How to Make Pizza Dough Like New York Pizza Shops Do

Join Master Pizzaiolo Leo Spizzirri for an in-depth look at the science and craft of authentic New York-style pizza dough. If you’ve ever wondered why your home crust is tough, bland, or lacks those beautiful air pockets, the answer lies in your fermentation and mixing technique. Leo pulls back the curtain on "Bakers' Percentages," explaining how small adjustments in hydration and oil can lead to a crust that is simultaneously crispy, chewy, and strong enough to hold up a heavy layer of cheese. Ingredients 500g / ~17.5 oz Bread flour (13%+ protein) 325ml / ~11 oz Water 1 tablespoon / 10 grams Fine sea salt 2.5g / 0.08 ounces Instant dry yeast 1 tablespoons Olive oil (for topical application only — not added into the dough) Mastering NY Pizza Dough Timestamps 0:00 – The Foundation: What makes "New York" dough different? 1:45 – Flour Selection: Protein content and why it matters 3:30 – Water & Hydration: Calculating the perfect ratio for home ovens 6:15 – The Mixing Process: Incorporating yeast and salt correctly 9:00 – The "Oil Secret": How fat creates that classic NY texture 11:45 – Bulk Fermentation: Why time is your most important ingredient 14:10 – Scaling and Balling: Techniques for smooth, airtight dough balls 17:30 – Cold Ferment vs. Room Temp: Managing your flavor profile 20:15 – Knowing when it’s ready: How to read your dough Once you've mastered the dough, check out Leo's guide to Hand Stretching and The Perfect Bake here:    • NY Pizza Guide + Recipe | Homemade