New York Style Pizza (Same-Day Dough)
New York Style Pizza (Same-Day Dough) is a medium American recipe that serves 4. 530 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 5 hrs 32 min | Cook: 6 min | Total: 5 hrs 53 min
Cost: $5.97 total, $1.49 per serving
Ingredients
- 500 g All-Purpose Flour (King Arthur brand, sifted)
- 12.5 g Salt (Fine sea salt)
- 2 g Instant Yeast (Rapid‑rise, instant)
- 5 g Sugar (Granulated)
- 20 g Vegetable Shortening (Neutral flavor; can substitute oil)
- 300 g Water (Warm, about 90 °C)
- 10 g Semolina (For dusting the work surface)
- 5 g Olive Oil (For lightly oiling proofing containers)
- 400 g Canned Crushed Tomatoes (28 oz can, preferably San Marzano)
- 200 g Whole Milk Low‑Moisture Mozzarella (Shredded or sliced; deli counter)
- 20 g Parmesan Cheese (Freshly grated)
- 1 tsp Dried Oregano (About 1 g)
- 5 g Fresh Basil Leaves (Handful, torn)
- 5 g Extra Virgin Olive Oil (Finishing drizzle)
Instructions
Weigh All Ingredients
Using a digital scale, weigh 500 g flour, 12.5 g salt, 2 g instant yeast, 5 g sugar, 20 g shortening, and 300 g warm water (≈90 °C).
Time: PT5M
Combine Dry Ingredients
In the mixing bowl, whisk together the flour, salt, yeast, and sugar until evenly distributed.
Time: PT2M
Add Fat and Water
Add the vegetable shortening and warm water to the dry mix. Stir with a spatula until a shaggy, uneven mass forms.
Time: PT3M
Autolyse Rest
Cover the bowl with plastic wrap and let the dough rest for 15 minutes. This allows the flour to fully hydrate.
Time: PT15M
Knead to a Smooth Ball
Attach the dough hook and knead on speed 3 for about 5 minutes, or until the dough forms a glossy, satiny ball with no dry patches.
Time: PT5M
First (Bulk) Fermentation
Transfer the dough to a lightly oiled container, cover, and let sit at room temperature for 2 hours, or until noticeably puffed.
Time: PT2H
Divide and Shape Balls
Turn the dough onto a lightly oiled work surface, divide into two equal 250 g pieces, and shape each into a tight ball by tucking the edges underneath.
Time: PT5M
Second Rise (Proof)
Place each ball seam‑side down in a oiled proofing container, cover, and let rise for another 2 hours until doubled in size.
Time: PT2H
Preheat Oven and Steel
Place the baking steel on the middle rack and preheat the oven to 550 °F (285 °C) for at least 45 minutes.
Time: PT45M
Temperature: 550°F
Stretch the Dough
Generously dust a work surface with semolina. Gently press the dough ball to form a small crater, then use fingertip stretches followed by knuckle stretches to expand it to a 15‑16 inch circle.
Time: PT10M
Add Toppings
Spread a thin layer of crushed tomato sauce, sprinkle shredded mozzarella, a pinch of Parmesan, dried oregano, and a few torn basil leaves.
Time: PT5M
Bake the Pizza
Slide the pizza onto the preheated steel using the peel. Bake for 5‑6 minutes, rotating the pizza halfway through for even browning.
Time: PT6M
Temperature: 550°F
Finish and Rest
Remove pizza, drizzle with a little extra‑virgin olive oil, add fresh basil leaves, and let rest 2 minutes before slicing.
Time: PT2M
Slice and Serve
Use a pizza cutter to cut into 8 slices. Serve hot, folded in half if desired.
Time: PT2M
Nutrition Facts
- Calories
- 530
- Protein
- 20 g
- Carbohydrates
- 70 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat (gluten), Dairy, Soy (shortening)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Tipo 00 Flour
- Instead of Instant Yeast: Active Dry Yeast (use 2.5 g)
- Instead of Vegetable Shortening: Olive Oil (20 g), Butter (20 g)
- Instead of Semolina: Cornmeal, Bread Flour
- Instead of Canned Crushed Tomatoes: Fresh tomatoes blended
- Instead of Whole Milk Low‑Moisture Mozzarella: Part‑skim mozzarella
- Instead of Parmesan Cheese: Pecorino Romano
Equipment Needed
- Digital Kitchen Scale
- Stand Mixer (KitchenAid or equivalent)
- Mixing Bowl
- Bench Scraper / Dough Scraper
- Plastic Wrap
- Proofing Container (or two large bowls with lid)
- Baking Steel
- Pizza Peel
- Oven
- Pizza Cutter
- Sauce Spoon or Ladle (optional)
- Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Accurate weighing of all ingredients
- 15‑minute autolyse rest
- Kneading to a smooth, satiny ball
- First bulk fermentation (2 h)
- Second proof (2 h)
- Preheating the baking steel to 550 °F for at least 45 min
- Stretching the dough without tearing
- Baking at high heat and rotating for even color
Chef Tips from the Video
- Use a high‑quality all‑purpose flour for a balance of chew and tenderness.
- A thin layer of semolina on the peel prevents sticking and adds a subtle crunch.
- Rotate the pizza halfway through baking for an even crust color.
- Finish with a drizzle of extra‑virgin olive oil and fresh basil for classic NY flavor.
Troubleshooting
Dough feels too dry and cracks when stretching.
Increase water by 5‑10 g or reduce shortening; ensure the autolyse rest is at least 15 minutes.
Dough is overly sticky and sticks to the work surface.
Dust lightly with semolina or a little flour; avoid adding extra flour which can make the crust tough.
Pizza does not rise enough during proof.
Check that the yeast is fresh; keep the proofing area warm (around 75 °F).
Crust is pale and lacks chew.
Preheat the steel longer, increase oven temperature to 550‑575 °F, and consider adding a small amount of sugar or using a longer cold fermentation.
Storage
Refrigerator: Cover dough balls tightly and refrigerate up to 3 days.
Freezer: Wrap each dough ball in plastic and freeze up to 1 month; thaw overnight in the fridge before use.
Room temperature: Baked pizza can sit at room temperature for up to 2 hours; reheat on steel if needed.
Make-Ahead Tips
- The dough can be refrigerated after the first rise for up to 3 days; shape into balls before chilling.
- Freeze dough balls after the second rise; thaw in the fridge overnight before stretching.
Last updated: August 25, 2026
