Make New York style pizza dough at home with this easy recipe. The perfect crispy, chewy pizza crust!
Everyone knows that New York City pizza is the best! (No angry emails from deep-dish lovers, please. 😉) If it were up to me, the crust of every pizza I ate would be NY-style.
I only get to visit New York every so often and am not a fan of most of the so-called NYC pizzas here in LA. A few years ago, I started creating my own recipe for the dough. It has evolved over time into what I think is the perfect homemade version!
If you don’t normally work with dough or bake – please do not be intimidated! This pizza dough is very easy to make and a great place to start your home baking journey. Once you start eating homemade pizza crust you’ll wonder why you haven’t been doing it your whole life!
What is New York style pizza?
I would describe New York pizza crust as having a thickness somewhere between thin crust and traditional hand-tossed. It should be chewy, but still, have a slight crunch when you bite into it.
- Yeast – I use active dry yeast. I buy it in bulk and keep it in the freezer since we make so many pizzas.
- Water – You’ll want to use lukewarm water (about 105°F). This will help activate the yeast. Using water that is too hot can damage and kill the yeast.
- Sugar – Mix a little bit of white sugar in with the water. This will “feed” the yeast and make it bloom.
- Flour – The secret to NYC style pizza dough is the amount of gluten in your flour. I mix bread flour, which is high in gluten, with all-purpose to get the perfect consistency. If you use only all-purpose flour, your crust will be too crunchy.
- Salt – Just a small amount of table salt helps bring out the flavor of the dough.
- Olive Oil – You’ll need a little oil to grease the bowl that the dough will rise in. I like to use olive oil because of it’s neutral flavor. You can substitute non-stick spray if you would rather use that.
- I highly recommend using a pizza stone rather than a pizza pan. Your pizza will cook more evenly and the crust will be the perfect amount of crispy.
- A stand mixer is ideal, but if you aren’t afraid to put some muscle into it this dough can be made with just a mixing bowl and a non-stick spatula.
How To Make
Add the sugar and yeast to 2/3 cup of water that is around 105°F. Give it a quick stir together then let it sit for 10-15 minutes until it is foamy.
Add both flours and the salt into the bowl of a stand mixer or a large mixing bowl. Mix until combined with a dough hook in the stand mixer or a non-stick spatula in the mixing bowl.
Pour in the yeast mixture, then mix together until a soft dough forms.
Lightly flour your hands, then form the dough into a ball.
Place the dough ball into a clean mixing bowl that has been lightly greased with olive oil or non-stick spray. Cover with a clean dishtowel or plastic wrap and put it in a warm place to proof.
You want the dough to double in size. This usually takes between 45-60 minutes, depending on the temperature of your environment.
Place the dough on a lightly floured flat surface like a marble pastry board or even a clean counter. Pat the dough down into a disk, then use a rolling pin to roll it out to about 12 inches in diameter.
I have found it helps to roll the dough out a bit, then let it rest for a few minutes, then roll it out a little more.
Place pizza sauce, cheese, and other desired toppings on top of the dough. Bake at 450°F, until the crust is golden brown and cheese is melted and bubbly.
2/3 Cup Lukewarm Water
1 tsp Sugar
1 1/4 tsp Yeast
1 Cup All-Purpose Flour
3/4 Cup Bread Flour
1/2 tsp Salt
Add sugar to the water and stir to dissolve. Add the yeast and give it a quick stir to combine. Allow it to rest for about 10 minutes until it has foamed.
Combine both flours and salt in a large mixing bowl with a non-stick spatula, or with a dough hook in the bowl of a stand mixer. Add the yeast mixture, then mix until a soft dough forms.
Coat a large bowl with some olive oil or non-stick spray. Lightly flour your hands, form the dough into a ball, and place it inside the bowl. Cover the bowl with a clean dishtowel or plastic wrap then put it in a warm place to proof.
Allow the dough to rise and double in size. This takes about 45-60 minutes, depending on the temperature of your environment.
Place the dough on a lightly floured flat surface like a marble pastry board or even a clean counter. Pat the dough down into a disk, then use a rolling pin to roll it out to about 12 inches in diameter. (I have found it helps to roll the dough out a bit, then let it rest for a few minutes, then roll it out a little more.)
Coat your pizza stone with a small amount of oil or non-stick spray, then place the pizza dough on it. Add your pizza sauce, cheese, and desired toppings.
Bake in the oven at 450F for 8-12 minutes, until crust is deep brown and cheese is bubbly.
- Calories: 97