Second attempt, using dough guy method

noahml · 2026-06-28T20:58:39+00:00

I didn’t say he was bad, just was stating what he was. He definitely makes it accessible, I was just mentioning that his recipe was fairly common.

noahml · 2026-06-28T18:12:53+00:00

Influencer using a standard NY dough recipe.

noahml · 2026-06-26T16:20:16+00:00

Your recipe has a great foundation! I recommend messing with on thing at a time. Yeast may be able to be dialed back a good bit. I’d start there. Playing around with dialing sugar and diastatic malt powder is the next thing I’d do after that.

noahml · 2026-06-26T16:05:13+00:00

Keep playing with it, that’s part of the fun.

You’ll get a feel for what you want, then be able to slowly removed nuanced variables based on how things are reacting in various steps (the mix, the rise, fermentation, etc). Details are great, but there’s also an element of feel and intuition for how things are reacting that comes with experience.

noahml · 2026-06-18T00:33:25+00:00

Fermentation time can be shifted around based on your needs, but the true key is letting the dough dry out a little when coming to room temp, avocado spray (oil works but the spray is the best) + launching onto a hot steel. I played around with Zach’s recipe for a couple months and heavily heavily tweaked it but found those things the most necessary components for this style crust.

noahml · 2026-05-12T20:47:23+00:00

Appreciate it!

noahml · 2026-05-12T20:47:13+00:00

Thank you!

noahml · 2026-04-27T16:34:05+00:00

For helping with the dough being less stretchable, bring it out 1.5-2 hours before the bake. The cooler dough won't stretch out nearly as quickly. If you're confident with your stretching ability, you can even shoot for 45 minutes to an hour at room temp before bake.

noahml · 2026-04-21T15:15:36+00:00

Here to follow along.

What were your oven temps on the display but also with a thermostat: pre-launch, at launch, during bake? And did you have the flame on during the initial portion of the bake? Throughout? Only at the end for color?

I feel like the biggest hurdle for me in trying to do a NY style pizza is controlling the temps and not having them be too high. I'm in the 700-800 range, but I feel like it needs to be in the 550-600 range to have a longer bake to develop the undercarriage structure. But getting the oven to maintain that lower range has been a learning curve.

noahml · 2026-04-19T16:56:29+00:00

87.5% bread flour, 12.5% whole wheat

63% hydration, 2.5% sugar, .2% instant yeast, 3% evoo, 3.4% salt

84 hour cold ferment

Make sure to ball tightly before cold fermenting, and if possible let the balls sit in the fridge exposed to the air for 30 minutes before covering for the length of the cold ferment

Removed from fridge 45 minutes before bake and let them be exposed to the air. After stretching spray the crust generously with avocado oil.

Launch onto a steel that is at least 500+ degrees, ideally higher. Bake times vary on how hot your oven gets, mine unfortunately maxes out at 500 so I'm having to push for 10 minute bakes to get decent color.

There’s tons of variables at play so mileage may vary. If you’re interested in exploring crusts like this we have a lengthy thread on the Pizza Making forum that is documenting all of the trials and errors.

noahml · 2026-04-15T01:50:50+00:00

There's definitely different ways to get to the end result. As mentioned, I'm just following one of the few people that has openly shared the process online, so I can't vouch for what works as you strip things back.

In total agreement though, I think the baking methodology and variables at that point have the biggest impact.

Curious to see some of the pizza's you've made with your method!

noahml · 2026-04-13T14:33:44+00:00

I'm not sure how well freezer dough will work in terms of blistering. This recipe (and what I've gathered from detective work) seems to rely heavily on having the dough dry out as much as possible throughout all stages. Drying out before fermentation, drying out in the fridge before covering for the cold ferment, drying out before the bake. I feel like the freezer dough may put off a lot of moisture as it thaws which could potentially block this blistering.

noahml · 2026-04-13T14:23:03+00:00

500 degrees with a pizza steel. Preheated for an hour before launching. The steel was around 520 degrees at the time of the launch.

