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

New York-Style Pizza Dough

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins

    10 hrs 40 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2014

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!

Most Helpful Critical Review
Apr 04, 2014

Wasnt really happy with this one. Still searching.

Jun 06, 2014

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

Apr 04, 2014

yum very good

Nov 23, 2014

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

Oct 19, 2014

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.

Jun 01, 2014

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!

Feb 20, 2014

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...


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  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 584 mg
  • 23%

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

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