New York Style (Kenji)

Kenji López-Alt's New York style pizza dough

Neapolitan NY Style Chicago
Pizza Calculator
1235g
Total Dough Weight
Dough Ball Info
617g
Per Pizza
21.8oz
Per Pizza (oz)
Dough Recipe
Ingredient Amount (g)
Flour 720
Water 468
Salt 18
Oil 7.2
Yeast 7.2
Enhancer 14.4
Baker's Percentages
Ingredient Percentage
Flour 100.0%
Water 65.0%
Salt 2.5%
Oil 1.0%
Yeast 1.0%
Enhancer 2.0%
Percentages are based on total flour weight (100%). This is the standard baker's percentage method.

Detailed Instructions

Dough Enhancer (Diastatic Malt Powder):
Diastatic malt powder is made from sprouted barley and contains enzymes that break down flour starches into sugars. This provides extra food for the yeast, improves browning, and helps create a tender, chewy crust. Use sparingly—about 2% of flour weight is enough for great results.
Dough Preparation
  1. Combine flour, salt, and dough enhancer in a large bowl
  2. In a separate container, dissolve yeast in warm water (105-110°F/40-43°C) and let bloom for 5 minutes
  3. Add water, oil, and yeast mixture to dry ingredients
  4. Mix until a rough dough forms
  5. Kneading: Either 5 minutes in a stand mixer with dough hook, or 8-10 minutes by hand using olive oil on hands to avoid sticking (minimal additional flour)
  6. Divide into 2 portions of 617g each
  7. Form into tight balls and place in a proofing box or covered container
  8. Let rise at room temperature for 2-3 hours
  9. Refrigerate for 24-72 hours for flavor development
  10. Remove from fridge 30-60 minutes before shaping
Shaping Instructions
  1. Place dough ball on a lightly floured surface
  2. Press down gently with fingertips to create a disk
  3. Lift and stretch the dough, rotating as you work
  4. Use gravity to help stretch - let the dough hang and rotate
  5. Aim for a 14-16 inch circle with slightly thicker edges
  6. Transfer to a floured peel or baking sheet
  7. NY style should be slightly thicker than Neapolitan
Cooking Instructions
  • Oven Temperature: 450-500°F (232-260°C)
  • Cooking Time: 12-15 minutes
  • Equipment: Pizza stone or steel preheated for 1 hour
  • Place pizza on hot stone and cook until crust is golden brown
  • Rotate pizza halfway through cooking for even browning
  • NY style should have a crisp bottom and chewy interior
NY Style Characteristics
  • Thicker, more substantial crust than Neapolitan
  • Crisp bottom with chewy interior
  • Can handle more toppings
  • Traditional foldable slices
  • Higher hydration for better texture