggy dough forms and no dry flour remains, about 2–3 minutes. The dough should be slightly sticky.
Turn the dough out onto a lightly floured work surface and knead by hand for 8–10 minutes, or use a stand mixer with a dough hook for 5–6 minutes, until the dough becomes smooth, elastic, and only slightly tacky. Avoid adding too much flour.
Shape the dough into a tight ball. Lightly coat with flour or oil and place seam-side down in a clean bowl.
Cover the bowl loosely with plastic wrap or a damp kitchen towel. Allow the dough to rest at room temperature (65–70°F) for 18–24 hours, or refrigerate for 24–72 hours for enhanced flavor development.
Once fermentation is complete, divide the dough into 6 equal portions and gently form each into a round. Let rest at room temperature for 15–30 minutes before stretching and topping for pizza.
Comments
This is a legitimate cold-ferment pizza dough that requires 24 hours total, so the stated time is honest—most recipes hide the overnight rise. Every ingredient is a staple at any Charlotte grocery chain; bread flour is standard at Harris Teeter, Food Lion, Kroger, and Walmart, and none of these items require a special trip. The cost per serving lands around $0.40–$0.60 depending on olive oil brand, making it genuinely cheap compared to takeout pizza. The dough freezes and reheats beautifully, and once you master the technique it becomes weeknight-friendly, though it does demand planning ahead and cannot be rushed. The only deduction is that six servings assumes standard restaurant-sized pies with modest toppings, and a hungry family might stretch this to only three or four actual meals, plus the initial setup requires basic pizza-making competence to execute well.
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