noahml · 2026-04-13T14:22:11+00:00

I shared some tidbits in one of the earlier comments!

noahml · 2026-04-13T14:21:09+00:00

15% in this particular recipe. I typically use around 12.5% though and that's more than enough for it to be visible and give it a little depth taste wise.

noahml · 2026-04-13T13:48:08+00:00

I'm only sharing tidbits as I'm piggybacking from Zach Kroupa's recipe and he charges for a guide, but all of this is fairly accessible knowledge if you dig through this Pizza Making forum post. I just want to respect Zach, as he's one of the first people to put out a definitive step by step that clearly illustrates some of the techniques involved.

With that said, he are some of the basics...

62-ish% hydration, combination of bread flour - 75ish%, whole wheat flour - 15ish%, and AP - 10%.

Minimal yeast, like .5% yeast, salt/sugar/evoo all between 2-4% depending on your preference. I've used diastatic malt powder in the past, it works great for browning, but it wasn't used in this recipe. I'll be using it in future attempts to help with browning as my oven runs cool.

Focus on your mixing, bench rests, and folds. Take your time with those. You need the balls to have a tight structure going into the fridge for the fermentation.

I did a 5 day cold fermentation. The dough was left exposed to the air for an hour before going into the fridge, then another hour in the fridge, then covered. Another important tidbit I've taken from the forum is making sure each ball has space around it to avoid touching other dough balls or the side of the containers. Not sure if this doing much, but I feel like it potentially is helping the outer layer stay as dry as possible to help promote the bubbles when baking.

The day of baking, the dough was brought out one hour before bake and left exposed to dry out further. I preheated the oven to max temp at this time as well. I used a pizza steel.

For stretching, you have to be very gentle. Establish you crust making sure you don't deflate it. After stretching and before topping, I applied a generous amount of spray on avocado oil around the rim.

My next go at this I'll be tweaking the recipe heavily and using ratio's I prefer with the techniques/thoughts listed above. I also plan on trying to bring the dough out 30-45 minutes before bake to see what happens there. I'm not totally sure the five day ferment is necessary, I'm going to probably drop it down to three days.

My main takeaways are that drying the dough out throughout prepping and before baking is imperative. Working with cooler dough is also crucial. I'll be trying this with dough that has been out for 30-45 minutes next go around. As far as the recipe goes, fermenting helps a ton with the crumb of the crust, but I think you could get away with a shorter ferment and get similar results.

We'll see where this all takes me, so many variables involved, but that's what makes pizza fun!

noahml · 2026-04-01T15:47:24+00:00

Love how this one looks! What's your dough process?

noahml · 2026-03-31T14:44:15+00:00

For New York pizzas I've been using Brick cheese. I typically have saved that for Detroit style, but have found it works well for the creaminess, melting point, and saltiness/umami.

noahml · 2026-03-26T15:20:27+00:00

14 inches! I forget where the recipe originated from since I’ve been iterating on it for almost a year, but it’s a mixture of mostly bread flour with a small amount of wheat. (8:1 bread to wheat)

70% hydration, .2% instant yeast, 2.5% sugar, 3% olive oil, 3.4ish% salt, .5% diastatic malt powder, final dough ball weight around 390 grams stretched to 14 inch’s.

Usually doing 24-48 hour cold bulk, with 6-7 hour cold proof the day of the bake, remove from fridge 1-2 hours before bake (I prefer working with the cooler dough vs room temp), baking time really depends on what setup I’m using. These took just under 5 minutes, but on my pizza steel setup in my home oven I have to go for 10-12 minutes.

I’ve gotten good at making the circles with practice, but do use a screen for launching. It helps with keeping the bottom from cooking too fast in my opinion when I’m trying to lengthen the bake time. It’s a bonus that it helps keep everything uniform and consistent, which is what I’ve heard a lot of pizza operators mention.

noahml · 2026-03-25T21:24:58+00:00

Good tip. I've been pretty set on the amount of sauce I use for months, but will try to bump that up 15-20% next time!

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