🍕 New York Pizza Dough Recipe – The Crispy, Chewy, Fold-It-and-Live-Your-Life Kind
Let’s be honest for a second.
There’s pizza… and then there’s New York pizza.
That thin, slightly chewy, golden-edged slice that folds in half without cracking… the one that makes you close your eyes and forget the world for a second. That’s what we’re chasing today. And I’m telling you—this New York pizza dough recipe right here? It’s the one.
Because you don’t need to be in Brooklyn at 2 AM to have that perfect slice. You just need your kitchen, a little patience, and a dough that’s been treated right.
I’ve made this pizza dough over 100 times. Maybe more. And every single time, it gets me right in the soul. So here’s how I do it—no shortcuts, no weird tricks. Just love, gluten, and good vibes.
🧂 Ingredients: No Fancy Stuff, Just the Good Stuff
| Ingredient | Amount |
|---|---|
| Bread flour (or 00 flour) | 4 cups (about 500g) |
| Lukewarm water (not hot!) | 1½ cups (325–350g) |
| Active dry yeast (or instant) | 2¼ tsp (1 packet) |
| Sugar or honey | 1 tsp |
| Salt | 2 tsp |
| Olive oil | 1 tbsp |
| Semolina or cornmeal (for dusting) | As needed |
Note: Bread flour is king here. That protein = chewy magic.
👩🍳 Step-by-Step Instructions (AKA The Dough Dance)
1. Wake up the yeast
If you’re using active dry yeast, mix it with 1 tsp sugar and 100ml warm water. Let it chill (not literally) for 5–7 minutes. You want bubbles. Foam. Life.
Instant yeast? Skip the proofing and mix it straight into your flour.
2. Mix it all up
In a big ol’ bowl, toss in your flour and salt. Pour in that yeast mixture (or just water if you’re going instant). Add the rest of the water and olive oil. Mix till shaggy. Don’t overthink it.
3. Knead with love
On a floured surface, knead for 8–10 minutes. Set a timer. Listen to music. Talk to your dough if you want. It should get smooth, stretchy, and a little sticky—but not a hot mess.
Feeling lazy? Use a stand mixer with a dough hook. No judgment here.
4. Let it rise (like your pizza dreams)
Oil a clean bowl. Toss the dough in. Cover with a damp cloth or plastic wrap. Leave it alone for 1–2 hours, until it doubles in size. Take a deep breath. It’s doing its thing.
5. Divide and relax
Cut the dough into 2 equal pieces. Shape into balls. Let them rest under a damp towel for 20 mins. This is important—relaxed gluten = easy stretch = happy you.
6. Cold ferment = flavor bomb
Want pro-level flavor? Wrap each dough ball and refrigerate for 1 to 3 days. It’s optional, but trust me—it’s worth it. The longer it rests, the deeper the flavor.
Just take it out 1–2 hours before baking to let it warm up.
🔥 Time to Bake That Beautiful Beast
1. Crank the heat
Preheat your oven to 500°F to 550°F (260°C–290°C). If you’ve got a pizza stone or steel, now’s the time to flex it. Heat that thing for 45 minutes minimum.
2. Shape with confidence
On a floured surface (or parchment), stretch the dough gently into a 12-inch round. No rolling pins. Use your fingertips. Let gravity help. Don’t force it.
Leave a slightly puffed edge—that classic New York crust rim.
3. Sauce it up
Classic tomato base. Maybe a little oregano. Mozzarella cheese. Whatever you’re craving. Keep it light—this crust deserves the spotlight.
4. Bake like a boss
Slide your pie onto the stone or baking sheet. Bake for 7–10 minutes until the edges are golden and the cheese is bubbling like a dream.
Smells like victory.
5. Slice. Fold. Devour.
Let it rest for 2–3 minutes (if you can wait), then slice it up, fold that slice like a true New Yorker… and dive in.
💡 Pizza Wisdom & Real Talk
- Bread flour = chew. Always worth it.
- Semolina under the crust makes it feel like you just walked out of a New York corner joint.
- Cold fermenting is everything. I cannot stress this enough. The flavor? Unreal.
- Less is more with toppings. Let that crust shine, baby.
- If your dough fights you, let it rest. It’s tight. It needs a minute. Don’t force the stretch.
❓ Real FAQs from My Kitchen
Can I freeze this dough?
Heck yes. After the first rise, ball it up, wrap it well, and freeze. Thaw overnight in the fridge and let it come to room temp before baking.
Why is my crust soggy?
You probably skipped the preheat. Or overloaded the toppings. Or didn’t par-bake enough. Don’t worry—you’ll nail it next time.
I only have all-purpose flour. Is that okay?
Yeah, it works. Not quite as chewy, but still way better than frozen pizza. Just go for it.
🍕 Pizza Night Ideas (Because Why Stop at One?)
- Pepperoni & chili honey drizzle (sweet heat is life)
- White pizza with garlic & ricotta
- Mushroom truffle madness
- Straight-up cheese with extra crust crisp
Pro move: Dip the crust in garlic butter or leftover tomato sauce. Because why not?
🎯 Final Thoughts (From One Pizza Lover to Another)
Look—I don’t make fancy promises. But if you follow this New York pizza dough recipe even once, your life will change a little.
You’ll understand the joy of hearing that crust crunch as you cut. The smell of yeast and sauce swirling together in your kitchen. The moment your dough bubbles in the oven and you feel like… yes. I made that.
You don’t need a brick oven. Just care. And a hot oven. And a little patience.
So go—mix your dough, stretch it with love, and make yourself a pizza that feels like NYC in every bite.
You got this. I’m cheering you on from across the kitchen counter.
See Aslo: Low Carbohydrate Pizza Crust Recipe – Crispy, Cheesy & Guilt-Free
