New York Style Pizza Dough has that wonderful New York “bite.” The crunch and then chewiness indicative of great New York Pizza.
New York Style Pizza Dough
This Is It! Really. After literally years of trying to make fantastic, New York Style, delicious, incredible, that “bite,” fantastic, oh my G-d, this is it, pizza dough, I finally found the perfect recipe.
Thank to Roberta’s in New York. This New York Style Pizza Dough is New York husband approved, so you know it must be good.
Weigh the Flour
Make sure to use a good Kitchen Scale, to weigh the flour and salt into a large mixing bowl and set aside.
Why Use a Kitchen Scale?
- You will get the most accurate measurement. For breads, a kitchen scale is essential, especially for beginners.
Place a small mixing bowl on your Kitchen Scale and add the water, yeast and olive oil. Mix it well and then pour the liquid into the flour mixture.
Using one hand, go around the bowl and combine (mixture should just come together as dough) and then stop.
Cover the Dough with a Flour Sack Towel
Cover with a with a Flour Sack Towel and bench rest for 15 minutes. Knead dough in your hand, making it into a bowl, until it is silky smooth. Cut in half and roll into a ball.
If you are enjoying an Italian meal like my Instant Pot Italian Chicken Marsala {Pressure Cooker}, be sure to make a nice and crusty Instant Pot No Knead Artisan Bread for sopping up all the goodness.
New York Style Pizza Dough
Put a little flour onto the bottom of a plate, place the two balls on top and cover with plastic wrap. Let rest overnight in the refrigerator.
For a wonderful Italian pizza, check my Classic Margherita Pizza recipe. You will think you are I Italy.
The next day, place your Pizza Stone on the middle rack of oven and turn heat to its highest setting (550). Let it heat for an hour and then remove the dough 30 to 45 minutes before you begin to shape it for pizza.
Roll out the New York Style Pizza Dough
Put flour on work space and flatten dough.
The bottom should be the bottom and the top should be the top. Rub an extra amount of flour on the bottom of the dough and then turn over and use your fingers to mark the crust all around the circle. A bench knife will help to lift up the dough, so you can toss flour underneath.
Pick up the dough and go back and forth and around, from hand to hand and let gravity stretch it. Use your fists around to stretch it more. It should be about 12 inches.
Turn it over and add a little more flour to the bottom. Time to dress!
Use my Ultimate Pizza Sauce and add your favorite toppings or make it a Margherita Pizza.
Kitchen Equipment and Essentials
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Porcelain & Bamboo Salt Box with Spoon
- Bakers Math Scale
- Bench Knife/Scraper
- Flour Sack Towel
- Pizza Stone
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Here is the handy printable recipe:
Ingredients
- 153 grams 00 Pizzeria Flour 1 cup plus 1 tablespoon (Antimo Caputo 00 Pizzeria Flour in Blue Bag is best)
- 153 grams All Purpose Flour 1 cup plus 1 tablespoon and 2 teaspoons
- 8 grams Sea Salt 1 teaspoon
- 200 grams Lukewarm Water about 1 cup
- 2 grams Dry Active Yeast 3/4 teaspoon
- 4 grams Extra Virgin Olive Oil 1 teaspoon
Recommended Products
Instructions
- In a large mixing bowl, combine 00 flour and all purpose flour.
- Add salt and mix through
- In a small mixing bowl, stir together water, yeast and olive oil and let sit for 5 minutes.
- Add yeast mixture to dry ingredients.
- Using one hand, go around the bowl and combine (mixture should just come together as dough) and then stop. Do not over work dough.
- Cover with a flour sack towel and let rest 15 minutes
- Knead dough in your hand, making it into a ball, until it feels silky smooth.
- Cut dough ball in half and roll each piece into a tight ball.
- Put a little flour onto the bottom of a tray or plate and place both dough balls on top of the flour.
- Cover the dough balls with plastic wrap (so they don't dry out) and place into the refrigerator overnight.
