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New York Pizza Dough
A classic New York-style dough with a chewy, foldable crust and rich flavour developed through a slow cold fermentation. Perfect for backyard pizza nights.
Ingredients
- Dry yeast1 tsp
- Lukewarm water1½ cups
- Bread flour4 cups
- Olive oil2 tbsp
- Sugar1 tsp
- Salt1½ tsp
Makes two 30 cm bases. Cold fermentation develops flavour and creates the classic chewy New York-style crust.
Method
Activate the yeast
10 minMix yeast, warm water, and sugar in a jug. Let it sit until foamy — this tells you the yeast is alive and working.
Mix the dough
3 minAdd olive oil, salt, and flour to the yeast mixture. Stir until it comes together into a shaggy dough.
Knead
8–10 minTurn out onto a floured surface and knead by hand until smooth, elastic, and springs back when pressed.
First rise
1–1.5 hrsPlace in an oiled bowl, cover, and leave somewhere warm until doubled in size.
Shape & bake
10–12 minStretch, top as you like, and slide into your outdoor pizza oven between 350–400°C until the crust is blistered and golden.
