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Pizza · Recipe
24 hour New York pizza dough
Last updated 23 August 2026
For four 35cm NY-style bases on a 24 hour room-temperature ferment, use 827.1g bread flour, 512.8g water, 20.7g salt, 24.8g oil and 0.77g instant dried yeast.
The formula
Full ingredient list
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 827.1 g | 100% |
| Water | 512.8 g | 62% |
| Salt | 20.7 g | 2.5% |
| Olive oil | 24.8 g | 3% |
| Instant dried yeast | 0.77 g | 0.093% |
The schedule
Make 24 hour New York pizza dough, four bases
-
1
Step 1
Mix the flour, water, oil and yeast until no dry flour remains, then rest 20 minutes.
-
2
Step 2
Add the salt, then knead until smooth and elastic, about 10 minutes by hand or 6 in a mixer.
-
3
Step 3
Bulk ferment at room temperature, around 21C, for 24 hours, covered.
-
4
Step 4
Divide into 4 balls of roughly 346g each, ball tightly, and let them prove in individual containers for at least 2 hours before shaping.
-
5
Step 5
Stretch to a large thin circle, leaving a thicker rim, and bake at your oven's highest setting on a preheated steel or stone.
Worth knowing
The oil and slightly lower hydration compared to Neapolitan dough are what give NY-style its chew and that fold-in-half structure, so don't be tempted to bump the hydration up thinking wetter always means better. What actually matters more here is that final 2 hour prove in the tray before you shape. Skip it and the dough fights you when you try to stretch it thin. Give it that rest and it opens up almost by itself.
Keep reading
More pizza dough resources
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The full ingredient table and schedule, on one page you can keep by the oven.
