New York Italian Pizza Dough Recipe -
New York Italian Pizza Dough Recipe
  • READY IN 10+ hrs

New York Italian Pizza Dough

Recipe by  

"A really wet, sticky pizza dough that bakes up to perfection! Simple ingredients and technique in this dough make your pizza crust authentic, crispy and chewy just like your favorite NY brick oven joint. This recipe makes enough for three 10- to 12-inch pizzas, two 12- to 14-inch pizzas, one 16- to 18-inch pizza, or 6 to 8 small single serving stromboli."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    6 mins

    10 hrs 36 mins


  1. Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
  2. Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
  3. The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
  4. Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.
Kitchen-Friendly View


  • Cook's Note
  • This dough can be made in a bread machine on the quick dough cycle if you prefer. If you do it in a bowl, you really need a dough mixer because this dough will be, and remain, pretty sticky, and it's impossible to work with it with your hands. It's important for the crust texture that it be a very soft, wet dough.

Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2010

This is the best pizza dough recipe I have found. I only let it sit in the refrigerator about 30 mins. and it still turned out really yummy!! I also used a mixer instead of my bread machine. I just find it easier! Thanks for this recipe, I love it!!

Most Helpful Critical Review
Sep 27, 2010

I can make good pizza dough most of the time. I decided to try this recipe since it had such wonderful reviews and I was disappointed.

Feb 01, 2010

This is the pizza dough recipe I've been looking for! Makes a real New York style pizza. I read a website by a famous New York pizza maker, and he said you had to have a sticky, tacky dough- well, none of the doughs I've made so far have come close until now. Thanks for this!!

Feb 10, 2011

This is delicious! it made the Breakfast Pizza from All Recipes taste amazing. both times I made it with this dough, it didn't last past dinner time.

Dec 10, 2011

Just enjoying a slice of pie made with this dough recipe, and it's hard not to keep going back and goo-ing up my hands with "one more bite" of it until I finish this review! The quintessential New York pizza has a thin, seared crust layer on the bottom, with light, ethereal bread topped with a thin layer of sauce, cheese, and whatever other items ring your bells. This does not disappoint on any score. This dough stretches easily to supreme thinness when allowed to rest as recommended in the fridge. That's one detraction, that you need to plan ahead. But it can be made and rested for up to 2 days, so no problem. A baking stone is a must for success, as when it's preheated, it will sear the bottom of the crust by instantly drawing out the surface moisture. As for "blandness" that some dislike, remember that a great crust acts as a backdrop for your accoutrements. It's not the star. It is, however, a very important supporting player. If desired, you can flavor it with herbs and/or a few Tb of Parmesan. I found the dough to be too sticky with the proportions listed. Whereas I fully understand that a pizza dough needs as little flour as possible, no way could you work with it, until I added about 1/4 cup of flour, which left it still very sticky, but able to be handled with floured hands. Experiment. You want it sticky, but not quasi-liquid. You're going to love this crust. Second-generation Italian girl here, New York born and raised, and I can tell you, THIS is the real deal.

Feb 16, 2010

pre bake the crust before freezing or baking

Feb 16, 2010

The best pizza dough I've tried so far. It's soft, chewy, and shapes greatly. You will easily get thinner, crispier bottom but chewy and soft edge!

Jan 01, 2012

I make mine WITHOUT a bread machine, and it turns out wonderful. I use the same ingredients listed, though I might add up to a cup more flour depending on the humidity, b/c like the recipe states, this IS very sticky dough. To make by hand, I mixed the yeast and water to proof. Then I added the salt, a tsp or two of sugar (that's my only addition), and mixed in the flour until it was able to be turned out onto a floured surface for kneading. I kneaded for 5-10 minutes. Like the recipe states, the dough will be sticky, so I add just enough flour so that it's able to be handled but that it's also not a "stiff" dough. It should be very pliable and soft like a baby's bottom, like the submitter stated ;-) Then I patted it with oil and let it rise (about 1 hour). I then punched it down and made it into 2 crusts; one 10" round pan and one for a 11x13" rectangle sheet. This dough is easily "tossed" and stretched, so have fun with it! **I prebaked our crusts for about 8 minutes on 450°, until they barely started to have golden edges. Then I topped them and baked for about 10 more minutes, until it "looked" done. The center of our pizzas had a thin, chewy crust, and the big outside edges were delicious with a slight crisp outside, and chewy center. Yum!! Next time I'll get some nacho cheese to use as a dip for our crusts, which were tastier than breadsticks IMO:-) I definitely recommend this dough, it's simple and delicious.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 586 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Go Pro!

In Season

Winningest Football Party Ever
Winningest Football Party Ever

Big, bold food is always the best play. Get the top recipes now.

 Super Bowl Appetizers
Super Bowl Appetizers

How much jalapeno and bacon will it take to fuel YOUR fans?

Allrecipes Magazine
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Homemade Pizza Dough

See how to make amazing pizza dough from scratch.

Bread Machine Pizza Dough

This pizza crust is light and crispy, just like your favorite pizzeria's.

Amazing Whole Wheat Pizza Crust

See how to make a healthy and delicious pizza crust.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States