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From Ooni · Collected to try

New York-style pizza dough

Bread flour, oil and sugar for a larger pizza with a longer bake.

Makes
4 × 380 g balls · 16-inch pizzas
Plan ahead
16–52 hours cold + preparation
Jump to ingredients ↓

Ingredients

Dough only

  • 872 g bread flour
  • 567 g water
  • 2 g active dry yeast
  • 9 g sugar
  • 26 g kosher salt
  • 44 g olive oil
  • Flour, for dusting

Let’s make it

  1. Combine water and yeast, then oil. Separately mix flour, sugar and salt; work into the liquid. Knead about 10 minutes, until elastic.

  2. Cover for 1 hour. Fold the dough inward from four sides, then rest 1 hour. Repeat the fold-and-rest cycle twice more.

  3. Make four balls, cover and refrigerate for 16–52 hours, until roughly doubled. Take them out 3 hours before baking.

  4. Stretch to fit your oven and top. Ooni’s gas method starts with a 400°C stone: bake 2 minutes with the flame off, then 2–3 minutes on low, turning. Follow your model’s lighting instructions when relighting.

Recipe source: Ooni · New York-Style Pizza.

A concise kitchen summary. Visit the original for the full guide and variations. Source checked 2026-09-13.