New York Style Pizza Dough

Making the Dough

Notes: This step develops the flavor of the dough. You can refrigerate it for 1 to 3 days.

Divide the dough into 2 or 3 equal-size pieces. (If you're making 12- to 14-inch pizzas, divide in half; for 10-inch pizzas, divide into 3 pieces.)

Shape each piece of dough into a smooth ball.

Place each ball in a separate airtight container.

Refrigerate for 24 to 72 hours.

Notes: Letting the dough come to room temperature makes it easier to stretch.

Take the dough out of the refrigerator about 2 hours before you plan to bake your pizza.

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel).

If using a stone/steel, place it in the bottom third of the oven before preheating. Let the oven preheat for at least 30 minutes, preferably 1 hour.

If you’re using a baking stone or steel, switch the oven to Broil on high after preheating.

Roll or stretch out the dough to your preferred size (14-inch for a large ball, 10-inch for a smaller ball).

Pick the dough all over with the tines of a fork to prevent bubbles.

Notes: Baking time will vary depending on whether you use a baking sheet or a preheated stone/steel.

Top your dough with your favorite sauce, cheese, and toppings.

Transfer the pizza to the oven.

Bake until the crust is evenly browned and the cheese has browned in spots.

This will take 8 to 10 minutes on a baking sheet, or 6 to 8 minutes on a baking stone/steel.