Best New York Style Sourdough Pizza Dough Recipe

Last updated on August 11th, 2026

I used to think you needed a coal-fired oven and thirty years of practice to get a real New York slice at home. Turns out the bigger difference-maker is the dough, and swapping in a sourdough starter changes everything. That slow fermentation gives you a tangy, chewy crust with the kind of big, foldable slice you’d expect from a corner pizzeria in Brooklyn, not something out of a home oven.

Below is the exact process I use, so you can get there too without any guesswork.

Table of Contents

• What Makes New York Pizza Dough Different
• Is Sourdough Pizza Dough Better?
• Sourdough New York Style Homemade Pizza Dough Recipe
  • Ingredients
  • How to Make NY Style Pizza Dough with Sourdough
• Recipe Nutrition
• Tips for a Better Sourdough Pizza Crust
• Storing and Reheating Your Leftover Pizza
• Storing and Using Extra Dough
• Your First One Won't Look Like a Pizzeria Pie, and That's Fine
• FAQs

What Makes New York Pizza Dough Different

A few specific traits separate New York-style dough from other pizza styles:

Trait	What It Does
High-gluten flour	Builds the chewy, sturdy texture NY crust is known for
Thin, large slices	Cooks fast and gives you that classic foldable slice
Hand-tossed shaping	Stretches the dough evenly without overworking it
Long fermentation (overnight to 72 hours)	Develops deeper flavor and stronger gluten structure
Moderate hydration	Keeps the dough easy to handle while still stretchy

Is Sourdough Pizza Dough Better?

That comes down to taste.

Sourdough pizza dough relies on wild yeast and bacteria instead of commercial yeast, and that slower fermentation gives the crust a mild tang and more complex flavor than a standard dough.

If you already enjoy sourdough bread, you’ll likely notice (and like) the difference here too.

Sourdough New York Style Homemade Pizza Dough Recipe

Indulge in the best of both worlds with a homemade sourdough New York-style pizza dough recipe.

Combining the tangy flavors of sourdough with the iconic thin crust and foldable slices of a New York-style pizza, this recipe is sure to delight pizza lovers seeking a unique and delicious twist.

Note on yield: This recipe makes enough dough for two 10 to 12 inch pizzas. You’ll mix one batch of dough, then divide it into two dough balls before shaping and baking.

Ingredients

This batch makes two dough balls, one for each pizza.

• 300 g bread flour
• 150 g sourdough starter (100% hydration, active and bubbly)
• 200 g water
• 8 g salt
• 1 tablespoon olive oil

How to Make NY Style Pizza Dough with Sourdough

1. Mix and autolyze. Combine the bread flour, sourdough starter, and water in a mixing bowl until a shaggy dough forms. Cover with a damp cloth or plastic wrap and let it rest for 30 minutes.
2. Add salt and knead. Sprinkle the salt over the dough and knead for 5 to 10 minutes, until it turns smooth and elastic.
3. Add the oil. Drizzle in the olive oil and knead a few minutes more, until fully worked in.
4. Bulk rise. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 4 to 6 hours, until doubled. For better flavor, refrigerate it overnight instead.
5. Preheat. Set your oven to its highest setting, usually around 500°F (260°C). If you’re using a pizza stone, put it in the oven now so it heats along with the oven.
6. Divide into two dough balls. Once risen, turn the dough onto a floured surface and split it into two equal portions. Shape each into a ball, cover, and let them rest 15 to 30 minutes.
7. Shape. Working with one ball at a time, gently stretch it into a round or oval by hand or with a rolling pin. Go thin in the center and leave a slightly thicker edge for the crust.
8. Top. Move the shaped dough to a floured surface, parchment paper, or a pizza peel, then add your sauce, cheese, and toppings.
9. Bake. Slide the pizza onto the preheated stone (or a baking sheet) and bake 10 to 12 minutes, until the crust is golden and the cheese is bubbly.
10. Repeat. Shape, top, and bake the second dough ball the same way.
11. Rest and serve. Let each pizza cool for a few minutes before slicing.

Recipe Nutrition

(Approximate, per slice of crust, toppings not included)

• Calories: 255 kcal
• Carbohydrates: 28 g
• Protein: 5 g
• Fat: 1 g
• Saturated fat: 0 g

Tips for a Better Sourdough Pizza Crust

• Use a starter that’s active and well-fed, ideally fed 4 to 8 hours before you mix the dough, so it’s rising and bubbly.
• Refrigerate the dough overnight instead of doing a same-day rise. The slower fermentation improves both flavor and texture.
• If your dough feels stiff, add a splash more water. NY-style dough should be soft and stretchy, not tight.
• Stretch by hand rather than rolling with a pin when you can. Rolling pins press out the air bubbles that give the crust its texture.
• Get your oven and stone as hot as they’ll go before baking. A hot start is what gives you a crisp bottom.
• Watch the pizza during the last few minutes of baking. Ovens vary, and NY-style crust goes from golden to burnt quickly at high heat.

Storing and Reheating Your Leftover Pizza

To store: Wrap slices tightly in plastic wrap or seal them in an airtight container, then refrigerate for up to 3-4 days. For longer storage, freeze slices in an airtight container or freezer bag.

To reheat:

Method	How	Result
Oven	375°F (190°C) for 10-15 minutes on a baking sheet	Best for a crispy crust
Skillet	Medium-low heat, covered with a lid	Crispy bottom, melty cheese
Microwave	30-60 seconds	Fastest, but softens the crust

Storing and Using Extra Dough

If you make dough ahead or want to save a portion for later:

• Short-term (1-2 days): Store in an airtight container in the fridge. Let it sit at room temperature for 30 minutes to an hour before shaping so it’s easier to work with.
• Long-term (up to 3 months): Divide into portions, wrap tightly in plastic, and freeze in a labeled freezer bag.
• Thawing: Move frozen dough to the fridge the night before you plan to use it, or let it thaw at room temperature for a few hours.
• Extra uses: Small amounts of leftover dough work well for dinner rolls, breadsticks, or a mini loaf.
• Batch sizing: If you regularly end up with extra dough, scale the recipe down so you’re only making what you need.

Your First One Won’t Look Like a Pizzeria Pie, and That’s Fine

The first time I made this, my dough tore in the middle and I ended up with something closer to a pizza-shaped puzzle than a pie. It still tasted great.

Stretching sourdough takes a bit of a feel that only comes from doing it a few times, so don’t judge the recipe by round one.

If you want to speed up the learning curve, the fridge is your best friend here. Cold and overnight-proofed dough is far more forgiving to stretch than same-day dough, and it happens to taste better too. So if your first attempt goes sideways, that’s usually the fix!

FAQs

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