New York Pizza Dough Recipe

4.52 from 29 votes

Tender, chewy, and just the right thickness, New York crust is where it's at for the perfect pizza. Top it however you like!

Prep Time15

Cook Time10

Additional Time1

Total Time1 25

Course: Pizza

Cuisine: American

Keyword: new york crust, new york pizza dough recipe

Calories: 201kcal

Author: Carolyn Gratzer Cope

In a large mixing bowl (or right in the bowl of a stand mixer, if you like), stir together the flour, yeast, salt, and sugar.
Pour in the water and mix well (by hand or with a wooden spoon or silicone spatula) until all the flour is hydrated.
Pour in olive oil and mix until incorporated.
Knead dough for 10 minutes. I like to use a stand mixer fitted with the dough hook, but you can do it by hand if you like.
Divide dough into two equal pieces and form each piece into a ball. Lightly oil and place into two separate sealed containers. Lidded glass food storage bowls or quart-sizes takeout containers works well.
Let dough rise in the fridge for at least 24 hours, up to 72 hours.
An hour before you you want to bake the pizzas, remove dough from refrigerator. Set a pizza stone or steel on a rack in the center of the oven and preheat oven to 500°F (260°C) or higher if your oven goes higher.
When ready to bake, remove dough from container. If you're a newer pizza maker and would like the extra security of a less sticky dough, feel free to flour it generously.
Stretch the dough into a rough 14-inch round. You do not need to do a perfect job to end up with good pizza.
Top the pizza judiciously. For cheese pizza, I use a not-obscene amount of thick tomato sauce, grated pecorino cheese, and low-moisture whole-milk mozzarella that I shred right before topping.
Slide the pizza into the oven and bake for 10 minutes, until cheese is melted and bubbly and crust is cooked and browned in spots.

It's best to use a digital kitchen scale to weigh out your ingredients for this recipe. If you don't have one, you can use the volumetric measurements. Make sure to use the spoon and level method to weigh the flour, as called for across this site. In my recipes, 1 cup of flour weighs 120 grams, which is on the lighter side of the range.
Instant yeast is not the same as active dry yeast. They look almost the same, but instant yeast does not need to be dissolved in water before using.
When using a stand mixer with the dough hook, never go above Speed 2.
For the sauce, I use my favorite homemade pomodoro mixed with a little bit of tomato paste for added thickness.
Even though I've been making homemade pizza for years, I still like to place a piece of parchment onto a pizza peel and slide the whole thing from peel to stone. It really reduces the stress of getting the pizza into the oven. You can place the stretched dough directly onto a pizza peel sprinkled with a little cornmeal instead if you're brave.