Recipe by Amanda-Rae
"A simple and basic recipe that gives anyone longing for New York's famous pizza something to truly enjoy! Add some flavor to your dough by incorporating seasonings such as oregano or garlic powder (1/2 teaspoon of each is more than enough). The dough can also be frozen for longer storage."
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1 (.25 ounce) package
active dry yeast
1 1/2 teaspoons
bread flour, or more as needed
olive oil, divided
1 1/2 teaspoons
This crust has great flavor and texture and was super simple to make. I used my stand mixer with the dough hook in place of kneading and it was ready to rise in less than 10 minutes, start to finish. I did not need to add any additional flour. My only issue is this recipe doesn't indicate yield, so I assumed it was a one pizza recipe. As I was stretching the dough on my greased and cornmealed pizza pan, I quickly discovered it is at least 1 1/2 pizza's worth, if not two. I par baked for about 10 minutes as the oven preheated (put it in at 350) and then topped and baked at 550 for 8 minutes on bottom rack and 6 on top. Great recipe; I'll try it again splitting the dough in half for two pizzas and I'd imagine that thickness will be just right. THANKS for the recipe!
Wasnt really happy with this one. Still searching.
Left the recipe the same and couldn't be happier. It really taste like a good new York crust.
Good pizza dough recipe. It's not all that flavorful, but pizza dough doesn't necessarily need to be, especially if you are topping it with a lot of yummy toppings. I wasn't sure of the yield, either, but I prefer thicker crusts, so I doubled this (had to add an extra 1/2 c of flour to compensate) and ended up with three pizzas--two large and one medium sized pizza. However, if I'd done thinner crusts I'm confident I could've gotten 5, possibly 6 pies out of this. I allowed the first two pies to rise for 20 minutes on the pan at 200 degrees, and left the other pie to rise on the board since I didn't have room in the oven for 3 of them. In transferring the third crust to the pan, it deflated so I let it rise again in the oven for 20 minutes. This one was much flatter, though, so I guess that's a technique if you like thin crusts but still like extra rising time. I made 2 Margherita pizzas and a 3rd pizza with whatever we had leftover: basil, pizza sauce, boursin cheese, bacon, and green olives. I like this crust; rises well and adjusts well, basic, and very simple to punch it up in flavor. Hubs really liked the crust on this; it turns out really soft and he used it to dip in spaghetti sauce. Thanks for the recipe!
yum very good
just made this...and another recipe...this one seemed to form into a ball alot better than the other one i made...i think the kids will like it...
Amanda-Rae is truly a genius. Just a fantastic pizza crust. dough is real easy to stretch, and makes a chewy, yet crispy crust. All I can say is thank you, Amanda Rae.
* Percent Daily Values are based on a 2,000 calorie diet.
New York-Style Pizza Dough
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 70
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This pizza crust is light and crispy, just like your favorite pizzeria's.