New York-Style Pizza Dough

New York-Style Pizza Dough

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Amanda-Rae 1

"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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10 h 40 m servings 273 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.
  2. Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.
  3. Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.
  4. Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.
  5. Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.
  6. Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.


  • Cook's Note:
  • Bread flour is high in gluten and essential for a great pizza. You may substitute with all purpose flour if necessary but it won't turn out as great.
  • When rolling out the dough, brush the edges with melted butter, prebake it at 425 degrees F (220 degrees C) for 8 minutes, add desired sauce and toppings, and brush the edges again with melted butter and finely minced garlic for extra flavor. Bake at 425 for approximately 15 to 20 minutes, or until crust is golden brown.
  • Using a pizza stone that's very lightly brushed in olive oil for baking helps the bottom brown and get a crispy texture.


  1. 11 Ratings

Most helpful positive review

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 f...

Most helpful critical review

Wasnt really happy with this one. Still searching.

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Least positive

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 f...

Left the recipe the same and couldn't be happier. It really taste like a good new York crust.

yum very good

Great pizza dough recipe. Loved the texture of the crust. Added garlic powder and only used 1 tablespoon of olive oil.

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.

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,...

Wasnt really happy with this one. Still searching.

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...

I was making a very hearty pizza and needed a crust that could hold it all and not get soggy. This crust fit the bill - perfectly. The amount of dough made a VERY large pizza. I could have ma...

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