- The next day, 30 minutes prior to shaping the dough for a pizza, remove the dough from the refrigerator and let sit on the counter.
- On your bread board or counter, sprinkle flour all over and place one ball of dough on top of the flour.
- Flatten the dough and then sprinkle 2 Tablespoons of flour on top (which will become the bottom) of the flattened dough.
- Use a bench knife to help lift up the dough and add flour to the bread board underneath.
- Flip over the dough and the bottom will remain the bottom.
- Use your fingers to mark the crust all around the circle.
- Pick it up the dough and go back and forth and around, from hand to hand and let gravity stretch the dough. If you prefer to use a rolling pin, use one.
- Use your closed fists around the dough to stretch it more.
- Continue stretching the dough until it becomes about 12 inches.
- Turn over the dough add a little more flour to the bottom and then place on pizza peel.
Baking
- Place pizza stone on the middle rack of oven and turn heat to its highest setting (550). Let it heat for at least an hour.
- Add toppings to your pizza dough.
- Place pizza dough into the oven.
- Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes
Notes
Nutrition
PIN this New York Style Pizza Dough!
New York Style Pizza Dough
Can instant yeast be used? How much? Cannot wait to try this. All your recipes are always so good!
this was delicious! 2 questions…. can the dough be frozen for future use?, and is this supposed to make 2 crusts or 1? Thanks again for a great recipe! As a new yorker, I’m always looking to duplicate the local pizza place in my own kitchen, and this is it!
Hi Christine. Thank you. My hubs is also a New Yorker and loves this crust. I think it can be frozen. I make two 10 inch pizzas from each recipe, but you can divide as you see fit or make a big pizza. Jill
Is this pizza made with both balls of dough one placed on top of the other or is it supposed to make 2 pizzas?
Your dough looks great. I’ll have to try it soon.
You must use 00 flour purchased from amazon. I haven’t tried your mixture. I have used only all 00 flour but anxious to try your receipe. You will notice the difference in how the dough handles with the Italian flour.
Utter and absolute neophyte here. I’ve recently decided making my own pizza is amazing. I had some success, but the crust recipe I used was bland (I’m learning that the overnight fermentation is the key). Crust, in my opinion, is the best part of the pizza. I have always loved NY style crust–bite, but not crunchy, chewy, but not bread-like. I stumbled on your recipe, and I’m excited to try it. I’m new to using yeast (as well as making pizza). I have a couple of questions for clarification, please. The recipe calls for active dry yeast and it’s mixed with the water and olive oil. Can yeast do its thing with oil present? No wait time while it gets…yeasty, and then add oil? If I’m using King Arthur All-Purpose (and no other flour), do I use 306 grams or is all-purpose…thicker (?) and therefore, I’d use a bit less? Also, if I’m reading it right, does each of the 2 dough balls make a 12″? Oh, and up to how long can the dough be frozen if not using both at one go? Thank you so much for providing the recipe!
Hi Rain. I use two types of flour, so if you use just one type, I cannot comment to that, as I have not done it that way. Let me know how you do. Jill
This dough turned out great and I used only one type of flour. I will add that I had to add more flour, as it was not thick enough to form into a ball before letting it rise. I added a little more, and let it sit in the refrigerator overnight. The crust turned out nice and chewy, with crispy edges. I will definitely try it again. I’m not sure if and what I did wrong by not feeling like I measured enough flour. But it turned out way better than I expected for a beginner baker.
Sounds wonderful, Stephanie. I am so glad you had such a nice success. Jill
Do you make this pizza dough with sourdough starter? How much do you use?
I’m pinning all of your recipes today, because the recipes that I’ve tried from your site are the best and have turned out perfect!!!
I am looking at this recipe and don’t know what “OO” flour is. I try to make GF when possible and just haven’t heard of this flour. Thanks for your help! And thank you for the amazing recipes!!!
Hi Sheryll. Thanks for the nice compliment. 00 flour is an Italian flour, that is very fine and light. Jill
What is OO flour?