Overnight NY Style Pizza - Is that Easy?
Overnight NY Style Pizza - Is that EASY? is a medium American recipe that serves 4. 350 calories per serving. Recipe by Mile Zero Kitchen on YouTube.
Prep: 20 hrs 23 min | Cook: 52 min | Total: 21 hrs 45 min
Cost: $9.95 total, $2.49 per serving
Ingredients
- 600 g Bread Flour (high‑protein, cold)
- 1 g Instant Dry Yeast (active dry or instant)
- 400 g Cold Water (ice‑cold for better gluten development)
- 17 g Salt (fine sea salt)
- 20 g Olive Oil (extra‑virgin, divided (20 g in dough, extra for topping))
- 30 g Unsalted Butter (for caramelizing onions)
- 2 Yellow Onion (medium, sliced thin)
- 2 tsp Granulated Sugar
- 2 tbsp Dry White Wine (deglaze onions)
- 2 tsp Hot Honey (optional) (adds a subtle heat to onions)
- 1 tsp White Vinegar
- 20 g Fine Semola Flour (for dusting the peel)
- 400 g San Marzano Whole Peeled Tomatoes (crushed for sauce)
- 10 g Fresh Basil Leaves (torn, divided between sauce and garnish)
- 200 g Whole Milk Mozzarella (shredded)
- 100 g Gruyère Cheese (shredded, adds nutty flavor)
- 30 g Parmigiano Reggiano (freshly grated)
- 1 tsp Lemon Zest (from one lemon, for finishing)
Instructions
Combine Dry Ingredients
Weigh 600 g bread flour and 1 g instant dry yeast into a mixing bowl. Add 17 g salt and mix briefly.
Time: PT1M
Add Wet Ingredients and Mix
Add 400 g ice‑cold water and 20 g olive oil to the dry mix. Stir with a wooden spoon until a shaggy dough forms.
Time: PT2M
Knead Lightly
Knead the dough in the bowl for about 1 minute until all flour is hydrated.
Time: PT1M
First Rest
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Time: PT30M
First Stretch & Fold
With wet hands, gently stretch the dough upward and fold it over itself. Return to the bowl and cover.
Time: PT5M
Rest After First Fold
Let the dough rest another 30 minutes.
Time: PT30M
Second Stretch & Fold
Repeat the stretch‑and‑fold technique for another 5 minutes.
Time: PT5M
Rest After Second Fold
Cover and rest the dough for a further 30 minutes.
Time: PT30M
Final Short Rest
Let the dough sit uncovered for 15 minutes before shaping.
Time: PT15M
Divide and Shape Balls
Turn the dough onto a lightly floured surface, divide into 4 equal portions, and roll each into a tight ball. Place balls in a lightly oiled container, cover, and let rest 1 hour at room temperature.
Time: PT1H
Cold Fermentation
Seal the container and refrigerate the dough balls for 12‑16 hours (about 14 hours recommended).
Time: PT14H
Bring to Room Temperature & Final Proof
Remove the dough from the fridge, keep covered, and let rise at room temperature for 3 hours before baking.
Time: PT3H
Caramelize Onions
Thinly slice the onions. In a saucepan melt 30 g butter with 1 tbsp olive oil over medium heat. Add onions, a pinch of salt, and 2 tsp sugar. Cook, stirring every 10 minutes, for about 40 minutes until deep golden. Finish with 2 tbsp white wine, 2 tsp hot honey (optional), and 1 tsp vinegar.
Time: PT40M
Prepare Tomato Sauce
Crush the canned San Marzano tomatoes by hand or with a fork. Mix with a drizzle of olive oil, a pinch of salt, and torn fresh basil leaves.
Time: PT5M
Preheat Oven
Place the pizza stone on the middle rack and preheat the oven to 610 °F (321 °C) for the top heat and 660 °F (349 °C) for the bottom heat. Allow at least 15 minutes for the stone to become scorching hot.
Time: PT15M
Temperature: 610°F top / 660°F bottom
Stretch Pizza Base
On a well‑floured surface dusted with fine semola, gently press the dough ball into a 14‑inch round, leaving a slightly thicker edge. Transfer to a parchment‑lined pizza peel.
Time: PT5M
Add Toppings
Spread a thin layer of tomato sauce, sprinkle shredded mozzarella and Gruyère, add a generous spoonful of caramelized onions, drizzle a little olive oil, and finish with a pinch of grated Parmigiano.
Time: PT5M
Bake Pizza
Slide the pizza onto the hot stone and bake for 6 minutes until the crust is blistered and the cheese is bubbling and lightly browned.
Time: PT6M
Temperature: 610°F top / 660°F bottom
Finish and Garnish
Remove pizza, drizzle a little extra olive oil, sprinkle fresh basil leaves, lemon zest, and additional grated Parmigiano. Let rest 2 minutes before slicing.
Time: PT2M
Repeat for Remaining Pizzas
Repeat steps 16‑19 for the remaining dough balls.
