08/29/2026
🍕 NEW YORK DOUGH — IT OPENS DIFFERENT.
In this video, I’m showing you how we open our New York-style dough — and it’s completely different from the way we handle our New Haven dough.
A New York pizza has a more defined, rounded cornicione — that beautiful outer crust around the pizza. It’s a little puffier, with a softer chew and a more tender crust.
Our NY dough gets that character from 00 flour, the same style of flour traditionally used for Neapolitan pizza.
Watch the dough in this video. You can see how structured it is and how beautifully it has proofed. This is the result of a 72-hour fermentation built with our own sourdough starter.
And our starter is a little different.
We feed it every single day and intentionally feed it at a higher ratio to keep the acidity in check. That gives us the fermentation and flavor we want without an overpowering sourdough tang. The sourness stays subtle and lets the flavor of the dough come through.
Could we make one dough and use it for every style of pizza we make? Sure. But that’s not what we’re trying to do here.
Our New York and New Haven pizzas are supposed to be different, so they deserve two completely different doughs — different formulas, different fermentation, different handling, and ultimately, different pizzas.
It’s more work. It takes more planning. And we’ll always do it that way.
🍕 WATCH UNTIL THE END OF THE VIDEO.
There’s a picture of a finished New York-style pizza so you can see what all of this translates to once it comes out of the oven.
Notice how it’s almost perfectly round. Look at that defined, rounded cornicione, the puffier edge, and even the lighter color of the bake. Those aren’t accidents — they’re characteristics of the New York pizza we’re trying to make.
🤫 JOE’S PIZZA INSIDER TIP:
Next time you’re standing at the counter and see us pulling dough from the proofing boxes, you’ll know what we’re making before we even open it:
⬜ WHITE BOX = NEW YORK
🩶 GRAY BOX = NEW HAVEN
Now you’re in on it. 😂🍕
Different dough.
Different fermentation.
Different opening technique.
Different bake.
Different pizza.
And stay tuned — another video is coming showing exactly how we open our New Haven dough. Once you see the two techniques, you’ll understand why we believe each style deserves its own dough and its own process.
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SEE YOU AT THE COUNTER. 🍕🔥
