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New York Style Pizza Dough

User Rating 4.5 Star Rating (20 Reviews)


New York Style Pizza Dough
Lew Robertson/Digital Vision/Getty Images
A basic "Big Apple" pizza dough recipe. This pizza dough is built for that signature thin-crust, "fold-able" slice New York is famous for.

Yields: 1 large or 2 small pizzas

Prep Time: 2 hours

Total Time: 2 hours


  • 2 1/4 teaspoon (1 package) instant dry active yeast
  • 1 cup warm water (not hot!)
  • 1/2 tablespoon sugar
  • 3 cups bread flour, or as needed
  • 2 tablespoon olive oil
  • 1 1/2 teaspoon salt


  1. Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.

  2. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.

  3. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.

  4. Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.

  5. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.

  6. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight.

  7. When ready to use, remove from fridge, and let the dough come up to room temperature before using.

User Reviews

Reviews for this section have been closed.

 5 out of 5
The Best Pizza Dough Ever!, Member rainmommy

I've used this recipe many times now but never refrigerated for the 24 hours so far. Couldn't hold off making the pizza that long. :-) It turns out awesome every time. I did add a pinch of Spaghetti Sauce Seasoning, brush the edges with melted butter, prebake it at 425 for 8 minutes, then load it up, and brush the edges again with melted butter. I baked it at 425 until the crust edges were golden brown and the toppings were just before in danger of burning. So, so yummy.

31 out of 32 people found this helpful.

See all 20 reviews

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