Time: PT12M
Temperature: 610°F top / 660°F bottom
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Wheat, Dairy, Honey
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (with added gluten)
- Instead of Instant Dry Yeast: Fresh yeast (use 3 g)
- Instead of Salt: Kosher salt (adjust weight)
- Instead of Olive Oil: Canola oil
- Instead of Unsalted Butter: Margarine
- Instead of Yellow Onion: Red onion
- Instead of Granulated Sugar: Honey (use less)
- Instead of Dry White Wine: Apple cider vinegar (½ tbsp)
- Instead of Hot Honey (optional): Regular honey
- Instead of White Vinegar: Apple cider vinegar
- Instead of Fine Semola Flour: Cornmeal
- Instead of San Marzano Whole Peeled Tomatoes: Roma tomatoes (fresh)
- Instead of Fresh Basil Leaves: Italian parsley
- Instead of Whole Milk Mozzarella: Low‑moisture mozzarella
- Instead of Gruyère Cheese: Swiss cheese
- Instead of Parmigiano Reggiano: Pecorino Romano
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Dough Scraper
- Plastic Wrap
- Pizza Peel
- Pizza Stone
- Oven
- Saucepan
- Wooden Spoon
- Knife
- Cutting Board
- Box Grater
- Measuring Spoons
Critical Steps — Do Not Skip
- Cold fermentation (overnight in the fridge)
- Stretch‑and‑fold technique to develop gluten
- Shaping the dough without tearing the center
- Baking at very high temperature (610°F/660°F) on a pre‑heated stone
Chef Tips from the Video
- Use ice‑cold water and keep all ingredients chilled for a tighter gluten network.
- Fine semola flour on the peel prevents sticking and adds a subtle crunch.
- A quick 1‑minute hand knead followed by stretch‑and‑fold yields a light, airy crumb.
- If you lack a pizza stone, an inverted heavy baking sheet works as a heat‑mass substitute.
Troubleshooting
Dough feels too stiff after mixing.
Add 10‑20 ml of cold water gradually; the dough should be slightly tacky but not sticky.
Crust is soggy after baking.
Do not overload toppings, ensure the stone is fully pre‑heated, and bake at the high temperature for the full 6 minutes.
Onions burn before caramelizing.
Keep the heat at medium, stir only every 10 minutes, and add a splash of water if the pan dries out.
Dough tears when stretching.
Let the dough rest an extra 5‑10 minutes to relax the gluten, and handle with well‑floured, wet hands.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 3 days. Reheat in a hot oven (350°F) for 5‑7 minutes to restore crispness.
Freezer: Wrap individual slices tightly in foil and freeze for up to 1 month. Reheat directly from frozen in a 400°F oven for 10‑12 minutes.
Room temperature: Do not store at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- The dough can be prepared up to 48 hours in advance; keep refrigerated after the first cold fermentation.
- Caramelized onions keep well in the fridge for 3‑4 days; reheat gently before topping.
Frequently Asked Questions
What is the cultural significance and history of New York‑style pizza in American cuisine?
New York‑style pizza originated in early 20th‑century Manhattan, sold by Italian immigrants from coal‑fired ovens to factory workers. Its thin, foldable slice became a staple of city life, symbolizing the fast‑paced, on‑the‑go New York lifestyle.
What are the traditional regional variations of New York‑style pizza within the United States?
While the classic Manhattan slice uses a thin, crisp‑chewy crust, variations include the “Sicilian” square‑pan version, the “Grandma” style with a slightly thicker edge, and regional toppings like pepperoni, clams, or white‑sauce versions found in different boroughs.
How is New York‑style pizza traditionally served in New York City?
In New York City the pizza is typically sold by the slice, folded in half, and eaten with the hands. It is often served with a light drizzle of olive oil, a sprinkle of grated Parmesan, and sometimes a dash of red pepper flakes.
On what occasions or celebrations is New York‑style pizza traditionally associated in American culture?
New York‑style pizza is a go‑to food for casual gatherings, late‑night meals after a night out, and community events like street fairs. It’s also a staple for quick lunches during work breaks in the city.
How does New York‑style pizza fit into the broader Italian‑American cuisine tradition?
It blends Italian pizza‑making techniques—high‑protein flour, simple tomato sauce, mozzarella—with American preferences for a larger, foldable slice. The high‑heat oven and quick bake time reflect the adaptation to New York’s fast‑paced culture.
What are the authentic traditional ingredients for New York‑style pizza versus acceptable substitutes?
Authentic ingredients include high‑gluten bread flour, fresh yeast, San Marzano tomatoes, whole‑milk mozzarella, and a drizzle of extra‑virgin olive oil. Substitutes can be all‑purpose flour (with added gluten), canned plum tomatoes, low‑moisture mozzarella, or vegetable oil if olive oil is unavailable.
What other Italian‑American dishes pair well with New York‑style pizza?
Classic pairings include a simple arugula salad with lemon vinaigrette, garlic knots, or a creamy Caesar salad. For drinks, a cold lager or a glass of Chianti complements the rich cheese and caramelized onions.
What are the most common mistakes to avoid when making New York‑style pizza at home?
Common errors include over‑kneading the dough, skipping the stretch‑and‑fold, baking at too low a temperature, and overloading the pizza with toppings which makes the crust soggy. Also, never bake the dough straight from the fridge; allow the final proof.
Why does this New York‑style pizza recipe use an overnight cold fermentation instead of a quick rise?
Cold fermentation slows yeast activity, allowing enzymes to develop deeper flavor and a chewier texture while strengthening gluten. A quick rise yields a flatter, less flavorful crust that lacks the characteristic bite of authentic NY pizza.
Can I make the New York‑style pizza dough ahead of time and how should I store it?
Yes. After the initial 1‑hour room‑temperature rest, seal the dough balls in an airtight container and refrigerate for up to 48 hours. Before baking, let them sit at room temperature for 3 hours to finish proofing.
What does the YouTube channel Mile Zero Kitchen specialize in?
Mile Zero Kitchen focuses on approachable, technique‑driven home cooking, especially classic comfort foods and regional specialties like New York‑style pizza, with an emphasis on simple ingredient lists and hands‑on methods.
How does the YouTube channel Mile Zero Kitchen's approach to pizza making differ from other pizza‑focused channels?
Mile Zero Kitchen emphasizes the science behind dough fermentation, uses minimal equipment, and often incorporates creative toppings like caramelized onions, whereas many other channels focus on high‑tech equipment or elaborate dough recipes.
Last updated: September 6, 2026
