New York Style Pizza (Home-Oven Optimized)

This is the home-oven version of the classic foldable slice: thin enough to bend, strong enough to hold toppings, and crisp on the bottom without turning cracker-dry. Use the KitchenRatio Calculator to scale any batch size.

StyleThin, foldable, home-oven slice with balanced chew.

YieldAbout 3 pizzas at 11-12 inches from the example batch.

Best ForBaking steel setups, light toppings, and longer cold fermentation.

Testing Status

This formula is still being tested and refined.

Baker's % (Testing Range)

• Flour - 100%
• Water - 62-64%
• Salt - 2.2-2.5%
• Olive oil - 1.5-2%
• Sugar - 0-2% (1% is a strong starting point)
• Yeast (IDY) - 0.2-0.4%

Ingredients (Example Batch)

• Flour - 500g (100%)
• Water - 320g (64%)
• Salt - 11.5g (2.3%)
• Olive oil - 9g (1.8%)
• Sugar - 5g (1%)
• Instant dry yeast - 1.5g (0.3%)

Need a scale? KitchenAid Digital Scale.

INFO

This batch usually makes three 11-12 inch pizzas, depending on rim thickness.

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Procedure

1. Mixing

• Combine flour, yeast, sugar, and about 90% of the water.
• Mix until no dry flour remains. Rest 10 minutes.
• Add salt, olive oil, and remaining water. Mix to a cohesive dough.
• Knead 4-6 minutes to moderate gluten development.

NOTE

You want moderate development, not full windowpane. The cold fermentation will finish the job.

2. Divide and Ball

• Divide immediately after mixing.
• Ball tightly with smooth seams underneath.
• Place in lightly oiled covered containers.

3. Cold Fermentation

• Refrigerate dough balls for 24-72 hours.
• The sweet spot for flavor and handling is often 48 hours.

4. Temper Before Stretching

• Remove dough balls from the refrigerator 1.5-2 hours before baking.
• Dough should feel cool, extensible, and relaxed.

5. Stretch and Top

• Dust bench with flour (or a flour/semolina blend).
• Press from center outward and leave a small rim.
• Stretch to final size without crushing all gas.
• Top with a light hand. Overloading kills the foldable slice profile.

INFO

Launch from a peel with enough bench flour to slide, but not so much that the bottom burns on steel.

6. Bake (Steel, Home Oven)

• Preheat baking steel for 45-60 minutes at 500-550F.
• Bake until underside is browned and top is well set, usually 5-8 minutes depending on oven.
• If top color lags, finish under broiler for 30-90 seconds.

7. Rest and Slice

• Rest pizza 2-3 minutes before slicing.
• This keeps cheese from flooding and preserves structure.

What to Adjust First

• Too pale on bottom: longer preheat, lower rack position, or slightly less dough weight.
• Too stiff to stretch: add 1-2% water or extend warm-up time.
• Weak and sticky: lower hydration toward 62% or tighten balling.

Related Guides

• Hydration
• Fermentation
• Flour

Get the Gear

• Baking Gear & Ingredients

Related Recipes

• Colorado Style Pizza Dough
• Roman Pizza al Taglio (High Hydration)

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