If you’re looking for a low-effort sourdough pizza dough with a crispy New York-style crust, this recipe is a winner. It combines the flavor of sourdough with a touch of yeast for reliability and produces a delicious, crispy crust that’s perfect for homemade pizza nights.
This recipe makes two pizza dough balls and requires minimal hands-on work while delivering incredible flavor after a cold fermentation.
Why You’ll Love This Recipe
- Crispy New York-style crust
- Low-maintenance dough
- Great way to use and refresh your sourdough starter
- Deep flavor from a 2-day cold fermentation
- Perfect for home pizza ovens and pizza stones
Yield
- Makes 2 pizza dough balls
- Approximately 460g each
- Suitable for two 14-inch pizzas
Preparation Time
- Active Time: 30 minutes
- Cold Fermentation: 48 hours
- Final Proof: 3–4 hours
- Baking Time: 2–4 minutes per pizza
Ingredients
Dough
- 450g high-gluten flour
- 175g active sourdough starter (100% hydration)
- 250g water
- 12g salt
- 13g olive oil (1 tablespoon)
- 20g honey (1 tablespoon)
- ¼ teaspoon instant yeast
For Shaping
- Semolina flour for dusting
Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine:
- High-gluten flour
- Sourdough starter
- Water
- Honey
- Instant yeast
Mix until a rough dough forms.
Cover and let rest for 20 minutes.
Step 2: Add Salt and Oil
Add the olive oil and salt.
Knead by stand mixer for 7–8 minutes or until the dough becomes smooth and elastic.
Step 3: Bulk Fermentation
Transfer the dough to a lightly oiled bowl.
Allow it to ferment for 1½ hours at room temperature.
During fermentation, perform stretch-and-folds every 30 minutes.
Step 4: Divide and Ball
Divide the dough into two equal portions (approximately 460g each).
Shape each portion into a smooth dough ball.
Step 5: Cold Fermentation
Place the dough balls into lightly oiled containers.
Cover and refrigerate for 48 hours.
This extended cold fermentation develops flavor and improves texture.
Optional Freezing
If you plan to freeze the dough:
- Re-ball on the second day
- Freeze immediately
- Transfer to the refrigerator the night before use
Step 6: Bring to Room Temperature
Remove the dough from the refrigerator 3–4 hours before baking.
Allow the dough to relax and rise at room temperature.
Step 7: Shape the Pizza
Generously dust your work surface with semolina flour.
Gently stretch each dough ball into a 14-inch pizza.
Avoid pressing out all of the air around the edge to preserve a light crust.
Step 8: Add Toppings
Top with your favorite sauce, cheese, and toppings.
Keep toppings balanced to avoid overloading the pizza.
Step 9: Bake
Preheat your pizza oven or baking stone.
For a pizza oven:
- Stone temperature: 650°F (340°C) or higher
Bake until:
- The crust is golden brown
- The edges are puffed and blistered
- The bottom is crisp
Typically 2–4 minutes depending on oven temperature.
Tips for the Best NY-Style Sourdough Pizza
- Use high-gluten flour for authentic chew and structure.
- A 48-hour cold ferment dramatically improves flavor.
- Let the dough fully warm before stretching.
- Dust with semolina for easy launching.
- Rotate the pizza during baking for even browning.
Storage
Refrigerator
Store dough balls for up to 3 days.
Freezer
Freeze for up to 3 months.
Thaw overnight in the refrigerator before use.
Nutrition Information (Per Dough Ball)
- Calories: Approximately 950
- Carbohydrates: 175g
- Protein: 30g
- Fat: 10g
- Fiber: 5g
Frequently Asked Questions
Can I skip the instant yeast?
Yes, but fermentation times may need to be extended depending on the strength of your sourdough starter.
Can I use bread flour instead of high-gluten flour?
Yes. Bread flour works well, though high-gluten flour creates a chewier New York-style texture.
Why refrigerate the dough for 48 hours?
Cold fermentation develops deeper flavor, improves texture, and makes the dough easier to stretch.
Can I bake this in a home oven?
Absolutely. Use a pizza stone or steel and preheat the oven as hot as possible (250–290°C / 475–550°F).
This Easy Sourdough NY-Style Pizza Dough delivers a crisp, flavorful crust with very little effort, making it perfect for homemade pizza lovers who want great results every time.
