New York Pizza Dough Recipe
This homemade New York style pizza dough comes together in about 10 minutes. After rising for several hours, it can be baked the same day or refrigerated overnight to develop even more flavor. This recipe makes enough for two pizzas, with a golden brown crust that's thin, crisp, and perfectly chewy.
Equipment
- stand mixer with dough hook (optional)
- large cutting board or work surface
- round pizza pan 16 inch
- Pizza Cutter or sharp knife
Ingredients
For the dough:
- 16 ounces bread flour about 3 3/4 cups, plus more for dusting
- 1 tablespoon sugar
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon active dry yeast
- 1 1/4 cups water 105°F to 110°F (warm but not hot)
- 1 tablespoon olive oil plus extra for greasing the bowl
For the pizza:
- 1 1/4 cups pizza sauce
- 8 ounces shredded mozzarella cheese
Instructions
- To make the pizza dough: In the bowl of a stand mixer, combine the bread flour, sugar, salt, and yeast, and mix for 30 seconds to combine.
- In a small bowl or measuring cup, combine the warm water and 1 tablespoon of olive oil. With the mixer running, slowly pour the mixture in until a ball of dough forms.
- Put the dough hook on the mixer and knead the dough for 4 to 5 minutes, until smooth. Alternately, you can knead the dough by hand on a lightly floured board until smooth.
- Transfer the oiled bowl, cover with plastic wrap, and let sit at room temperature until dough doubles in size - about 4 hours.
- Divide in half and smooth into two round balls. Use to shape and bake pizzas, or refrigerate for up to 3 days or freeze for up to 3 months to use later.
To Make and Bake a Pizza:
- Preheat the oven to 550°F. If your oven reaches only 500°F, increase the baking time slightly.
- Shape the dough: Place the dough ball in the center of a pizza pan. Gently stretch and press the dough toward the edges, leaving the outer edge slightly thicker to form the crust.
- Add toppings: Spread the dough with pizza sauce, leaving a small border around the edge. Add your favorite toppings and shredded cheese.
- Bake for 8 to 10 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Baking time may vary depending on your oven.
- Cool and serve: Transfer the pizza to a wire rack and let cool briefly. Slice into 8 pieces and serve warm. Store leftovers tightly wrapped in the refrigerator for up to 3 days.
Notes
Storing Instructions: Store unbaked pizza dough in the refrigerator for up to 3 days. The slow rise improves flavor and texture. Let the dough sit at room temperature for 30 to 60 minutes before shaping.
Freezing Instructions: Divide the pizza dough into two balls, lightly coat with olive oil, and place in freezer-safe bags or airtight containers. Freeze for up to 3 months.
Thawing Instructions: Transfer frozen pizza dough to the refrigerator and thaw overnight. Let it rest at room temperature for 30 to 60 minutes before shaping and baking.
Nutrition
Serving: 2slicesCalories: 321kcalCarbohydrates: 45gProtein: 14gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 798mgPotassium: 194mgFiber: 2gSugar: 3gVitamin A: 359IUVitamin C: 3mgCalcium: 159mgIron: 1mg
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